Slow Cooker Carnitas Sheet Pan

The Easiest Way to Perfect Mexican Pulled Pork

There’s something magical about coming home to the rich, aromatic scent of Slow Cooker Carnitas wafting through your house. As someone who’s constantly juggling work, family, and the endless question of “what’s for dinner?”, this recipe has become my secret weapon for creating restaurant-quality Mexican food at home. The best part? Your slow cooker does most of the work, and a quick trip under the broiler creates those crispy, caramelized edges that make carnitas absolutely irresistible.

This isn’t just any carnitas recipe – it’s specifically designed to achieve that perfect balance of tender, juicy meat and crispy exterior using a sheet pan finish. After testing countless variations, I’ve found that this method delivers consistently amazing results, whether you’re meal prepping for the week or hosting a taco night with friends.

Why You’ll Love These Sheet Pan Carnitas

Before we dive into the recipe, let me share why this has become one of my most requested dishes:

• Set-it-and-forget-it convenience: Just 15 minutes of prep in the morning
• Perfect texture: Tender, juicy meat with crispy edges
• Versatile: Use in tacos, burritos, salads, or grain bowls
• Great for meal prep: Freezes beautifully and reheats well
• Budget-friendly: Uses affordable pork shoulder/butt
• Crowd-pleasing: Even picky eaters love these
• Authentic flavor: Simple ingredients create deep, complex taste

Essential Ingredients

For the carnitas:

• 4-5 pounds pork shoulder (also called pork butt), cut into 2-inch chunks
• 2 tablespoons olive oil
• 1 large orange, juiced and zested
• 2 limes, juiced
• 4 cloves garlic, minced
• 1 yellow onion, roughly chopped
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano (preferably Mexican)
• 2 teaspoons chili powder
• 2 bay leaves
• 2½ teaspoons kosher salt
• 1 teaspoon black pepper
• ½ cup beer (preferably Mexican lager) or chicken broth

For the sheet pan finish:

• Reserved cooking liquid
• 2 tablespoons olive oil
• ½ teaspoon kosher salt

For serving (optional):

• Corn or flour tortillas
• Diced white onion
• Fresh cilantro
• Lime wedges
• Sliced radishes
• Pickled jalapeños
• Cotija cheese
• Avocado or guacamole
• Salsa verde

How to Make Perfect Slow Cooker Carnitas

Step 1: Prepare the Pork (Morning Prep)

1. Cut the pork shoulder into 2-inch chunks, trimming excess fat but leaving some for flavor.
2. In your slow cooker, combine:
   • Olive oil
   • Orange juice and zest
   • Lime juice
   • Minced garlic
   • Chopped onion
   • All dry seasonings (cumin, oregano, chili powder, salt, pepper)
   • Beer or chicken broth
3. Add the pork chunks and bay leaves, stirring to coat evenly.
4. Cover and cook on LOW for 8 hours or HIGH for 5-6 hours, until the meat is tender and easily shreds.

Pro tip: Don’t skip cutting the meat into chunks – this increases surface area for seasoning and ensures even cooking.

Step 2: Shred and Crisp (Evening Finish)

This is where the magic happens – transforming tender slow-cooked pork into crispy, caramelized carnitas:

1. Preheat your oven broiler and position a rack 6 inches from the heat.
2. Remove the pork from the slow cooker and shred using two forks, discarding any large fat pieces.
3. Strain and reserve the cooking liquid – this is liquid gold!
4. Line a large sheet pan with foil and spread the shredded pork in an even layer.
5. Drizzle with:
   • 3-4 tablespoons of reserved cooking liquid
   • 2 tablespoons olive oil
   • ½ teaspoon kosher salt
6. Broil for 5-7 minutes until the edges are crispy and golden brown.
7. Remove from oven, drizzle with another 2-3 tablespoons of cooking liquid, and broil for an additional 3-5 minutes until crispy again.

Pro tip: Don’t skip the second broiling session – this double-crisp method creates the perfect texture contrast.

Make-Ahead and Storage Tips

These carnitas are perfect for meal prep! Here’s how to store them:

Refrigerator Storage

• Store shredded meat with some cooking liquid in an airtight container
• Keeps for up to 4 days
• Reheat on a sheet pan under the broiler for best results

Freezer Storage

1. Let meat cool completely
2. Portion into freezer bags with some cooking liquid
3. Remove as much air as possible
4. Freeze for up to 3 months
5. Thaw overnight in refrigerator before reheating

Serving Suggestions

These carnitas are incredibly versatile. Here are some of my favorite ways to serve them:

Traditional Tacos

• Warm corn tortillas
• Top with diced onion, cilantro, and lime
• Add sliced radishes and pickled jalapeños
• Finish with a sprinkle of cotija cheese

Modern Twists

1. Carnitas Bowl:
   • Cilantro lime rice base
   • Black beans
   • Crispy carnitas
   • Fresh corn salsa
   • Avocado
   • Chipotle cream
2. Carnitas Nachos:
   • Layer tortilla chips
   • Add carnitas
   • Top with cheese
   • Broil until melted
   • Add fresh toppings
3. Breakfast Tacos:
   • Warm tortillas
   • Scrambled eggs
   • Crispy carnitas
   • Salsa verde
   • Queso fresco

Tips for the Best Results

After making this recipe countless times, here are my top tips for success:

1. Choose the right cut: Look for well-marbled pork shoulder (also called Boston butt)
2. Don’t rush the cooking: The meat should be fall-apart tender before shredding
3. Save that liquid: The cooking liquid is crucial for keeping the meat moist while crisping
4. Watch carefully when broiling: Every broiler is different, so keep an eye on the meat to prevent burning
5. Work in batches if needed: Don’t overcrowd the sheet pan when crisping