Every tortilla dreams of being filled with Mexican Pulled Pork Carnitas. Imagine succulent pork, expertly seasoned and slow-cooked until incredibly tender, then gently shredded and pan-fried to a perfect golden crisp. Carnitas boasts that sought-after combination of juicy and crispy textures that is simply irresistible. And the best part? This Mexican Pulled Pork Carnitas recipe requires only 5 minutes of prep time!
This reader-favorite recipe is included in my debut cookbook “Dinner” by popular demand!
Savor Authentic Mexican Pulled Pork Carnitas
Is there anything more satisfying than pork slow-cooked to utter tenderness, practically falling apart, and then crisped to golden perfection?
Yes, there is.
When it’s nestled inside a warm taco! 😂
Mexican Pulled Pork Carnitas is one of my specialties. I prepare this recipe frequently – for casual meals, as a freezer staple, and for fun taco bar gatherings with friends!
The Ultimate Mexican Pulled Pork Carnitas Recipe
I’ve explored countless Mexican Pulled Pork Carnitas recipes before confidently declaring this one as The One. I’ve remained loyal to it for over a decade because it consistently meets all my criteria:
✅ Incredibly quick 5-minute preparation
✅ Made with readily available, natural ingredients
✅ Flavorful enough to enjoy on its own (you will find yourself picking pieces straight from the pan!)
✅ Subtly seasoned to complement any Mexican dish (avoiding the common pitfalls of over-salting and excessive spicing);
✅ Achieves perfectly caramelized, crispy edges while maintaining incredible juiciness from slow cooking;
✅ Freezes exceptionally well – reheats to 100% perfection; and
✅ Ideal for large gatherings – easily scalable recipe, stays delicious even hours after cooking.
What Exactly is Mexican Pulled Pork Carnitas?
If you’re new to Mexican Pulled Pork Carnitas, allow me to introduce you to your next favorite dish.
Carnitas is essentially Mexico’s delectable version of pulled pork. It’s often the first culinary delight people seek upon arriving in Mexico. It’s the reason we once ventured through the rain-soaked backstreets of Mexico City, determined to find a hidden carnitas eatery favored by locals.
Traditionally, Mexican Pulled Pork Carnitas is made by slow cooking pork fully submerged in lard, a confit method. This technique results in pork that is unbelievably rich and tender, adorned with abundant crispy, golden pieces.
However, for most home cooks, using a massive amount of lard isn’t practical or feasible.
Fortunately, it’s absolutely possible to create Mexican Pulled Pork Carnitas that tastes remarkably similar to the authentic version without needing gallons of lard. And the process is surprisingly simple.
How to Make Authentic Mexican Pulled Pork Carnitas
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The Best Pork Cut for Mexican Pulled Pork 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 so the Mexican Pulled Pork Carnitas seasoning can be thoroughly applied.
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Mexican Pulled Pork Carnitas Seasoning: Rub the pork with a straightforward spice blend of oregano, cumin, salt, and pepper. These classic Mexican spices enhance the natural pork flavor without overpowering it.
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Flavor Infusion During Cooking: Place the seasoned pork in your slow cooker and top with onion, garlic, and jalapeño. Then, pour in orange juice – the secret ingredient! It might seem simple, but through hours of slow cooking, mingling with the pork juices, the orange juice transforms into an incredible braising liquid that perfectly compensates for the traditional lard.
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Slow Cook: Cook until the pork becomes incredibly tender and easily shreds, infused with rich flavor. Slow cooking is key to achieving that authentic Mexican Pulled Pork Carnitas texture and taste.
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Pan Fry for Crispiness: Pan-fry the shredded pork until golden and crispy, using some of the flavorful juices from the slow cooker. Pan-frying is far superior to broiling, grilling, or oven crisping for achieving the best texture! This step is crucial for the signature crispy edges of Mexican Pulled Pork Carnitas.
Can Mexican Pulled Pork Carnitas be made in an Instant Pot or pressure cooker?
Yes! The result is virtually indistinguishable – once browned in the skillet, no one can tell the difference. Using a pressure cooker is a great time-saving alternative when you’re short on time!
Skillet Browning: The Secret to the BEST Mexican Pulled Pork Carnitas
Do not skip the skillet browning step for your Mexican Pulled Pork Carnitas! This is the key to making this recipe the best you’ll find outside of Mexico.
Honestly, this Mexican Pulled Pork Carnitas is as good as the carnitas I enjoyed at an authentic Mexican restaurant called Old Town Mexican Cafe in San Diego, renowned for their carnitas.
So, if you think you’ve had great carnitas before, but haven’t tried the skillet browning method, prepare for a game-changer! The crispy texture combined with the juicy interior is what truly elevates Mexican Pulled Pork Carnitas.
Serving Suggestions for Mexican Pulled Pork Carnitas
While I have a deep fondness for Tacos de Carnitas (Mexican Pulled Pork Carnitas Tacos), this incredibly juicy and flavorful pork is remarkably versatile – plus, it freezes perfectly.
I use Mexican Pulled 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!). For a complete meal, create Carnitas Plates – pile Mexican Pulled Pork Carnitas over Mexican Red Rice with sides of fresh Pico de Gallo or creamy Guacamole, and steamed corn.
And, of course, I often enjoy it straight from the skillet! 😂
The best part is:
• Getting this Mexican Pulled Pork Carnitas into your slow cooker, pressure cooker, or oven is just 5 minutes away.
• It can be frozen without any compromise in quality.
• There are simple techniques to pan-fry it to golden perfection while ensuring it remains juicy and delicious even hours later – even after refrigeration.
There’s a good reason why I almost always have a stash of Mexican Pulled Pork Carnitas in my freezer!!! – Nagi xx
More Mexican Recipe Favorites
Mexican Pulled Pork Carnitas Recipe
WATCH HOW TO MAKE IT
This recipe is featured in my debut cookbook Dinner. While the book is primarily filled with 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 like an Instant Pot. It’s a multi-functional appliance, acting as both a pressure cooker and slow cooker. That’s why it looks like a pressure cooker with the twist-lock lid. However, the slow cooking function operates just like any standard slow cooker.
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Mexican Pulled Pork Carnitas (Slow Cooker Recipe)
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 6 hours hrs
Total: 6 hours hrs 15 minutes mins
Slow cooking
Mexican
4.96 from 1029 votes
Servings: 10-12
Tap or hover to scale
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Recipe VIDEO above. Spiciness: Mild. Scale recipe using Servings slider. This Mexican Pulled Pork Carnitas recipe perfectly captures the elusive combination of flavorful, juicy, AND crispy textures. Pan-frying to achieve those golden edges is essential! Broiling/grilling will not yield the same results. Serve in tacos for an authentic Carnitas Tacos experience. See notes 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
Prevent screen from sleeping
Instructions
- Rinse and pat dry the pork shoulder, then rub all surfaces with salt and pepper.
- In a small bowl, combine the Rub ingredients, then thoroughly rub all over the pork.
- Place the pork in a slow cooker (fat cap facing up), then top with the chopped onion, jalapeño, minced garlic (no need to arrange them), and squeeze the juice of the oranges over the top.
- Slow Cook on low for 10 hours or on high for 7 hours. (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 excess fat from the juices remaining in the slow cooker and discard.
- If you have significantly more than 2 cups of juice, reduce it down to approximately 2 cups. This liquid will be salty and flavorful, serving 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 a portion of the shredded pork in the hot pan, and drizzle with some of the reserved cooking juices. Let it sit until the juices evaporate and the bottom side becomes golden brown and crusty. Turn and briefly sear the other side – avoid browning it completely, as you want to maintain some juicy, tender pieces alongside the crispy bits.
- Remove the crisped pork from the skillet. Repeat in batches (this may take about 4 batches for the full recipe) – avoid overcrowding the pan to ensure proper browning.
- Just before serving, drizzle with more of the reserved juices and serve hot. Perfect for stuffing into tacos (see notes for side dish suggestions, other serving ideas, 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 juiciness of the Mexican Pulled Pork Carnitas, and any excess fat can be skimmed off after cooking. Adjusting sizes: This recipe works perfectly 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 accordingly. These are boneless pork weights (add approximately 0.5kg/1lb for bone-in): 1 – 1.5 kg / 2 – 3 lb: 8 hours on low. 1.5 – 3 kg / 3 – 6 lb: Cook time as per the recipe. 3 – 4 kg / 6 – 8 lb: Use a large oval slow cooker and cook for 12 hours on low.
- Other cooking methods: Electric pressure cooker or Instant Pot: Cook for 1 hour and 30 minutes on high pressure. Allow for natural pressure release. Proceed to Step 5 of the recipe. Stovetop pressure cooker: Place pork on a rack or crumpled foil balls to elevate it from the base of the pot, OR add 3/4 cup of water to prevent scorching. Cook for 1 hour and 30 minutes. Proceed to Step 5. Oven: Follow the recipe instructions but place the 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 reduces too much. You should end up with about 1 1/2 to 2 cups of liquid when finished, and you can skip the pan-frying step as the pork will develop a nice brown crust in the oven. Shred the pork and drizzle with the cooking juices.
- Taco Fixings: Serve with diced avocado or homemade Guacamole, Pico de Gallo or Restaurant Style Salsa or simply with sliced tomatoes, shredded cheese, and sour cream. Shredded lettuce or pickled cabbage/red onions also make great additions, but unlike some tacos, you don’t necessarily need them for texture here because the Mexican Pulled Pork Carnitas itself provides crispy bits! See this Carnitas Tacos dinner spread for inspiration.
- Other Ways to use Mexican Pulled Pork Carnitas: Use it as a filling for Burritos (simply substitute for the beef), Quesadillas (baked version here), Enchiladas, Sliders, serve alongside Mexican Red Rice, or incorporate it into Taco Soup or Enchilada Soup.
- Storing / Make Ahead: Crispiness is retained remarkably well. The main consideration is moisture loss as the meat cools (which happens with all meats, and shredded meat cools faster). a) Best storage method: Shred the pork but do not pan-fry it. Keep the pork and cooking juices separate, refrigerating them for up to 3 days or freezing for up to 3 months (when freezing, I place the pork in containers or bags and the juices in ziplock bags within the same container). Gently reheat the juices until pourable (they will congeal when cold). Pan-fry as per the recipe instructions, drizzling with the reheated juices. b) Storing leftovers after pan-frying: Leftover Mexican Pulled Pork Carnitas keeps extremely well, though it may lose some juiciness upon cooling. Simply drizzle with reserved juices, cover with cling wrap, and reheat – the crispy bits hold up very well. It won’t be quite as crispy as freshly cooked, but still incredibly tasty. c) Browning pork a few hours ahead / keeping warm: 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 juices to maintain moisture. Cover loosely. As long as the pork is served warm, it will be wonderfully juicy, and the crispiness holds up very well.
- Source: This Mexican Pulled Pork Carnitas recipe is one I’ve been making for over a decade, with minor tweaks over time, so I can’t recall the exact original source. I believe it may have been inspired by Rick Bayless, though I haven’t been able to locate the specific recipe. However, I did find this very similar recipe from Food Network, although I’m unsure of its publication date.
- Nutrition information is per serving, for the pork only, assuming 12 servings and is an estimation. Calorie count is likely higher than actual due to not accounting for discarded fat.
Nutrition Information:
Serving: 205gCalories: 578cal (29%)Carbohydrates: 1.7g (1%)Protein: 45g (90%)Fat: 42g (65%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 4.1gMonounsaturated Fat: 19gCholesterol: 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, Mexican Pulled Pork Carnitas recipe, Slow Cooker Mexican Pulled Pork
Did you make this recipe? I’d love to hear about your experience! Tag me on Instagram at @recipe_tin.
Mexican Pulled Pork Carnitas recipe originally published in 2014. Updated with new photos and video in 2018, and minor edits in March 2019. The recipe remains unchanged – it’s been a consistently popular recipe since its initial publication!
Frequently Asked Questions about Mexican Pulled Pork Carnitas
Can I use pork tenderloin for Mexican Pulled Pork Carnitas? Unfortunately, no, pork tenderloin is not suitable for this recipe. It’s too lean, and the long cooking time will dry it out significantly. Additionally, it doesn’t shred into desirable strands like pork shoulder.
Just to confirm – is orange juice really the only liquid besides the pork juices? YES, that’s correct! The small amount of liquid from the orange juice is all that’s needed initially to prevent sticking and scorching while the slow cooker heats up. As the pork cooks, it releases its own juices, resulting in more liquid than you started with.
Will the Mexican Pulled Pork Carnitas taste like oranges? No, not at all! The orange juice magically transforms during the slow cooking process into a deeply flavorful broth that beautifully enhances the pork. You won’t detect a distinct orange flavor in the final dish.
Can I cook frozen pork for this recipe? It’s strongly discouraged. Cooking frozen pork will drastically alter the cooking time because it will take a very long time for the center to cook through. By the time the inside is cooked, the outside will be overcooked and dry. When shredded, it will likely have a mushy texture. Always ensure the pork is fully defrosted before cooking.
After skimming off the fat, should I include the cooked onions, garlic, and jalapeños when adding the juices back to the meat, or should I discard them? It’s entirely up to your preference! After slow cooking, the onion, garlic, and jalapeños become incredibly soft and essentially melt into the pulled pork, adding to the overall flavor and texture. 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 flavorful, but the result won’t be quite the same as using a whole pork shoulder. Smaller pieces of pork will cook faster, which means they won’t develop quite the same depth of flavor as a slow-cooked pork shoulder.
Just to confirm – no pan-frying to brown the pork before slow cooking? That’s absolutely correct! You brown the Mexican Pulled Pork Carnitas after it has been slow-cooked and shredded. Browning after cooking is key to achieving the signature crispy edges without drying out the pork during the slow cooking process.
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 highly recommend because it functions as both a pressure cooker and slow cooker, and it also has a sauté setting! It’s similar to an Instant Pot, but without pre-programmed cooking functions like rice, etc.
Life of Dozer
I originally published this Mexican Pulled Pork Carnitas recipe back in 2014, relatively early in my blogging journey. Taking photos back then took me ages – it was quite a long and boring process for Dozer, my dog!
