More of our favorite shredded meats recipes
Slow Cooker Carnitas (Mexican-Style Pulled Pork)
Consider carnitas banished from the list of “things I only order at a restaurant because surely it’s too hard to make at home”, thanks to this beautifully easy, slow cooker carnitas recipe. We’ve whittled it down to the basics: a great hunk of meat, cooked low and slow until it’s so tender that it’s falling apart, with irresistibly golden, crispy edges. Perfect for Carnitas Tacos or to serve as-is over Cilantro Lime Rice with a big Mexican Street Corn Salad on the side! For more taco ideas check out our Best Taco Recipes post, and for another riff on pulled pork, try our honey chipotle pulled pork.
Ingredients for Homemade Carnitas
Bay leaves and dried oregano
Chili powder, cumin and cayenne pepper
Kosher salt and black pepper
1 Yellow onion
1 orange and 1 lime
Chicken stock
3 pounds boneless pork shoulder
What Cut Of Pork Is Used For Carnitas?
Carnitas are made from pork shoulder, a somewhat tough, but usually inexpensive cut of pork. Pork shoulder is also rather fatty, and that’s a good thing in this case! Pork shoulder needs a long, slow cook in order to tenderize. All that lovely pork fat helps keep everything moist and juicy as it cooks. Occasionally, you’ll see pork shoulder labeled ‘pork butt’ or ‘Boston butt’—if you’re standing there staring confusedly at the meat counter, always feel free to ask the butcher.
How to Make These Easy Carnitas:
All things “set it and forget it” and “leftovers for days” are our BFFs. Helloooo slow cooker carnitas! They’re as easy as:
Purchase a pork shoulder.
Nestle it into your slow cooker with aromatics, spices and some citrus juice.
Turn the slow cooker on.
Walk away for a few hours. Put your feet up! (or, more likely, get a whole bunch of other things done.)
Realize it’s 5:15 and nothing is on the stove. Feel extremely relieved when you remember that dinner is magically done, and that it’s something everyone will love.
Serve with: Fresh Restaurant Style Salsa, Perfect Guacamole on Homemade Corn Tortillas.
Feast! For days! One pork shoulder makes a LOT of carnitas.
How to Store Leftovers + Tips
Do authentic carnitas recipes use lard? Authentic carnitas would be slowly cooked in lard. We have opted for chicken stock, but we do suggest leaving the fat on the pork shoulder to get plenty of that juicy, pork fat flavor. Any excess fat can easily be removed when you’re shredding that pork after cooking.
How do you serve pork carnitas? Mexican-style pulled pork is as versatile as it is mouth-watering. Here are a few ways we love to serve carnitas: On nachos, for breakfast as part of this Carnitas & Sweet Potato Hash, or as an over-the-top addition to these Huevos Rancheros or in a Quesadilla.
Store leftovers refrigerated in an airtight container for up to 5 days or in the freezer for up to 1 month. Thaw and broil on a rimmed baking sheet before serving.
Carnitas For Breakfast, Lunch or Dinner?
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!