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Crockpot Pork Carnitas

Yield 12 + Servings


  • 3.5 lbs boneless pork roast
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup orange juice
  • 6 Tbsp lime juice (approximately 2 limes)
  • 1 cup salsa
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1 Tbsp brown sugar (cuts the acidity of the juices & salsa)


  1. Trim any big pieces of fat off the roast, season with salt & pepper & place in the crockpot. Optional: For faster cooking, cut roast across the grain into large chunks-this helps with shredding as well.
  2. Combine orange & lime juices, salsa, minced garlic, & spices in a bowl. Pour over the roast.
  3. Cook on low for 4-6 hours or high for 2-4 hours (depends on size of roast & if you cut it into chunks or not.)
  4. Pre-heat broiler. Remove roast when meat is tender & shreddable. Shred meat & place on a foil lined baking sheet. Pour juices from the crockpot over the meat mixture.
  5. Broil (with the oven door slightly opened to prevent catching fire) for a few minutes until lightly browned & crispy. Turn meat over & repeat until desired char/caramelization is achieved. Serve on fresh flour tortillas with extra salsa, sour cream, avocados, freshly squeezed limes, etc.

Recipe Notes

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