Crockpot Carnitas Recipe for Tender Taco Nights
Some nights, a slow-cooked easy crockpot carnitas recipe can rescue dinner from mundane chaos.
Tender pork shoulder transforms into mouthwatering Mexican-style pulled meat with minimal effort.
Crispy edges and rich, succulent flavors emerge after hours of gentle simmering.
Weekend meal planning becomes a breeze when you have this simple technique.
Salt, spices, and a few pantry ingredients create magic in your kitchen appliance.
Meat falls apart beautifully, promising a feast that sparks conversation and delights everyone around the table.
You’ll want to bookmark this foolproof method for your next gathering.
Flavor-Packed Reasons to Love Crockpot Carnitas
Ingredients That Make These Carnitas Shine
Meat:Seasoning Blend:Aromatics and Liquid Base:Additional Flavor Components:Crockpot Steps for Tender, Juicy Carnitas
Step 1: Seasoning the Meat
Blend spices together: cumin, salt, black pepper, and dried oregano. Generously massage the spice mixture all over the pork pieces, ensuring complete coverage.
Step 2: Creating Flavor Foundation
Layer the bottom of the crockpot with:Place seasoned pork on top of the aromatic base. Squeeze fresh orange and lime juice directly over the meat. Toss the squeezed fruit halves into the pot for extra zest. Optional: Pour chicken or vegetable broth for additional moisture.
Step 3: Slow Cooking Magic
Cover crockpot and cook on low temperature for 8-10 hours or high temperature for 5-6 hours. The pork is ready when it falls apart effortlessly with a fork.
Step 4: Transforming into Crispy Perfection
Preheat oven to 425 degrees Fahrenheit. Remove pork from crockpot and shred using two forks. Spread shredded meat onto a baking sheet. Drizzle reserved cooking juices over the meat. Roast for 10-15 minutes until edges become delightfully crispy and golden brown.
Step 5: Serving Up Deliciousness
Serve immediately in warm tortillas, over rice, or atop fresh salads. Garnish with:Smart Tips for Slow Cooker Carnitas
How to Store and Warm Up Carnitas Later
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Carnitas FAQs for Your Next Taco Night
Bay leaves add a subtle herbal flavor and help tenderize the meat during slow cooking, enhancing the overall depth of the carnitas.
Traditionally, carnitas use pork shoulder or pork butt. While you could substitute with other meats, the fat content and texture of pork works best for authentic carnitas.
The slow cooking method with citrus juices and broth helps keep the meat moist. Covering the crockpot and not lifting the lid during cooking also prevents moisture loss.
Crisping is optional but recommended. It adds texture and creates delicious caramelized edges that give carnitas its signature flavor and authentic street-style finish.
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Easy Crockpot Carnitas Recipe
- Total Time: 8 hours 15 minutes
- Yield: 8 1x
Description
Mexican pulled pork carnitas dance with zesty flavors in this simple slow cooker recipe. Tender, juicy meat melts in your mouth, promising a fiesta of taste that will transport you straight to the heart of authentic Mexican cuisine.
Ingredients
Meat:
- 4 pounds (1.8 kilograms) pork shoulder, boneless, trimmed and cut into large chunks
Spices and Seasonings:
- 1 tablespoon salt
- 1 ½ teaspoons black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
Aromatics and Liquid Ingredients:
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 orange, juiced (save the spent halves)
- 1 lime, juiced
- ½ cup (120 milliliters) chicken broth (optional, for extra moisture, especially with lean cuts)
Instructions
- Prepare the seasoning blend by thoroughly combining salt, black pepper, ground cumin, and dried oregano in a small mixing bowl.
- Generously massage the spice mixture across all surfaces of the pork, ensuring complete and even coverage.
- Create a fragrant foundation in the crockpot by layering chopped onions, minced garlic, and aromatic bay leaves along the bottom of the slow cooker.
- Carefully position the seasoned pork atop the vegetable base, maintaining an even distribution.
- Extract fresh juice from ripe oranges and zesty limes, squeezing directly over the meat to infuse bright, citrusy flavors.
- Add the squeezed citrus halves into the crockpot for additional depth, and pour in savory broth to enhance moisture and tenderness.
- Secure the lid and allow the pork to slowly transform, cooking on low temperature for 8-10 hours or on high for 5-6 hours until meat becomes exceptionally tender and effortlessly separates with a fork.
- Preheat the oven to a high 425°F, creating a perfect environment for crisping.
- Transfer the succulent pork from the crockpot and gently shred using two forks, pulling the meat into rustic, bite-sized pieces.
- Spread the shredded meat across a baking sheet, drizzling reserved cooking juices to maintain moisture and promote caramelization.
- Roast the meat for 10-15 minutes, allowing edges to crisp and develop a rich, golden-brown exterior.
- Serve immediately in warm tortillas, over rice, or atop fresh salads, garnishing with vibrant toppings like creamy avocado, zesty salsa, fresh cilantro, and a squeeze of lime.
Notes
- Choose a fatty cut like pork shoulder or pork butt for maximum tenderness and rich flavor during slow cooking.
- Adjust spices for different dietary preferences by reducing salt or using salt-free seasoning blends for low-sodium diets.
- Pat the meat dry before seasoning to help spices adhere better and create a more intense flavor profile.
- Drain excess fat after shredding if you want a leaner final dish, keeping some cooking juices for moisture.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
Jessica Martinez
Pastry Chef & Recipe Developer
Expertise
Organic Baking Techniques, Gluten-Free Recipe Development, Southwestern Dessert Specialties, Food Styling and Photography
Education
Santa Fe Community College (SFCC)
Jessica brings the sweet side to Urban Organic with her passion for baking and love for the Southwest. She trained at Santa Fe Community College and has built a career creating beautiful, gluten-free, and organic desserts that feel both nostalgic and new.
She believes baking should be fun, creative, and open to everyone, no matter your diet or skill level. Jessica’s recipes are simple enough to follow, but special enough to remember.