Crock Pot Carnitas

These tender, juicy, and flavorful Crock Pot Carnitas will blow your mind! With just 30 minutes of prep time, the slow cooker does all the cooking for you. Perfect for a weeknight or easy dinner on a weekend, this Mexican pulled pork is great to use on tacos, burrito bowls, and salads.

Crockpot Pork Carnitas are one of my favorite things to cook! The meat is SUPER versatile, SUPER cheap to make, and SUPER delicious! Where we live, this pork shoulder and remaining Crockpot ingredients cost less than $20 and yielded more than 6 meals for the family! We had Carnitas Quesadillas, tacos, taco salads, burritos, Cuban sandwiches, and bbq sandwiches.

This Crockpot meal is a great idea for entertaining. You can have the meat shredded and ready for assembly as tacos or salads along with your favorite toppings! It's incredibly tender, full of amazing flavors, and absolutely delicious!

What are Carnitas?

Traditionally, carnitas is a type of Mexican food made by slow-cooking pork in lard or oil until it becomes tender and crispy. The meat is typically seasoned with a blend of spices and then cooked until it is falling apart and easy to shred. The result is a flavorful and juicy meat that can be used in a variety of dishes.

Usually a pork shoulder is used, which is exactly what how I'm preparing this slow cooker version of the best carnitas too.

Why You'll Like this Recipe

• Versatility: This slow cooker carnitas recipe is versatile and can be used in so many dishes. They can be served in tacos, burritos, quesadillas, salads, or even as a topping for nachos.
• Convenience: You can simply add all the ingredients, set the timer, and let it cook in the slow cooker without needing constant attention. It's a simple recipe perfect for busy days.
• Flavorful Fall-Apart Tender Meat: Pork shoulder butt roast becomes incredibly tender as it cooks low and slow over several hours. The delicious flavors from the seasonings and citrus juices have time to infuse into the meat, resulting in flavorful and juicy carnitas.
• Large Batch Cooking and Meal Prep: It's ideal for feeding a crowd or for meal prepping. This recipe is perfect for a weeknight taco night with leftovers for the week or for occasions with large groups.

Laura Ashley's Tip: Use a pork shoulder for this recipe, it will make a lot of carnitas perfect for meal prep or freezing for an easy meal at a later date.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pork Shoulder Butt Roast (Bone-In or Boneless): This cut of pork is perfect for carnitas due to its marbling, which keeps the meat tender and flavorful during slow cooking.
• Dried Seasonings: Chipotle powder, oregano, cumin, garlic powder, chili powder, cinnamon, salt, and black pepper. This spice mixture enhances the overall flavor of the meat.
• Orange Juice and Zest: The acidity of orange juice helps to tenderize the meat and adds brightness to the flavor profile. The zest contains essential oils that intensify the citrus flavor.
• Lime Juice and Zest: Like orange juice, lime juice adds acidity, and brightness to the dish. The zest provides additional citrus aroma and flavor.
• Yellow Onion: Adds sweetness and depth of flavor.
• Jalapeño: Adds heat and a slight bitterness, balancing the sweetness from the citrus and onions.

Tools You’ll Need

• 6 or 8 Quart Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Crock Pot Carnitas

1. Sear pork on all sides in a large skillet in olive oil until lightly browned, about 2 minutes per side. Transfer into a 6 quart or larger Crockpot.

2. In a small bowl, whisk together dry herbs and zest of the orange and lime. Sprinkle and pat herb/zest mix on the top and sides of the pork.

3. Carefully pour ½ cup water and orange and lime juices around the pork. Top with onion and jalapeño.

4. Cook on low for 8-10 hours or on high for 5-6 or until meat easily shreds with a fork.
5. Carefully transfer the cooked pork to a cutting board. Shred and remove the bone and any excess fat. Return the meat to the Crockpot, toss with juices, and cook on low for 15 minutes.

6. Optional Step: Preheat oven to 450°F. To a sheet pan, add the desired amount of shredded pork in an even layer. Drizzle with ¼ cup of the Crockpot juices, and bake for 15 minutes. Broil for 1-3 minutes, or to desired crispy perfection.
7. For tacos, toast tortillas on a griddle or skillet on one side, flip, and add shredded cheese and pork. Fold into a taco and toast on both sides.

Pro Tips and Substitutions

• Season the meat well. The seasonings can be adjusted to personal preference. Pork carnitas get their delicious flavor from a combination of spices, so be sure to season the meat generously.
• Sear the meat before putting in the slow cooker. Before slow-cooking the pork, a quick sear first is optional. However, it adds flavor, and color and helps to lock in the juices.
• The low 8 hour crockpot setting is preferred. This recipe can be cooked on high or low as noted in the recipe. From personal experience, the pork yields its ideal tenderness and flavor from the low and slow method.
• Crisp the meat in the oven. Be sure to lay the shredded meat out in a thin even layer so it crisps in the oven and doesn't steam.

Ways to Use Slow Cooker Carnitas

• Pork Carnitas Quesadillas
• Tacos
• Burritos
• Burrito Bowls
• Enchiladas
• Salad
• Cuban Sandwich
• Barbecue Sandwiches
• 4 Ingredient Barbecue Cups
• Pork Fried Rice
• Pork Stir Fry

Instant Pot Carnitas

You can also make this recipe in an Instant Pot with these easy steps:

1. Season the Pork: Rub this seasoning mixture evenly over the pork pieces.
2. Sauté Onions and Jalapeño: Set your Instant Pot to "Sauté" mode. Once hot, add a little oil and sauté the sliced onions and jalapeño until they're softened and lightly browned, about 3-5 minutes.
3. Deglaze the Pot: Pour in the orange juice and scrape the bottom of the pot to loosen any browned bits (this adds flavor to the dish).
4. Add Pork and Citrus Zest: Add the seasoned pork pieces to the Instant Pot on top of the onions and jalapeño. Pour in the juice of the lime and orange, and add the zest of both the lime and orange over the meat.
5. Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 60 minutes. Allow for a natural pressure release for about 10-15 minutes before manually releasing any remaining pressure.
6. Shred and Crisp: Once the pressure has released and it's safe to open the Instant Pot, remove the pork pieces and shred them using two forks.

Toppings for Pork Carnitas Tacos

There are many traditional toppings for pork carnitas tacos, but some favorite toppings are chopped onions, chopped cilantro, sliced radishes, salsa or Pico de Gallo, Guacamole, sour cream, red onion, lime wedges, shredded lettuce or cabbage, avocado, queso fresco or cotija cheese, hot sauce or chili flakes, and diced tomatoes.

Storing Leftovers

To refrigerate leftover pork carnitas: let the meat cool down to room temperature before transferring it to an airtight container. Pork carnitas can be refrigerated for up to 4 days.

To freeze pork carnitas: let the meat cool down to room temperature before transferring it to a freezer-safe container or a resealable freezer bag. Pork carnitas can be frozen for up to 3 months.

Reheating carnitas: Let them thaw in the refrigerator overnight. You can reheat the meat in a skillet over medium heat until heated through or in the oven at 350°F for 10-15 minutes. It's important to make sure the meat reaches an internal temperature of 165°F before serving.

Frequently Asked Questions

More Pork Recipes

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• Pulled Pork
• Asian Pulled Pork Sliders
• Sweet Pork Sliders