Hola everyone! Slow cooked authentic Mexican pork carnitas is what I am making today. 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.
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.
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.
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!
- Place the pork shoulder in the slow cooker then sprinkle on the spice mixture.
- Add the onions, garlic and bay leaves.
- Add the lime slices and be sure you peel them and discard the rind.
- Add 1 cup of water and cook on high for 6 hours. Flip the shoulder every couple hours.
- Check it after 5 hours and let it cook until the meat separates easily with a fork. So tender!
- Once the shoulder is fork tender shred it with a couple forks on a cutting board. Set your oven on broil while shredding.
- Place the shredded pork on a baking tray and slide under the broiler.
- Broil for 5 minutes or if you like it really crispy leave it a bit longer but keep an eye on it.
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.
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!
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.
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
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In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
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Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
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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.
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Heat oven on broiler.
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Move meat to a large cutting board and using two forks begin the shred the meat.
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Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
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Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.
I love carnitas!! I’d love to have you share them on the Taco Tuesday blog hop!
http://www.lazygastronome.com/taco-tuesday-blog-hop-1/
Helen, I am glad you like carnitas. I can certainly share them.
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!
What was all the extra ingredients you added? Is that something you can buy at a store?
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!
I am so happy you like this recipe. The manteca large chicharrones sounds like a delicious touch. 🙂
Thanks for the rating also.
Hello, do you use a boneless pork shoulder? And do you trim as much fat as possible or do you leave it on?
Thanks!
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.
Your carnitas look amazing! I love that they are a crock pot recipe, and I can’t wait to make them! Thanks so much for sharing them on Celebrate It!
Thanks Teri! It is a favorite at home. Thanks for commenting.
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?
Sorry, in the haste to put out the post I neglected to mention that yes, the water, bay leaves and limes go in the crock pot. My apologies.
Thanks, I decided to do that anyways. Excited to try it! Thank you!
This looks delicious! I’m going to make this tomorrow night! What kind of sauce did you put on top of the tacos?
Also, where did you buy the pork shoulder? Are there any alternatives?
I bought it at the grocery store. Pork shoulder is the same as pork butt if this helps. I have never used a substitute. Hope this helps.
I just put some sour cream in a plastic bag and squeezed some out. When I ate them I used hot sauce.
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
Thank you for pinning Miz Helen. I hope you are having a great day too, and hope your family likes the carnitas.
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!
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!
Ooooh, I have some serious love for carnitas! I just ate dinner but looking at these just made me hungry again.
LOL!!! I was thinking about making these again. 🙂
Carnitas is my favorite! This recipe looks so good! I can’t wait to try it!
Thanks Elaine. I think you will like it.
This is one of my favorite dishes – yours look fantastic!
Thanks Ashley!
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. 🙂
Thanks Monica! Yes, check out the spice blend, it is so easy to make.
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.
Judy, that’s great. Let me know how it turns out.
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
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
Carnitas are my favorite and this slow cooker recipe is great! My family loved it! Thanks so much!
Carol, you are so welcome. I am so glad your family enjoyed it. It is a favorite at our house.
Delicious! Great flavor. My family devoured the carnitas! The spices were fantastic.
Thanks Staci! It is a favorite at my house as well. 🙂
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?
Hi Charlotte! That is a really good question. It doesn’t really matter, but if you prefer specifics, rubbing the pork is better.
I’ve made these about 10 times now since discovering this site last year. Amazing, everyone has loved them. Thank you!
Thanks Will! I am glad everyone likes them.
We love Mexican food. These would be fun for a weekend feast. Perfect for serving to company for a “stress free” fun meal.
Hi Gloria! Yes they would be fun for a crowd, and totally stress free. Just let everyone make their own, and you can relax! 🙂
You’re right, I do have all the ingredients to make this recipe! I had no idea authentic carnitas were so easy.
Hi Abby! They are so easy to make, and perfect for a crowd. Let me know how you like them. 🙂
What a wonderful recipe. I know a friend who would love to try this recipe.
Thanks Gunjan! Please make sure you pass the recipe along to your friend. 🙂
These look delicious and I love that they are made in a slow cooker!
Thanks Kathryn! Yes, the slow cooker method is a plus!
Love, love, love carnitas! So much flavor packed into a flour wrap. I like the idea of making them in a slow cooker — easier to cook and you don’t have to worry about them. We need a carnitas night here.
Yes, the slow cooker is the best part. You can use carnitas in so many ways. Make nachos, or sliders too! 🙂
This looks so authentic and sooooo delicious! I would love to have one right now 🙂
Hi Cheryl! thanks for commenting. Yes, these carnitas are very authentic. You should try them.
Yum, this sounds so delicious! Wish I had some for my dinner tonight!
Hi Sasha. These are SOOOO easy to make. Hope you can eat some soon.
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
Hi Donna! Let me know how you like it. Make other stuff with them too. Nachos? sliders? The possibilities are endless. 🙂
I love making carnitas in the slow cooker. It’s a family favorite! These looks delish. Thanks for sharing!
Hi Jodie! So glad to hear that your family loves carnitas. They are so good. You are welcome!
These carnitas look amazing!!
Thank you Renee. They are yummy!
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!
I would say it is safe to cut the ingredients accordingly. You can always adjust if you feel it is under-seasoned.
Any idea of cook time for 2.5lbs? 6 lbs is alot to cook for 2 people.
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.
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!
Hi Sean! Thanks for commenting. I am so glad that the carnitas came out great for you. Glad you liked the spice blend. 🙂
Good recipe EXCEPT for the cinnamin. Not a good ingredient for carnitas!
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. 🙂
Smelled amazing, looked great…….ZERO flavor. Followed the recipe to the letter.
I am sorry it did not turn out. Yours is the first negative flavor comment.
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.
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. 🙂
I love tacos! Your spice blend sounds amaaaaazing! I can’t wait to try it out!
Thanks Kate! Yes, try the spice blend. It’s easy. 🙂
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
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.
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]
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!
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!
Hi Jennette,
I am so glad you like the carnitas! I love the stir-fry wok idea!
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.
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.
Nachos are a great way to eat this dish! We sometimes put it on slider buns with some salsa too! Thanks!
Have you tried adapting this recipe to an Instant Pot one, using the pressure cooking setting? Curious if there is a fast way…
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
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!
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!
Analida, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Copper pot – who has a copper pot these days! Slow cooker all the way!
Would it be a problem for cooking it on low for an extended amount of time?
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!
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.
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.