Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas are tasty, juicy, and so flavorful! Cooked in a crockpot and finished under the broiler, this sangria pork is wonderfully crispy and unique. Eat them on their own, over rice, on nachos, or as tacos. You can’t go wrong, except for not trying this recipe.

Why We Love This Slow Cooker Pork Carnitas Recipe

We absolutely love Carnitas, and this slow cooker pork carnitas recipe is one of our favorite ways to make them when we’re short on time. These sangria pork carnitas have so much flavor. Adding sangria is a fabulous idea for moisture and flavor!

• Easy. Simply toss everything in the slow cooker, and let it do its thing!
• Juicy. Slow cooking the pork ensures it’s fall-apart tender.
• Flavorful. We reduce the cooking juices to create a delicious sangria sauce.

Variations on Pork Carnitas in the Slow Cooker

If you don’t have access to sangria, you can substitute in your favorite red wine. We like something fruity, like merlot, cabernet sauvignon, or pinot noir. If you’re not a wine drinker, swap it out for a light beer or beef broth.

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How to Store and Reheat 

Store leftover slow cooker pork carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in a 450°F oven drizzled with cooking juices until warmed through and crisp.

How to Freeze 

Freeze slow cooker pork carnitas divided into individual portions in Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Sangria Pork Carnitas would be perfect for tailgating with a crowd. Make a heaping pot of this goodness, bring all the toppings and some tortillas and you’re in business. Fresh flavors for all. We topped them with red onion, cilantro, pico de gallo, cojita cheese, and fresh orange juice. Add a side of crockpot refried beans and cilantro lime rice for a complete meal, and finish everything off with a refreshing sangria!

More Pork Recipes To Try

• Stuffed Pork Loin
• Pork Roulade
• Bacon Wrapped Pork Tenderloin
• Orange Cranberry Pork Loin
• Smothered Pork Chops
• Apple Butter Pork Chops

Notes from the Test Kitchen

If making ahead (up to 3 days before serving), shred the meat, but wait to crisp the shredded pork in the oven until the day it is served. Place the shredded pork and its cooking juices in an airtight container and in the fridge until ready to sear. Pour the juices into a medium stovetop pan to let it reduce while the pork cooks.

Recipe Card

Slow Cooker Pork Carnitas

4.75 from 8 votes

Prep: 15 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 15 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate

These Sangria Pork Carnitas are SO juicy. You're going to want to make these slow cooker pork carnitas right away!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Crockpot

Ingredients 

1x2x3x

• ▢ 4 pounds boneless pork butt or shoulder roast, patted dry
• ▢ 2 teaspoons kosher salt
• ▢ ¾ teaspoon freshly ground black pepper
• ▢ 2 teaspoons dried oregano
• ▢ 2 teaspoons ground cumin
• ▢ 1 tablespoon chili powder
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 yellow onion peeled and quartered
• ▢ 4 cloves garlic peeled
• ▢ 2 bay leaves
• ▢ 4 ounces diced green chilies (1 can)
• ▢ 1½ cups Sangria wine
• ▢ 2 oranges quartered
• ▢ Freshly squeezed lime juice optional, for serving
• ▢ Chopped fresh cilantro optional, for serving

Cook ModePrevent your screen from going dark

Instructions 

• Spray the inside of the slow cooker with cooking spray and turn it to the desired heat. The pork only needs a thin fat cap, so trim any thick patches of fat away.
  4 pounds boneless pork butt
• In a small bowl, combine salt, black pepper, oregano, cumin, chili powder and cinnamon. Mix thoroughly and rub the spice mix all over the pork.
  2 teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 1 tablespoon chili powder, ½ teaspoon ground cinnamon
• Place the pork in the slow cooker and top with onion, garlic, bay leaves, green chilies and sangria.
  1 yellow onion, 4 cloves garlic, 2 bay leaves, 4 ounces diced green chilies, 1½ cups Sangria wine
• Squeeze the juice from the oranges over the pork and add the orange fruit quarters to the cooker.
  2 oranges
• Cover and cook on LOW for 5-7 hours or on HIGH 4-6 hours.
• When meat is fork tender, transfer the pork to a cutting board. Allow the pork to rest for 10 minutes, and shred it by pulling it apart with two forks.
• Strain the cooking juices into a small-medium stovetop pan. Bring to a boil over high heat then reduce the temperature to medium. Cook until the juices are reduced and thickened, approximately 15-20 minutes, depending on how much liquid you have.
• While the pork is resting, preheat the oven to 450°F and cover two cooking sheets with foil. Spray the foil with cooking spray.
• Transfer the cooked pork between the two cooking sheets, in an even layer, and drizzle the pork with ½-¾ cup cooking juices per pan of pork. Cook 10 minutes or until liquid has evaporated then broil to desired crispiness. Watch closely so the pork doesn’t burn.
• When ready to serve, drizzle with additional reduced juices.
• Serve as tacos, quesadillas, enchiladas or tostadas and top with your favorite taco toppings and peeled orange slices. Use your imagination.
  Freshly squeezed lime juice, Chopped fresh cilantro

Becky’s Tips

Make Ahead: Shred the meat, but don’t crisp it until ready to serve. Pour the cooking juices into a medium stovetop pan to let it reduce while the pork crisps in the oven. 

Storage: Store slow cooker pork carnitas in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Calories: 556kcalCarbohydrates: 19gProtein: 56gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 185mgSodium: 1416mgPotassium: 1375mgFiber: 4gSugar: 9gVitamin A: 856IUVitamin C: 44mgCalcium: 136mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!