Best Slow Cooker Traditional Mexican Pork Carnitas

Modified: Jan 23, 2025 · Published: Oct 23, 2018 by Analida · • Word count:1771 words. • About 9 minutes to read this article. • This post may contain affiliate links ·

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Hola everyone! My readers have spoken and they have told me these are the BEST Mexican pork carnitas they have ever eaten! Some have said they remind them of the carnitas they had in Mexico or at their favorite local taqueria. The prep is super fast and then you put it in a slow cooker!

two pork carnitas tacos on a plate with sour cream, lettuce, tomato and lime wedges with toppings in the back

Jump to:

What are carnitas?
Why you will love this carnitas recipe:
What are the best ways to cook pork carnitas?
How to make pork carnitas step by step:
What are the best ways to eat pork carnitas?
Frequently Asked Questions:
Best Slow Cooker Traditional Mexican Pork Carnitas Recipe

What are carnitas?

Carnitas means “little meats” in Spanish and originated in the southwest state of Michoacan, MX. There are few dishes that are as tasty as slow roasted pork with some limes for some citrus kick. After the meat is fall apart tender is it then broiled or pan fried to give it a crispy brown edge that surrounds juicy succulent meat. So, here I go, authentic pork carnitas are really the first cousin to pulled pork, a US favorite. Its Latin American/Caribbean counterpart is definitely pernil both of which are made with pork shoulder. Also know as pork butt. Authentic Mexican pork carnitas can also be Cuban ropa vieja's second cousin.

In the U.S., you can find carnitas at chains like Chipotle or Qdoba. But you can find even better carnitas at authentic taquerias. Your tacos will be filled to the brim with this delicious Mexican pulled pork, cooked to tender perfection.

Why you will love this carnitas recipe:

Fall-apart tender succulent juicy pork with crispy brown edges of porky goodness. Need I say more!
The ingredients are really easy to find and you probably have most of them on hand.
It only takes 10 minutes to prepare and just turn on your crock pot and walk away. So easy to make!
These are so versatile you can use them in tacos, burritos, burrito bowls, quesadillas, nachos, slider buns and more.
Super easy to freeze, thaw and pull our for a quick dinner. I love this!

What are the best ways to cook pork carnitas?

I read that Mexican pork carnitas are traditionally cooked in a copper pot in lard because copper distributes the heat evenly. Luckily for most of us, there are many alternatives to cooking your carnitas in a copper pot. Don't worry, I don't have one. I actually like to use my slow cooker because I get to enjoy the beautiful aromas that slowly fill every corner of my kitchen. I have also removed lard as an ingredient but the flavors are the same. No lard makes the dish much healthier. If you don’t have a slow cooker, feel free to use your sturdy Dutch Oven instead. Dutch Ovens retain a lot of consistent heat, and are built to cook for hours at a time. Just be sure you’ll be at home to keep an eye on it.

a crock filled with pork carnitas, coriander springs and a fork on a colorful napkin

After the carnitas are nice and cooked to fork tender, I shred them with two forks, and then lay them out on a baking sheet, and broil for 5 minutes or so get that nice crispy pork carnitas texture. They get a nice golden look on top, not to mention a yummy crispiness for your carnitas tacos. You can also toss them in a cast iron skillet with a bit of the juice and fat to get those nice crispy edges.

two pork carnitas tacos on a plate with lime wedges, a tray of toppings above, and a fork and napkin on the left

Now, you would expect that something that tastes this good has to have a secret ingredient, or lots of ingredients. Actually, authentic Mexican pork carnitas is such a humble dish that you probably have everything you need in your fridge and pantry. I also like to use my very own chili powder blend. If you work from home, you can simply throw it all together in the morning and have it ready for dinner time. Or save this special recipe for the weekend. Put your ingredients in the slow cooker, run some errands, and come home to the amazing aroma of carnitas after your day out.

How to make pork carnitas step by step:

A photos showing adding a spice mixture and onions to the pork.

Step 1: Place the pork shoulder in the slow cooker then sprinkle on the spice mixture.
Step 2: Add the onions, garlic and bay leaves.

A photo showing adding limes and water to the slow cooker.

Step 3: Add the lime slices and be sure you peel them and discard the rind. If you prefer, you can squeeze them and just add the lime juice.
Step 4: Add 1 cup of water and cook on high for 6 hours. Flip the shoulder every couple hours.

A photo showing pork carnitas that are fork tender.

Step 5: Check it after 5 hours and let it cook until the meat separates easily with a fork. So tender!
Step 6: Once the shoulder is fork tender shred it with a couple forks on a cutting board. You want it all separated into strands, so break up all the large chunks. Set your oven on broil while shredding.

A photo showing carnitas on a tray under a broiler.

Step 7: Place the shredded pork on a baking tray and slide under the broiler.
Step 8: Broil for 5 minutes or if you like it really crispy leave it a bit longer but keep an eye on it. You can also get a cast iron skillet hot and toss it in the skillet with a bit of the leftover cooking liquid and fat for a similar result.

What are the best ways to eat pork carnitas?

Carnitas are so versatile because you can use them for tacos, tostadas, burritos, tamales, quesadillas and even nachos. Wow! Tonight we're enjoying carnitas with tortilla shells, and all the fixings.

a closeup of a pork carnita taco with lettuce, sour cream, tomato and lime wedges

Frequently Asked Questions:

Can I freeze the pork carnitas for later use?

Yes, set aside and portion the amount you want to freeze before you get it crispy under the broiler. Allow the pork to completely cool and store in an airtight container for 1-2 months. If you vacuum pack, it will last over 12 months.

How long will the pork last in the refrigerator for leftovers?

If properly stored in airtight containers the pork should be used in 3-4 days.

Can I make this in the oven?

Yes, you can place all the ingredients in a roaster or large oven safe Dutch oven. Preheat the oven to 300°F and cook covered for 3 hours then flip the pork over and cook for 2 more hours. It should be fork tender and separate easily when done.

What else can I make with the pork carnitas?

Our favorite dishes to make are tacos with lettuce, cilantro, tomato and onion. You can also make quesadillas, tostadas and burritos with your choice of fillings.

How do I adjust the recipe up or down?

You can simply click on the number right next to: Servings: Change to adjust. Increase or decrease this number to your desired number of servings.

What do they taste like?

They are tangy and savory because they're made with garlic and citrus flavors.

What cut of meat do I use for carnitas?

The best cut to use is the pork shoulder, also known as pork butt or Boston butt. This is the upper shoulder cut and is sometimes sold with the bone-in or as boneless pork shoulder You can also use the lower shoulder also known as the picnic shoulder. Both of these cuts are very well suited for slow cooking.

If you love Latin food then you have to try some of my all-time favorite dishes or bookmark them for later. Here are some of the most popular ethnic dishes, their history and ingredients to make at home.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the cilantro based ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this tomato based ingredient for Latin style beans and shredded chicken.
Latin Style or Cuban Black Beans: If you have never tried these you are missing out and they are so easy!
Tilapia Ceviche: A citrus cured fish or shrimp appetizer with some kick.

If you are ever in Sandusky Ohio you have to try Casa Real for some great Mexican food.

You will love these authentic Mexian Pork carnitas! Tender and delicious with a nice crispy finish! Super easy to make in the slow cooker and then crisp up in the oven. | ethnicspoon.com

Best Slow Cooker Traditional Mexican Pork Carnitas Recipe

Slow cooker tender and delicious with a nice crispy finish! You will love these authentic Mexican pork carnitas! Super easy to make in the slow cooker and then crisp up in the oven.

4.66 from 23 votes

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Course: Main dish

Cuisine: Mexican

Keyword: authentic, carnitas, crock pot, nachos, pork, puerco, slow cooker, street food, tacos

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings: servings

Calories: 301kcal

Author: Analida Braeger

Ingredients

6 lb pork shoulder or butt
1 onion medium, sliced
3 garlic cloves, minced
2 tsp oregano dried
3 tsp cumin ground
½ tsp black pepper ground
2 tsp Kosher salt
2 tsp chili powder
½ tsp cinnamon ground
2 limes sliced sliced with rind removed
2 bay leaves
1 cup water

Instructions

In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
Heat oven on broiler.
Move meat to a large cutting board and using two forks begin the shred the meat.
Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.

Notes

Pork: Remove the skin on the pork shoulder and some of the fat but leave some fat to help retain the juices. Excess fat can be discarded later.

Dutch Oven: Follow all the instructions above and cover the pot with foil and put the lid on top. Place in a 300°F oven for 6 hours. Flip every couple hours and check the meat for tenderness. Add more water if needed to prevent it drying out.

Instant Pot or pressure cooker: Cook on high for 90 minutes. Keep pressure valve in the seal position to release pressure naturally.

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