These crispy Slow Cooker Carnitas turn lean pork tenderloin into tender, flavorful Mexican pulled pork with just 5 ingredients and 5 minutes of prep. A quick fry at the end gives you those browned, crispy edges everyone loves, so it tastes like it came from a restaurant instead of the Crock Pot!
More Slow Cooker Shredded Meats:
Before You Get Started
This recipe earned a permanent spot in our rotation during a kitchen renovation, when we spent weeks without a stove or oven. A few small things make the difference between good carnitas and great ones, so keep these in mind before you fill the Crock Pot.
- Match cook time to your cut. Lean tenderloin needs 6 to 8 hours on LOW, while a bigger pork shoulder needs 10 to 12.
- Chop the long strands. Tenderloin shreds stringy, so chop the pieces small for that authentic “little meats” texture.
- Do not skip the crisp. A 3-minute fry in hot oil at the end gives you the browned, crispy edges that make it taste restaurant-quality.
Choosing Your Cut of Pork
You have two good options here, depending on the flavor and texture you want:
⇢ Pork tenderloin (what I use). Lean, stays surprisingly moist, and cooks faster than a big roast. No changes needed to the recipe below.
⇢ Pork shoulder or pork butt. The richer, more traditional choice. Double the cooking liquid, seasoning, and tomatoes, then cook on LOW for 10 to 12 hours until it shreds easily.
Either way, you end up with tender pork and plenty of crispy edges once you fry it at the end.
How to Make Slow Cooker Carnitas
Carnitas means “little meats” in Spanish, and traditionally the pork is simmered low and slow until tender, then crisped. This slow cooker version gets you the same rich flavor and crispy edges with a fraction of the effort and none of the lard.
Here is how it comes together: you add everything to the slow cooker, walk away, then shred and crisp the meat at the end.
Step 1: Add Your Cooking Liquid
Spray the slow cooker with cooking spray and pour in the chicken broth. Just a splash of liquid keeps the pork moist as it simmers.
Orange juice, beef broth, Coke, or even water all work here, so use what you have on hand.
Step 2: Season the Pork
Place the pork tenderloins in the slow cooker and sprinkle the taco seasoning all over, rubbing it into the meat.
Pour the undrained diced tomatoes over the top. The acid in the tomatoes tenderizes the pork while the juices build a flavorful sauce in the pot.
Not a fan of tomato chunks? Blend the diced tomatoes smooth first, or leave them out entirely and lean on the broth for moisture.
Want it spicy? Swap in a can of Rotel tomatoes with green chilies, stir in diced jalapeños, or add a pinch of cayenne.
Step 3: Slow Cook Until Tender
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is fall-apart tender and shreds easily with a fork.
No slow cooker?
My Dutch Oven Carnitas get you the same crispy, tender result on the stovetop and in the oven.
Step 4: Shred and Chop
Move the pork to a cutting board and shred it with two forks. Then run a big knife through the longer strands to chop them into small pieces.
This little step is what gives you those perfect “little meats” instead of stringy pulled pork.
Step 5: Crisp the Carnitas
You can eat the pork right away, but 5 extra minutes takes it to the next level.
Heat 3 tablespoons of oil in a skillet over high heat, press the chopped meat into the hot oil, and fry for about 3 minutes until crispy on one side.
That golden, crispy exterior is the part everyone loves, and nobody will guess it came out of a slow cooker.
Ways to Serve Your Carnitas
The best part about a batch of carnitas is how many ways you can use it. Pile the crispy pork into warm tortillas for tacos, layer it into quesadillas or burritos, spoon it over rice bowls, or scatter it across a loaded taco salad.
Finish with your favorite toppings like shredded cheese, sour cream, fresh cilantro, sliced green onion, and a squeeze of lime.
To round out the meal, serve it with:
- 5-Minute Homemade Salsa and Guacamole (and tortilla chips)
- Refried Beans (or these Ranch-Style Beans)
- Jalapeño Cheddar Cornbread
- Creamy Corn Salad or Pico de Gallo (for something fresh)
Storage & Reheating
To Store: Keep leftover carnitas in an airtight container in the refrigerator for 3 to 4 days. Many readers say the flavor is even better the next day.
To Freeze: The cooked meat freezes beautifully for up to 3 months. Package it in individual portions so you can pull out just what you need for a quick meal.
To Reheat: For a hands-off option, warm the pork and its reserved juices in the slow cooker on the WARM setting for 2 to 4 hours. You can also reheat it in a skillet over low heat, or smaller portions in the microwave.
Leftovers? Use them in one of these great recipes:
Frequently Asked Questions
Do you need to brown the pork before slow cooking?
No. You can skip searing entirely and go straight to the slow cooker. The quick fry at the very end is what delivers the browned, crispy edges, so there is no need to brown the meat first.
What is the best liquid for carnitas, and can I use Coke or skip the orange juice?
Chicken broth is my default, but the pork is forgiving. Orange juice, Coke, beef broth, or plain water all work well. You only need a small splash, since the tomatoes release plenty of juice as they cook.
Can I use salsa or Rotel instead of the diced tomatoes?
Yes. Salsa works nicely in place of the diced tomatoes, and Rotel with green chilies adds a little heat. If you would rather skip the tomatoes altogether, you can leave them out and rely on the broth for moisture.
Can you overcook carnitas in a slow cooker?
Pork is pretty forgiving, but lean tenderloin can dry out if it cooks far past the recommended time. Stick to 6 to 8 hours on LOW, keep the lid on, and leave the pork in its juices until you are ready to shred.
More Slow Cooker Favorites
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Slow Cooker Carnitas
Ingredients
For Carnitas:
- ¼ cup chicken broth (or substitute with orange juice, Coke, beef broth, or water)
- 2 pork tenderloins (about 2 – 2½ pounds total)
- 1 (1 ounce) packet taco seasoning mix (about 1½ tablespoons)
- 1 (14.5 ounce) can diced tomatoes, not drained
- 1 tablespoon liquid smoke (optional)
- Optional, for serving: taco shells or flour tortillas, shredded lettuce, sliced jalapeno, salsa, guacamole or avocado, grated cheese, sour cream, cilantro, sliced green onion
Instructions
- Spray the slow cooker with cooking spray and add the chicken broth (or other cooking liquid of choice).
- Place the pork in the slow cooker and sprinkle with the taco seasoning, rubbing it into the meat.
- Pour the diced tomatoes (undrained) over the pork.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the pork is fall-apart tender.
- Remove the pork from the slow cooker and place it on a cutting board. Shred the pork with two forks and chop into small pieces.
- For a crispy finish: Heat 3 tablespoons of vegetable oil in a large skillet over high heat. Press the shredded pork into the oil and fry until crispy on one side (about 3 minutes).
- Serve the crispy carnitas in tacos, on salad, on rice bowls, on nachos, etc.
Notes
- Cut of pork: To use a bone-in or boneless pork shoulder or pork butt instead of tenderloin, double the cooking liquid, seasoning, and tomatoes, and cook on LOW for about 10 to 12 hours.
- Cooking liquid: In place of chicken broth, use Coke, orange juice, beef broth, or water.
- Tomato swap: Salsa works in place of the diced tomatoes. Blend the tomatoes smooth or omit them if you prefer no chunks.
- Homemade seasoning: Swap the store-bought packet for a homemade taco seasoning blend.
- Make it spicy: Add diced jalapeños, use Rotel tomatoes with green chilies, or season with a pinch of cayenne.
- Get the crispy texture: Do not skip frying the cooked meat in oil at the very end. It is what gives carnitas their signature crispy edges.
- Best texture: Pork tenderloin can be long and stringy when pulled, so chop the longer pieces into smaller “little meats.”
- Fresh finish: Garnish with a squeeze of lime, fresh cilantro, or sliced green onion to brighten the dish.
- Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Leftovers are great in quesadillas, on salads, or in nachos.
Nutrition
Originally published in November, 2013, this post was updated in August, 2026.
Just with the simple way I could have had a great meal to eat. Thank you for sharing the way.
These looks so good and we love pork tenderloins. Do you think you could put the diced tomatoes in a food processor to blend them smooth? Or would that ruin the texture of the dish? We are not fans of chunks.
Hey, Teresa! Yes, I think that you could process the tomatoes first. If you don’t like the idea of tomatoes in the pork, though, you can definitely just omit them entirely. 🙂
where does the chicken broth come in this recipe?
Hi, Elfie! It’s in Step #1 — it goes into the bottom of the slow cooker first. 🙂
Can we sub salsa if we don’t have diced tomatoes
That should work!
Blair,
This was so wonderful! Not only was it easy, it was delicious and enjoyed by the guys in my house – a definite keeper! Flavors were terrific.Next time I might try substituting plain diced tomatoes with diced tomatoes and mild peppers.
Thank you for another great meal –
st with the simple way I could have had a great meal to eat. Thank you for shari
We absolutely loved this! The meat was so flavorful and tender, and the leftovers a day later were even better. This is a great recipe to work into a busy schedule!
Awesome, Corrie! Thanks so much for your note!