Carnitas (Mexican Slow Cooker Pulled Pork) Recipe

Introduction

Carnitas, a classic Mexican slow-cooked pulled pork, is tender, flavorful, and perfect for tacos or burritos. This recipe uses a slow cooker to make a juicy, melt-in-your-mouth pork shoulder infused with spices and citrus. Crisping the pork at the end adds a delightful texture contrast.

Ingredients

• 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5 lb / 2.5 kg bone-in can also be used)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 1 jalapeño, deseeded and chopped
• 4 cloves garlic, minced
• 3/4 cup orange juice (from about 2 oranges)
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions

1. Step 1: Rinse and dry the pork shoulder thoroughly. Rub all over with the salt and black pepper.
2. Step 2: Combine the oregano, cumin, and olive oil to create a rub. Spread this mixture evenly over the pork.
3. Step 3: Place the pork in the slow cooker with the fat side up. Top it with the chopped onion, jalapeño, and minced garlic. Squeeze the fresh orange juice over the pork without spreading the garlic.
4. Step 4: Cook on low for 10 hours or on high for 7 hours, until the pork is very tender.
5. Step 5: Remove the pork and let it cool slightly. Shred the meat using two forks.
6. Step 6: Optional: Skim fat from the liquid left in the slow cooker and discard if desired.
7. Step 7: If there is more than 2 cups of liquid, reduce it on the stove until about 2 cups remain. This concentrated liquid will season the pork; keep it with the soft onions and jalapeños.
8. Step 8: Heat 1 tbsp olive oil in a large nonstick or well-seasoned skillet over high heat.
9. Step 9: Spread shredded pork in a single layer in the hot pan. Drizzle some of the reserved juices over the pork. Let the bottom crisp until golden and crusty, then turn and briefly sear the other side. Avoid browning all over to maintain some tender, juicy bites.
10. Step 10: Remove the pork from the skillet and repeat in batches, ensuring not to overcrowd the pan.
11. Step 11: Just before serving, drizzle more juices over the crisped pork. Serve hot, stuffed in tacos with your favorite toppings.

Tips & Variations

• Use bone-in pork shoulder for extra flavor if available.
• For a smokier taste, add a chipotle pepper or smoked paprika to the spice rub.
• Leftover carnitas make great fillings for burritos, quesadillas, or nachos.
• If you don’t have a slow cooker, cook in a low oven (150°C/300°F) in a covered roasting pan for 4-5 hours until tender.
• Serve with fresh cilantro, diced onion, lime wedges, and salsa for an authentic touch.

Storage

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of reserved juices to keep the meat moist. Carnitas also freeze well for up to 3 months; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork?

Pork shoulder (or pork butt) is best due to its fat content and tenderness after slow cooking. Leaner cuts like pork loin will be drier and less flavorful.

How do I make my carnitas crispy without drying them out?

After shredding, crisp the pork in a hot skillet with a bit of oil and some cooking juices. Let the bottom brown well, then quickly turn to sear the other side just briefly. This method keeps the meat tender inside with crispy edges.

Carnitas (Mexican Slow Cooker Pulled Pork) Recipe

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★★★★★

4.4 from 108 reviews

• Author: Sophie
• Total Time: 7 hours 15 minutes to 10 hours 15 minutes
• Yield: 8 servings 1x

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Description

This classic Mexican Carnitas recipe features tender, juicy slow-cooked pork shoulder seasoned with aromatic spices and orange juice, then crisped up in a skillet for the perfect texture contrast. Ideal for tacos or burritos, these flavorful pulled pork carnitas are effortlessly made in a slow cooker, combining authentic Mexican flavors and simple cooking techniques.

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Ingredients

Scale 1x2x3x

Pork and Seasonings

• 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Vegetables and Aromatics

• 1 onion, chopped
• 1 jalapeño, deseeded and chopped
• 4 cloves garlic, minced

Citrus

• 3/4 cup fresh orange juice (from 2 oranges)

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Instructions

1. Prepare the Pork: Rinse the pork shoulder and pat it dry with paper towels. Rub the entire piece thoroughly with salt and black pepper to season the meat evenly.
2. Apply the Spice Rub: Combine the dried oregano and ground cumin, then rub this spice mixture all over the pork, ensuring an even coating for deep flavor.
3. Load the Slow Cooker: Place the seasoned pork shoulder in the slow cooker with the fat side facing up. Scatter the chopped onion, jalapeño, and minced garlic over the top. Pour the fresh orange juice evenly over everything to add acidity and moisture.
4. Slow Cook the Pork: Cook the pork on low for 10 hours or on high for 7 hours until it is fall-apart tender and easily shredded with forks.
5. Shred the Meat: Carefully remove the pork from the slow cooker and let it cool slightly so it is easier to handle. Use two forks to shred the pork into bite-sized pieces.
6. Optionally Skim Excess Fat: Skim off any excess fat from the cooking liquid left in the slow cooker and discard it if desired.
7. Reduce the Juices: If there is more than 2 cups of cooking liquid, reduce it down by simmering until about 2 cups remain. This seasoned liquid will be used to moisten and flavor the crisped pork.
8. Crisp the Carnitas: Heat 1 tablespoon of olive oil in a large non-stick pan or well-seasoned skillet over high heat. Spread a portion of the shredded pork in an even layer in the skillet, then drizzle some of the reduced juices on top.
9. Sear the Pork: Cook without stirring until the underside develops a golden-brown, crispy crust and the juices have evaporated. Turn the pork just briefly to sear the other side—avoid over-cooking to preserve tender juicy bits.
10. Repeat Crisping in Batches: Remove the crisped carnitas from the skillet and repeat with remaining pork in batches, avoiding overcrowding to ensure proper crisping.
11. Serve: Just before serving, drizzle any remaining juices over the pork for extra flavor. Serve hot, stuffed inside tacos or your preferred Mexican dishes with appropriate sides.

Notes

• Note 1: Bone-in pork shoulder can be used; adjust cooking time slightly if needed.
• Note 2: The slow cooker is the main cooking appliance; oven or stovetop can be adapted but slow cooking yields best tenderness.
• For serving, carnitas are traditionally paired with warm tortillas, chopped onions, cilantro, lime wedges, and salsa.
• Leftover carnitas can be refrigerated for up to 4 days or frozen for longer storage.
• Use a well-seasoned skillet for the best crispy sear without sticking.

• Prep Time: 15 minutes
• Cook Time: 7 to 10 hours (slow cooker)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: carnitas, pulled pork, Mexican slow cooker recipe, slow cooker carnitas, taco meat, shredded pork, Mexican pulled pork