Carnitas (Mexican Slow Cooker Pulled Pork)
These carnitas achieve that elusive balance of flavor, juicyness, and crispness. Pan frying to acquire the golden pieces is not an option! Broiling and grilling will not yield the same results. Stuff them inside tacos for an authentic Carnitas Tacos experience; see notes for further uses! See the FAQ section below the recipe.
Ingredients
- Here’s a rephrased version of the ingredients list:
- - 2 kg / 4 lb pork shoulder also called pork butt, skinless and boneless (or 2.5 kg / 5 lb bone-in) (See Note 1)
- - 2 1/2 teaspoons salt
- - 1 teaspoon black pepper
- - 1 onion chopped
- - 1 jalapeño deseeded and chopped
- - 4 garlic cloves minced
- - 3/4 cup fresh orange juice from 2 oranges
For the rub:
- - 1 tablespoon dried oregano
- - 2 teaspoons ground cumin
- - 1 tablespoon olive oil
Instructions
- Rinse and pat the pork shoulder dry, then season it generously with salt and pepper.
- In a separate bowl, combine the rub ingredients and massage the mixture all over the pork.
- Place the pork in the slow cooker with the fat cap facing up. Add the onion, jalapeño, and minced garlic (don’t worry about distributing it evenly), then squeeze the juice of the oranges over the top.
- Cook on low for 10 hours or on high for 7 hours (see Note 2 for alternative cooking methods). The pork ought should be soft enough to shred with ease. Once done, remove it from the slow cooker and let it cool slightly before shredding with two forks.
Optional:
- Skim off any excess fat from the remaining juices in the slow cooker and discard it. If there’s more than 2 cups of liquid, reduce it to about 2 cups. This liquid will be salty, serving as the seasoning for the pork. Set it aside—there’s no need to strain out the onions, as they will be very soft.
To Crisp:
- In a large non-stick pan or well-seasoned skillet, heat 1 tablespoon of oil over high heat. Add the shredded pork to the pan and drizzle some of the reserved juices on top. Allow the juices to evaporate until the bottom of the pork is golden brown and crispy. Briefly sear the other side, ensuring it remains tender and juicy rather than fully browned.
- Remove the pork from the skillet and repeat in batches (I usually do about 4 batches) to avoid overcrowding the pan.
- Just before serving, drizzle additional juices over the pork and serve hot, ideally stuffed into tacos (see notes for side dishes, serving suggestions, and storage tips).
Notes
1. The Pork: Choose pork with the skin removed but retain some of the fat cap. This fat enhances the juiciness of the carnitas, and any excess can be skimmed off later. For
different sizes: this recipe is suitable for pork weights between 1.7 kg and 2.5 kg (3.5 lb to 5 lb). If you have a larger or smaller cut, use the recipe scaler (hover or click on servings and slide) to adjust the ingredient quantities. These weights refer to boneless pork; if using bone-in, add 0.5 kg (1 lb):
-1 – 1.5 kg (2 – 3 lb):** Cook for 8 hours on low.
1.5–3 kg (3–6 lb):** Follow the cook time outlined in the recipe.
3–4 kg (6–8 lb):** Use a large oval slow cooker and cook for 12 hours on low. 2. Other cooking methods: Electric Pressure Cooker or Instant Pot: Cook on high for 1 hour and 30 minutes. Allow for natural pressure release, then proceed to Step 5 of the recipe. Stovetop Pressure Cooker: Use a rack or scrunched foil balls to elevate the pork or add 3/4 cup of water. Cook for 1 hour and 30 minutes, then follow Step 5 of the recipe. Oven: Prepare as the recipe indicates, placing the pork in a roasting pan with 2 cups of water around it. Cover tightly with foil and roast in a preheated oven at 325°F (160°C) for 2 hours, then uncover and roast for an additional 1 to 1.5 hours. Add more water if the liquid reduces too much. You should have about 1.5 to 2 cups of liquid left when cooking is complete. You can skip the pan-frying step, as the pork will develop a nice brown crust. Shred the pork and drizzle with the juices. 3. Taco Fixings: Consider adding diced avocado or preparing a proper guacamole, Pico de Gallo, or restaurant-style salsa. You can also use sliced tomatoes, grated cheese, and sour cream. Fresh lettuce or pickled cabbage/red onions would complement the dish well, but you don’t necessarily need them for texture, as the carnitas provide crispy bits! Check out this [Carnitas Tacos dinner spread]. 4. Other Ways to Use Carnitas: Try them in burritos (substitute beef), quesadillas (baked version available here), enchiladas, sliders, with Mexican red rice, or in taco soup or enchilada soup. 5. Storing/Make Ahead: The crispiness holds up well, but the meat may lose some moisture as it cools (which is common with all shredded meat). Best Storage Method: Shred the pork but skip the pan-frying step. Keep the pork and juices separate; refrigerate for up to 3 days or freeze for up to 3 months (for freezing, place the pork in containers/bags and the juices in ziplock bags within the same container). Reheat the juices gently until pourable (they may congeal when cold). Then pan-fry the pork, drizzling with the juices. Storing Leftovers After Pan-Frying: These keep very well, though they may lose some juice upon cooling. Drizzle with juices, cover with cling wrap, and reheat. The crispy bits will hold up nicely; they won’t be as crispy as fresh but will still be delicious. Browning Pork Ahead of Time: This method works great. Brown the pork as directed in the recipe, then transfer it to a slow cooker set to warm, drizzling generously with juices to keep it moist. Cover loosely. As long as the pork is warm when served, it will remain juicy, and the crispiness will hold up well. 6. Source: This recipe has been in my rotation for over a decade, with slight tweaks along the way, so I can’t pinpoint the exact origin. I believe it may have been inspired by Rick Bayless, but I can't find the original recipe. However, I did come across this similar one from Food Network, though I’m unsure of its publication date.
-1 – 1.5 kg (2 – 3 lb):** Cook for 8 hours on low.
1.5–3 kg (3–6 lb):** Follow the cook time outlined in the recipe.
3–4 kg (6–8 lb):** Use a large oval slow cooker and cook for 12 hours on low. 2. Other cooking methods: Electric Pressure Cooker or Instant Pot: Cook on high for 1 hour and 30 minutes. Allow for natural pressure release, then proceed to Step 5 of the recipe. Stovetop Pressure Cooker: Use a rack or scrunched foil balls to elevate the pork or add 3/4 cup of water. Cook for 1 hour and 30 minutes, then follow Step 5 of the recipe. Oven: Prepare as the recipe indicates, placing the pork in a roasting pan with 2 cups of water around it. Cover tightly with foil and roast in a preheated oven at 325°F (160°C) for 2 hours, then uncover and roast for an additional 1 to 1.5 hours. Add more water if the liquid reduces too much. You should have about 1.5 to 2 cups of liquid left when cooking is complete. You can skip the pan-frying step, as the pork will develop a nice brown crust. Shred the pork and drizzle with the juices. 3. Taco Fixings: Consider adding diced avocado or preparing a proper guacamole, Pico de Gallo, or restaurant-style salsa. You can also use sliced tomatoes, grated cheese, and sour cream. Fresh lettuce or pickled cabbage/red onions would complement the dish well, but you don’t necessarily need them for texture, as the carnitas provide crispy bits! Check out this [Carnitas Tacos dinner spread]. 4. Other Ways to Use Carnitas: Try them in burritos (substitute beef), quesadillas (baked version available here), enchiladas, sliders, with Mexican red rice, or in taco soup or enchilada soup. 5. Storing/Make Ahead: The crispiness holds up well, but the meat may lose some moisture as it cools (which is common with all shredded meat). Best Storage Method: Shred the pork but skip the pan-frying step. Keep the pork and juices separate; refrigerate for up to 3 days or freeze for up to 3 months (for freezing, place the pork in containers/bags and the juices in ziplock bags within the same container). Reheat the juices gently until pourable (they may congeal when cold). Then pan-fry the pork, drizzling with the juices. Storing Leftovers After Pan-Frying: These keep very well, though they may lose some juice upon cooling. Drizzle with juices, cover with cling wrap, and reheat. The crispy bits will hold up nicely; they won’t be as crispy as fresh but will still be delicious. Browning Pork Ahead of Time: This method works great. Brown the pork as directed in the recipe, then transfer it to a slow cooker set to warm, drizzling generously with juices to keep it moist. Cover loosely. As long as the pork is warm when served, it will remain juicy, and the crispiness will hold up well. 6. Source: This recipe has been in my rotation for over a decade, with slight tweaks along the way, so I can’t pinpoint the exact origin. I believe it may have been inspired by Rick Bayless, but I can't find the original recipe. However, I did come across this similar one from Food Network, though I’m unsure of its publication date.
Tried this recipe?Let us know how it was!