Every tortilla dreams of being stuffed with Carnitas. Imagine seasoned pork slow-cooked until incredibly tender, then gently shredded and pan-fried to golden, crispy perfection. Carnitas boasts that sought-after combination of juicy and crispy that is utterly irresistible. And the best part about this Carnitas recipe? Just 5 minutes of prep time!
This reader-favorite recipe is included by popular demand in my debut cookbook “Dinner”!
What are Carnitas? Mexico’s Irresistible Pulled Pork
Is there anything better than pork slow-cooked until it’s unbelievably juicy and fall-apart tender, then crisped to golden perfection?
Yes, there is.
When it’s inside a taco! 😂
Carnitas is one of my specialities. This is my go-to recipe – for everyday meals, freezer prepping, and taco bar gatherings with friends!
The Ultimate Mexican Pork Carnitas Recipe
I tested countless Pork Carnitas recipes before settling on this one as The One. I’ve been making it faithfully for over a decade because it ticks all the boxes:
✅ Incredibly quick 5-minute preparation
✅ Uses easy-to-find, natural ingredients
✅ Flavorful enough to eat on its own (and you will be picking at it straight from the pan!)
✅ Subtly flavored to complement any Mexican dish (over-salting and over-spicing is a common mistake);
✅ Perfectly caramelized brown bits while maintaining incredible juiciness from slow cooking;
✅ Perfect freezer food – reheats to 100% perfection; and
✅ Excellent for feeding a crowd – large batch recipe, stays fresh even hours after cooking.
Discovering Authentic Mexican Carnitas
If you’re new to Carnitas, let me be the first to welcome you to your new food obsession.
Carnitas is essentially Mexico’s version of pulled pork, but so much better. It’s the first thing you crave when you land in Mexico. It’s the reason we once trekked through the back streets of Mexico City in torrential rain, determined to find a hole-in-the-wall carnitas joint popular with locals.
Traditionally made by slow cooking pork fully submerged in lard, this confit method results in pork that’s unbelievably rich and tender with tons of crispy golden edges.
Unfortunately, for most home cooks, a huge pot of lard isn’t practical or even appealing.
But fortunately, it is possible to make carnitas that tastes very close to authentic Pork Carnitas without gallons of lard. And it’s unbelievably simple.
How to Make the Best Mexican Pork Carnitas at Home
Here’s how to bring the taste of authentic Mexican carnitas to your kitchen:
- Best Pork Cut for Pork Carnitas: For the juiciest, most flavorful pulled pork, pork shoulder, also known as pork butt, is unbeatable. Bone-in or boneless, it should be skinless so the Carnitas seasoning can penetrate the meat.
- Carnitas Seasoning: Coat the pork with a simple spice blend of oregano, cumin, salt, and pepper.
- Flavor Infusion: Place the seasoned pork in your slow cooker with onion, garlic, and jalapeño, then pour over orange juice – the secret ingredient! It sounds incredibly simple, but through hours of slow cooking, mingling with the pork juices, it transforms into the most incredible braising liquid that perfectly replicates the richness of lard.
- Slow Cook: Cook until the pork is pull-apart tender and saturated with flavor.
- Pan Fry for Crispy Perfection: Pan-fry the shredded pork until golden brown, drizzling with juices from the slow cooker. Pan frying is far superior to broiling/grilling or oven crisping for achieving the perfect texture!
Can Carnitas be made in an Instant Pot or pressure cooker?
Absolutely! The result is virtually identical – no one can tell the difference once it’s browned in the skillet. Using a pressure cooker is a great time-saver!
The Secret to Truly Amazing Pork Carnitas: Skillet Browning
Do not skip the skillet browning step for your Pork Carnitas! This is the key to making this recipe the best Pork Carnitas you’ll have outside of Mexico.
Honestly, it’s as good as the carnitas I enjoyed at a truly authentic Mexican restaurant called Old Town Mexican Cafe in San Diego, renowned for their Pork Carnitas.
So, if you think you’ve had great carnitas before, but haven’t tried browning them in a skillet, prepare for a game-changer!
Serving Suggestions for Your Mexican Pork Carnitas
While I have a deep love and frequent craving for Carnitas Tacos (Pork Carnitas Tacos), this juicy and flavorful pork is incredibly versatile – plus, it freezes perfectly.
I use Pork Carnitas to make Enchiladas, Burritos, Quesadillas, Sliders, and even Mexican pizzas. I love tossing them into my Mexican Fried Rice (don’t judge, it’s a reader favorite!), and creating Carnitas Plates – piled high over Mexican Red Rice with sides of fresh Pico de Gallo or creamy Guacamole, and steamed corn.
And of course, I often find myself eating it straight from the skillet. 😂
The best part?
• You’re only 5 minutes away from getting this Pork Carnitas started in your slow cooker, pressure cooker, or oven.
• It freezes beautifully without any loss of quality.
• There are simple methods to pan-fry it to golden perfection while keeping it juicy and delicious hours later – even after refrigeration.
There’s a very good reason I always have a stash of Carnitas in my freezer!!! – Nagi xx
More Mexican Recipe Inspiration
Carnitas Recipe – Watch How Easy It Is!
This recipe is featured in my debut cookbook Dinner. While the book is filled with mostly new recipes, this reader favorite made the cut due to popular demand!
Is that a pressure cooker in the video?
Yes and no! My slow cooker (Breville Fast-Slow Cooker) is a multi-functional appliance, acting as both a pressure cooker and slow cooker in one. That’s why it looks like a pressure cooker with the twist-lock lid. However, the slow cooking function is identical to any standard slow cooker.
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Carnitas (Mexican Slow Cooker Pulled Pork) Recipe
Author: Nagi | RecipeTin Eats
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Slow cooking
Mexican Cuisine
Rated 4.96 from 1029 votes
Servings: 10-12
Tap or hover to scale recipe servings
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Recipe VIDEO above. Spiciness: Mild. Scale recipe using Servings slider. These carnitas perfectly capture that elusive combination of flavorful, juicy, AND crispy pork. Pan-frying to achieve those golden bits is essential, broiling/grilling will not yield the same results. Serve in tacos for an authentic Carnitas Tacos experience, see notes for more serving suggestions! FAQs below recipe.
Ingredients
- 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone-in) (Note 1) – Best cut for juicy and flavorful carnitas
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 onion, chopped
- 1 jalapeno, deseeded, chopped
- 4 cloves garlic, minced
- 3/4 cup orange juice (from 2 oranges) – Secret ingredient for authentic flavor
Rub
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Enhances the pork with classic Mexican spices
Prevent screen from sleeping
Instructions
- Rinse and pat dry the pork shoulder, then rub all over with salt and pepper.
- Combine the Rub ingredients in a small bowl, then rub evenly over the pork.
- Place the pork in a slow cooker (fat cap facing up), top with chopped onion, jalapeño, minced garlic (no need to spread them), and squeeze the juice of the oranges over everything.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for alternative cooking methods). Patience is key for tender, flavorful carnitas.
- The pork should be easily shreddable when done. Remove from the slow cooker and let cool slightly. Then, shred the pork using two forks.
- Optional: Skim off excess fat from the juices remaining in the slow cooker and discard.
- If you have significantly more than 2 cups of juice, reduce it by simmering to approximately 2 cups. This liquid will be salty and packed with flavor – it’s the seasoning for your pork. Set the liquid aside; no need to strain out the softened onion, etc.
To Crisp:
- Heat 1 tbsp of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread a portion of the shredded pork in a single layer in the hot pan, drizzle with some of the reserved cooking juices.
- Let it sizzle undisturbed until the juices evaporate and the bottom side becomes golden brown and crusty. Turn the pork and briefly sear the other side – avoid browning it all over as you want to maintain some tender, juicy pieces.
- Remove the crisped pork from the skillet. Repeat in batches (this may take around 4 batches) – avoid overcrowding the pan for optimal crisping.
- Just before serving, drizzle with more of the reserved cooking juices and serve hot, ideally stuffed in warm tortillas for tacos (see notes for serving suggestions and storage/make-ahead tips).
Recipe Notes:
- The Pork: Use pork shoulder with the skin removed but with some of the fat cap left on. The fat contributes to the carnitas’ juiciness – excess fat can be skimmed off after cooking. Adjusting for Pork Size: This recipe works well for 1.7 – 2.5kg / 3.5 – 5 lb pork. For larger or smaller cuts, use the recipe scaler (hover/click on servings and slide) to adjust ingredient amounts. These are boneless pork weights (add 0.5kg/1lb for bone): 1 – 1.5 kg / 2 – 3 lb: 8 hours on low. 1.5 – 3 kg / 3 – 6 lb: Cook time as per recipe. 3 – 4 kg / 6 – 8 lb: Use a large oval slow cooker, cook for 12 hours on low.
- Alternative Cooking Methods: Electric pressure cooker or Instant Pot: Cook for 1 hour 30 minutes on high pressure. Allow for natural pressure release. Proceed with Step 5 of the recipe. Stovetop pressure cooker: Use a rack or balls of crumpled foil to elevate the pork from the base of the pot OR add 3/4 cup of water. Cook for 1 hour 30 minutes. Proceed with Step 5 of the recipe. Oven: Follow the recipe but place pork in a roasting pan. Add 2 cups of water around the pork. Cover tightly with foil, roast in a preheated oven at 325°F/160°C for 2 hours, then continue roasting uncovered for another 1 to 1.5 hours. Add more water if the liquid evaporates too much; you should have around 1 1/2 to 2 cups of liquid when finished. You can skip the pan-frying step as oven roasting will create a nice brown crust on the pork. Shred the pork and drizzle with juices before serving.
- Taco Serving Suggestions: Dice fresh avocado or make authentic Guacamole, prepare Pico de Gallo or Restaurant Style Salsa or simply offer sliced tomatoes, grated cheese, and sour cream. Shredded lettuce or pickled cabbage/red onions would also be fantastic, but unlike other tacos, you don’t necessarily need them for texture because the carnitas themselves have crispy edges! See this Carnitas Tacos dinner spread for more inspiration.
- More Ways to Enjoy Carnitas: Use in Burritos (as a substitute for beef), Quesadillas (try the baked version here), Enchiladas, Sliders, served with Mexican Red Rice, or in Taco Soup or Enchilada Soup.
- Storing / Make-Ahead Tips: Crispiness holds up remarkably well, but meat naturally loses some moisture as it cools (especially shredded meat). a) Best Storage Method: Shred the pork but do not pan-fry it. Store the pork and cooking juices separately in the refrigerator for up to 3 days or freeze for up to 3 months (for freezing, I recommend portioning pork into containers or bags and freezing the juice in ziplock bags within the same container). Gently reheat the juice until pourable (it congeals when cold). Pan-fry the pork as per the recipe, drizzling with the reheated juice. b) Storing Leftovers After Pan-Frying: Leftover pan-fried carnitas keep very well but may lose some juiciness upon cooling. Simply drizzle with reserved juice, cover tightly with cling wrap, and reheat – the crispy bits remain surprisingly good. While not quite as crispy as freshly cooked, they’re still incredibly delicious. c) Browning Pork Ahead/Keeping Warm: This works exceptionally well. Brown the pork according to the recipe, then transfer it to a slow cooker set to “warm” or a food warmer, and generously drizzle with cooking juices to maintain moisture. Cover loosely. As long as the pork is served warm, it will be wonderfully juicy. The crispiness holds up very well.
- Recipe Inspiration: This recipe is one I’ve refined over more than a decade, with minor tweaks over time. While I can’t recall the exact original source, it’s similar to this recipe from Food Network.
- Nutrition Information: Per serving, pork only, assuming 12 servings. Calorie count is estimated higher than actual as it doesn’t account for discarded fat.
Nutrition Information:
Serving: 205g
Calories: 578cal (29%)
Carbohydrates: 1.7g (1%)
Protein: 45g (90%)
Fat: 42g (65%)
Saturated Fat: 15g (94%)
Polyunsaturated Fat: 4.1g
Monounsaturated Fat: 19g
Cholesterol: 173mg (58%)
Sodium: 616mg (27%)
Potassium: 664mg (19%)
Sugar: 0.5g (1%)
Vitamin A: 40IU (1%)
Vitamin C: 4.3mg (5%)
Calcium: 60mg (6%)
Iron: 2.9mg (16%)
Keywords: Carnitas, Pork Carnitas recipe, Mexican Pork Carnitas Recipe, Slow Cooker Carnitas
Did you make this recipe? I’d love to hear how it turned out! Tag me on Instagram at @recipe_tin.
Carnitas recipe originally published in 2014. Updated with new photos and video in 2018, with minor revisions in March 2019. The recipe remains unchanged – it’s been a consistently popular recipe since its initial publication!
Frequently Asked Questions About Pork Carnitas
Can I use pork tenderloin for carnitas? Unfortunately, no. Pork tenderloin is too lean for this recipe; the long cooking time will dry it out. Also, it doesn’t shred well into strands.
Just to confirm – no liquid other than orange juice? Really? YES, really! 🙂 The small amount of liquid from the oranges is all you need to prevent sticking and scorching initially. As it cooks, the pork will release its own juices. By the end of the cooking time, you’ll have significantly more liquid than you started with.
Will the carnitas taste like oranges? No, not at all! The orange juice magically transforms into the most incredible braising broth that infuses the pork with subtle sweetness and depth of flavor. Once cooked, the orange flavor is undetectable as orange, but contributes to the overall deliciousness.
Can I cook frozen pork for carnitas? Please don’t! Cooking frozen pork will drastically alter the cooking time because it takes so long for the center to thaw and cook through. By the time the inside is cooked, the outside will be overcooked and dry, and the shredded pork will have a mushy texture. The pork must be fully thawed before cooking!
After skimming off the fat, do I include the onions, garlic, and jalapeños when serving the carnitas, or discard them and only use the juices? It’s entirely up to your preference! After slow cooking, the onion, garlic, and jalapeños become incredibly soft and flavorful, essentially melting into the pulled pork. I personally don’t bother straining them out, but you can if you prefer a smoother texture.
Will this recipe work with pork stew meat chunks? Yes, it will work and still be very tasty, but the result won’t be quite the same as using a whole pork shoulder. Smaller pieces of pork will cook faster, potentially reducing the depth of flavor that develops during a long slow cook of a larger cut.
Just to confirm – no pan-frying to brown the pork before putting it in the slow cooker? That’s correct! The browning happens AFTER the pork is cooked and shredded. This reverse sear method is key to achieving perfectly crispy yet juicy carnitas.
What size slow cooker do you recommend? I use a 6-quart / 6-liter slow cooker. Mine is the Breville Fast / Slow Cooker (I’m in Australia), which I love because it functions as both a pressure cooker and slow cooker, and it has a saute setting! It’s similar to an Instant Pot – but without pre-set cooking programs (like for rice, etc.).
Life of Dozer
I originally published this recipe in 2014, early in my blogging journey. The photos took forever to get right – a real test of patience for Dozer!
