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carnitas with lime on a plate

Slow Cooker Crispy Garlic Citrus Carnitas

The question isn’t should you make carnitas in your slow cooker, it’s when will you make carnitas in your slow cooker?! These carnitas are super easy to throw together and cook all day for amazing flavor!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings 16 people
Calories 119kcal


  • 4 pound pork shoulder
  • 2 jalapeno peppers diced (ribs and seeds removed)
  • 1 sweet onion diced
  • 2 tablespoons jarred minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • teaspoon pepper
  • ½ cup chicken broth
  • ¼ cup orange juice
  • 1 tablespoon lime juice
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar


  • Place roast, jalapeno, onion and garlic in slow cooker
  • Sprinkle with seasonings
  • Stir together broth, orange juice, lime juice, tomato paste and brown sugar
  • Pour over roast
  • Cover and cook on low for 7-9 hours until pork reaches internal temp of at least 201 degrees F
  • Remove from slow cooker and shed then return to crock to soak up sauce
  • Place on foil lined cookie sheet under broiler until ends get crispy (5-10 minutes) or serve as is


A pork shoulder/butt roast is generally used for this type of recipe. I've also used a pork sirloin roast and still had great results!
Nutrition info is calculated for pork only and totals will vary based on how you choose to serve it.
To shred easily pork should reach an internal cooked temperature between 201 and 205 degrees F.
Recipe can be assembled ahead and stored in fridge for up to 3 days or freezer for up to 3 months.  Thaw before cooking.
Leftovers should be stored in an airtight container in fridge for up to 3 days or freezer up to 3 months.


Calories: 119kcal | Carbohydrates: 4g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg