Authentic Crockpot Carnitas Recipe: Easy Slow Cooker Mexican Pulled Pork
Prepare for an unforgettable culinary experience with this crockpot carnitas recipe, promising incredibly juicy, slow-cooked pork brimming with mouth-watering, authentic Mexican flavor! This delightful pulled pork dish is gently braised in a vibrant blend of orange juice and infused with aromatic onions, spicy jalapeños, and refreshing orange segments. The result is a tender, shreddable meat that’s perfect for a variety of meals, from classic tacos to hearty burrito bowls.
Why This Easy Slow Cooker Carnitas Recipe Works
If you’re new to the world of carnitas, allow us to introduce you to this beloved Mexican culinary staple. At its heart, carnitas is essentially a Mexican-style pulled pork, traditionally made from pork shoulder. The magic happens through a braising process, where the meat is generously seasoned and then simmered slowly until it reaches an utterly perfect, melt-in-your-mouth shreddable consistency. While often deep-fried at the end for crispy bits, our slow cooker version focuses on achieving maximum tenderness and flavor with minimal effort.
Our unique approach to crafting these delectable carnitas leverages the power of your slow cooker, transforming a simple cut of pork into a succulent masterpiece. We begin by thoroughly rubbing the pork with a rich blend of spices and seasonings. Then, we add a vibrant mix of fresh onions, zesty jalapeños, and aromatic orange pieces to the pot. This combination creates an incredibly flavorful braising liquid that tenderizes the meat from the inside out. Once everything is in the slow cooker, it’s truly a “set it and forget it” recipe, allowing the appliance to do all the hard work. After hours of slow cooking, you’ll be left with pork that’s effortlessly shreddable and bursting with savory, citrusy notes, ready to be transformed into your favorite Mexican-inspired dishes.
The beauty of using a slow cooker for carnitas lies in its ability to consistently deliver outstanding results with very little hands-on time. The low and slow cooking method allows the connective tissues in the pork shoulder to break down gradually, rendering the meat incredibly tender and moist. The orange juice, along with the other aromatic additions, penetrates the pork, infusing it with layers of complex flavor. This means you get all the authentic taste and texture of traditional carnitas without the constant attention required by stovetop or oven methods. It’s the ideal recipe for busy weeknights, meal prepping, or feeding a crowd, ensuring a delicious and satisfying meal every time.
Essential Ingredients for Perfect Slow Cooker Carnitas
Crafting delicious, authentic carnitas starts with a selection of high-quality ingredients. While the full list with precise measurements and detailed instructions can be found in the printable recipe card at the end of this post, here’s a glimpse into the key components that make this dish truly special:
Ingredient Insights and Smart Substitutions for Carnitas
Understanding each ingredient’s role and knowing how to adapt can elevate your carnitas experience. Here’s a deeper dive:
PORK SELECTION – For the best slow cooker carnitas, the cut of pork is paramount. We often find that pork shoulder butt (also known as Boston butt) comes in quite large portions, with the smallest usually around 7 pounds and many reaching 10 pounds or more. While pork butt is excellent for shredding due to its marbling and connective tissue, these larger sizes can lead to significantly longer and less predictable cooking times in a home crockpot. Therefore, we highly recommend using a smaller pork shoulder roast (sometimes labeled picnic roast) or a portion of pork butt that weighs between 3-4 pounds. This size ensures a more consistent and manageable cooking duration, allowing the meat to become perfectly tender and shreddable without drying out or requiring excessive cooking time. The fat content in these cuts is crucial; it renders down during slow cooking, contributing to the incredible juiciness and rich flavor of the finished carnitas.
SEASONING BLEND – The seasoning is what gives your carnitas its signature depth of flavor. While you can certainly season your pork however you wish, we’ve had fantastic results rubbing it down with a good quality rib rub, such as “Famous Dave’s Rib Rub,” along with a little extra salt, pepper, and ground cumin for good measure. Cumin adds an essential earthy, warm flavor that is characteristic of Mexican cuisine. If you don’t have a specific rib rub on hand, a homemade blend of paprika, garlic powder, onion powder, dried oregano, a pinch of cayenne (for a little kick), salt, and black pepper will also work wonderfully. Don’t be shy with the seasoning; a generous application ensures flavor penetrates deeply into the meat.
ORANGE JUICE – The Secret Tenderizer – Bathing the pork in orange juice during the slow cooking process is a game-changer for both texture and flavor. The natural acidity in the orange juice helps to gently break down the meat’s fibers and connective tissues as it cooks, resulting in an incredibly tender and moist outcome. Beyond its tenderizing properties, the orange juice infuses the pork with a subtle, fresh citrus note that brightens the overall flavor profile without making the dish taste overtly “orangey.” It’s a background hero, enhancing the savory qualities of the pork. For an even more authentic touch, if you can find it, a splash of sour (bitter) orange juice is traditionally used in Mexico, but regular orange juice works perfectly and is much easier to source.
AROMATIC ADDITIONS – To further infuse flavor into the carnitas, we add chopped onion, sliced jalapeños (with seeds removed for less heat, or left in for more spice), and segments from a fresh orange directly to the mixture. The onions provide a foundational sweetness and savory base, while the jalapeños offer a mild, peppery warmth that complements the pork beautifully. The fresh orange segments contribute an extra layer of citrus aroma and flavor that marries perfectly with the orange juice. You can certainly omit the fresh orange segments if desired, but we strongly recommend against skipping the orange juice, as it is integral to the tenderness and nuanced flavor of this slow cooker carnitas recipe.
How to Make Flavorful Slow Cooker Carnitas
These step-by-step photos and instructions are here to help you visualize how to make this recipe with ease. For the complete, printable version of this recipe, including exact measurements and detailed instructions, please Jump to Recipe at the bottom of this post.
- **Prepare the Pork:** Begin by seasoning your 3-4 pound pork shoulder or butt roast generously. Rub it thoroughly with salt, black pepper, ground cumin, and your chosen rib rub. Ensure the entire surface of the meat is covered for maximum flavor absorption.
- **Load the Slow Cooker:** Carefully place the seasoned pork roast into your 5-6 quart (or larger) slow cooker. Position it with the fat side facing up. This allows the fat to render down over the meat as it cooks, keeping it incredibly moist and flavorful.
- **Add Aromatics and Liquid:** Scatter the chopped onions, sliced jalapeños (seeds removed for milder heat, or leave them in for a spicier kick), and fresh orange segments around and on top of the pork roast. Pour the ¾ cup of orange juice over everything. This liquid will be the foundation of your braising liquid, infusing the pork with citrusy goodness.
- **Slow Cook to Perfection:** Secure the lid on your crockpot. Set it to the low setting and cook for approximately 10 hours. If you’re in a bit more of a hurry, you can cook on the high setting for about 7 hours. The goal is for the pork to become fork-tender, easily shreddable, and falling apart. Cooking times can vary slightly depending on your slow cooker and the exact size/shape of your pork, so trust the tenderness test.
- **Shred and Serve:** Once the pork is thoroughly cooked and incredibly tender, carefully remove the lid. Using a large spoon or ladle, skim off any excess fat that has risen to the top of the cooking liquid. Then, using two forks, shred the pork directly in the crockpot, allowing it to soak up all those delicious juices. For extra flavor, you can also gently mash some of the softened onions and oranges into the shredded pork.
Frequently Asked Questions & Expert Tips for Carnitas
Proper storage is key to enjoying your delicious carnitas for days to come! Once the carnitas have cooled completely, transfer any leftover shredded meat to an airtight container. Store it in the refrigerator for up to 4 days. For best results and to maintain moisture when reheating, remember to save some of those flavorful slow cooker juices! Store them in a separate zip-top bag or another airtight container, and add a generous drizzle to the pork before reheating.
Absolutely! Carnitas freeze beautifully, making them perfect for meal prep. Once the shredded pork has cooled, place it into a large, freezer-safe zip-top bag or an airtight freezer container. For optimal moisture and flavor upon thawing, we highly recommend drizzling some of the reserved cooking juices in with the meat before freezing. This prevents the pork from drying out. Freeze for up to 3 months. When you’re ready to enjoy, simply thaw the frozen carnitas overnight in the refrigerator, then reheat gently in the microwave or over medium-low heat on the stovetop.
While the slow cooker excels at making carnitas incredibly tender and juicy, achieving those coveted crispy, caramelized bits is easy to do right before serving. To crisp the shredded pork, heat a large skillet (cast iron works wonderfully) over medium-high heat. Add a small amount of oil, lard, or some of the reserved cooking juices from the crockpot to the skillet. Once hot, spread a single layer of shredded carnitas into the pan, pressing down gently. Allow the meat to brown and crisp on one side for 3-5 minutes, then flip and repeat on the other side until golden and delicious. Work in batches to avoid overcrowding the pan.
For authentic and tender carnitas, pork shoulder (also known as pork butt or Boston butt) is the ideal cut. It has a good balance of meat and fat, along with connective tissues that break down beautifully during slow cooking, resulting in that signature shreddable texture and rich flavor. Avoid leaner cuts like pork loin, as they can dry out easily in a slow cooker.
While searing the pork before placing it in the slow cooker can add an extra layer of caramelized flavor, it’s not strictly necessary for this crockpot carnitas recipe. Our recipe is designed for maximum ease, allowing the slow cooker to do all the work. The long braising time ensures plenty of flavor development without the extra step. However, if you have the time and desire to deepen the flavor, a quick sear on all sides in a hot skillet before adding to the crockpot can be a delicious addition.
If you prefer your carnitas with more heat, there are a few ways to increase the spice level. You can leave the seeds and membranes in the jalapeños when you chop them, as these contain most of the capsaicin. For an even bigger kick, consider adding a serrano pepper or a pinch of red pepper flakes to the slow cooker along with the other ingredients. You can also add a dash of your favorite hot sauce or a sprinkle of cayenne pepper when seasoning the pork.
Creative & Delicious Serving Suggestions for Carnitas
The versatility of slow cooker carnitas is truly one of its greatest assets! Once you have a batch of this tender, flavorful Mexican pulled pork, the possibilities for serving are endless. It’s not just for tacos; carnitas can elevate a wide array of meals.
Naturally, the most popular way to enjoy carnitas is **taco-style**. Spoon the succulent pork into warm corn or flour tortillas. Enhance your carnitas tacos with a squeeze of fresh lime juice and a generous sprinkle of finely chopped white onion and fresh cilantro. For an extra layer of flavor and texture, add some sliced jalapeños (fresh or pickled), a dollop of salsa fresca, vibrant salsa verde, or creamy guacamole. Don’t forget a side of hot sauce for those who crave more heat!
Beyond tacos, consider these delicious serving ideas:
- **Burritos and Enchiladas:** Wrap the shredded carnitas with rice, beans, cheese, and your favorite toppings in large tortillas for satisfying burritos, or roll them into enchiladas smothered in sauce and cheese.
- **Burrito Bowls:** Create healthier alternatives by serving carnitas over a bed of cilantro-lime rice or cauliflower rice, topped with black beans, corn salsa, avocado, and a squeeze of lime.
- **Nachos:** Layer crispy tortilla chips with carnitas, melted cheese, pickled jalapeños, and all your favorite nacho fixings for a crowd-plepleasing appetizer or meal.
- **Salads:** Add a protein boost to your greens! Carnitas are fantastic on a fresh Mexican-inspired salad with corn, black beans, tomatoes, and a zesty dressing.
- **Quesadillas:** Fold carnitas into cheesy quesadillas, grilling until golden and the cheese is perfectly melted.
- **Sandwiches:** Pile the savory pork onto a toasted bun with some pickled onions and a drizzle of aioli for a unique sandwich experience.
- **Breakfast Carnitas:** Serve them alongside scrambled eggs, potatoes, or in a breakfast burrito for a hearty start to your day.
- **Plated Meal:** For a simpler presentation, serve carnitas on a plate with traditional Mexican sides like refried beans, Mexican rice, or a fresh side salad.
Discover More Mexican-Inspired Recipes
- Easy Mexican Street Corn (Elote)
- Crispy Beef Chimichangas
- Sizzling Shrimp Fajitas
- Authentic Beef Barbacoa
- Flavorful Carne Asada Marinade
- Tender Beef Carnitas
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Crockpot Carnitas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3-4 pound pork shoulder or pork butt
- 1 Tablespoon Famous Dave’s Rib Rub or seasonings of choice
- 2 teaspoons ground cumin
- salt to taste
- black pepper to taste
- 1 cup chopped onion
- ½ cup chopped jalapeno seeds removed
- 1 orange peeled and segmented
- ¾ cup orange juice
Things You’ll Need
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5-6 quart Slow Cooker or larger
Before You Begin & Expert Tips
- When selecting your pork, we found that pork shoulder butt often comes in very large portions (7-10 pounds). For a more manageable cooking time and consistent results in a home slow cooker, we recommend sticking to a pork shoulder roast (or a portion of pork butt) weighing 3-4 pounds. Anything larger will likely require a different, extended cook time.
- Feel free to customize your seasoning! While we love “Famous Dave’s Rib Rub” with extra salt, pepper, and cumin, you can use any blend of spices you prefer. Consider a mix of paprika, garlic powder, onion powder, and dried oregano for a classic Mexican flavor profile.
- The orange juice is crucial for both tenderizing the meat and infusing a subtle, bright citrus flavor without making the dish taste overly sweet or fruity. It helps break down the meat fibers, ensuring a super juicy outcome.
- For those delicious crispy bits of carnitas, after shredding, simply add the pork to a large skillet over medium-high heat with a small amount of oil, lard, or the reserved crockpot juices. Brown the meat on both sides until crispy and caramelized.
- STORING LEFTOVERS – Store any cooled, leftover shredded pork in an airtight container in the refrigerator for up to 4 days. Always remember to save some of the flavorful slow cooker juices in a separate zip-top bag or container. These juices are perfect for re-moistening the pork when you reheat it.
- FREEZING FOR LATER – Carnitas freeze exceptionally well. Place the cooled shredded pork into a large freezer-safe zip-top bag or an airtight container and freeze for up to 3 months. Drizzling some of the reserved cooking juices in with the meat before freezing will help maintain its moisture and flavor. Thaw overnight in the refrigerator before reheating in the microwave or gently on the stovetop over medium-low heat.
- **For Extra Heat:** If you like your carnitas spicy, leave the seeds and membranes in the jalapeños, or add a diced serrano pepper to the slow cooker along with the other ingredients.
- **Don’t Overfill:** Ensure your slow cooker isn’t more than two-thirds full, especially with larger cuts of meat, to allow for even cooking.
Instructions
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Season the pork roast generously with salt, pepper, ground cumin, and your choice of rib rub.
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Place the seasoned pork roast, fat side up, into a 5-6 quart or larger slow cooker.
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Add the chopped onions, diced jalapeños (with seeds removed if desired), and fresh orange segments around and on top of the roast. Pour in the ¾ cup of orange juice.
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Cover the crockpot and slow cook on the LOW setting for 10 hours, or on the HIGH setting for 7 hours, until the pork is fork-tender.
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Once cooked, use a spoon to skim off any excess fat from the top of the cooking liquid. Then, using two forks, shred the pork directly in the crockpot, allowing it to absorb all the delicious juices. Serve warm.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.