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Tender Slow Cooker Pulled Pork Carnitas Recipe Easy Homemade with Pickled Onion

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This tender slow cooker pulled pork carnitas recipe delivers authentic carnitas flavor with the convenience of slow cooking, complemented by tangy pickled onions for a perfect balance of richness and brightness.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tablespoon olive oil (optional, for browning the pork)
  • 1 cup orange juice, freshly squeezed if possible
  • 1/4 cup lime juice, fresh is best
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or water
  • 1 medium red onion, thinly sliced
  • 1/2 cup white vinegar or apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt (for pickling)
  • 1/2 cup water (for pickling)
  • Warm corn or flour tortillas (for serving)
  • Fresh cilantro leaves (for serving)
  • Avocado slices or guacamole (for serving)
  • Crumbled queso fresco or shredded cheese (optional, for serving)

Instructions

  1. Trim any large chunks of excess fat from the pork shoulder and pat dry with paper towels.
  2. Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
  3. In a small bowl, combine cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Rub the mixture evenly over the pork shoulder.
  4. Place the pork in the slow cooker. Pour in the orange juice, lime juice, minced garlic, and chicken broth around the pork (avoid washing off the rub).
  5. Cover and cook on low for 6-8 hours or on high for 4-5 hours until pork is fork-tender and easily shreddable.
  6. While the pork cooks, prepare the pickled onions: place sliced red onions in a jar or bowl. In a saucepan, combine vinegar, sugar, salt, and water. Bring to a simmer until sugar dissolves. Pour hot liquid over onions and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 weeks.
  7. Remove pork from slow cooker and shred using two forks, discarding any large pieces of fat. Return shredded pork to the slow cooker juices and stir to coat.
  8. Optional: For crispy carnitas texture, spread shredded pork on a baking sheet and broil for 5-7 minutes until edges crisp up, watching carefully to prevent burning.
  9. Warm tortillas and assemble tacos by piling on tender pork, topping with pickled onions, fresh cilantro, avocado, and cheese if desired.

Notes

Browning the pork is optional but adds a caramelized crust and deeper flavor. If pork seems dry after shredding, add a splash of slow cooker juices to moisten. Pickled onions improve in flavor if allowed to marinate longer. For authentic carnitas texture, broil shredded pork briefly to crisp edges. This recipe is naturally gluten-free; verify chili powder and broth labels if needed. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork, carnitas, slow cooker, crockpot, pickled onions, tacos, easy dinner, Mexican recipe, tender pork

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