These slow cooker carnitas are incredibly tender on the inside with irresistibly crispy edges just like authentic street-style Mexican pork! They’re cooked low and slow with warm spices, garlic, and a splash of beer, then crisped under the broiler for that perfect texture. Perfect for tacos, burritos, salads, and more.

Ingredients

1 (4–5 lb) boneless pork roast, excess fat trimmed and cut into 3-inch chunks
1 cup beer (or chicken stock)
1 medium white onion, diced
4 garlic cloves, minced
1 Tbsp chipotle powder (or 1 chipotle in adobo, minced)
2 tsp ground cumin
1 tsp black pepper
1 tsp chili powder
1½ tsp fine sea salt

Instructions

1. Slow Cook the Pork:

Add the pork, beer (or stock), onion, garlic, chipotle, and spices to a large slow cooker. Stir everything to combine.
Cook on low for 6–8 hours or high for 4–5 hours, until the pork is fork-tender and easy to shred.

2. Shred and Prepare for Crisping:

Preheat your oven broiler to high. Line two baking sheets with aluminum foil.
Use a fork to shred the pork into bite-sized pieces, then use a slotted spoon to transfer the meat to the prepared sheets, leaving the juices in the slow cooker (don’t discard them!).

3. Broil for Crispy Edges:

Place one sheet under the broiler for 5 minutes, or until the pork edges are golden and crispy.
Remove from the oven, drizzle about ¼ cup of the reserved juices over the pork, toss gently, and return to the broiler for 5 more minutes.
Once crisped, remove again and drizzle with another ¼ cup of the juices.
Repeat with the second tray of pork.

4. Serve:

Serve immediately in tacos, burritos, bowls, or salads.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months in an airtight container.

Why You’ll Love This Recipe

Ultra tender meat with crispy, flavorful edges
Minimal prep—just toss everything in the slow cooker
Versatile for tacos, bowls, nachos, and more
Freezer-friendly and great for meal prep
Packed with warm, smoky, and spicy flavor

Tips

Use beer for depth of flavor, but chicken stock works just as well.
Trim excess fat from the pork roast, but leave some marbling for richness.
Don’t skip the broiler step—this is what gives carnitas their signature crispiness.
Reserve and reuse the cooking juices to keep the meat moist and flavorful.
If you like it spicier, add an extra chipotle or a pinch of cayenne.

Variations and Substitutions

Meat options: Try pork shoulder, pork butt, or even beef chuck roast.
Chipotle swap: Replace chipotle with smoked paprika for milder heat.
No slow cooker? Use a Dutch oven at 300°F (150°C) for about 3–4 hours.
Add citrus: A splash of orange juice or lime juice brightens the flavor.
Low-carb version: Skip tortillas and serve over cauliflower rice or in lettuce wraps.

FAQs

Q: Can I use pork shoulder or pork butt instead?
Yes! Both cuts work well—they’re ideal for slow cooking and shredding.

Q: What if I don’t have a broiler?
Use a hot oven (450°F/230°C) and bake the shredded pork until crispy, turning halfway through.

Q: Can I make this ahead?
Yes. Cook and crisp the pork in advance. Reheat in a skillet or oven with some reserved juices to revive the crispiness.

Q: Is beer necessary?
No—chicken stock or vegetable broth is a great alternative.

Serving and Suggestions

Serve carnitas in corn or flour tortillas with onions, cilantro, lime, and salsa.
Use as a filling for burritos, quesadillas, or enchiladas.
Add to nachos or loaded fries for a crowd-pleasing appetizer.
Toss into rice bowls, taco salads, or breakfast burritos.
Pair with Mexican rice, black beans, and grilled corn for a full meal.