Mexican Pork Carnitas: The Ultimate Guide to Mexico's Crispy Pulled Pork

Craving an authentic taste of Mexico? Look no further than Mexican Pork Carnitas. Imagine tender, flavorful pork, slow-cooked to juicy perfection, then crisped to golden perfection. Carnitas achieves that magical combination of melt-in-your-mouth tenderness and irresistible crispy edges that will have you coming back for more. And the best part? This recipe is surprisingly simple, needing just a few minutes of prep work!

What Exactly Are Mexican Pork Carnitas?

If you’re new to the world of Carnitas, get ready to discover your new favorite dish. Carnitas are essentially Mexico’s version of pulled pork, but taken to a whole new level. It’s a staple of Mexican cuisine, the kind of dish that food lovers eagerly seek out when they arrive in Mexico. Picture yourself wandering through the streets of Mexico City, braving the rain, all in pursuit of that hole-in-the-wall carnitas joint buzzing with locals – that’s the allure of authentic carnitas.

Traditionally, carnitas are made by slow cooking pork submerged in lard, a classic confit technique. This method results in incredibly rich, tender pork with an abundance of crispy, golden-brown bits. While a massive pot of lard might not be practical for most home cooks, fear not! You can achieve carnitas that taste remarkably close to the authentic Mexican experience without gallons of lard. And the secret? It’s unbelievably easy.

Why This Mexican Pork Carnitas Recipe is a Game Changer

After countless attempts at perfecting carnitas, this recipe emerged as the undisputed champion. It’s a recipe that has stood the test of time, a decade of deliciousness, because it ticks all the right boxes:

Quick Prep: Minimal effort required – just 5 minutes to get it ready for slow cooking.
Simple Ingredients: Made with readily available, natural ingredients you can easily find at your local grocery store.
Flavorful on its Own: So delicious you’ll be tempted to eat it straight from the pan (and you absolutely should!).
Versatile Flavor Profile: Subtly seasoned to complement any Mexican dish without overpowering it (say goodbye to overly salty or spiced carnitas).
Perfectly Crispy and Juicy: Achieves that ideal balance of caramelized, crispy edges while maintaining incredible juiciness from slow cooking.
Freezer-Friendly: Reheats flawlessly, making it ideal for meal prepping and future feasts.
Crowd-Pleaser: Perfect for gatherings – easily scalable for large batches and stays delicious even hours after cooking.

Mastering Mexican Pork Carnitas: Step-by-Step

Ready to make restaurant-quality Mexican Pork Carnitas in your own kitchen? Here’s how:

Choosing the Right Pork: For the juiciest, most flavorful pulled pork carnitas, pork shoulder, also known as pork butt, is your best bet. Opt for skinless pork shoulder, bone-in or boneless, so the seasoning can penetrate the meat properly.
Carnitas Seasoning Magic: Create a simple yet potent spice rub with dried oregano, cumin, salt, and pepper. This classic Mexican spice blend enhances the natural pork flavor without being overpowering.
Flavor Infusion While Cooking: Place the seasoned pork in your slow cooker and top with chopped onion, garlic, and jalapeño for a touch of heat. Now for the secret ingredient: orange juice! Don’t be skeptical – the orange juice, combined with the long slow cooking process and pork juices, transforms into an incredible braising liquid that rivals the richness of traditional lard-cooked carnitas.
Slow Cooking to Tender Perfection: Let your slow cooker work its magic! Cook until the pork is fall-apart tender and infused with all those wonderful flavors.
The Crisp Factor: Pan-Frying is Key: This is where the magic truly happens. Pan-frying the shredded pork in a skillet with some of the flavorful slow cooker juices is what creates those coveted crispy edges. Trust us, pan-frying is far superior to broiling, grilling, or oven-crisping for achieving authentic carnitas texture.

Instant Pot or Pressure Cooker Carnitas Option

Short on time? You can absolutely make fantastic carnitas in an Instant Pot or pressure cooker. The result is virtually indistinguishable from slow-cooked carnitas once you’ve crisped them up in the skillet. Pressure cooking is a great alternative when you need carnitas in a hurry!

The Skillet Browning Secret for Truly Amazing Carnitas

Don’t even think about skipping the skillet browning step! This is the critical technique that elevates these carnitas to the best you’ll have outside of Mexico. It’s a game-changer that creates that authentic texture and flavor.

In fact, these carnitas are so good, they rival the carnitas from renowned Mexican restaurants, like Old Town Mexican Cafe in San Diego, famous for their exceptional Pork Carnitas. If you thought you’ve had great carnitas before, but haven’t tried the skillet browning method, prepare to be amazed!

Serving Suggestions for Your Mexican Pork Carnitas

While Pork Carnitas Tacos are a classic and highly recommended way to enjoy this dish, the versatility of juicy, flavorful carnitas extends far beyond tacos. Plus, they freeze incredibly well!

Use your Mexican Pork Carnitas to create:

Enchiladas
Burritos
Quesadillas
Sliders
Mexican Pizzas
Mexican Fried Rice: (Trust us, it’s delicious!)
Carnitas Plates: Serve over Mexican Red Rice with sides like Pico de Gallo or Guacamole and steamed corn.

Of course, don’t hesitate to enjoy them straight from the skillet – we won’t judge!

The best part about making Mexican Pork Carnitas?

It’s only 5 minutes of prep to get them cooking in your slow cooker, pressure cooker, or oven.
They freeze beautifully without any loss of quality.
The pan-frying method ensures crispy, juicy carnitas even when reheating.

There’s a reason why having a stash of Carnitas in the freezer is always a good idea!

Mexican Pork Carnitas Recipe

(Slow Cooker Pulled Pork)

Author: Nagi | RecipeTin Eats

Prep: 15 minutes

Cook: 6 hours

Total: 6 hours 15 minutes

Category: Slow Cooking, Mexican

Rating: 4.96 from 1029 votes

Servings: 10-12

Print Recipe

Ingredients

2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone in)
2 1/2 tsp salt
1 tsp black pepper
1 onion, chopped
1 jalapeno, deseeded, chopped
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)

Rub:

1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Instructions

Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic and squeeze over the juice of the oranges.
Slow Cook on low for 10 hours or on high for 7 hours.
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. Set liquid aside.

To Crisp:

Heat 1 tbsp of oil in a large skillet over high heat. Spread pork in the pan, drizzle over some juices.
Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and briefly sear the other side.
Remove pork from skillet. Repeat in batches.
Just before serving, drizzle over more juices and serve hot.

Recipe Notes

Pork: Use skinless pork shoulder, leaving some fat for juiciness.
Cooking Methods: Pressure cooker/Instant Pot: 1.5 hours on high. Oven: 325F/160C for 3-3.5 hours covered, then uncovered.
Taco Fixings: Avocado, Guacamole, Pico de Gallo, Salsa, tomato, cheese, sour cream, lettuce, pickled cabbage/red onions.
Other Uses: Burritos, Quesadillas, Enchiladas, Sliders, Mexican Red Rice, Taco Soup, Enchilada Soup.
Storing/Make Ahead: Shred and store pork and juice separately for best results.
Source: Inspired by various recipes, including Rick Bayless and Food Network.
Nutrition: See nutrition information below recipe.

Nutrition Information

Keywords: Carnitas, Pork Carnitas recipe, Mexican Pork Carnitas

Frequently Asked Questions about Mexican Pork Carnitas

Can I use pork tenderloin? No, it’s too lean and will dry out.

No liquid other than orange juice? Really? Yes, really! The orange juice and pork juices create enough liquid.

Will it taste like oranges? No, the orange flavor transforms into a rich broth.

Can I cook frozen pork? No, always defrost pork for even cooking.

Do I include onions, garlic, jalapeños when serving? Yes, or strain them out if preferred.

Will this work with pork stew chunks? Yes, but flavor won’t be as developed as with pork shoulder.

No browning before slow cooking? Correct, brown after slow cooking for crispiness.

What size slow cooker do you use? 6 quarts / 6 liters.

Life of Dozer

This recipe journey started in 2014, back in the early blogging days. Photo shoots were long and, perhaps, a little torturous for Dozer!

Enjoy making and eating your own delicious Mexican Pork Carnitas!

Mexican Pork Carnitas: The Ultimate Guide to Mexico’s Crispy Pulled Pork