Every tortilla’s dream filling? Succulent Carnitas. Imagine pork, expertly seasoned, slow-cooked to ultimate tenderness, then gently shredded and pan-fried to a beautiful, crispy, golden-brown perfection. Carnitas achieves that sought-after balance of juicy and crispy that’s simply irresistible. And the best part of this Carnitas recipe? A mere 5 minutes of prep work!
This beloved recipe is a reader favorite and proudly featured in my debut cookbook, “Dinner”!
Discovering Authentic Mexican Pork Carnitas
Is there anything truly better than pork that’s been patiently slow-cooked until it’s unbelievably juicy and falls apart at the slightest touch, only to be crisped to a perfect golden hue?
Actually, yes.
When it’s nestled inside a warm taco. 😂
Carnitas is a dish I’ve truly mastered. This Mexican pork recipe is a regular in my kitchen – for everyday meals, a reliable freezer staple, and the star of taco bar gatherings with friends!
Why This Carnitas Recipe is The Only One You Need
I’ve explored countless Mexican Pork Recipes for Carnitas before perfecting this one, which has become my absolute go-to. For over a decade, this recipe has been my faithful companion because it hits all the right notes:
✅ Incredibly quick 5-minute preparation.
✅ Made with simple, natural ingredients readily available.
✅ Flavorful enough to enjoy on its own (you’ll find yourself snacking straight from the pan!).
✅ Subtly seasoned to complement any Mexican dish (over-seasoning is a common pitfall);
✅ Achieves perfectly caramelized crispy edges while maintaining incredible juiciness from slow cooking;
✅ Freezer-friendly and reheats flawlessly.
✅ Ideal for feeding a crowd – easily scalable and stays delicious even hours after cooking.
What Exactly Are Carnitas? Your Gateway to Mexican Pork Perfection
If Carnitas are new to you, prepare to meet your new obsession.
Carnitas are essentially Mexico’s incredible version of pulled pork. It’s the first culinary experience you crave upon arrival in Mexico. It’s the reason we once braved torrential downpours in Mexico City, determined to find a hidden gem, a hole-in-the-wall carnitas joint buzzing with locals.
Traditionally made by slow cooking pork completely submerged in lard – a confit cooking method – authentic Carnitas are unbelievably rich and tender, boasting an abundance of crispy, golden morsels.
However, for most home cooks, dealing with a massive pot of lard isn’t practical or feasible.
The great news is, it’s absolutely possible to create Carnitas that taste remarkably close to authentic Mexican Pork Carnitas without gallons of lard! And the process is surprisingly straightforward.
How to Make the Best Mexican Pork Carnitas at Home
- Choosing the Best Pork Cut for Carnitas: For the juiciest, most flavorful pulled pork, pork shoulder, also known as pork butt, is your best choice. Whether bone-in or boneless, ensure it’s skinless so the Carnitas seasoning can penetrate the meat.
- Carnitas Seasoning Simplicity: The pork is seasoned with a simple yet powerful spice blend of oregano, cumin, salt, and pepper.
- Flavor Infusion During Cooking: The pork rests in the slow cooker atop onion, garlic, and jalapeño, then bathed in orange juice – the secret ingredient! It may sound incredibly simple, but through hours of slow cooking, mingling with the pork’s natural juices, it transforms into the most extraordinary braising liquid, more than compensating for the absence of lard.
- Slow Cooking to Tender Perfection: Slow cook until the pork is fork-tender and infused with deep, incredible flavor.
- The Crucial Pan-Fry for Crispiness: Pan-fry the shredded pork until golden and crispy, using the flavorful juices from the slow cooker. Pan-frying is significantly superior to broiling, grilling, or oven-crisping for achieving authentic Carnitas texture!
Can You Make Carnitas in an Instant Pot or Pressure Cooker?
Absolutely! The result is virtually indistinguishable – no one can tell the difference once the pork is browned in a skillet. I often use a pressure cooker when time is short!
The Secret to Truly Exceptional Mexican Pork Carnitas: The Skillet Browning
Do not skip the pan-frying step! This is the key to making this recipe the best Pork Carnitas you’ll ever have outside of Mexico.
Honestly, it’s as good as the carnitas I savored at Old Town Mexican Cafe in San Diego, a truly authentic Mexican restaurant renowned for its Pork Carnitas.
So, even if you think you’ve had great carnitas before, if you haven’t tried skillet browning, prepare for a game-changer!
Serving Suggestions for Your Perfect Mexican Pork Carnitas
While I have a deep love for classic Tacos de Carnitas (Pork Carnitas Tacos), this incredibly juicy and flavorful pork is remarkably versatile. Plus, it freezes with absolutely no loss of quality.
I frequently use Pork Carnitas to make Enchiladas, Burritos, Quesadillas, Sliders, and even Mexican pizzas. I also love tossing them into my Mexican Fried Rice (trust me, it’s a reader favorite!). And for a complete meal, Carnitas Plates are fantastic – simply pile Carnitas over Mexican Red Rice with a side 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 amazing Mexican Pork Carnitas recipe started in your slow cooker, pressure cooker, or oven.
• It freezes beautifully without any compromise in taste or texture.
• There are simple techniques to pan-fry it to crispy perfection while keeping it juicy and delicious even hours later – even after refrigeration.
There’s a very good reason why 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 packed with mostly new recipes, this reader-favorite was included by 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 might resemble a pressure cooker with its twist-top lid. However, the slow cooking function is identical to any standard slow cooker.
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Carnitas (Mexican Slow Cooker Pulled Pork) – Recipe
By: Nagi | RecipeTin Eats
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Cooking Method: Slow Cooking
Cuisine: Mexican
Rating: 4.96 from 1029 votes
Servings: 10-12 (Scale recipe using slider)
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Recipe VIDEO above. Spiciness: Mild. Adjust serving slider for scaling. These carnitas perfectly capture that elusive combination of flavorful, juicy, AND crispy textures. Pan-frying to achieve those golden edges is essential! Broiling/grilling will not yield the same authentic results. Serve them in tacos for an authentic Carnitas Tacos experience. See notes below for other serving ideas! FAQ 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
Instructions
- Rinse and pat dry the pork shoulder. Rub generously with salt and pepper.
- Combine Rub ingredients and rub all over the pork.
- Place pork in a slow cooker (fat cap up). Top with chopped onion, jalapeño, minced garlic (no need to spread them), and squeeze orange juice over everything.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for alternative cooking methods).
- Pork should be incredibly tender and easily shreddable. Remove from slow cooker and let cool slightly before shredding with two forks.
- Optional: Skim off excess fat from the juices remaining in the slow cooker and discard.
- If you have more than 2 cups of juice, reduce it down to approximately 2 cups by simmering. This liquid is salty and packed with flavor – it’s the seasoning for the pork. Set aside – no need to strain out the softened onion etc.
To Crisp:
- Heat 1 tbsp oil in a large non-stick pan or well-seasoned skillet over high heat. Spread shredded pork in the pan and drizzle with some of the reserved juices.
- Let the juices evaporate and the bottom side become golden brown and crusty. Turn and briefly sear the other side – avoid browning all over, as you want to maintain juicy, tender pieces alongside the crispy bits.
- Remove pork from the skillet. Repeat in batches (usually takes me 4 batches) – avoid overcrowding the pan.
- Just before serving, drizzle with more juices and serve hot, ideally stuffed in 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 intact. Fat contributes to juiciness – excess fat can be skimmed off later. Different sizes: Recipe works well for 1.7 – 2.5kg / 3.5 – 5 lb pork. For larger/smaller portions, use the recipe scaler (hover/click on servings and slide) to adjust ingredient quantities. Boneless pork weights are indicated (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, 12 hours on low.
- Other cooking methods: Electric pressure cooker or Instant Pot: 1 hour 30 minutes on high. 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 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 excessively. You should have about 1 1/2 to 2 cups of liquid when finished. You can skip pan-frying as the oven will create a nice browned crust. Shred pork and drizzle with juices.
- Taco Fixings: Diced avocado or authentic Guacamole, Pico de Gallo or Restaurant Style Salsa or simply sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage/red onions are also great, but unlike other tacos, you don’t need them for texture because carnitas already have crispy elements! See this Carnitas Tacos dinner spread for inspiration.
- Other Ways to Use Carnitas: Burritos (substitute for beef), Quesadillas (baked version here), Enchiladas, Sliders, with Mexican Red Rice, in Taco Soup or Enchilada Soup.
- Storing / Make Ahead: Crispiness holds up well, but meat can lose moisture as it cools (common with all meats, shredded meat cools faster). a) Best storage method: Shred pork but don’t pan-fry. Keep pork and juice separate, refrigerate for up to 3 days or freeze for up to 3 months (for freezing, I put pork in containers/bags and juice in ziplock bags within the same container). Gently reheat juice until pourable (it congeals when cold). Pan-fry as per recipe, 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 – crispy bits remain surprisingly good. Not quite as crispy as freshly cooked, but still incredibly delicious. c) Brown pork a few hours ahead / keep warm: Works exceptionally well. Brown pork as per recipe, then transfer to a slow cooker on the warm setting or a food warmer and drizzle generously with juices to maintain moisture. Cover loosely. As long as the pork is warm when served, it will be very juicy. Crispiness holds up remarkably well.
- Source: This recipe is one I’ve been making and refining for over a decade, so the exact original source is unclear. I believe it may be inspired by Rick Bayless, though I can’t locate the specific recipe. However, I found this recipe from Food Network which is very similar. The publication date is uncertain.
- 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 recipes
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 updates in March 2019. The recipe itself remains unchanged, as it’s been a consistently top-rated recipe since its initial publication!
Frequently Asked Questions About This Mexican Pork Recipe
Can I use pork tenderloin for Carnitas? Unfortunately, no. Pork tenderloin is too lean and will dry out during the long cooking process. It also doesn’t shred well into the desired strands.
Just to confirm – no liquid other than orange juice? Really? YES, really! 🙂 The small amount of juice from the oranges is all that’s needed initially to prevent drying while the pork heats up. As it cooks, the pork releases its own juices. By the end, you’ll have more liquid than you started with.
Will the Carnitas taste like oranges? No, not at all! The orange juice magically transforms into an incredible broth that perfectly complements the shredded pork.
Can I cook frozen pork for this recipe? Please don’t! Cooking frozen pork will significantly alter the cooking time. The outside will overcook before the center is done, resulting in a mushy texture when shredded. The pork must be fully defrosted before cooking.
After skimming the fat, do I include the onions, garlic, and jalapeños when adding juices back to the meat, or discard them and only use the juices? It’s entirely up to you! After slow cooking, the onion, etc., becomes incredibly soft and blends seamlessly into the pulled pork. I usually don’t bother straining, but you can if you prefer.
Will this recipe work with pork stew chunks? It will work and still be delicious, but the texture won’t be quite the same. Smaller pork pieces cook faster, which means you won’t achieve the same depth of flavor development as with a larger pork shoulder. 🙂
Just to confirm – no pan-frying to brown the pork before slow cooking? Correct! Browning happens AFTER the pork is cooked and shredded.
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, plus it has a sauté setting! It’s similar to an Instant Pot but without pre-programmed cooking functions (like rice, etc.).
The Story Behind the Recipe: Life of Dozer
I first shared this Mexican pork recipe back in 2014 when I was just starting my blogging journey. Taking the photos took forever – and was definitely prolonged torture for my dog, Dozer!
