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A plate topped with a shredded pork quesadilla, shredded lettuce and pico de gallo.
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5 from 8 votes

Slow Cooker Carnitas

These tender, juicy, and flavorful Crock Pot Carnitas will blow your mind! With just 30 minutes of prep time, the slow cooker does all the cooking for you. Perfect for a weeknight or easy dinner on a weekend, this Mexican pulled pork is great to use on tacos, burrito bowls, and salads.
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: crockpot, pork
Servings: 12 servings
Calories: 305kcal

Ingredients
 

  • 7-8 pounds bone-in pork shoulder butt roast (4-5lb boneless)
  • 1 tablespoon chipotle powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cinnamon
  • 2 ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup orange juice
  • zest of 1 orange
  • 1 lime zested and juiced
  • 1 cup chopped yellow onion
  • 1 jalapeño sliced

Instructions

  • Heat 1 tablespoon oil over high heat in a large skillet. Sear pork on all sides until lightly browned, about 2 minutes per side. Transfer into a 5 quart or larger Crockpot.
  • Whisk together dry herbs and zest of the orange and lime. Sprinkle and pat herb/zest mix on the top and sides of the pork.
  • Carefully pour ½ cup water and orange and lime juices around the pork.
  • Top with onion, garlic and jalapeno. Cook on low for 8-10 hours or on high for 5-6 or until pork easily shreds with a fork.
  • Carefully transfer the cooked pork to a cutting board. Shred and remove the bone and any excess fat.
  • Return the meat to the Crockpot, toss with juices and cook on low for 15 minutes.
  • Preheat oven to 450°F. To a sheet pan, add desired amount of shredded pork in an even layer. Drizzle with ¼ cup of the Crockpot juices juices, and bake for 15 minutes. Broil 1-3 minutes, or to desired crispness.
  • For tacos, toast tortillas on a griddle or skillet on one side, flip, add shredded cheese and pork. Fold into a taco and toast on both sides.

Video

Notes

    • The seasonings can be adjusted to personal preference. Pork carnitas get their delicious flavor from a combination of spices, so be sure to season the meat generously.
    • Before slow-cooking the pork, a quick sear first is optional. However, it adds flavor, and color and helps to lock in the juices.
    • This recipe can be cooked on high or low as noted in the recipe. From personal experience, the pork yields its ideal tenderness and flavor from the low and slow method.
Storage Notes: 
  • To refrigerate leftover pork carnitas: let the meat cool down to room temperature before transferring it to an airtight container. Pork carnitas can be refrigerated for up to 4 days.
    To freeze pork carnitas: let the meat cool down to room temperature before transferring it to a freezer-safe container or a resealable freezer bag. Pork carnitas can be frozen for up to 3 months.
    Reheating carnitas: Let them thaw in the refrigerator overnight. You can reheat the meat in a skillet over medium heat until heated through or in the oven at 350°F for 10-15 minutes. It's important to make sure the meat reaches an internal temperature of 165°F before serving.

Nutrition

Serving: 1cup | Calories: 305kcal | Carbohydrates: 1g | Protein: 34g | Fat: 18g
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