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    Home » Recipes » Main Dishes and Dinner

    Easy Carnitas (Slow Cooker Mexican Pulled Pork)

    July 29, 2022 by Juyali (ju-ja-lee) 34 Comments

    Jump to Recipe·Print Recipe· 5 from 17 reviews

    This Easy Carnitas recipe (Slow Cooker Mexican Pulled Pork) is the best crockpot Carnitas ever and only requires 5 minutes of prep!!
    The seasoned pork is slow-cooked until it turns juicy, and savory, and falls apart. Then it’s browned and crisped for the perfect crispy pork carnitas! 

    Carnitas-(Slow-Cooker-Mexican-Pulled-Pork) this recipe

    I love this deliciously-crispy Pork Carnitas recipe because it's made mainly with simple ingredients found in your kitchen and requires minimal prep. Because the meat is seasoned and simmered in a slow cooker (a lifesaver appliance!), it is juicy and tender. A flavorful Mexican pulled pork without much time spent in the kitchen.
    The best pork carnitas recipe ever!!

    Finish your Carnitas feast with one of these Latin-inspired desserts!

    • Venezuelan Chocolate Marquesa (Marquesa de Chocolate Venezolana)
    • Decadent Passion Fruit Tiramisu
    • Coconut and Passion Fruit Curd Layer Cake
    • Best Coconut Flan
    Jump to:
    • What is Carnitas?
    • Why this "easy" Carnitas recipe works
    • How to make Easy Carnitas in a crock-pot step-by-step
    • Equipment
    • Ingredients
    • Instructions
    • Prepare Ahead TIP!
    • PRO TIP: Alternate oven-baked braising method
    • Storage
    • Desserts
    • 📖 GET THE RECIPE! 🍽️

    What is Carnitas?

    Carnitas, literally translated, means "little meats" in Spanish. The traditional Mexican method involves cooking the pork for extensive hours in a slow braise. This turns the pork crispy as it cooks down in its own fat (plus additional lard added) after all of the liquid has evaporated.

    This process results in fried shredded pork that is soooo delicious!

    I am turning this traditional Mexican method into a simple carnitas recipe in the slow cooker (my "healthy-ish version") by using this standard method of slow braising in a crock-pot for convenience and simplicity, creating tasty Carnitas without the added lard.

    Lastly, I broil them before serving to recreate the crispness of traditional Mexican Carnitas. This recipe will still achieve amazing flavorful Carnitas with less work and calories. 😊

    Why this "easy" Carnitas recipe works

    Season the pork butt (or pork shoulder) with an easy dry rub made from spices, herbs, and vegetables like onions and garlic. Then top it with citric juices like lime and orange to help add a tangy flavor and tenderize the meat. Throw it all in the slow cooker and forget about it for 4-5 hours. Didn’t I say it was “easy”!?

    Why you will love this recipe:

    • Perfect for make-ahead and meal prep. Reheats easily.
    • Only takes 5 minutes of preparation!
    • Made with easy-to-find ingredients
    • Born for entertaining! The festive character of Carnitas makes them perfect for gatherings. Prep all your favorite sides in advance -- guacamole, fresh cilantro, tortillas, chopped onions, or Pico. Be ready to serve when your friends arrive with the beer!
    • Juicy and tender yet crispy - They are so versatile you can effortlessly turn this easy slow cooker carnitas recipe into creative meals:
      • Carnitas Fajitas
      • My best Pork Carnitas Street Tacos
      • Carnitas Nachos
      • Carnitas and Eggs breakfast tacos
      • Carnitas Quesadillas
      • Carnitas bowl (with some Corn Salsa and Mexican Rice)
      • Cubano Sandwich
      • Venezuelan Arepas filled with Carnitas. 

    Pork Butt versus Pork Shoulder for Carnitas?

    Both cuts come from the shoulder of the pig. They are used interchangeably because they are relatively tough and fatty cuts that benefit from slow cooking.  I personally prefer Pork butt, and here is why.

    PORK BUTT (also known as Boston butt) works great for Carnitas because it tends to have more fat marbling throughout the meat (which adds juiciness to Carnitas!). It’s the best cut for stewing and braising. It also doesn’t come with a thick skin, which helps reduce waste.

    PORK SHOULDER generally is sold with a thick fatty skin. It works well for Carnitas too, but it is best for making a pork roast that calls for a crispy skin (like a Venezuelan Pernil or Cuban Style Roasted Pork). For slow cooker Carnitas, you must trim the excess thick fat if you use pork shoulder. Keep in mind that pork shoulder often comes with a bone-in, and you will need to slice the meat away. Yet you can add the bone to the slow cooker for extra flavor!

    How to make Easy Carnitas in a crock-pot step-by-step

    Equipment

    • Slow cooker
    • Sheet pan (or cast-iron skillet)
    • Fine-mesh strainer

    Ingredients

    See the printable version of this recipe with ingredient quantities at the bottom of this post

    Carnitas seasoning ingredients (dry-rub)

    ingredients-for-Carnitas-(Mexican-Pulled-pork)

    Dried Oregano (double the amount if you use fresh oregano)
    Cumin
    Chili Powder
    Salt (like Kosher), plus more for taste
    Black Pepper
    Pork butt (or pork shoulder)

    The additional carnitas marinade ingredients

    ingredients-for-Carnitas-(Mexican-Pulled-pork)

    Onion – peeled and quartered (any variety will work)
    Garlic
    Lime juice  - adds a tangy flavor and aids in tenderizing the meat
    Orange Juice - freshly squeezed orange juice is better
    Chicken or vegetable broth – helps boost the flavors (see notes on how long to cook carnitas in the oven under oven-baked method)
    Orange cut into quarters
    Bay leaves (Adds a great herby flavor to pork)

    Instructions

    Prepping all the Carnitas ingredients together is easy and quick.
    JUST 5 MINUTES!

    dry-rub-pork-butt-in-slow-cooker-for-Carnitas-(Mexican-Pulled-pork)
    • Trim off any excess fat from the meat.  For quicker cooking, cut the meat into 4-6 chunks and place it in the slow cooker. 
    seasonedpork-butt-in-slow-cooker-for-Carnitas-(Mexican-Pulled-pork)
    • Mix all dry rub ingredients and massage the meat with the seasoning to infuse. 
    Carnitas-ingredients-mixed-in-Slow-Cooker-Mexican-Pulled-Pork)
    • Coarsely chop the onion and garlic and add on top.  Add the lime and orange juices, broth, bay leaves, and the orange cut into quarters.
    • This ingredient blend plus the slow cooking makes this Carnitas so flavorful. It makes up for the absence of the lard common in the traditional Mexican method.

    Prepare Ahead TIP!

    You could prep your meat and refrigerate it overnight, then start your slow cooker in the morning.  Coming home from work and smelling this Carnitas when you walk in the door is divine!

    Slow cooking the meat

    cooked-carnitas-in-slow-cooker-mexican-Pulled-Pork
    • Cover and cook the pork for 4-5 hours on high or 7-8 hours on low.  
    cooked-carnitas-meat-on-a-white-plate
    • Remove the meat from the crock-pot and place it on a platter.
    • Shred the meat by pulling it apart with two forks.
    straining-carnitas-juices
    • Drain the pan drippings through a fine-mesh strainer, and discard the solids.

    Skim off the excess fat

    carnitas-juices
    skimming-fat-from-carnitas-juices-with-spoon
    • Reserve the juices and skim off any excess fat that has risen to the top with a spoon.
    easy-skimming-fat-from-cold-carnitas-juices
    skimmed-fat-from-cold-carnitas-juices
    • If you have extra time, another way to easily remove the excess fat is to refrigerate the juices to let them harden.
    • To accelerate this process, you can place it in the freezer for about 30 minutes. Then it becomes much easier to skim off the fat.

    Making the Carnitas crispy

    This step is KEY! You want those edges brown and crispy for a true Carnitas. I use a broiler method rather than a skillet because I can crisp up a large quantity on a sheet pan. However, browning the meat in a cast-iron skillet on the stovetop works fantastic too).

    pouring-pan-juices-over-carnitas-on-baking-sheet
    • When it is time to serve, turn the oven to the “high” broil setting.
    • Spread the shredded pork onto a sheet pan lined with foil. Drizzle some of the crockpot juices onto the meat.
    broiling-carnitas-on-baking-sheet
    • Place the sheet pan under the broiler and cook for about 5 minutes.
    • Stir with a spatula and cook for another 3-5 minutes or until crispy on the edges.

    TIP: Do not discard leftover pan juices. Reserve them when you need to reheat your Carnitas, as meat naturally dries up after refrigeration.

    PRO TIP: Alternate oven-baked braising method

    1. Use a large oven-safe pot with a lid, such as a Dutch oven or a roasting pan.
      Follow steps 1 and 2 and add 2 cups of broth or water to the pan (this ensures the meat stays moist). Cover tightly with foil or the lid. 
    2. Bake at 325 F / 160 C for 2 hours. Remove the cover and bake for an additional 1 - 1.5 hours.
    3. Add more water if it dries out. You should end up with about 2 cups of liquid. You will not need to broil the meat as it already has nicely brown and crisp edges.
    4. Drizzle the pan juices over the pork for serving.

    I hope you make this recipe! And if this was helpful to you, please come back and write a comment below to let me know. I’d love to hear from you!

    Looking for other shredded meat recipes?
    Check out my Venezuelan Carne Mechada (shredded beef).

    Carnitas-(Slow-Cooker-Mexican-Pulled-Pork)-served-on-a-plate

    Storage

    REFRIGERATING - Carnitas should be stored in an airtight container in the fridge. It will last up to 4 days. Reheat any leftovers in a lightly oiled skillet over medium heat. If you have leftover pan juices, you can drizzle them over your reheated Carnitas to restore moisture, as meat naturally dries up when refrigerated.

    FREEZING - You can freeze Carnitas for up to 3-4 months in an airtight container or freezer bag. You can double the recipe and freeze it to save time for future needs (crisp them up only at the time of serving).
    If using freezer bags, seal and squeeze out all the air leaving about 2 inches of room at the top to allow for expansion. Flatten the meat into a thin layer so it can lay flat in your freezer for a quicker thaw

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    Print

    📖 GET THE RECIPE! 🍽️

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Carnitas-(Slow-Cooker-Mexican-Pulled-Pork)-served

    Easy Carnitas (Slow Cooker Mexican Pulled Pork) Recipe Card

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
    • Author: Juyali (ju-ja-lee)
    • Prep Time: 10 minutes
    • Cook Time: 4-5 hours
    • Total Time: 4-5 hours
    • Yield: 3 cups 1x
    • Category: Main course
    • Method: Cooking
    • Cuisine: Mexican
    Print Recipe
    Pin Recipe

    Description

    This Easy Carnitas (slow cooker Mexican Pulled Pork) is full of flavor and perfect for tacos, fajitas, burrito bowls, arepas, and more. Great for make-ahead and entertaining!


    Ingredients

    Scale

    Carnitas seasoning ingredients (dry-rub)

    • 1 teaspoon of Dried Oregano (double the amount if you use fresh oregano)
    • 2 teaspoons of Cumin
    • 1 teaspoon of Chili Powder
    • 2.5 teaspoons of coarse Salt (like Kosher), plus more for taste
    • 1/2 teaspoon of Black Pepper
    • 3-pound Pork butt (or pork shoulder)

    The additional carnitas marinade ingredients

    • 1 large Onion - peeled and quartered (any variety will work)
    • 8 Garlic cloves
    • 1/4 cup of Lime juice - adds a tangy flavor and aids in tenderizing the meat
    • 1/2 cup of Orange Juice - freshly squeezed orange juice is better; otherwise, get good quality bottled juice.
    • 1 cup of Chicken or vegetable broth - helps boost the flavors (see notes under oven-baked method)
    • 1 large Orange cut into quarters
    • 3 Bay leaves (Adds a great herby flavor to pork)

    Instructions

         Seasoning the meat

    • Trim off any excess fat from the meat.  For quicker cooking, cut the meat into 4-6 chunks and place it in the slow cooker.  Mix all dry rub ingredients and massage the meat with the seasoning to infuse.
    • Coarsely chop the onion and garlic and add on top.  Add the lime and orange juices, broth, bay leaves, plus the orange cut into quarters.
    • This ingredient blend plus the slow cooking makes this Carnitas so flavorful. It makes up for the absence of the lard common in the traditional Mexican method.

      Slow cooking the meat 

    • Cover and cook the pork for 4-5 hours on high or 7-8 hours on low.  
    • Remove the meat from the crock-pot and place it on a platter. Drain the pan drippings through a fine-mesh strainer, and discard the solids.
    • Reserve the juices and skim off any excess fat that has risen to the top with a spoon.
    • Shred the meat by pulling it apart with two forks.

         Make them crispy 

    • This step is KEY! You want those edges brown and crispy for a true Carnitas. I use a broiler method rather than a skillet because I can crisp up a large quantity on a sheet pan. However, browning the meat in a cast-iron skillet on the stovetop works fantastic too).
    • When it is time to serve, turn the oven to the “high” broil setting. Spread the shredded pork onto a sheet pan lined with foil. Drizzle some of the crockpot juices onto the meat.
    • Place the sheet pan under the broiler and cook for about 5 minutes. Stir with a spatula and cook for another 3-5 minutes or until crispy on the edges.

    Notes

    1.      Alternate oven-baked braising method:  Use a large oven-safe pot with a lid, such as a Dutch oven or a roasting pan. Follow steps 1 and 2 and add 2 cups of broth or water to the pan (this ensures the meat stays moist). Cover tightly with foil or the lid.  Bake at 325 F / 160 C for 2 hours. Remove the cover and bake for an additional 1 - 1.5 hours.  Add more water if it dries out. You should end up with about 2 cups of liquid. You will not need to broil the meat as it already has nicely brown and crisp edges, so skip step 3 below. Drizzle the pan juices over the pork for serving.
    2.      Do not discard leftover pan juices. Reserve them when you need to reheat your Carnitas, as meat naturally dries up after refrigeration.
    3.      Check out my Venezuelan Carne Mechada (shredded beef).

    Did you make this recipe?

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    1. JC says

      September 18, 2024 at 8:54 pm

      These carnitas were so moist and delicious -- I loved them!






      Reply
      • Juyali (ju-ja-lee) says

        September 18, 2024 at 9:30 pm

        Great!! So happy they hit the spot—thanks for trying the recipe!

        Reply
    2. Criss says

      September 15, 2024 at 3:36 pm

      Made this carnitas recipe, and it was a hit! The pork turned out so tender, and the flavors were spot on. Perfect for tacos or bowls!






      Reply
      • Juyali (ju-ja-lee) says

        September 18, 2024 at 9:31 pm

        Sounds like you nailed it. Thanks for sharing your experience!

        Reply
    3. Liz says

      September 13, 2024 at 4:11 pm

      My family LOVED your carnitas!!! So easy to make and packed with flavor. Just delicious.






      Reply
      • Juyali (ju-ja-lee) says

        September 18, 2024 at 9:32 pm

        I’m thrilled your family loved them! Easy to make and packed with flavor — just how I like it. Thanks for the great feedback!

        Reply
    4. Oscar says

      September 13, 2024 at 3:59 pm

      These slow-cooker carnitas are unbelievably easy to make and the result is so tender and flavorful. The crispy edges add the perfect texture, making it hard to resist.






      Reply
      • Juyali (ju-ja-lee) says

        September 18, 2024 at 9:32 pm

        I'm happy you enjoyed the carnitas! Thanks for the awesome review! 😊

        Reply
    5. Jenny says

      July 16, 2024 at 3:33 am

      Your crispy Pork Carnitas recipe works like a charm! It does indeed require minimal prep and the pork is delish! Thank you!






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:02 pm

        This is the ultimate compliment! Thank you for making it, Jenny! So glad you liked it! 😊

        Reply
    6. LaKita says

      July 14, 2024 at 9:09 pm

      These carnitas came out perfect, so tender, juicy, and flavorful! I love that they were made in the slow cooker, made for an easy dinner!






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:05 pm

        Amazing! That was the goal, easy and tasty. 😉
        Happy they turned out perfect for you. Thank you for leaving your review, LaKita!

        Reply
    7. Ashley says

      July 14, 2024 at 6:21 pm

      I never knew about the step for making the carnitas crispy! I love the added texture that it gives the tender pork. So delicious! And it's the perfect make-ahead recipe for meal prepping.






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:06 pm

        Agreed! Carnitas are the ultimate weeknight dinner solution. Happy they turned out good for you. Thanks for your awesome review. 🙂

        Reply
    8. Loreto and Nicoletta says

      July 13, 2024 at 9:00 pm

      This Carnitas has my mouth watering. The fact that it is done on a slow cooker tells me it is super juicy and tender. Then you put it under the broiler and crisper up the surface. Absolutely brilliant. Gotta try this, craving it real bad. We'll done, great tips on cut of pork!






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:08 pm

        I think you've got the perfect cravings! 😉 Thanks for the kind words! I am happy the tips were helpful. Let me know how it goes. 🙂

        Reply
    9. DK says

      July 12, 2024 at 11:24 pm

      These carnitas are so juicy and moist! The steam that comes from this shredded meat is just so aromatic and intoxicating!






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:10 pm

        Wow, that's the ultimate compliment! Thank you, DK. They go great in tacos, quesadillas, and even breakfast tacos. Thank you for your review. ❤️

        Reply
    10. Bernice says

      July 09, 2024 at 11:45 am

      I always whip up carnitas when I have an excess of citrus fruit. I just love how it flavours and tenderizes the pork. This is an exceptional recipe, thank you!






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:13 pm

        This is the best compliment. Thank you, Bernice! 😊 I'm so happy you liked the recipe and that it worked well with your citrus supply.😉 Enjoy!

        Reply
    11. Leslie says

      July 09, 2024 at 10:34 am

      You cannot beat this slow cooker canitas recipe! I love how incredibly easy it is to throw together and it's so tender and juicy!! LOVE!






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:14 pm

        You nailed it! These carnitas are pure comfort. I am so glad you love them as much as I do. Thank you for your review, Leslie! Much appreciated.❤️😊

        Reply
    12. veenaazmanov says

      July 08, 2024 at 11:11 pm

      Perfect seasoning and delicious marinade and the slow cooker process just makes it super delicious. Best dish to plan for a party.






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:15 pm

        Agree! This is the ultimate party food! The slow cooker makes it so easy to prep ahead. So glad you loved it! Thanks for your comment. 😊

        Reply
    13. Veronika says

      July 08, 2024 at 9:49 pm

      I love getting carnitas tacos when out at restaurants but I had never made them at home. I stumbled upon this recipe while searching for ones to finally make at home and I'm glad I did, this pulled pork was amazing and delicious in tacos!






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:17 pm

        Amazing! So glad you finally made the carnitas. I think it's the best way to enjoy them, in the comfort of your home, right?
        Thanks for your compliments to the recipe, Veronika! ❤️😊

        Reply
    14. Marta says

      July 08, 2024 at 4:48 pm

      I love how tender this pulled pork is. I served it with my cilantro lime rice and charro beans.






      Reply
      • Juyali (ju-ja-lee) says

        July 22, 2024 at 10:18 pm

        Hola Marta!
        This is the ultimate comfort food. The tender pork is perfect with those side dishes (I love rice and beans!). Thank you for your note! 🙂

        Reply
    15. Jeri says

      April 13, 2024 at 11:35 am

      These slow-cooker carnitas were surprisingly easy to make. We loved the flavor of the fresh citrus - we will definitely be making them again!






      Reply
      • Juyali (ju-ja-lee) says

        April 13, 2024 at 11:42 am

        Hi Jeri,
        Wonderful! I am so glad.
        I love that the slow cooker does all the work. 🙂
        Thanks for the review!

        Reply
    16. Marina Shalneva says

      April 13, 2024 at 6:58 am

      I made this pulled pork recipe and served it tacos for lunch. Absolutely delicious, thank you for sharing






      Reply
      • Juyali (ju-ja-lee) says

        April 13, 2024 at 8:16 am

        Hi Marina,
        I'm so glad to hear that! This is one of my favorite recipes because it's so versatile and can be used in so many other recipes.
        Thanks for being here! 🙂

        Reply
    17. Liz says

      April 12, 2024 at 1:01 pm

      I love carnitas and this was my first time making them. Your recipe was a huge hit!






      Reply
      • Juyali (ju-ja-lee) says

        April 13, 2024 at 5:26 am

        Thank you, Liz!
        I am so glad you liked it! I like making a batch and freezing portions for later use. They are a lifesaver for a quick meal. 🙂

        Reply

    Hola! I'm Juyalí

    pronounced Ju-ja-lee

    Thank you for coming to my food blog, A Latin Flair, my little creative corner on the web!

    I was born in Venezuela and have been living in Wisconsin, U.S.A. since 2000. I love cooking, especially the foods of my Latin American roots. Sharing my food recipes with you gives me the greatest joy.

    I hope you enjoy preparing and sharing my recipes as much as I love writing them for YOU.

    Muchas gracias!

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