The Best Slow Cooker Carnitas Recipe: Tender, Juicy & Crispy Mexican Pulled Pork
Prepare to fall in love with this incredibly easy and unbelievably delicious slow cooker carnitas recipe, also known as Mexican pulled pork. It’s the ultimate “set-it-and-forget-it” dish, designed to deliver exceptionally flavorful, melt-in-your-mouth tender, and irresistibly juicy meat. And the best part? You’ll achieve those coveted crispy, caramelized edges that make traditional carnitas so addictive!
Originally shared in 2015, this beloved recipe has been updated with fresh photos and enhanced success tips to ensure your carnitas turn out perfect every single time. Whether you’re a seasoned chef or a beginner in the kitchen, this method simplifies the process of creating a truly authentic Mexican feast right in your own home.
This isn’t just a good carnitas recipe; it’s hands down the best I’ve ever made! It’s so simple to prepare, letting your slow cooker handle all the hard work while you go about your day. The resulting pork carnitas strike a perfect balance: succulent, juicy chunks mingle with delightful, crispy bits, creating a texture and flavor profile that is truly sensational. Once you try it, you’ll understand why it’s so incredibly addicting!
Just like this carnitas, I love how my slow cooker effortlessly creates other comforting meals. My slow cooker pot roast is a reader favorite, celebrated for its fall-apart tenderness and a gravy that’s absolutely to die for. And when the temperatures drop, my popular taco soup is our go-to for a warm and hearty meal. These recipes all showcase the magic of slow cooking, transforming simple ingredients into extraordinary dishes.
Why You Will Absolutely LOVE This Slow Cooker Carnitas Recipe:
- Effortlessly Simple Ingredients: You won’t need any exotic or hard-to-find items for this recipe. Most of the minimal ingredients are likely already in your pantry, making it an accessible and budget-friendly option for a delicious meal.
- Yields a Generous Batch: Whether you’re planning a lively gathering, feeding a large family, or simply love having delicious leftovers on hand for meal prepping, this recipe makes a substantial amount of flavorful meat. It’s perfect for feeding a crowd or ensuring you have quick, tasty meals ready throughout the week.
- Perfectly Freezer-Friendly: This recipe is a dream come true for future meal planning! The cooked carnitas freeze beautifully, allowing you to prepare a large batch and store it for those busy days when you need a quick yet satisfying meal.
- Hands-Off Slow Cooker Convenience: The crockpot truly does all the heavy lifting! Just combine your ingredients, set it, and forget it. The slow, gentle cooking process works its magic over hours, breaking down the pork fibers to create incredibly tender and supremely juicy pieces of meat without any fuss.
- The Best of Both Worlds: Unlike many pulled pork recipes, authentic carnitas boasts a delightful textural contrast. This recipe ensures you get both ultra-tender, succulent pork and those irresistible, deeply flavorful crispy edges, making every bite a culinary delight.
Key Ingredient Notes for Perfect Carnitas:
Understanding the role of each ingredient will help you achieve the best possible flavor and texture for your slow cooker carnitas.
PORK ROAST: The foundation of exceptional carnitas lies in the cut of pork. We highly recommend using a pork butt or pork shoulder (often labeled as Boston butt). These cuts are ideal because they contain a good amount of marbling and connective tissue. As the pork slow cooks, the fat renders and bastes the meat, infusing it with incredible flavor and ensuring it remains incredibly tender and moist. The connective tissue breaks down over time, contributing to that desirable fall-apart texture. Cubing the pork into larger chunks (about 2-3 inches) before cooking can help ensure even cooking and easier shredding later.
ONION AND GARLIC: These aromatic powerhouses are non-negotiable for building a robust flavor base. The onion provides a sweet, savory depth as it slowly caramelizes, while the garlic adds a pungent, earthy essence that is classic in Mexican cuisine. Together, they create a delicious foundation that permeates the pork as it cooks.
COKE: This might seem like an unusual addition, but it’s a secret ingredient that works wonders! I strongly urge you to seek out Mexican Coke for this recipe. Unlike its American counterpart, Mexican Coke is made with real cane sugar, which contributes to a more authentic flavor and better caramelization. The soda adds a subtle sweetness and acidity that helps tenderize the meat and create a rich, complex flavor profile.
OREGANO, BAY LEAVES, AND CUMIN: These traditional Mexican spices are essential for infusing the pork with that distinctive, subtle earthy and aromatic flavor that defines carnitas. Dried oregano brings a warm, pungent note, bay leaves add a layer of mild, herbaceous depth, and cumin provides a savory, slightly smoky essence that ties all the flavors together beautifully.
ORANGE: While often considered optional, a fresh orange can significantly brighten and lift the overall flavor of your carnitas. When I enjoy authentic carnitas from a restaurant, sometimes I can distinctly taste a hint of citrus in the background, and other times it’s more subtle. Adding fresh orange juice not only contributes a lovely tang but also aids in the tenderization process of the pork. You can use half a whole orange, or simply fresh orange juice, depending on your preference for citrus intensity.
SALT: Don’t underestimate the power of salt! It’s crucial for seasoning the pork and bringing out all the wonderful flavors of the other ingredients. Ensure you use a good quality salt and taste as you go, though the recipe provides a great starting point.
How To Make This Slow Cooker Carnitas (Mexican Pulled Pork)
This is a quick overview of the straightforward method for making these incredible carnitas. For precise measurements, detailed instructions, and nutritional information, please refer to the complete printable recipe box located at the very bottom of this post.
You’re going to be absolutely amazed at how easy this recipe is! I promise, once you discover how effortlessly you can create such a flavorful meal, you’ll want to incorporate it into your cooking rotation every few weeks. It’s incredibly convenient to have a delicious, versatile protein ready to elevate various meals.
The beauty of this recipe lies in its simplicity. All you need to do is:
- Prepare the Pork: Place your chosen pork roast (pork butt or shoulder) into your crock pot or slow cooker. If desired, you can cut it into a few larger chunks to fit more easily.
- Add Flavorful Liquids & Spices: Introduce the rest of the ingredients into the slow cooker around the pork. This includes the sliced onion, smashed garlic, fresh orange juice, Mexican Coca-Cola, bay leaves, cumin, dried oregano, and salt. These ingredients will create a fragrant and tenderizing braising liquid.
- Set and Forget: Cover your slow cooker with its lid and set it to cook on the LOW setting for 8-10 hours. The extended cooking time ensures the pork becomes incredibly tender and succulent, easily shredding with a fork.
- Check for Doneness: The pork is ready when it is fall-apart tender and can be shredded with minimal effort. The internal temperature should reach at least 190-205°F (88-96°C) for optimal shreddability.
- The Crisping Secret (Crucial Step for Authentic Carnitas!): This is what truly transforms your pulled pork into authentic carnitas. Once the pork is tender, carefully transfer it from the slow cooker to a large rimmed baking sheet. Shred the pork using two forks, then drizzle about ¾ cup of the flavorful cooking juices over the shredded meat.
- Broil to Perfection: Place the baking sheet under a preheated broiler on high for 5-8 minutes, keeping a very close eye on it to prevent burning. The goal is to achieve beautifully crispy, caramelized edges. Remove the sheet, toss the carnitas with another ¼ cup of the cooking juices, and return it to the broiler for a few more minutes until your desired level of crispness is reached. This extra step provides that irresistible textural contrast that makes carnitas so special.
Serve immediately and enjoy the fruits of your effortless labor!
Frequently Asked Questions (FAQs) About Carnitas
Proper storage is key to enjoying your delicious carnitas for days to come. First, allow your cooked pork to cool completely at room temperature (but don’t leave it out for more than two hours). Once cooled, transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. For longer storage, you can freeze it. Place the cooled carnitas into a freezer-safe ziploc bag, pressing out as much air as possible before sealing. It will maintain its quality in the freezer for up to 3 months. When you’re ready to enjoy, simply allow it to defrost slowly in the refrigerator overnight, or gently reheat it on the stovetop over medium-low heat with a splash of broth or the reserved cooking juices until it’s warmed through.
While carnitas and pulled pork share many similarities, they are distinct dishes, and the main differences lie in their preparation and seasoning. Both involve slow-cooking pork until it’s incredibly tender and falls apart easily. However, carnitas is specifically seasoned with a unique blend of Mexican flavors, often including citrus, oregano, cumin, and bay leaves, and traditionally cooked in its own fat (or lard) until it is very soft. The defining characteristic of authentic carnitas is the crucial final step: after the meat is tender, it’s typically crisped up, often by broiling or frying in a pan, until the edges are beautifully browned and slightly crunchy. This dual texture of tender interior and crispy exterior is what makes carnitas unique and deeply flavorful, distinguishing it from general pulled pork which is usually just served soft and shredded.
Yes, absolutely! The Instant Pot is a fantastic alternative if you’re short on time but still want incredibly tender carnitas. To adapt this recipe for the Instant Pot, simply place all the ingredients (pork roast, onion, garlic, orange juice, Mexican Coke, bay leaves, cumin, oregano, and salt) into the Instant Pot. Secure the lid and set the valve to the “sealing” position. Cook on high pressure for approximately 2 hours for a 4-pound roast. Once the cooking cycle is complete, allow for a natural pressure release for at least 30 minutes (or longer, up to full natural release). This natural release helps the meat to reabsorb juices, keeping it extra moist. After releasing any remaining pressure, proceed with the crisping step as outlined in the slow cooker instructions: shred the pork, toss with some cooking liquid, and broil until delightfully crispy.
Delicious Serving Suggestions for Your Carnitas
The versatility of slow cooker carnitas makes it a fantastic protein for a multitude of meals. Here are some of my favorite ways to enjoy this flavorful Mexican pulled pork:
- Classic Carnitas Tacos: My mind instantly goes to tacos! Pile your tender and crispy carnitas into warm corn or flour tortillas. Top with fresh avocado slices, diced tomatoes, shredded cheese, and a sprinkle of fresh cilantro for a truly authentic experience. Don’t forget a squeeze of lime!
- Creative Taco Bowls: Go beyond traditional tacos by building a hearty carnitas bowl. Start with a base of rice or quinoa, add a generous serving of carnitas, and load up with your favorite taco toppings like black beans, corn salsa, pico de gallo, and a drizzle of crema.
- Taco Baked Potatoes: For a comforting and filling meal, stuff a perfectly baked potato with carnitas, then add all your favorite taco fixings like sour cream, green onions, and cheese. Try my taco baked potatoes for inspiration!
- Unique Salads: Take a different route and add your flavorful pork to a vibrant salad. It pairs wonderfully with a Dorito taco salad for a fun twist, or simply on top of your favorite greens with a zesty vinaigrette.
- Hearty Quesadillas: Elevate your quesadilla game by adding some savory carnitas. It’s fantastic combined with cheese and other fillings. For a unique combination, try it in a black bean sweet potato quesadilla.
- Essential Toppings: Don’t forget the essential fresh toppings! Homemade pico de gallo and creamy guacamole are absolute must-haves for enhancing the flavor of your carnitas dishes.
- Loaded Nachos: For the ultimate party food or indulgent snack, make some sheet pan fajita nachos and generously top them with your slow cooker carnitas before baking until bubbly and golden.
- Gourmet Loaded Fries: Create an incredible comfort food experience by making loaded french fries. Top crispy fries with cheese, a generous portion of carnitas, and your choice of delicious toppings like jalapeños, onions, and a drizzle of hot sauce or crema.
- Breakfast Carnitas: Don’t overlook breakfast! Simply reheat some leftover carnitas meat and top it with a perfectly fried or poached egg. Add your favorite breakfast toppings like hot sauce, avocado, or a sprinkle of cheese for a satisfying and flavorful start to your day.
This slow cooker carnitas recipe is more than just a meal; it’s a versatile foundation for countless delicious possibilities. Enjoy the ease of preparation and the incredible flavors it brings to your table!
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Slow Cooker Carnitas (Mexican Pulled Pork)
Ingredients
- 4 pound (2kg) pork roast (pork butt or shoulder)
- 1 small onion, sliced
- 8 cloves garlic, smashed
- ¾ cup (175ml) fresh orange juice
- ½ cup (120ml) Mexican Coca Cola
- 3 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
Instructions
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Place your pork roast into the crock pot. Add in all the remaining ingredients (onion, garlic, orange juice, Mexican Coca Cola, bay leaves, cumin, oregano, and salt). Cover the slow cooker and cook on the LOW setting for 8-10 hours, or until the pork is incredibly tender and shreds easily with a fork.
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Once the pork is tender, carefully transfer it to a large rimmed baking sheet. Using two forks, shred the pork into desired sized pieces. Discard the bay leaves. Drizzle about ¾ cup of the flavorful cooking juices from the slow cooker over the shredded pork, tossing to combine. Broil on high for 5-8 minutes, or until the edges begin to crisp and caramelize. Watch closely to prevent burning. Remove the baking sheet from the oven, toss the carnitas with an additional ¼ cup of the slow cooker juices, and return to the broiler for a few more minutes until you achieve your desired level of crispness. Serve immediately.
Notes
- STORAGE: Allow your cooked carnitas to cool completely before storing. Place the cooled pork in an airtight container and refrigerate for 3-4 days.
- FREEZER-FRIENDLY: For longer storage, carnitas freezes exceptionally well. Store it in a freezer-safe ziploc bag, pressing out as much air as possible, or in an airtight freezer-safe container. It will remain delicious frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm on the stovetop over medium-low heat with a little reserved juice or broth until heated through.
- NUTRITION DISCLAIMER: The provided nutritional information is an estimate based on the ingredients and serving size. Different brands of ingredients may have varying nutritional values. This website’s content is not intended as nutritional advice, a diet plan, or a health plan. Readers are ultimately responsible for all decisions pertaining to their health and dietary needs.
Nutrition