These Slow Cooker Pork Carnitas are so easy to prepare and will be a hit with everyone. The combination of pork, spices, and citric juices enhances the flavor of the meat.
These are perfect served as tacos, burritos, quesadillas, chili, rice bowls...endless possibilities.
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Why you'll love this recipe
- Pork Carnitas are very versatile and can be transformed into anything from quesadillas to tacos.
- Slow cooker carnitas is the perfect recipe to feed a family or a crowd.
- Our Crockpot carnitas are not crazy spicy. The spices can be adjusted to make these a bit spicier.
Ingredients
You can use 2 Tablespoons of our homemade Pork Dry Rub or this combination with the specifics below in the recipe card.
- dried oregano
- ground chili powder
- ground cumin
- garlic powder
- onion powder
- Kosher salt
- ground black pepper
Pork Carnitas
- pork shoulder ( pork butt) - trim excess fat off the pork
- corn oil - vegetable oil will work too
- yellow onions - add flavor to the broth
- jalapeno - for a little heat
- garlic - makes everything better
- orange juice/lime juice - the citrus is a fabulous flavor enhancer
- bay leaves - elevates the flavor
- salt and pepper, to taste
Equipment
- Slow Cooker
- Instant Read Thermometer
- meat claw
- Cutting Board
- Knives
- Stainless Steel Mixing Bowls
- Whisk
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a small bowl, combine, oregano, chili powder, cumin, garlic powder, onion powder, Kosher salt, and pepper.
- Rub the spice mix over the entire piece of pork. Set aside.
- Rinse and dry the pork shoulder/butt. Coat the pork with the pork dry rub. Set aside.
- In a large saute pan, over medium heat, add the corn oil. Add in the seasoned pork and brown on all sides. Once browned, remove and add to the slow cooker.
- To the pan, add the onions and jalapeno, and saute for about 5 minutes. Add in garlic and saute for another minute. Remove from heat and place the veggies into the slow cooker.
- To the slow cooker, add the juice from the orange and lime. and bay leaf. Cook on low, for 8 hours or high for 4 hours.
- The meat is done when meat when it is fork tender. Remove the bay leaf and citrus peels and discard. Use either meat claws or forks to shred the pork.
- Heat oven to 450°F/232°C.
- Place the shredded pork on a baking tray in an even layer. You may need two baking trays, depending on the quantity of meat.
- Place cookie sheet in preheated oven and cook for about 5 minutes to crisp up the meat
Storage
Leftovers can be kept in a covered airtight container for 3 days. Reheat leftovers either on the stovetop in a saute pan or in the oven at 350°F/177°C until heated through.
Freezer Instructions:
The pork freezes very well. Place in a freezer-safe bag or container in the freezer for up to 4 months.
Defrost overnight in the refrigerator and reheat as above.
Make ahead: For parties, I generally make these a day ahead. Place the pork in a covered aluminum tin in the refrigerator. They can be reheated in the oven when ready to serve.
Expert Tips
- For maximum flavor, be sure and crisp up the pork in the oven after it cooks in the slow cooker.
- The pork can be seasoned with the Mexican spices, wrapped in plastic wrap, and placed in the refrigerator to marinate anywhere from 1 hour to overnight for added flavor.
Frequently Asked Questions
Yes. It is possible to overcook them. It is best to cook the pork until they are pork tender.
Follow the instructions and test the pork for the internal temperature of 170°F/77°C when the cooking time is done.
Pulled pork is usually a BBQ-based sauce while carnitas has more of a Mexican-based sauce using citrus and spices.
Pork shoulder has a nice amount of meat to fat and makes delicious and flavorful carnitas.
Variations
Spices: You can use 2 Tablespoons of our homemade Pork Dry Rub in lieu of the combination in the recipe card.
- Chili Seasoning Rub can also be used for a spicy variety.
Protein: Pork butt is our favorite cut to make carnitas. However, if you prefer not to use pork, try a beef chuck roast or a lamb shoulder cut of meat.
Serving Suggestions
Carnitas are fantastic to serve in tortillas. Make a big bowl of homemade guacamole and Pico de Gallo for toppings.
The shredded pork carnitas are great served in either corn tortillas or flour tortillas.
Top the carnitas with sour cream, fresh cilantro, and lime slices. Add a side of refried beans and enjoy.
Roasted tomatillo salsa would be another delicious choice to serve with these pork carnitas.
Every great meal needs a tasty dessert, our Tres Leche cake is moist and so delicious.
For a bite-size snack, try our Churro Bites, they can be made in the Instant Pot or baked.
Leftover carnitas make delicious quesadillas or taquitos, or pork carnita tacos.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Slow Cooker Pork Carnitas
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Equipment Needed:
Ingredients
Pork Dry Rub
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Pork Carnitas
- 4-5 pound pork shoulder/pork butt (trim excess fat)
- 1 teaspoon corn oil
- 2 large onions, peeled and chopped
- 1 chopped jalapeno (seeded)
- 5 cloves garlic (peeled and minced)
- 2 large oranges (halved and juiced) Keep the lime peels to add to the slow cooker
- 1 large limes (halved and juiced) Keep the orange peels to add flavor to slow cooker
- 2 bay leaves
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
Pork Carnitas Spice Rub
- In a small mixing bowl, make the spice mix by whisking together 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Kosher salt, and ½ teaspoon black pepper
- Rub the spice mix over the entire 4-5 pound pork shoulder/pork butt (trim excess fat). Set the meat aside.
How to make carnitas
- In a large saute pan, over medium heat, add 1 teaspoon corn oil. Add the seasoned pork and brown on all sides. Once browned, remove and put the browned pork into the slow cooker.
- To the pan, add and saute the 2 large onions, peeled and choppedand 1 chopped jalapeno (seeded) for about 5 minutes. To the pan, add 5 cloves garlic (peeled and minced) saute for about 1 minute to bloom the garlic and blend flavors. Remove from the heat. Add the veggies and juices to the slow cooker.
- To the slow cooker, add the juice from 2 large oranges (halved and juiced) and 1 large limes (halved and juiced) 2 bay leaves, ½ teaspoon Kosher salt, and ½ teaspoon black pepper. Cook on low for 8-9 hours or high for 4-5 hours.
- The meat will be fork-tender and the internal temperature should be 170°F/77°C. Remove the bay leaves and citrus peels, and discard. Taste the juices, if needed, adjust any seasonings.
- Remove the meat and let it rest on a cutting board about 10-15 minutes to let the juices set.
- Shred the meat using forks or meat shredders.
- If you like caramelization on the pork, place the pork on a large baking sheet and place uder the broiler for a few minutes. You may need two cookie sheets, depending on the quantity of meat.
- To serve, serve over rice, as tacos, in burritos, or as sandwiches with coleslaw.
NOTES
- For parties, I generally make these a day ahead and keep them in an aluminum tin, reheat in the oven as per the recipe when ready to eat.
- Pork Carnitas are amazing in tacos, burritos, quesadillas, and any type of Mexican bowl.
