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Slow Cooker Carnitas

Prep: 15 minutes 

Cook: 6-8 hours 

Yield: 12 servings


  • 4-5-lb pork shoulder

  • 5 cloves garlic, minced 

  • 1 tbsp salt

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp black pepper

  • 1 tsp oregano

  • 1/2 tsp cayenne pepper

  • 4 tbsp fresh lime juice

  • 1/2 cup orange juice

  • 12 ounces Spanish-style beer (ex: Corona)

  • 1/2 cup salsa

  • Corn Tortillas

  • Diced onion 

  • Feta cheese 

  • Diced tomatoes (optional) 


  • Rub the minced garlic all over pork shoulder and massage it into the meat.

  • Mix all other spices (salt, cumin, chili powder, black pepper, oregano, cayenne pepper) in a small bowl then cover the meat with the mixture evenly.

  • Add the lime juice, orange juice, salsa and beer to the slow cooker. 

  • Cover and cook on "low" for 6-8 hours, until fully cooked.

  • Shred the cooked pork and leave the shredded meat in the crock pot juices to serve.

  • Serve in corn tortillas and top with diced onion, feta cheese, diced tomatoes, and cilantro. 

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