Easy Carnitas (Slow Cooker Mexican Pulled Pork)

Name: Easy Carnitas (Slow Cooker Mexican Pulled Pork) Recipe Card
Prep time: 10 min
Cook time: PT-486725H28M30S
Total time: PT-486725H28M30S
Cuisine: Mexican
Ingredients: 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); 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)

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)

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!

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

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.

Remove the meat from the crock-pot and place it on a platter.
Shred the meat by pulling it apart with two forks.

Drain the pan drippings through a fine-mesh strainer, and discard the solids.

Skim off the excess fat

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

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.

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

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.
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