Slow Cooker Pork Carnitas
by Chungah
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The easiest carnitas you will ever make in the crockpot. Cooked low and slow for the most amazing fall-apart tender goodness! Yes, please!
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Why you’ll love slow cooker pork carnitas
- Feeds a crowd. This recipe feeds a big crowd, great for entertaining, weekend company or gifting to new parents or a loved one recovering from surgery.
- Great summertime recipe (as well as the rest of the year). Keep your kitchen cool during the hot summer months! The slow cooker allows for no fuss, hands-free cooking without warming up the kitchen.
- Versatile recipe. Pork carnitas can be served as tacos, burritos, salads, grain bowls, nachos and so much more. The sky is the limit here.
- Make-ahead convenience. This is one of those great slow cooker recipes where you can prep everything the night before and throw it right in the crockpot just before leaving for work. And when you get home, you’ll have the most tender, juicy pulled pork. So effortless, so good.
- Freezer-friendly. Pork carnitas can keep in the freezer for up to 3 months, perfect for meal prep for those busy weeknights, thawing overnight and reheating in a pan for a quick and easy dinner.
What is carnitas? What is the best cut of meat for carnitas?
Pork carnitas
Carnitas is a Mexican pork dish from Michoacán, and translates to “little meats” in Spanish and often times described as Mexican pulled pork. Carnitas is traditionally slow cooked until incredibly tender and falling apart, using heavily marbled (inexpensive) pork butt or pork shoulder, then shredded and roasted until the edges are caramelized and crispy.
Best cut of meat
Pork shoulder is typically best for carnitas due to its high fat content, containing enough fat to stay moist during long cooking times, yielding tender, juicy meat when cooked low and slow (especially in the slow cooker).
How to make slow cooker pork carnitas
- Season the pork shoulder. Combine all the dry spices together first, then rub the mixture all around the pork.
- Place all ingredients in the slow cooker. Add everything to the slow cooker – garlic, onions, orange and lime juices along with the well seasoned pork.
- Cook on low heat. Cover and cook for 8 hours, or until the pork is extremely tender and easily shreds with a fork (there should be no resistance when shredding). If the pork is not shredding easily, it will need more time to cook. Freeze or store as needed here, crisping up just before serving.
- Make it crispy. Heat the broiler to high heat, placing a rack 6 inches from the broiler. Broil the shredded pork on a sheet pan in a single layer with some of the leftover cooking juices until crispy and caramelized.
- Serve. Serve carnitas as tacos, burritos, bowls, quesadillas, enchiladas or nachos.
storage and freezing pork carnitas
Storage
Leftover carnitas can be stored in an airtight container in the fridge for 3-4 days.
Freezing
Portion the meat into plastic freezer bags in individual servings with some of the leftover cooking fat and liquid (to prevent it from drying out), squeezing out any excess air before sealing. Label, date and freeze up to 3 months.
Reheating
Thaw overnight in the fridge, reheating in the oven at 350°F or in a skillet (adding a splash of broth or water if the meat looks dry) until warmed through and crispy.
What to serve with slow cooker pork carnitas
Slow Cooker Pork Carnitas: Frequently Asked Questions
This recipe works very well with pork shoulder or pork butt due to its fat marbling (the high fat content helps keep the meat moist and flavorful) as well as its easy shredding capabilities.
Yes! If you do not have a broiler or want to crisp up just a small batch of carnitas, cook the shredded pork in a hot cast iron skillet over medium high heat until crispy.
Absolutely! Cook and shred the pork ahead of time, storing as needed (fridge or freezer) and broil just before serving for crispy, tender goodness.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! We have a recipe for that here.
We have an easy 30 minute stovetop recipe here!
Slow Cooker Pork Carnitas
Video
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, or more, to taste
- 1 teaspoon ground black pepper
- 4 pound pork shoulder, excess fat trimmed
- 4 cloves garlic, peeled
- 2 onions, quartered
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
Instructions
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a 6-qt slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet with some of the cooking fat and liquid, and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
Equipment
Notes
- Use the right size crockpot. A 6-qt slow cooker is ideal for this recipe. If the slow cooker is too small, the pork may not cook evenly. If the slow cooker is too large, the liquid may cook down too quickly, causing the pork to burn.
- Avoid lean meats. Opt for pork shoulder or pork butt, avoiding lean meats such as pork tenderloin or pork chops (lean cuts tend to dry out).
- Make it crispy. Broiling is essential for perfectly browned, crispy edges. Broil the shredded pork, about 6 inches from the broiler, in a single layer on a sheet pan with some of the leftover cooking juices until crispy and caramelized. Watch carefully as the pork can quickly burn under the broiler!
- Make ahead of time, but skip the broil. When making ahead of time, shred the meat and store as needed, broiling just before serving.
- Meal prep for the week. This recipe is ideal for big batch cooking! Repurpose the leftover pork throughout the busy weeknights for tacos, quesadillas, burrito bowls and salads.
- Freeze for up to 3 months. Let the carnitas cool completely. Portion into plastic freezer bags in individual servings with some of the leftover cooking fat and liquid to prevent the meat from drying out. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, reheating in the oven or stovetop until crispy.
Did you make this recipe?
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This was a easy and tasted amazing!!
This was a easy and tasted amazing!!
I’ve made this several times and it’s always a huge hit!!
Yummy! I had a pork roast that I needed to use up and it turned out perfectly. Easy, flavorful, and loved by the whole bunch! Thank you for another delicious recipe.
So, I really need to use up some pork chops taking up space in the freezer. Do you think think cut, boneless pork chops would work for this? Trying to make space and not make another trip to the store 🙂 Thanks!
Your pork fibers would be pretty short if pre-cut, and pork chops are relatively lean (especially if boneless). I’m sure you could get good fall apart pork and good flavor though. Any meat will be fall apart tender if cooked low and slow.
This recipe is amazing! It’s my go-to when I’m craving carnitas. I actually prefer this over restaurant carnitas!
No modifications needed! I’ve made this at least 15 times over the last several years and it always turns out perfect!
Thank you for sharing your recipes with us!
My spouse and I have made this dish 10+ times. We enjoy it fresh the day we prepare it and then divide and freeze the left overs for future meals. We’ve made this for family and friends on a number of occasions and they always rave about it. Highly recommend!
I loved this carnitas. I have tried different recipients but I like this one best.
Question: If I make the recipe in half do I still have to cook for 8 hrs on low? Thank you.
You would still cook for 8 hours. size of recipe for a slow cooker wouldn’t affect cook time.
Amazing! Favorite meal!!!
I made this on Tuesday for Cinco De Mayo and my whole family devoured it!!! My new favorite meal to cook.
I’ve made this over a dozen times the past few years. We’re delighted every time. I’ve found it to be forgiving on the citrus as well. Sometimes I have to substitute some lemon if I don’t have enough limes. It’s still delicious.
We serve it with corn tortillas we charred quickly over the flame, and the “Mexican Street Corn Salad” as topping.
Soooooooo good.
I have 2lbs of pork shoulder how much time should I cook it for
Someone already asked this but I did not see a reply. If your pork roast is only 2lbs, how do you adjust the cooking time?
They said size of roast does not effect cook time still 4 hours on high or 8 on low .
How much is in a serving?
Made this for Cinco de Mayo night last night. Delicious! Super easy in the slow cooker. Kids loved it. Will definitely make this again. We’re having leftovers for lunch today. Thank you!
Love these so much! My slow cooker seems to run a little hotter than most, so I just had to cut the time, but other than that, I made no modifications! Used for taco night and then taco salads for lunch the rest of the week. This recipe is a keeper, added to heavy rotation!
I make these on a regular basis, and they’re just the best. I live alone, so once it’s done (I actually cook it in the Instant Pot – high pressure, 45 min, 15min slow release) I have TONS left over, which goes flat in a gallon ziploc bag and into the freezer. I break off a little chunk each time I want 3-5 carnitas and reheat it in the broiler, or even easier, in a warm skillet… just enough to get it warm and a bit crispy. Served in a warm tortilla with a quick sour cream/mayo/chili powder coleslaw and topped with chalula: truly addicting.
Great idea, Casey! I was wondering how best to do this now that I’m alone. I’m still getting used to being a widow, and I cook way too much of everything! I love your idea of freezing it flat in a bag.
My 15 year old son made these tonight and they were so great that I had to write a review. He found the recipe online and we had a pork loin that needed cooking. Not the most ideal cut but it turned out AMAZING! The flavor was fantastic, the pork was moist and everyone had multiple helpings. Will absolutely make again and again!
I made this but skipped the step about broiling the meat. We made a corn and black bean salsa and cilantro/lime rice in order to make burrito bowls a la Chipotle. Turned out very good!
You skipped the “game-changer” part.
I actually “fry” individual portions in rendered fat to serve each “taco” hot and crispy. Also, I forbid cheese (a dollop of crema is as far as I will bend. Muy delicious!
Perfect mix of seasonings. Damn tasty!
Amazingly tender, wonderful flavor, the orange is they key (I think).
I let them broil even longer to get an almost burnt carmelized finish. Again, amazing.
I just have a question. I just put it in the cooker on high for 5 hours. My cooker has a steam release valve. Should I keep the steam in or out? (I’m brand new at slow cooking.)
I would keep the steam in as much as you can, as the pressure will help cook it more thoroughly, and also keep all that delicious moisture in the meat. Not that it should dry out anyway, but that’d guarantee the meat stays as tender as possible.