Muy Bueno Slow Cooker Carnitas

Slow Cooker Carnitas recipe that is muy bueno!

Muy Bueno Slow Cooker Carnitas |

Reece has picked a really bad trait that apparently runs in my family.  He gets it from my sister Melissa.  She’s the only other person I know that does this.  When he eats certain meat, he tucks it into his cheek.  He’ll take bite after bite, chewing and then tucking away until he looks like a little chipmunk.  Apparently chicken can be difficult to swallow…???  I don’t know.  Meat and I have always gotten along.  What cracks me up is this is exactly what my sister used to do (okay still does) when we were growing up.

Anyhoo, around these parts the meat has to be extra tender so my little darling can swallow it :)  One surefire way of getting that Reece-approved tenderness is with the slow cooker.  Low and slow = tender.  Which also means Reece eats his dinner.  Which means mommy is happy.  Yeah.  That’s how we roll.


As our schedules continue to grow busier and busier I find myself using our slow cooker more and more frequently.  I mean, really, nothing beats a home-cooked meal that is magically ready at the end of the day – am I right?  Carnitas made in the slow cooker is one of those magical meals for our family.  So tender and just dripping with flavor, slow cooker carnitas is good any night of the week!


I love serving carnitas up in some homemade tortillas -yum!

Slow Cooker Carnitas

Slow Cooker Carnitas


  • 1 (4) pound boneless pork shoulder roast
  • 2 cups chicken broth or stock
  • 3 bay leaves
  • 4 cloves garlic, smashed
  • For the rub
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1 tsp Kosher salt


  1. Cut pork into quarters.
  2. Combine ingredients for the rub and really rub it into the meat. All four pieces should be fully coated. Make sure to use all of the rub.
  3. Place pork into slow cooker and add bay leaves and garlic.
  4. Carefully pour chicken stock into the slow cooker without removing the rub from the pork.
  5. Cook on low for 8-10 hours or until fork tender. Should be falling apart.
  6. Carefully remove the pork and shred with two forks.
  7. Add reserved juice as needed to shredded pork to gain desired level of moistness.

Make sure you get your rub on with this recipe – makes the meat super flavorful and yummy!


How do you like your Carnitas?


Recipes we enjoy:


Homemade Flour Tortillas


Chipotle-Inspired Pico de Gallo


Watermelon Mojitos


Homemade Flour Tortilla Chips

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  1. OMG. Jordan does that. Then she drinks milk and it bypasses the meat completely, still stuffed in her mouth. I didn’t even know it was possible to do that.

    LOVE the carnitas!

  2. Those carnitas look spectacular! Love that you did them in your slow cooker :)

    Happy Blogging!
    Happy Valley Chow

  3. Fantastico! ;) It’s been waaaay too long since we’ve made carnitas!

  4. WOW!!! Trish this is pretty darn fantastic!!! I love carnitas, but don’t really have a recipe I’m in love with. Can’t wait to try this! And how funny that Reece stores meat in his cheeks! Cute!

  5. They look so yummy Trish. What happened to your blog? Are you in the process of changing?

  6. Hey Tish dying to see this recipe but the link is not showing up also can’t wait to try the homemade tortillas!

  7. Looks delicious! I think I could eat Mexican every night for dinner and not get bored!

  8. Mmmm!! My mouth is watering right now. This looks amazing!

  9. Visiting from Monday Funday. I’d like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at And who knows, you may just get featured next week.


  10. Hi!What size of a slow cooker do you use on this? Thanks!

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