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Authentic Mexican Pork Carnitas

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Hola everyone! Slow cooker authentic Mexican pork carnitas is what I am making today. This is like the Mexican version of pulled pork that you crisp in the oven. The smell is filling my house and I am getting HUNGRY. I said to myself  “I am going through all this trouble, why not blog about it, right?” There is nothing like killing two birds with one stone.

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

 

While the smell of carnitas fills my kitchen I am trying to find carnita’s culinary equivalent.

Those who know me well know that I am always tying to find food parallels, a culinary kin. So, here I go, authentic Mexican pork carnitas are really the first cousin to pulled pork, a US favorite. Its Latin American/Caribbean counterpart is definitely pernil.

Authentic Mexican pork carnitas can also be Cuban ropa vieja’s second cousin.

Now, in Mexico, there is another close relative to the authentic Mexican pork carnitas called “cochinita pibil“, a  dish of Mayan origin cooked with achiote paste and herbs. The traditional way of cooking this dish is by seasoning the pig and burying it in the ground. I don’t think I’ll be doing something similar any time soon, what will the neighbors say?

I read that authentic Mexican pork carnitas are traditionally cooked in a copper pot because copper distributes the heat evenly. Who would have thought? 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.

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

After the carnitas are nice and cooked, I shred them with two forks, and then lay them out on a baking sheet, and broil for 5 minutes or so. They get a nice golden look on top, not to  mention a yummy crispiness.

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.

Here are the steps to make authentic Mexican carnitas like a pro every time!

  1. Place the pork shoulder in the slow cooker then sprinkle on the spice mixture.
  2. Add the onions, garlic and bay leaves.
  3. Add the lime slices and be sure you peel them and discard the rind.
  4. Add 1 cup of water and cook on high for 6 hours.  Flip the shoulder every couple hours.
    Collage of pork shoulder in slow cooker with onions, spices, limes, bay leaf and water to mark Mexican pork carnitas.
  5. Check it after 5 hours and let it cook until the meat separates easily with a fork. So tender!
  6. Once the shoulder is fork tender shred it with a couple forks on a cutting board. Set your oven on broil while shredding.
  7. Place the shredded pork on a baking tray and slide under the broiler.
  8. Broil for 5 minutes or if you like it really crispy leave it a bit longer but keep an eye on it.

Collage of slow cooked Mexican pork carnitas being shredded with forks and broiling.

Carnitas are so versatile because you can use them for tacos, tostadas, burritos, tamales, 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:

Q: Can I freeze the pork carnitas for later use?
A: 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 air tight freezer containers for 1-2 months. If you vacuum pack it will last over 12 months.

Q: How long will the pork last in the refrigerator for leftovers?
A: If properly stored in airtight containers the pork should be used in 3-4 days. 

Q: Can I make this in the oven?
A: 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.

Q: What else can I make with the pork carnitas?
A: 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.

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.

Before I run, don’t forget to share this recipe with your friends and family. If you have time leave me a comment, or tweet it! Spread the blog love! Gracias!

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
4.58 from 19 votes
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Authentic Mexican Pork Carnitas

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.

Course Main dish
Cuisine Mexican
Keyword authentic, carnitas, crock pot, nachos, pork, puerco, slow cooker, street food, tacos
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: Change to adjust-> 24 servings
Calories 301 kcal
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
  • 1/2 tsp black pepper ground
  • 2 tsp Kosher salt
  • 2 tsp chili powder
  • 1/2 tsp cinnamon ground
  • 2 limes sliced sliced with rind removed
  • 2 bay leaves
  • 1 cup water

Instructions

  1. In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
  2. Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.

  3. 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.

  4. Heat oven on broiler.

  5. Move meat to a large cutting board and using two forks begin the shred the meat.

  6. Place the meat in a single layer on a baking tray, and broil for about 5 minutes.

  7. Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce. 

Recipe Notes

FAQs:

Q: Can I freeze the pork carnitas for later use?
A: 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 air tight freezer containers for 1-2 months. If you vacuum pack, it will last over 12 months.

Q: Can I make this in the oven?
A: 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 another 2 hours. It should be fork tender and separate easily when done.

Q: What else can I make with the pork carnitas?
A: Our favorite dishes to make are tacos with lettuce, cilantro, tomato, queso fresco and onion. You can also make quesadillas, tostadas and burritos with your choice of fillings.

 

Nutrition Facts
Authentic Mexican Pork Carnitas
Amount Per Serving
Calories 301 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 81mg27%
Sodium 260mg11%
Potassium 338mg10%
Protein 19g38%
Vitamin A 45IU1%
Vitamin C 1.2mg1%
Calcium 20mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

      • Heidi

        Second time I have made this recipe. It is so the Carnitas I love. I did add the manteca large chicharrones drizzled over all then broiled. Tastes just like the carnitas we get at our favorite taqueiria!

        Reply

      • Heidi Brydone-Jack

        Second time I have made this recipe. It is so the Carnitas I love. I did add the manteca large chicharrones drizzled over all then broiled. Tastes just like the carnitas we get at our favorite taqueiria!

        Reply

        • Analida

          Hi Nina, I bought a bone-in pork shoulder. However, if this doesn’t work for you use a boneless one. As for the fat, trim off as much as possible before you put it in the slow cooker. I hope this helps.

          Reply

  3. Lisa

    I’m in the middle of making these and I’m wondering what to do with the water, bay leaves and limes? The recipe doesn’t say what to do with them. Do they go in the crockpot too?

    Reply

  5. Miz Helen

    I will be pinning this recipe, these Carnitas will be a big hit here at the cottage. Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

    Reply

  6. April J Harris

    I love that you make this recipe in the slow cooker! Your Pork Carnitas look delicious. Your chilli powder blend sounds wonderful too. Scheduled to pin and tweeted. Thank you for sharing with us at Hearth and Soul. I hope you will visit again this week!

    Reply

    • Analida

      Thanks again April. Yes, the slow cooker is the way to go for carnitas. Glad I could share with you guys. Try making the chili powder blend, it’s so good. Have a great day!

      Reply

  10. Monica | Nourish & Fete

    I started making carnitas awhile back in my Dutch oven, which I absolutely love, though I’ve always been intrigued by the slow cooker option, too! I’m just not sure I would have enough patience to broil them to get the crispy bits before devouring the meat, ha! This looks fantastic, I can’t wait to try your spice blend. 🙂

    Reply

  11. Judy peacock

    I am making your receipe right now and I can hardly wait till it gets done. I wasn’t looking forward to making it in the oven so the slow cooker is a major plus. I’ll post my results tomorrow.

    Reply

  12. Katrina

    Hello, I am making this as I write. I realized however this recipe did not call for browning in a pan prior to placing in a crock pot. Beyond providing color, a lot of crock pot recipes call for this, and I assume it is to compensate for the very slow cooking speed in a crock pot. Will this really be cooked through in 6 hours?

    Thank you,
    Katrina

    Reply

  13. Katrina

    Hello, I am making this as I write. I realized however this recipe did not call for browning in a pan prior to placing in a crock pot. Beyond providing color, a lot of crock pot recipes call for this, and I assume it is to compensate for the very slow cooking speed in a crock pot. Will this really be cooked through in 6 hours?

    Thank you,
    Katrina

    Reply

  16. Charlotte Knudsen

    Hi Analida, I’m only pretending to be a cook. So if its not clear instructions I’m useless in the kitchen. The instructions say “In a small bowl place oregano, cumin, black pepper, salt, chili powder and cinnamon, then mix thoroughly.” Do i cover the pork like dry rub or just add to the crock-pot with the other ingredients?

    Reply

  25. Donna

    Well I am trying these out this week!! They sound so amazing, and I agree with you on the love of the slow cooker and the smells that reach every corner of the house when it’s used!! Yum

    Reply

  28. Theresa Hackett

    Hello, I have a 2.5# pork. Your recipe calls for a 6# pork. Would it be safe to say i can cut the ingredients in half for a smaller pork.. this looks yummy but worried about ingredient amounts. Thank you!

    Reply

    • Analida

      I would check it at 3 to 4 hours and what you are looking for is the meat to be fork tender and come apart. Once it comes apart you can remove from it the slow cooker and it will shred easily. Let me know how you like it! Thanks! I LOVE cooking questions.

      Reply

  30. Sean Hutton

    Great recipe! I made for the family tonight, and they came out absolutely perfect! I will definitely be using your recipe again. The spice blend was perfect!

    Reply

    • Analida

      George, thanks for your input. The cinnamon is merely an accent. I have a friend who is a chef and I took a few classes with him. He always recommends adding a small amount of a spice that might not be typical of that dish to bring about an interesting depth in the flavor profile. You can certainly omit it if you don’t think it will taste right. As I always say: A recipe is just a suggestion. 🙂

      Reply

  33. Rebecca C

    Turned out great! My boys said they need more salt, but I thought they were perfect. I rubbed the mixture onto the pork and it was very flavorful. I will definitely make these again.

    Reply

    • Analida

      Rebecca, so glad your family liked the pork carnitas. I think kids like salty things. I always say that it’s easier to add salt to a dish that to take away if it is too salty. 🙂

      Reply

  35. Georgina

    Thank you for sharing, carnitas is one of my favorites. I’d like to know if you ever do anything with the left over juices. Seems to be a waste to toss it out. Thanks again, Georgina

    Reply

    • Analida

      Hi Georgina! I am so glad you like carnitas. As for the leftover juices, you can first freeze/refrigerate it, and then skim the fat. After you skim it, you can reduce it and use it as a sauce for the carnitas. Another idea is after it is skimmed, you can use it to make rice instead of broth or water. I hope this helps.

      Reply

  36. Jeremy W.

    Hi Analida,
    I tried your Carnitas recipe and it was awesome. I didn’t have a broiler pan so I wasn’t able to get the crispy part but it was still great. Is carnitas the same as pulled pork? If I use the same spices and smoke it, will I get the same results?
    cid:[email protected]

    Reply

    • Analida

      I would think it would be very similar but with the added smokey flavor. My husband always puts a tray of water in the bottom of our smoker to add some moisture while smoking pork shoulder so it does not dry out. If you have a baking safe dish, baking tray or cookie sheet you can crisp up a some of the pork on broil as well in the oven. I am so glad you liked them!

      Reply

  37. Jennett Swan

    This recipe is so delicious and authentic! I love using my crock pot in the summer because it’s so hot here, in AZ. Instead of placing the meat under the broiler. I quickly “stir-fry” it in my wok. It’s too hot to turn on the oven and I attain the same crispy edges as using the broiler. It’s a huge favorite at my house. Thank you for sharing Analida!

    Reply

  38. Kim

    Lime peel leaves a very bitter taste. Needs to say squeeze limes or peel, I added the slices. Other than the bitter taste it was good.

    Reply

  39. Denell

    Made this for the first time. Super yummy. I decided not to broil the meat. It was a bit soupy. We decided to make a bowl out of it, put w pork in a bowl, mix our toppings, and scoop or spoon on our mix with our favorite chips.

    Reply

    • Analida

      Hi Cass,
      I have never tried to make this in an Instant Pot but I bet if you can find a pulled pork recipe for the times and procedure for the Instant Pot it may work really well.

      Thanks!
      Analida

      Reply

  41. Meredith

    I am making Carnitas enchilada casserole for our traditional Christmas Eve dinner, can’t wait to try this recipe! I usually buy precooked Carnitas, but my husband found a great deal on bone-in pork shoulder at the grocery store. I am so excited!

    Reply

    • Analida

      I am so excited you are making carnitas for Christmas! I don’t think everyone understands how important the pork shoulder is to Hispanics at Christmas! It is like the turkey at Thanksgiving! I hope you have a very blessed and delicious Christmas! ¡Buen provecho!

      Reply

    • Analida

      That is not a problem. You can cook on high for a shorter time or low for a longer time. Basically you want to get it cooked enough so it separates easily with a fork. Enjoy!

      Reply

  45. Juliette

    I am excited to make carnitas for the first time. Everyone in my family is an appreciator of the delicacy. My daughter worked in an upscale, trendy, Mexican street-food restaurant in NYC where they cook the carnitas with Cocacola! And I am seeing recipes online that use orange juice in the slow-cooker instead of water. Your recipe favors the tangy lime and has no sweetener. Just wondering if this is a regional difference and your thoughts on sweet accent.

    Reply

    • Analida

      We prefer the tangy spicy version. This is a personal preference I have found from my other Mexican friends but citrus is a must when making carnitas.

      Reply

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