Slow Cooker Carnitas

These delicious Slow Cooker Carnitas are tender and juicy with just the right amount of crispy bits. Here the pork shoulder is slow braised with lime, spices, and aromatics until it falls apart, then crisped under the broiler for those tasty caramelized edges. This pork carnitas recipe is incredibly versatile and makes perfect meal prep for tacos, bowls, or nachos.

Craving Mexican food? Complete your fiesta with ice cold Horchata de Arroz and a side of tortilla chips with freshly made Chunky Avocado Salsa with Cotija Cheese. PS no one is judging if you want to make one (or two) of my EIGHT margarita recipes, it’s a fiesta after all.

Slow Cooker Pork Carnitas

Pork carnitas are one of the most popular Mexican street taco meat fillings. It’s no wonder, this juicy pulled pork is full of flavour yet is simple to prepare. All you need is pork shoulder, onions, garlic, citrus juice (limes in this recipe), and a few herbs and spices.

Like most slow cooker recipes, this one is mostly hands off. Throw it all in a slow cooker and let it braise for 6-7 hours on low. Then, when the meat pulls apart easily transfer it to a baking sheet and broil it until crispy edges appear. And, let me tell you… it’s all about the crispy bits!

PS If you don’t have 6-7 hours, you can make this Mexican pulled pork in an Instant Pot! My easy Instant Pot carnitas recipe uses up any citrus you may have in the fridge and is especially delicious with a combination of lime, lemon, and orange juice. You can have delicious carnitas in less than two hours cooking time.

What is Carnitas?

Carnitas, which literally translates to “little meats,” is a staple of Mexican cuisine originating from the state of Michoacán. It is essentially the Mexican version of pulled pork, characterized by incredibly tender flavourful pork dotted with caramelized crispy bits. The pork is seasoned with salt and braised in its own fat with ingredients like citrus juice, onion, garlic, and warm spices like cinnamon or cloves.

The traditional process involves simmering pork (usually heavily marbled cuts like pork shoulder or butt) in a large copper pot filled with lard, similar to the French confit cooking method. Once the pork is fall apart tender, the heat is turned up to encourage caramelization. In this recipe, the pork slowly braises in a slow cooker then gets nice and crispy under a broiler.

Mexican pork carnitas is commonly served at puestos de tacos (street taco stands) with simple, bright toppings to balance the richness of the pork. Toppings include finely diced onion, chopped cilantro, and a squeeze of fresh lime juice or some other acidic sauce like salsa verde.

Beyond tacos, carnitas are a popular filling for tamales, tortas, and burritos, or simply served on a platter with warm tortillas and refried beans.

Ingredients in Slow Cooker Carnitas

For this recipe you’ll need a slow cooker or crock pot, measuring cups and spoons, a sharp knife and cutting board, and a rimmed baking sheet.

• Pork Shoulder
• Olive Oil
• Kosher Salt
• Cumin
• Chili Powder
• Smoked Paprika
• Oregano
• Cinnamon
• Black Pepper
• Onion
• Garlic
• Jalapeño
• Limes
• Chicken Broth

Pork shoulder, pork butt, or a large pork roast with a high fat content are the best choices to add moisture and flavour. Choose a larger pork shoulder, about 4-5 pounds… you might as well make enough for leftovers because carnitas freeze well and is great in a variety of dishes.

You’ll rub the pieces of pork with a spice mixture of ground cumin, chili powder, smoked paprika, salt, freshly ground black pepper, cinnamon, and oregano. If you can, use Mexican oregano for best flavour results. If you prefer to omit the cinnamon, feel free to do so.

Garlic and onion provide aromatic flavour while the jalapeño adds just a tiny bit of heat. Pork carnitas are generally have a deep savoury, non-spicy flavour.

Fresh lime juice provides a bright acidity while the chicken stock ensures the pork stays moist and juicy. Don’t skimp on the fresh lime juice, it adds some much-needed acidity to the dish both during cooking and after.

How to Make Slow Cooker Carnitas

To begin, place the pork pieces into a large bowl and drizzle with olive oil then mix the salt, cumin, chili powder, smoked paprika, oregano, cinnamon and pepper together in a small bowl or measuring cup. Sprinkle the seasoning mixture over the pork and toss to coat, making sure it is all seasoned.

Next, place the sliced onion, garlic cloves and jalapeño into the base of the slow cooker. Place the seasoned pork on top. Pour the lime juice and chicken broth over the top.

Secure the slow cooker lid and cook on high for 4-5 hours or low for 6-7 hours. The pork is ready when it falls apart very easily. Remove it from the slow cooker and shred it. Remove any large fatty pieces.

To crisp up the carnitas, spread the shredded pork out evenly on a baking sheet. Taste the carnitas when you shred and adjust seasoning as you would like. Add some more heat or salt if you wish. Scoop some of the liquid over the top. Broil for 6-7 minutes, until the edges turn crispy.

If you don’t want to use the oven broiler, you can pan fry the shredded pork over medium high heat for a few minutes, until crispy bits appear.

Sprinkle some more kosher salt over the top, if desired. Serve the carnitas on warm corn tortillas with some freshly chopped cilantro and lime wedges.

Make Ahead and Storing the Leftovers

Storage Instructions: Freeze shredded pork with juices for up to 3 months or refrigerate in an airtight container for up to 5 days. Reheat in the microwave or skillet for crispier texture.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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