Craving genuine Mexican flavors? Look no further than Carnitas, a standout amongst iconic Mexican Pork Dishes. Imagine succulent pork, patiently slow-cooked until it’s incredibly tender, then expertly crisped to a beautiful golden brown. This isn’t just pulled pork; Carnitas offers a mesmerizing contrast of textures – juicy inside and wonderfully crispy outside – making it utterly irresistible. And the best part? Preparing this exceptional dish requires a mere 5 minutes of your time!
This beloved recipe is featured in my cookbook, “Dinner”, by popular demand!
What Makes Carnitas a Must-Try Mexican Pork Dish?
Is there anything more satisfying than pork that’s been slow-cooked to utter tenderness, practically melting in your mouth, only to be then transformed into crispy, golden perfection?
Actually, yes.
When it’s nestled inside a warm taco! 😂
Carnitas is a recipe I truly excel at. It’s a regular dish in my kitchen, perfect for everyday meals, stocking the freezer, and creating memorable taco bars for gatherings with friends!
The Unrivaled Appeal of Authentic Pork Carnitas
My quest for the ultimate Pork Carnitas recipe was extensive, but this one emerged as the definitive choice. For over a decade, it’s been my go-to because it flawlessly meets every criterion:
✅ Astonishingly quick 5-minute prep time
✅ Made with readily available, natural ingredients
✅ Flavorful enough to enjoy on its own (resisting picking straight from the pan is a challenge!)
✅ Subtly seasoned to complement any Mexican dish without overpowering (over-seasoning is a common pitfall)
✅ Achieves perfect caramelized crispy edges while maintaining incredible juiciness from slow cooking
✅ Freezer-friendly – reheats flawlessly, retaining 100% of its deliciousness
✅ Ideal for large gatherings – easily scalable, stays delicious even hours after cooking
Understanding Carnitas: A Staple in Mexican Pork Cuisine
If Carnitas is new to you, prepare to discover your next favorite dish.
Carnitas is essentially Mexico’s answer to pulled pork, and it’s often the first culinary delight sought after arriving in Mexico. It’s the reason we once ventured through the rain-soaked streets of Mexico City, determined to find a hidden gem of a carnitas eatery favored by locals.
Traditionally, Carnitas are made by slow cooking pork submerged in lard, a confit technique that results in pork that’s unbelievably rich, tender, and loaded with irresistible crispy bits.
However, for most home cooks, dealing with a massive pot of lard isn’t practical.
Fortunately, it’s entirely possible to create Carnitas that taste remarkably close to authentic Mexican Pork Carnitas without needing gallons of lard. And it’s surprisingly simple. This recipe brings the essence of mexican pork dishes right to your kitchen.
Step-by-Step Guide to Making Authentic Pork Carnitas
- Choosing the Best Pork Cut for Carnitas: For the juiciest, most flavorful pulled pork, pork shoulder, also known as pork butt, is unmatched. Whether bone-in or boneless, ensure it’s skinless to allow the Carnitas seasoning to penetrate the meat effectively.
- Carnitas Seasoning Secrets: Coat the pork generously with a simple yet aromatic spice blend of oregano, cumin, salt, and pepper. This foundational seasoning is key to authentic mexican pork dishes.
- Flavor Infusion During Cooking: Place the seasoned pork in your slow cooker and top with onion, garlic, and jalapeño. Then, pour orange juice over it – this is the surprising ingredient that elevates the dish! It seems incredibly simple, but through hours of slow cooking, mingling with the pork’s natural juices, it transforms into an extraordinary braising liquid that perfectly compensates for the traditional lard.
- The Magic of Slow Cooking: Slow cook the pork until it becomes incredibly tender and easily shreds, infused with deep, rich flavors.
- The Essential Pan-Fry for Crispiness: Pan-fry the shredded pork until it’s beautifully golden and crispy, using some of the flavorful juices from the slow cooker to enhance the browning and flavor. Pan-frying is significantly superior to broiling, grilling, or oven crisping for achieving authentic Carnitas texture!
Can I Prepare Carnitas in an Instant Pot or Pressure Cooker?
Absolutely! The result is virtually indistinguishable from slow-cooked Carnitas once browned in a skillet. Using a pressure cooker is an excellent time-saving alternative when you’re short on time but still craving delicious mexican pork dishes.
Achieving the Best Pork Carnitas: The Skillet Browning Technique
Do not skip the skillet browning! This step is crucial and elevates this recipe to the best Pork Carnitas you can make outside of Mexico. It’s the secret to truly authentic mexican pork dishes at home.
Honestly, these Carnitas are as remarkable as those I enjoyed at Old Town Mexican Cafe in San Diego, a place renowned for its exceptional Pork Carnitas.
If you thought you’ve had great carnitas before, but haven’t tried browning them in a skillet, prepare for a culinary revelation!
Serving Suggestions for Your Homemade Carnitas
While I have a particular fondness for Tacos de Carnitas (Pork Carnitas Tacos), this incredibly juicy and flavorful pork is remarkably versatile. Plus, it freezes with exceptional quality, making it perfect for meal prepping mexican pork dishes.
I use Pork Carnitas in a variety of dishes, including Enchiladas, Burritos, Quesadillas, Sliders, and even Mexican pizzas. I also love adding them to my Mexican Fried Rice (a surprisingly popular dish with many readers!). For a complete meal, create Carnitas Plates by piling Carnitas over Mexican Red Rice with sides of Pico de Gallo or Guacamole, and steamed corn.
And, of course, eating it straight from the skillet is perfectly acceptable. 😂
The best aspects of this recipe?
• You’re just 5 minutes away from having these Pork Carnitas cooking in your slow cooker, pressure cooker, or oven.
• It freezes beautifully without any loss of flavor or texture.
• There are simple methods to pan-fry it to golden perfection while ensuring it remains juicy and delicious even hours later, even after refrigeration.
There’s a very good reason why I always keep a stash of Carnitas in my freezer!!! – Nagi xx
Explore More Mexican Recipe Favorites
Carnitas Recipe: Watch How It’s Made
This recipe is highlighted in my cookbook “Dinner”. While the book features mostly new recipes, this reader-favorite was included due to popular demand!
Is That a Pressure Cooker in the Video?
Yes, and no! My slow cooker (Breville Fast-Slow Cooker) functions as a multi-cooker, acting as both a pressure cooker and a slow cooker. That’s why it resembles a pressure cooker with its twist-lock lid. However, the slow cooking function operates just like 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
4.96 stars from 1029 reviews
Servings: 10-12
Tap or hover to scale
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Recipe VIDEO is above. Spiciness: Mild. Adjust recipe scale using Servings slider. These carnitas perfectly capture the sought-after combination of flavorful, juicy, AND crispy textures. Pan-frying for golden crispiness is essential! Broiling/grilling won’t yield the same results. Serve them in tacos for an authentic Carnitas Tacos experience. See notes for more serving ideas! FAQs below recipe.
Ingredients
- 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone in) (Note 1)
- 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)
Rub
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Prevent screen from sleeping
Instructions
- Rinse and pat dry the pork shoulder, then rub thoroughly with salt and pepper.
- Combine the Rub ingredients and apply evenly over the pork.
- Place the pork in a slow cooker (fat cap facing up), then add the chopped onion, jalapeño, minced garlic (no need to arrange them neatly), and squeeze the juice of the oranges over the top.
- Slow Cook on low for 10 hours or on high for 7 hours. (Refer to Note 2 for alternative cooking methods).
- The pork should be tender enough to easily shred. Remove from the slow cooker and let it cool slightly before shredding with two forks.
- Optional: Skim off any excess fat from the juices remaining in the slow cooker and discard.
- If you have significantly more than 2 cups of juice, reduce it to approximately 2 cups. This liquid is salty and serves as the seasoning for the 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 the shredded pork in the pan and drizzle with some of the reserved juices. Let it sit until the juices evaporate and the bottom becomes golden brown and crusty. Turn and briefly sear the other side – avoid browning it all over to maintain juicy interior bits.
- Remove the pork from the skillet. Repeat in batches (this usually takes about 4 batches for me) – avoid overcrowding the pan.
- Just before serving, drizzle with more juices and serve hot, ideally in tacos (see notes for side dishes, serving suggestions, and storage/make-ahead tips).
Recipe Notes:
- The Pork: Use pork shoulder with the skin removed but some of the fat cap left on. The fat contributes to the carnitas’ juiciness, and any excess fat can be skimmed off later. Adjusting for size: This recipe works well for 1.7 – 2.5kg / 3.5 – 5 lb of pork. For larger or smaller quantities, 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: Follow recipe cook time. 3 – 4 kg / 6 – 8 lb: Use a large oval slow cooker, 12 hours on low. 2. Alternative cooking methods: Electric pressure cooker or Instant Pot: 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 OR add 3/4 cup of water. Cook for 1 hour 30 minutes. Proceed with Step 5. Oven: Follow the recipe but place pork in a roasting pan. Add 2 cups of water around the pork. Cover tightly with foil and roast in a 325°F/160°C oven for 2 hours, then uncover and roast for a further 1 to 1.5 hours. Add more water if the liquid evaporates too much. Aim for 1 1/2 to 2 cups of liquid when finished. You can skip pan-frying as the oven will create a nice brown crust on the pork. Shred the pork and drizzle with juices. 3. Taco Fixings: Include diced avocado or authentic Guacamole, Pico de Gallo or Restaurant Style Salsa, or simple toppings like sliced tomato, grated cheese, and sour cream. Sliced lettuce or pickled cabbage/red onions are also great additions, but unlike other tacos, you might not need them for texture because carnitas already have crispy bits! See this Carnitas Tacos dinner spread for inspiration. 4. Other Uses for Carnitas: Burritos (simply substitute for beef), Quesadillas (baked quesadillas here), Enchiladas, Sliders, served with Mexican Red Rice, in Taco Soup or Enchilada Soup. 5. Storing / Make Ahead: Crispiness holds up well, but moisture loss can occur as the meat cools (common with all meats, especially shredded meat). a) Best storage method: Shred pork but do not pan-fry. Store pork and juices separately, refrigerating for up to 3 days or freezing for up to 3 months (for freezing, place pork in containers/bags and juice in ziplock bags within the same container). Gently reheat the juice to make it pourable (it congeals when cold). Pan-fry as per recipe instructions, drizzling with juice. b) Storing leftovers after pan-frying: Keeps very well, but may lose some juiciness upon cooling. Simply drizzle with juice, cover with cling wrap, and reheat – the crispy bits remain quite good. Not quite as crispy as freshly cooked, but still delicious. c) Browning pork a few hours ahead / keeping warm: Works excellently. Brown pork according to the recipe, then transfer to a slow cooker on the warm setting or a food warmer and generously drizzle with juices to maintain moisture. Cover loosely. As long as the pork is warm when served, it remains juicy. Crispiness is well-preserved. 6. Source: This recipe has been refined over a decade, with minor adjustments. While the original source is uncertain, it is similar to this recipe from Food Network. 7. Nutrition per serving, pork only, assuming 12 servings. Calorie count is overestimated 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 dishes
Did you make this recipe? I’d love to hear about your experience! Tag me on Instagram at @recipe_tin.
Carnitas recipe originally published in 2014. Updated with new photos and video in 2018, and minor edits in March 2019. The recipe remains unchanged, as it’s been a consistently popular favorite since its initial publication!
Frequently Asked Questions About Carnitas
Can I use pork tenderloin? Unfortunately, pork tenderloin is not suitable for this recipe. It’s too lean, and the long cooking time will result in dry meat. Additionally, 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 sufficient to prevent drying while it heats up. As it cooks, the pork will release its own juices, resulting in more liquid than you started with.
Will it taste like oranges? Not at all! It magically transforms into an incredible broth that perfectly complements the shredded pork.
Can I cook frozen pork? Please avoid using frozen pork! This will significantly affect the cooking time as it will take much longer for the center to cook, leading to overcooked and mushy outsides when shredded. Ensure the pork is fully defrosted before cooking!
After skimming fat, do I include onions, garlic, and jalapeños when topping the meat, or discard them and only use the juices? It’s entirely your preference! Slow cooking softens the onion, etc., so it blends seamlessly into the pulled pork. I personally don’t strain it, but you can if you prefer.
Will this work with pork stew chunks? Yes, it will still be tasty, but the flavor might not be as developed because smaller pork pieces cook faster, reducing the depth of flavor. 🙂
Just to confirm – no pan-frying to brown the pork before slow cooking? Correct! Browning the pork happens AFTER it’s cooked and shredded.
What size slow cooker do you use? I use a 6-quart / 6-liter slow cooker. Mine is the Breville Fast / Slow Cooker (in Australia), which I love because it’s a pressure cooker and slow cooker in one, plus it has a sauté function! It’s similar to an Instant Pot but without one-touch cooking programs (like rice, etc.).
The Life of Dozer
I originally published this recipe in 2014, early in my blogging journey. The photos took a very long time to capture – a lengthy ordeal for Dozer!
