Tender and juicy but irresistibly crispy, this slow cooker carnitas recipe is a simple but flavorful recipe everyone will love. You only need a handful of ingredients to make this delicious pulled pork recipe. These pork carnitas are perfect for tacos, burritos, quesadillas, nachos, and more!
I love carnitas. I can eat them in tortillas, rolled in a burrito, over some nachos, over rice in a bowl, and more. I could seriously eat it every day for a week and not get bored of it. It's just that good. Luckily for me, I can make carnitas in the slow cooker, so it's ready for me to enjoy once I'm off work. I love a hands-off meal!
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Why You'll Love This Slow Cooker Recipe
- It's so easy to make. You simply season the pork and let the slow cooker do the work! The most time-consuming part is honestly shredding the pork and broiling it.
- It's perfect for picky kids! Place the shredded carnitas out alongside some side or toppings, buffet-style, and let them make their own plate. It's always a huge hit.
- It doesn't require a lot of ingredients to make! It's flavorful without needing a laundry list of ingredients.
Ingredients You'll Need
- pork — it's best to use boneless pork butt or pork shoulder. You want there to be fat on the meat so the pork doesn't dry out as it slowly cooks. Skip the pork loin or tenderloin when making carnitas.
- seasoning — I use a combination of dried oregano, dried basil, chipotle powder, chili powder, salt, and black pepper to season the crock pot carnitas.
- onion — I use a small yellow onion.
- garlic — the more, the merrier!
- jalapeno — just for a bit of extra flavor. Don't worry, it doesn't make the carnitas super spicy.
- orange juice — orange juice adds natural sweetness to the carnitas and helps balance out the flavor. I recommend freshly squeezed orange juice to ensure it's just pure orange juice.
How To Make Slow Cooker Carnitas
- In a small bowl, combine the dried oregano, basil, chipotle powder, chili powder, salt, and black pepper.
- Rub the spice mixture generously on the pork butt or shoulder. Make sure to get all the sides.
- Transfer the seasoned pork into the slow cooker.
- Add the onions, garlic, and jalapeno around the pork in the slow cooker. Pour the orange juice around the pork in the slow cooker, so as not to wash off the spices on the pork.
- Cover and cook on low for 8-10 hours or high for 5-6 hours.
- When done, remove the pork from the slow cooker. Do not discard the liquid.
- Use two forks to shred the pork. Place the shredded pork on a large rimmed baking sheet. Pour 1 cup of the reserved liquid over the shredded pork.
- Broil for 5 to 10 minutes or until the pork becomes golden browned and crispy around the edges. You might need to do this twice to fit all the shredded pork if it does not all fit.
Recipes Variations
- If you do not want to crisp up your carnitas in the oven, you can do so on the stovetop. Add some oil to a skillet and once it's hot, add the shredded pork to caramelize the edges.
- For those who prefer their carnitas to have a bit of heat, you can add some cayenne pepper to the spice rub before adding the pork to the slow cooker. This will give the carnitas an extra kick of spiciness that can be adjusted to your liking.
Tips and Notes
- It is best to avoid opening the lid of the slow cooker while the pork is cooking. Doing so can release the heat that has built up inside, causing a drop in temperature and requiring additional time for the heat to build back up again.
- When lifting the pork out of the slow cooker, you can use a large spatula to slide underneath before lifting. The pork may fall apart if you try to lift it out with two forks.
- Want to make this in the Instant Pot? Try this Instant Pot Carnitas recipe.
- You can prepare carnitas as a freezer meal by adding the seasoned pork, onion, garlic, and jalapeño to a large freezer-friendly ziptop bag. When ready to enjoy, thaw it overnight and add it to your slow cooker alongside the orange juice.
- Slow cooker liners help make clean-up easier. Same with parchment paper or tin foil on the sheet pan.
Serving Ideas
Need some ideas of what to serve with your crock pot carnitas?
- avocado — sliced avocado or guacamole
- cheese
- onions — sliced, diced, or pickled
- jalapeño
- shredded cheese or queso fresco
- sour cream or crema
- cilantro
- lime wedges
- salsa
- shredded lettuce
- diced tomatoes or cherry tomatoes
- salsa or pico de gallo (try this avocado corn salsa or pineapple salsa)
- air fryer tortilla chips
- Instant Pot basmati rice with butter and garlic
- Instant Pot cilantro lime rice
- Stovetop cilantro lime rice
Carnitas is a delicious Mexican dish made by slow cooking pork butt or pork shoulder until it becomes tender and juicy, and easily shredded before being crisped up. Traditionally, you braise or simmer pork in lard on very low heat for hours until tender, then on high heat to crisp up the exterior! However, this recipe uses a different approach by slow cooking the pork in a crock pot and then crisping it up in the oven.
Pulled pork is a dish commonly associated with American Southern cuisine, whereas carnitas is a Mexican dish. Both dishes involve slow cooking pork shoulder or pork butt until it becomes tender enough to be pulled apart or shredded. Pulled pork is often served with barbecue sauce, and carnitas are crisped up.
To store the leftover crockpot carnitas, allow the pork to cool to room temperature and then transfer them to an airtight container. Store in the fridge for up to 5 days. Reheat in the microwave.
To freeze the carnitas, allow it to cool to room temperature and transfer to a freezer-safe bag, and freeze it for up to three months. Thaw fully before reheating.
Recipe
Slow Cooker Carnitas
Equipment
Ingredients
- 4 pound boneless pork butt or pork shoulder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 jalapeno deseeded, chopped
- 1 cup orange juice
Instructions
- In a small bowl, combine the dried oregano, basil, chipotle powder, chili powder, salt, and black pepper.
- Rub the spice mixture generously on the pork butt/shoulder and place it in the slow cooker.
- Add the onions, garlic, and jalapeno around the pork in the slow cooker. Pour the orange juice around the pork in the slow cooker, so as not to wash off the spices on the pork.
- Cover and cook on low for 8-10 hours or high for 5-6 hours.
- Remove the pork from the slow cooker. Use two forks to shred the pork. Do not discard the liquid.
- Place the shredded pork on a large rimmed baking sheet. Pour 1 cup of the reserved liquid over the shredded pork.
- Broil for 5 to 10 minutes or until the pork becomes golden browned and crispy around the edges. You might need to do this twice to fit all the shredded pork if it does not all fit.
Notes
Nutrition
More Recipes You May Like
- Slow Cooker BBQ Chicken Thighs
- Slow Cooker Chicken Drumsticks
- Slow Cooker Turkey Breast
- Slow Cooker Whole Chicken
- Slow Cooker Honey Chipotle Chicken
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