Make these super easy Slow Cooker Carnitas for the best ever Mexican dinner! The Carnitas are so flavorful! They’re crispy, tender, juicy and will quickly become a family favorite.
Crockpot Carnitas
Slow cooker Carnitas are cooked low and slow in the Crockpot until they fall apart, but remain tender and juicy at the same time. They’re so versatile as you can use Carnitas as a topping for nachos, stuffed in tacos, in quesadillas, burritos, or to make a Mexican inspired salad bowl!
With very easy prep that you can do in just 5-10 minutes, you’ll leave the meat in your slow cooker for 7-10 hours and then come to enjoy the best ever homemade carnitas that taste very close to the authentic stuff!
Addhomemade guacamole, cilantro lime rice, my favoritelime crema, andInstant Pot pinto beans, and you have a perfect Mexican meal that your whole family will love!
What Are Carnitas?
Carnitas literally means little meats, as the pork is braised in lard until tender. It’s a traditional Mexican recipe where the pork is braised for 3-4 hours until it falls apart, and then it’s crisped up over high heat.
While the traditional recipe is not slow cooked, we can achieve similar results in the slow cooker or in the Instant Pot for homemade Carnitas that taste similar to the authentic stuff. And then crisp up the pulled pork under the broiler or in a skillet.
The Ingredients
- Pork Shoulder:Also known as pork butt – makes the perfect meat for Carnitas due to the fat content. Do not use pork tenderloin as it’s too lean and when shredded it does not shred into nice strands like pulled pork should be.
- Spices:I always use cumin and oregano in Mexican recipes (use Mexican or Italian oregano), I also added smoked paprika for extra flavor which is optional, and seasoned with salt and pepper. If you like extra heat, you can add chili powder.
- Onions, garlic and chiles:You can use fresh or canned jalapeños depending on what you have available. I use what I have on hand, for example, in my Instant Pot Carnitas recipe I used fresh jalapeños but they can be substituted with canned.
- Acids:The acidity from the limes and oranges help break down the meat and makes it super tender. Use fresh orange juice and lime juice if possible.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Instant Pot Carnitas
- Combine the spices to make adry rubfor the pork shoulder.
- Wash and completely dry the pork.Use your spice rub and completely coveryour piece of meat.
- Place the pork shoulder in the slow cooker, and place the garlic, green chiles, and onions over the pork. Add in the orange and lime juice (yes, that is the only liquid that you need for the slow cooker version!).
- Cover and cook on high for 7 hours on or low for 10 hours.
- Remove the pork from the slow cooker, and place on a cutting board. Then using 2 forks, shred the meat (it will fall apart easily!).
- Return the pulled pork to the slow cooker, and let it soak up all the juices and flavor.
- Put the shredded porkunder the broiler for a few minutesto crisp up the edges or heat some oil in a skillet, and brown the meat. Make sure to spoon some of the liquid over the meat before you broil it to keep it juicy (more on how to crisp below).
- Serve the crispy carnitasover nachos, in quesadillas, in burritos, or in tacoswith cilantro, diced onions, and lime.
What Cut Of Meat Do I Need For Carnitas?
The best cut of meat for Carnitas is pork shoulder (also known as pork butt), boston butt, or picnic ham. The reason behind this is that the fat content in pork shoulder will keep the meat juicy and flavorful.
You can either cook a boneless or a bone-in pork, but make sure that it is skinless and that the fat cap is intact for the meat to stay tender as it cooks.
How Do I Get Carnitas Crispy?
The best part about carnitas is their crisp! After you cooked the meat, and shred it, you want to make it crispy. This can achieve under the broiler or in a hot skillet over the stovetop.This is the cast iron skilletthat I use and love!
Oven method: Place the shredded pork on a baking sheet, and ladle some of the cooking liquid over the pork. Place under the broiler at 500°F/260°C degree oven, broil for 5 minutes, toss, and then cook for a few more minutes until you get crispy brown edges.
To crisp your carnitas over the stove top, place olive oil in a hot skillet. Working in batches, add the meat and cook for 5-7 minutes until the edges start to brown.
How Do I Make Carnitas in The Instant Pot?
You can totally do this in the Instant Pot if you prefer! It will also save you a lot of time. My Instant Pot Carnitas recipe is very similar to this, but it requires more liquid so I added Mexican beer to it (you can also add Coca Cola or chicken or vegetable stock/broth).
Carnitas For Tacos
Stuffing tacos with carnitas is probably my favorite way to enjoy carnitas! To make the tacos, use street sized corn or flour tortillas that are heated up over the stove top or microwave. Then stuff with pulled pork carnitas, diced yellow onion, some fresh cilantro leaves, and freshly squeezed lime juice for extra flavor!
As for the toppings, make somehomemade guacamole,lime crema(this is way better than just plain sour cream!), and thispineapple salsais perfect with carnitas.
Frequently Asked Questions
Can you put raw pork in a slow cooker?
Yes, you can place raw pork in the slow cooker. If you wish, you can brown the meat before placing it in the slow cooker for an additional layer of flavor.
Do I need to add liquid to slow cooker pork?
The only liquid that is needed is the lime and orange juice. It will not cover the pork, and does not have to. And yes, I am sure that you don’t need more liquid!
What cut of pork is best for carnitas?
The best cut of meat for Carnitas is pork shoulder (pork butt) due to its fat content. Pork tenderloin won’t work for carnitas as it’s too lean.
How to store leftover carnitas?
Best way to store is by shredding the pork, and then storing it in an airtight container in the fridge separate from the juices. Store for up to 3 days. You can also freeze carnitas in airtight freezer bags along with the juices for up to 3 months.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Carnitas
Prep Time: 10 minutes mins
Cook Time: 7 hours hrs
Total Time: 7 hours hrs 10 minutes mins
Author: Diana
Print Rate Recipe
Make these super easy Slow Cooker Carnitas for the best ever Mexican dinner! The Carnitas are so flavorful! They're crispy, tender, juicy and will quickly become a family favorite.
12 servings
Make these super easy Slow Cooker Carnitas for the best ever Mexican dinner! The Carnitas are so flavorful! They're crispy, tender, juicy and will quickly become a family favorite.
Equipment
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 3-5 pounds pork shoulder (also known as pork butt), boneless and skinless, washed and patted dry
- 5 cloves garlic minced
- 14-ounce can diced green chiles or fresh diced jalapeños
- 1 yellow onion chopped
- 2 oranges juiced
- 2 limes juiced
Instructions
Combine the spices to make a dry rub for the pork shoulder.
Wash and completely dry the pork. Use your spice rub and completely cover your piece of meat.
Place the pork shoulder in the slow cooker, and place the garlic, green chiles, and onions over the pork. Add in the orange and lime juice (yes, that is the only liquid that you need for the slow cooker version!).
Cover and cook on high for 7 hours on or low for 10 hours.
Remove the pork from the slow cooker, and place on a cutting board. Then using 2 forks, shred the meat (it will fall apart easily!).
Return the pulled pork to the slow cooker, and let it soak up all the juices and flavor.
To crisp:
To crisp your carnitas under the broiler, turn on oven broiler to 500°F (260°C) and spread the meat on a baking sheet and spoon some juice over the meat.
Place under the broiler for 5 minutes, then toss the meat and place back under the broiler for an additional 3 to 5 minutes until meat is crispy on top.
To crisp your carnitas on the stove top, place 1 tablespoon of olive oil in a hot skillet. Working in batches, add the meat, spoon some juice over the meat, and cook for 5-7 minutes until the edges start to brown.
Before serving drizzle with more juices, and stuff over nachos or stuffed in tacos with onion and cilantro.
Notes:
- Anywhere from 3-5 pounds of meat works great without changing anything else.
You can use boneless or bone in pork shoulder/butt. For bone-in cook for 10 hours on low. - The best cut of meat for Carnitas is pork shoulder due to its fat content. Pork tenderloin won’t work for carnitas as it’s too lean.
- Best way to store is by shredding the pork, and then storing it in an airtight container in the fridge separate from the juices. Store for up to 3 days. You can also freeze carnitas in airtight freezer bags along with the juices for up to 3 months.
Nutrition Information
Calories: 157kcal, Carbohydrates: 5g, Protein: 19g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 496mg, Potassium: 396mg, Fiber: 1g, Sugar: 2g, Vitamin A: 165IU, Vitamin C: 19mg, Calcium: 40mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
