25+ Delicious Crockpot Carnitas Recipes to Elevate Your Mexican Meals!

When it comes to easy, flavorful, and crowd-pleasing meals, crockpot carnitas reign supreme.

This versatile Mexican dish, known for its tender, juicy pork with crispy edges, is a perfect choice for busy weeknights or weekend gatherings.

With the convenience of a slow cooker, you can achieve that melt-in-your-mouth texture and rich flavor with minimal effort.

Whether you’re looking to try traditional recipes or explore new twists on this classic dish, our collection of 25+ crockpot carnitas recipes has something for everyone.

From spicy variations to fruity and savory combinations, these recipes will elevate your carnitas game and become favorites in your household.

25+ Mouthwatering Crockpot Carnitas Recipes to Elevate Your Mexican Meals

With over 25 recipes to choose from, you can easily find the perfect carnitas recipe to suit any taste preference, whether you’re craving something classic, spicy, or sweet.

The slow cooking process ensures that every bite is packed with flavor and tenderness, making these recipes ideal for feeding a crowd or preparing delicious leftovers.

Dive into these recipes and discover how effortless it is to create mouthwatering carnitas with just a few simple ingredients and your trusty slow cooker.

Crockpot Carnitas with Citrus

Crockpot Carnitas with Citrus is a flavorful and aromatic dish that combines tender pork with a zesty citrus blend. The slow cooking process ensures that the pork is fall-apart tender, while the citrus adds a refreshing and tangy flavor. This recipe is perfect for tacos, burritos, or as a main dish for any Mexican-inspired meal.

Ingredients:

• 4 pounds pork shoulder (bone-in or boneless)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 oranges, juiced
• 1 lime, juiced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic at the bottom of the crockpot.
2. Rub the pork shoulder with cumin, chili powder, oregano, smoked paprika, salt, and black pepper.
3. Place the seasoned pork shoulder on top of the onion and garlic.
4. Pour the orange and lime juice over the pork, followed by the chicken broth.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Serve hot with your favorite taco toppings or as desired.

Crockpot Carnitas with Citrus offers a delightful blend of tender pork and zesty citrus flavors. The slow cooking process infuses the pork with a rich, aromatic taste, making it perfect for a variety of Mexican dishes. Whether used in tacos, burritos, or served on its own, this recipe provides a satisfying and flavorful meal that is sure to impress.

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Crockpot Carnitas with Spicy Adobo

Crockpot Carnitas with Spicy Adobo is a bold and flavorful recipe that features pork shoulder slow-cooked with a spicy adobo seasoning. The result is tender, flavorful pork with a kick of heat that’s perfect for adding a bit of excitement to your meals. Ideal for tacos, nachos, or as a standalone dish.

Ingredients:

• 4 pounds pork shoulder, trimmed and cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons adobo seasoning
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork chunks with adobo seasoning, smoked paprika, cumin, oregano, and cayenne pepper (if using).
3. Place the seasoned pork on top of the onion and garlic in the crockpot.
4. Pour the chicken broth and apple cider vinegar over the pork.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Serve hot with your favorite toppings or in your preferred Mexican dishes.

Crockpot Carnitas with Spicy Adobo brings a vibrant kick to the classic carnitas recipe with its spicy adobo seasoning. The slow cooking process ensures that the pork becomes tender and flavorful, making it an excellent choice for adding some zest to your meals. Perfect for tacos, nachos, or served as a main dish, this recipe is sure to satisfy those who enjoy a bit of heat.

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Crockpot Carnitas with Garlic and Herbs

Crockpot Carnitas with Garlic and Herbs offers a savory and aromatic twist on traditional carnitas. The combination of garlic, fresh herbs, and slow-cooked pork creates a comforting and flavorful dish that’s perfect for a variety of Mexican recipes. This recipe is especially great for those who prefer a herbaceous touch in their carnitas.

Ingredients:

• 4 pounds pork shoulder, bone-in or boneless
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork shoulder with thyme, rosemary, sage, salt, and black pepper.
3. Place the seasoned pork shoulder on top of the onion and garlic in the crockpot.
4. Pour the chicken broth over the pork and add the bay leaves.
5. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
6. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
7. Serve hot with your favorite Mexican sides or as desired.

Crockpot Carnitas with Garlic and Herbs introduces a delightful herbal aroma to the traditional carnitas recipe. The slow cooking process melds the flavors of garlic and herbs with tender pork, creating a savory dish that’s versatile and comforting. This recipe is perfect for those who enjoy a herb-infused twist on classic carnitas, ideal for tacos, burritos, or served as a standalone meal.

Crockpot Carnitas with Pineapple and Cilantro

Crockpot Carnitas with Pineapple and Cilantro combines the rich, savory flavors of slow-cooked pork with the sweet and tangy notes of pineapple and the fresh taste of cilantro. This recipe creates a delicious fusion of flavors that can be used in tacos, burritos, or as a flavorful topping for various dishes.

Ingredients:

• 4 pounds pork shoulder, trimmed and cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup orange juice
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup fresh cilantro, chopped
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork chunks with cumin, chili powder, oregano, salt, and black pepper.
3. Place the seasoned pork on top of the onion and garlic in the crockpot.
4. Add the pineapple chunks and pour the orange juice and chicken broth over the pork.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Stir in the fresh cilantro before serving.
9. Serve hot with your favorite Mexican dishes or as a flavorful topping.

Crockpot Carnitas with Pineapple and Cilantro offers a delightful combination of savory, sweet, and fresh flavors. The pineapple adds a hint of sweetness that complements the tender pork, while the cilantro adds a burst of freshness. This recipe is perfect for tacos, burritos, or as a unique topping for various dishes, bringing a refreshing twist to traditional carnitas.

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Crockpot Carnitas with Chipotle and Lime

Crockpot Carnitas with Chipotle and Lime delivers a smoky, spicy flavor with a zesty lime kick. The chipotle peppers add a depth of heat, while the lime juice brightens the dish, making it perfect for a flavorful and bold Mexican meal.

Ingredients:

• 4 pounds pork shoulder, bone-in or boneless
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce (from the chipotle peppers can)
• Juice of 2 limes
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork shoulder with cumin, smoked paprika, oregano, salt, and black pepper.
3. Place the seasoned pork on top of the onion and garlic in the crockpot.
4. Add the chopped chipotle peppers and adobo sauce, then pour the lime juice and chicken broth over the pork.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Serve hot with your favorite Mexican toppings or as desired.

Crockpot Carnitas with Chipotle and Lime offers a bold and flavorful twist on traditional carnitas. The smoky heat from the chipotle peppers combined with the zesty lime juice creates a dynamic and delicious dish. This recipe is ideal for those who enjoy a bit of spice and a burst of citrus flavor in their meals, perfect for tacos, burritos, or any Mexican-inspired feast.

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Crockpot Carnitas with Apple and Sage

Crockpot Carnitas with Apple and Sage brings a unique and comforting flavor profile to the classic carnitas. The sweetness of apples and the earthy aroma of sage infuse the pork with a deliciously different taste, making it a standout choice for a hearty meal.

Ingredients:

• 4 pounds pork shoulder, trimmed and cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 apples, peeled and chopped
• 1 tablespoon dried sage
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork chunks with sage, cinnamon, cumin, thyme, salt, and black pepper.
3. Place the seasoned pork on top of the onion and garlic in the crockpot.
4. Add the chopped apples and pour the chicken broth over the pork.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Serve hot with your favorite sides or as desired.

Crockpot Carnitas with Apple and Sage offers a comforting and distinctive flavor experience. The sweetness of apples combined with the savory aroma of sage creates a delightful contrast in the tender pork. This recipe is perfect for those looking to explore new flavor profiles in their carnitas, making it an excellent choice for a hearty and satisfying meal.

Crockpot Carnitas with Beer and Jalapeño

Crockpot Carnitas with Beer and Jalapeño features a rich and hearty flavor profile with the addition of beer and a spicy kick from jalapeños. The beer helps to tenderize the pork while adding a subtle depth of flavor, and the jalapeños bring just the right amount of heat to elevate the dish. This recipe is perfect for those who enjoy a flavorful and spicy carnitas dish.

Ingredients:

• 4 pounds pork shoulder, trimmed and cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup beer (lager or pale ale works well)
• 2 jalapeños, sliced (seeds removed for less heat, if desired)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork chunks with cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
3. Place the seasoned pork on top of the onion and garlic in the crockpot.
4. Add the sliced jalapeños and pour the beer and chicken broth over the pork.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Serve hot with your favorite Mexican dishes or as desired.

Crockpot Carnitas with Beer and Jalapeño offers a robust and spicy flavor experience with the added depth of beer. The slow cooking process ensures the pork is tender and infused with the flavors of the beer and jalapeños. This recipe is ideal for those who enjoy a bit of heat and complexity in their carnitas, making it a perfect choice for tacos, burritos, or any Mexican-inspired meal.

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Crockpot Carnitas with Apricot and Ginger

Crockpot Carnitas with Apricot and Ginger combines sweet apricots with zesty ginger for a unique twist on traditional carnitas. The apricots add a subtle sweetness while the ginger provides a fragrant and slightly spicy note. This dish is perfect for those looking to explore new and exciting flavors in their carnitas.

Ingredients:

• 4 pounds pork shoulder, trimmed and cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup dried apricots, chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork chunks with coriander, cinnamon, cumin, salt, and black pepper.
3. Place the seasoned pork on top of the onion and garlic in the crockpot.
4. Add the chopped apricots and grated ginger, then pour the chicken broth over the pork.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Serve hot with your favorite sides or as desired.

Crockpot Carnitas with Apricot and Ginger introduces a sweet and aromatic twist to the classic carnitas recipe. The apricots add a touch of sweetness while the ginger provides a fragrant note, creating a unique and flavorful dish. This recipe is perfect for those who enjoy experimenting with new flavors and offers a delicious alternative to traditional carnitas.

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Crockpot Carnitas with Mango and Habanero

Crockpot Carnitas with Mango and Habanero brings a tropical twist to your carnitas with the sweet, juicy flavor of mango and the fiery heat of habanero peppers. This recipe offers a perfect balance of sweet and spicy, making it a vibrant addition to your Mexican-inspired meals.

Ingredients:

• 4 pounds pork shoulder, trimmed and cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup fresh mango, diced
• 1 habanero pepper, finely chopped (seeds removed for less heat, if desired)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 2 bay leaves

Instructions:

1. Place the chopped onion and minced garlic in the bottom of the crockpot.
2. Rub the pork chunks with cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
3. Place the seasoned pork on top of the onion and garlic in the crockpot.
4. Add the diced mango and finely chopped habanero pepper, then pour the chicken broth over the pork.
5. Add the bay leaves to the crockpot.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
7. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and mix with the juices.
8. Serve hot with your favorite toppings or in your preferred Mexican dishes.

Crockpot Carnitas with Mango and Habanero offers a delightful blend of tropical sweetness and fiery heat. The mango adds a refreshing contrast to the spicy habanero, creating a unique and flavorful carnitas dish. This recipe is perfect for those who enjoy bold, exotic flavors and want to add a vibrant twist to their Mexican meals.

Note: More recipes are coming soon!