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Tender Crockpot Carnitas Recipe with Easy Tangy Pickled Red Onions

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A slow-cooked pork shoulder carnitas recipe that yields tender, flavorful meat paired with bright, tangy pickled red onions for a perfect balance of smoky richness and fresh acidity.

Ingredients

Scale
  • 3–4 lbs boneless pork shoulder
  • 1 cup orange juice
  • 1/4 cup lime juice
  • 4 large garlic cloves, minced
  • 1 medium onion, sliced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 bay leaves
  • 1 tbsp olive oil
  • 1 large red onion, thinly sliced (for pickled onions)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • Optional: pinch of red pepper flakes or a few whole peppercorns

Instructions

  1. Trim excess fat from the pork shoulder and pat dry with paper towels. Rub olive oil all over the meat, then season evenly with salt, pepper, cumin, oregano, and smoked paprika. Let sit for 10 minutes at room temperature.
  2. Optional: Heat a heavy skillet over medium-high heat and brown the pork on all sides, about 3-4 minutes per side, until a golden crust forms.
  3. Place sliced onions and minced garlic at the bottom of the crockpot. Nestle the pork shoulder on top, then pour in the orange juice and lime juice. Tuck in the bay leaves around the meat.
  4. Cover and cook on low for 8 hours or until the pork pulls apart easily with forks. Avoid lifting the lid during cooking.
  5. While the pork cooks, combine apple cider vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until sugar dissolves. Place sliced red onions in a heatproof jar or bowl and pour the hot vinegar mixture over them. Let sit at room temperature for at least 30 minutes or refrigerate if not using immediately.
  6. Once cooked, remove pork from crockpot and place on a large plate or cutting board. Use two forks to shred the meat, discarding any large pieces of fat or bay leaves.
  7. Optional: Spread shredded pork on a baking sheet and broil in the oven for 5-7 minutes to get crispy edges, watching carefully to avoid burning.
  8. Serve carnitas on warm tortillas topped with tangy pickled red onions, fresh cilantro, and your favorite salsa or avocado slices.

Notes

Searing the pork before slow cooking adds depth of flavor but can be skipped if short on time. Save the cooking liquid to drizzle over carnitas or use as a base for rice or beans. Thin slicing onions is key for even pickling; use a mandoline if available. The pickled onions can be made ahead and refrigerated for up to 2 weeks. Broiling shredded pork adds crispy edges similar to restaurant carnitas.

Nutrition

Keywords: crockpot carnitas, slow cooker pork, pickled red onions, easy carnitas recipe, Mexican tacos, tender pork, slow cooked carnitas

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