Tender Crockpot Lamb Carnitas

These crockpot carnitas make tender, flavorful meat that is perfect for quick weeknight dinners or weekend gatherings. Slow cooking the lamb or beef shoulder allows the spices and citrus juices to deeply infuse the meat, creating a juicy base that crisps up beautifully under the broiler. This recipe turns simple ingredients into restaurant-worthy carnitas with minimal hands-on time.

I put this together after a busy week and found myself reaching for it whenever I wanted comforting and fuss-free Tex-Mex fare. It quickly became a family favorite for taco nights and casual dinners.

Ingredients

• 3 to 4 pounds boneless lamb shoulder or beef chuck roast: choose a cut with good marbling for richer flavor and moist meat
• 1 tablespoon olive oil: helps the spices adhere and promotes browning
• 1 large onion diced: adds a sweet base for slow cooking
• 4 cloves garlic minced: brings savory depth to the sauce
• 1 tablespoon ground cumin: provides warm earthy notes essential to carnitas
• 2 teaspoons smoked paprika: adds smoky depth select a fresh tin for maximum aroma
• 1 teaspoon dried oregano: gives a herbal brightness balancing the spices
• 1 teaspoon chili powder: offers a mild heat and complexity
• 1 teaspoon salt: enhances all the flavors and helps the meat season evenly
• Half teaspoon black pepper: adds sharpness without overpowering
• Juice of 2 oranges about half a cup: brings a subtle sweetness and tenderizes
• Juice of 2 limes about quarter cup: delivers a fresh tang to cut richness
• 1 cup chicken broth: lends moisture and depth to the cooking liquid
• 1 bay leaf: adds subtle herbal undertones during slow cooking

Instructions

Prep Your Meat:

Pat the lamb shoulder or beef roast dry with paper towels to ensure the seasonings stick well and encourage better browning. Rub the meat evenly with olive oil then sprinkle all the spices and salt generously over the surface. Massage to coat the whole piece thoroughly.

Layer the Flavors:

Place diced onions, minced garlic, and the bay leaf at the bottom of the crockpot creating a flavor base. Set the seasoned meat on top to keep it elevated. Pour in the fresh orange and lime juices along with the chicken broth. The citrus not only brightens but helps tenderize the meat as it cooks slowly.

Low and Slow Magic:

Cover your crockpot and cook on the LOW setting for 8 to 10 hours or HIGH for 5 to 6 hours. The long, slow heat breaks down connective tissue resulting in meat that shreds effortlessly. When ready, use two forks to shred the meat directly in the crockpot mixing it with the cooking liquids so every bit absorbs the flavor.

Get Those Crispy Bits:

Preheat your oven broiler to high. Transfer the shredded carnitas to a foil-lined baking sheet and spread evenly in a single layer. Drizzle a few spoonfuls of the reserved cooking liquid over the top to keep it moist. Broil the meat for 5 to 8 minutes then stir and broil another 5 minutes until the edges turn golden crisp and crunchy – the hallmark of great carnitas.

Serve It Up:

Serve your carnitas in warm corn tortillas topped with fresh cilantro, diced onions, salsa, and a squeeze of lime. These leftovers also shine in burrito bowls, enchiladas, or loaded nachos for versatile meals throughout the week.

My favorite part is the crispy finish. It reminds me of family dinners where everyone gathered around the table enjoying the smokiness and citrusy brightness that cut through the richness. Carnitas always feel like a celebration of simple, bold flavors that bring people together.

Storage Tips

Store cooked carnitas in an airtight container in the fridge for up to four days. Reheat gently in a skillet or microwave to retain moisture. For longer storage, freeze shredded meat in portions for up to three months. Let it thaw overnight in the fridge before crisping under the broiler again.

Ingredient Swaps

You can swap lamb shoulder for beef chuck roast without losing flavor or tenderness. For a leaner option try pork shoulder but adjust cooking time as it may cook slightly faster. Chicken broth can be replaced with vegetable broth or water with a splash of apple cider vinegar to mimic acidity.

Serving Ideas

These carnitas are fantastic in tacos but also try them in quesadillas with melted cheese or as a topping on a green salad for a filling lunch. Add pickled red onions or a creamy avocado sauce for extra layers of flavor.

Seasonal Twists

In colder months add a pinch of cinnamon or clove to the spice mix for warmth. During summer, fresh mango salsa pairs beautifully with the citrus notes. Swap chicken broth for tomato juice for a richer sauce in autumn.

This recipe brings together bold, comforting flavors with an easy preparation that fits busy schedules perfectly.

Frequently Asked Recipe Questions

→ What cut of meat works best for these carnitas?

Boneless lamb shoulder or beef chuck roast are ideal due to their marbling and ability to become tender through slow cooking.

→ Why use citrus juices in the cooking process?

Orange and lime juices add brightness and help break down the meat fibers, resulting in a more tender texture and balanced flavor.

→ Can I substitute the chicken broth with something else?

Vegetable broth or water can be used, though chicken broth imparts a richer flavor to the slow-cooked meat.

→ How do you achieve the crispy texture on the carnitas?

After shredding, spreading the meat on a baking sheet and broiling it in short intervals crisps the edges while keeping the inside juicy.

→ What are some popular serving suggestions?

Serve with warm corn tortillas, fresh cilantro, chopped onions, salsa, and lime wedges, or incorporate into burrito bowls and nachos.