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    Slow Cooker Crispy Carnitas

    Time is the secret to perfect, crispy, juicy carnitas, which is why carnitas and Crock-Pots are a match made in heaven.

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    Slow Cooker Crispy Carnitas on a pan with a serving spoon

    Slow Cooker Carnitas (Mexican-Style Pulled Pork)

    Consider carnitas (Mexican-style pulled pork) 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.

    Are you drooling yet? Hearty, aromatic and deeply flavorful, carnitas are the BEST. And our slow cooker carnitas are the very, very best—and the easiest too. Your tortillas (or quesadillas, or nachos) never had it so good.

    Slow Cooker Crispy Carnitas on a spoon

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    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! Because it’s a tough cut, 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.

    Sweet Potato Carnitas Hash with two fried eggs in a pan.

    How Do You Serve Pork Carnitas?

    However you gosh darn want! Seriously, Mexican-style pulled pork is as versatile as it is mouth-watering. Here are a few ways we love to serve carnitas:

    1. Tacos: a warm corn tortilla, shredded carnitas, maybe some cilantro and a squeeze of lime—perfect. So easy, so good.
    2. Nachos: chips, cheese, chopped onion, salsa, beans, and most of all, carnitas on every. Last. Chip.
    3. For breakfast! As part of this Carnitas & Sweet Potato Hash, or as an over-the-top addition to these Huevos Rancheros.
    4. In a Quesadilla. A perpetual favorite with the tiny people in our house, and something that they can easily help make (or, if they’re old enough, make themselves!). A big, soft, flour tortilla, shredded jack cheese, and carnitas—just warm until the cheese is molten, and gobble at will.
    ingredients for carnitas in a crockpot pork, spices onion, and orange
    ingredients for carnitas cooked in a crockpot pork, spices onion, and orange
    hands shredding carnitas on a sheet pan with two forks
    crispy carnitas on a sheet pan with a basting brush

    How to Make These Easy Carnitas:

    As much as we crave long lazy days in the kitchen, stirring and chopping, surrounded by friends and family, the reality is that life can get really busy. Some weeks, we just need things to be easy. We need dinner to happen without a lot of effort. And in those moments, all things “set it and forget it” and “leftovers for days” are our BFFs. Helloooo slow cooker carnitas! They’re as easy as:

    1. Purchase a pork shoulder.
    2. Nestle it into your slow cooker with aromatics, spices and some citrus juice.
    3. Turn the slow cooker on.
    4. Walk away for a few hours. Put your feet up! (or, more likely, get a whole bunch of other things done.)
    5. Realize it’s 5:15 and nothing is on the stove. Panic because you forget that you already made dinner. Feel extremely relieved when you remember that dinner is magically done, and that it’s something everyone will love.
    6. Feast! For days! One pork shoulder makes a LOT of carnitas.
    Slow Cooker Crispy Carnitas on a sheet pan

    Do Authentic Carnitas Recipes Use Lard?

    Technically, yes! Authentic carnitas would be slowly cooked in a vat of 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.

    Tools You will Need:

    Slow Cooker Crispy Carnitas on a sheet pan with a serving spoon
    close up of Slow Cooker Crispy Carnitas garnished with cilantro

    Other Mexican-Inspired Dinner Time Favorites

    • Is there anything more refreshing than a margarita? YES. This Rhubarb Mint Margarita with Jalapeño Tequila is quite possibly the most refreshing thing ever, and would be the perfect foil for a rich and spicy carnitas-laden meal.
    • Simple Mole Chicken Enchiladas are always a favorite. Make these when you’re need a break from carnitas. (But not a break from Mexican food. Because seriously, who needs a break from Mexican food?)
    • Can we call thisThe Tortilla Soup, yet? Has it achieved that level of cultish devotion? Because instagram tells us that you guys really love it. And we’re so glad!

    Carnitas For Breakfast, Lunch or Dinner?

    If you make our slow cooker carnitas, we want to hear about it! Snap a photo, add it to your Instagram feed or stories and tag us @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

    Related Recipes

    Slow Cooker Crispy Carnitas

    Originally published: February 4, 2019

    • Serves: 10
    • Prep Time:  15 min
    • Cook Time:  8 hrs
    • Calories: 293
    Print Recipe Pin Recipe

    Ingredients

    • 2 bay leaves
    • 2 teaspoons dried oregano
    • 2 teaspoons chili powder
    • 2 teaspoons kosher salt
    • 2 teaspoons cumin
    • 1 teaspoon freshly cracked black pepper
    • 1/4 teaspoon cayenne pepper
    • 1 medium yellow onion, quartered
    • 1 large orange, juiced, rind reserved
    • Juice of 1 lime
    • 2 cups chicken stock
    • 3 pounds boneless pork shoulder, cut into 4-inch pieces

    Method

    1. In a large slow cooker combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock.

    2. Nestle in the meat, cover, and cook on HIGH for 7-8 hours or LOW for 10 hours, or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat.

    3. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.

    4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.

    5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.



    To make the carnitas in the Instant Pot:

    In an Instant Pot combine the bay leaves, oregano, chili powder, 3 teaspoons salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and 1 cup chicken stock. Add the meat and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 40 minutes. Allow the steam to release naturally for 10 minutes. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.


    To make the carnitas in a Dutch oven:

    Preheat the oven to 375°F with a rack fitted in the center position. In a large Dutch oven, combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and 1 cup chicken stock. Place the pot over high heat and bring to a boil. Nestle the pork into the liquid, cover the pot and place in the oven. Roast until the pork is tender and can be easily pulled apart with a fork, about 3 hours. Using a slotted spoon, transfer the pork to a rimmed baking sheet, discarding any large pieces of fat. Use two forks to shred the pork into bite-size pieces. Generously brush the meat with reserved liquid. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories293
    • Protein27 g
    • Carbohydrates4 g
    • Total Fat19 g
    • Dietary Fiber0 g
    • Cholesterol84 mg
    • sodium433 mg
    • Total Sugars2 g

    Slow Cooker Crispy Carnitas

    Questions & Reviews

    Join the discussion below.

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    • Noelle T

      Hi there! Do we need to adjust the cook time if we're doubling the pork?

      8 on high hours should still be ok.

    • Barbara Strobel

      We don’t eat pork. Can I substitute beef or chicken?

      We have a Slow Cooker Barbacoa Beef Tacos and a slower cooker chicken taco meat recipes that you could use or if you substitute meat in this specific recipe just make sure you adjust the cook time accordingly.

    • Monica

      Can you freeze this after cooking it?

      ABSOLUTELY! We do it all the time!

    • Lindsey S

      Hello! I am planning to double the meat amount to 6 lbs but should I also double all of the other ingredients as well?
      Thanks so much!

      Yes. I recommend doubling all the ingredients. enjoy!

    • Ryan Shaw

      what time would i do for the instapot if im having to cook for 40 people

      Does it all fit in one instapot? I would say, even full, the cook time should be the same, but I have never tested it with a 4x recipe. Maybe just add 10 minutes of pressure cooking. Good luck and have fun! Feeding a crowd is always a blast! : )

    • Mere

      I served this for 10 tonight and it was a crowd pleaser (my kids loved it)! Served with pick-your-own toppings, soft flour and corn tortillas, and yellow rice on the side. Thank you!

      Thanks Mere, so glad it was a hit!

    • KM

      I kinda thought these would have more flavor than they did… maybe too much chicken stock? Or not enough salt? They’re very tender and delicious but will definitely have to add a sauce or salsa. Maybe it’s just the Texan in me?!

      This recipe is for carnitas. Maybe you are thinking for more of a pulled pork recipe....which we also have! That might be what you were hoping for! : )

    • Erika Bradley

      Delicious! I made this while I was pregnant and froze the fully cooked carnitas to make tacos or quesadillas after baby arrived. The meat freezes well and we had meals for days.

      My daughter is now a toddler and one of her favorite meals are these carnitas quesadillas.

      That is so great Erika, we are so happy you and your family love this meal!

    • Meredith

      This meal is such a crowd pleaser! Easy and so delicious. We get a 3 lb shoulder and can feed a family of four for two dinners (taco bar then quesadillas) and still have some extra to toss in salads, fried rice, or on a bun for a quick sandwich!

      Thanks Meredith, we are so glad your family loves it!

    • Catherine C

      Omg this was so good! I had never made carnitas before, I followed this recipe to a tee and it was delicious- rich and flavorful and easy! I will be making this again for sure. We made tacos and they were fantastic

      Thanks Catherine, we are so happy that you loved it!