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Slow Cooker Carnitas

by Jessie Daye

First published: March 23, 2020 | Updated: September 29, 2026
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So as you all know, the world is still on quarantine, which means no one can leave their home. Which means I have nothing to do other than cook, clean, teach my children, eat, clean, cook, and sleep. Two days ago I filmed a Youtube video. Literally the first video in years. I filmed and edited it myself so it took forever, but I honestly was quite proud I actually completed it. I made carnitas and pickled onions so if you would like to check out the video click here: Slow Cooker Carnitas Video with Jessie Daye

And if you just want the recipe, scroll down for the printable recipe card!

Also, a friendly reminder … please stay home so we can kick this virus! XX

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To see this video above click here: Slow Cooker Carnitas Video with Jessie Daye

Slow Cooker Carnitas & Pickled Onions

Author: Jessie Daye
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Prep 15 minutes
Cook 8 hours 30 minutes
Total 8 hours 45 minutes
Tender slow cooker pork carnitas served with pickled onions and traditional taco toppings.
Course Dinner, Lunch & Dinner, pork tacos, shredded pork tacos, slow cooker dinner, tacos

Ingredients

Carnitas
  • 4-5 lbs pork shoulder
  • 5 cloves garlic, chopped
  • 1.5 tablespoons Kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 0.5 teaspoon cayenne pepper
  • 0.5 cup hot salsa
  • 2 large limes, juiced
  • 0.5 cup orange juice optional
  • 12 ounces beer (standard lager)
  • corn tortillas
  • avocado
  • Cotija cheese
  • cilantro, fresh
Pickled Onions
  • 1 medium red onion
  • 0.5 cup water
  • 0.25 cup white vinegar
  • 0.25 cup apple cider vinegar
  • 2 tablespoons maple syrup or honey
  • 1.5 teaspoon Kosher salt
  • 0.125 teaspoon red pepper flakes optional

Method

Carnitas
  1. Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker.
  2. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, and cayenne pepper. Massage the seasonings into the pork.
  3. Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8-9 hours.
  4. Shred the meat with two forks right in the slow cooker. It should fall apart easily. If it does not, it needs to cook longer.
  5. Preheat broiler and line a baking sheet with foil. Place a good amount of shredded meat on the baking sheet and spread it out. You don't have to add it all. Just enough to get a couple good crispy pieces in your taco. Broil for approximately 5 minutes or until it looks browned on the edges.
  6. Serve on tortillas with fresh cilantro, avocado, pickled onions, and lime wedge.
Pickled Onions
  1. Slice your red onion into 1/8" thin slices and pack them into a pint size glass mason jar and set aside.
  2. In a saucepan over low heat, add water, both vinegars, salt, honey or maple syrup, and red pepper flakes.
  3. Stir until everything is combined and allow it to come to a low simmer.
  4. Remove from heat and pour over onions, making sure to cover them entirely. Allow to sit at room temperature for at least one hour and then refrigerate or eat.

Notes

The carnitas cook on low for 8-9 hours in the slow cooker. Broiling the shredded meat creates crispy edges. Pickled onions can be made ahead and refrigerated.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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