Crock Pot Carnitas

  • Author: The Kitchen Whisperer

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  • 45 lbs pork shoulder
  • 11/2 tablespoon garlic, minced
  • 1 tablespoon coarse salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • Pinch of cinnamon
  • Juice of 1 lime
  • 16 ounce can diced tomatoes with juice
  • 4 ounce can of diced green chilies (keep the juice)
  • 1/2 cup orange juice
  • 1 12 ounce bottle Corona
  • Creamy Cilantro Lime Pineapple Coleslaw


  1. Place the pork shoulder in the crock pot.
  2. In a small bowl, mix together the salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne.
  3. Rub seasonings onto the pork.
  4. Evenly distribute the garlic over top of the meat.
  5. Next, add in lime juice, orange juice, beer, tomatoes and green chilies.
  6. Cover and cook on low for 8 hours. I actually let mine cook for 10 since I was at work. It was SUPER tender!
  7. Directly in the crock pot, shred the meat into chunks using 2 forks.
  8. Preheat broiler and place rack in upper third of the oven.
  9. Line a baking sheet with foil.
  10. Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
  11. Using a slotted spoon, scoop up some meat (allowing to drain slightly) and place the meat on the baking sheet.
  12. Spoon a few spoonful’s of sauce over top.
  13. Broil for 5-10 minutes or until you get browned edges on the pork.
  14. Serve with warm tortillas, Creamy Cilantro Lime Pineapple Coleslaw and sour cream.
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