Mexican Carnitas Recipe Crock Pot

This is my favorite crispy pork Mexican Carnitas recipe made in the crock pot. In this version, the pork is slow cooked all day with jalapenos, onions and seasonings.

Carnitas means “little meats” in Spanish, and traditional Mexican carnitas is made from roasted pork cooked in lard until the edges are brown and crispy.

Our variation of this popular recipe uses a Crock Pot to render the pork tender and juicy. The seasonings will fill your home with the most mouth watering aroma!

When the slow cooker pork is perfectly tender, it’s shredded and fried in a hot skillet until the meat is golden brown with crispy edges. The flavors of this carnitas recipe are incredible!

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We collect simple dinner recipes the way some women collect diamonds, and this easy slow cooker pork Carnitas recipe is on permanent dinner rotation at our house along with favorites like oven cooked meatballs and potato chip chicken.

If you love spicy Mexican flavors, be sure to check out our recipes for southwest chicken chili and fire roasted pork green chile, too.

Recipe Note

Some Carnitas recipes I’ve tried call for broiling the cooked pork in the oven after cooking it in the crock pot. For me, this hasn’t always worked well because sometimes the meat broils unevenly and dries out.

Instead, this pan-frying method is much more exact, as you can brown the meat and remove it from the pan as soon as it’s perfect. Adding some of the cooking juices keeps it moist.

Ingredients Needed

Here’s what you’ll need to make these tasty slow cooker Carnitas:

1 bone-in pork shoulder roast, about 4 pounds – You can substitute boneless pork shoulder or pork butt, if you prefer.

3/4 cup fresh orange juice – or you can substitute chicken broth or water

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano, finely crumbled

2 teaspoons ground cumin

1 onion, chopped – white, yellow or red onion, whichever you prefer.

1 large fresh jalapeno – The jalapeno cooks down and isn’t very spicy. You can substitute a large Anaheim chile if you prefer a less spicy dish, or one or two serrano peppers for more heat.

4 cloves garlic, minced (or more or less to suit your tastebuds)

1 tablespoon olive oil – or you can substitute your preferred vegetable oil

1 tablespoon butter

fresh limes for squeezing and cilantro (optional) for garnish

Why Do You Put Orange Juice in Carnitas?

The orange juice in the cooking liquid provides acidity that helps break down the meat so it’s extra tender and juicy. It also adds a hint of citrus flavor that perfectly compliments the slow cooker pork.

We also like to squeeze fresh limes on the finished Carnitas.

Equipment Needed

Here’s what you’ll need to prepare this slow cooker carnitas recipe:

• Cutting board
• Sharp knife
• Slow cooker
• Slotted spoon
• Large skillet
• Cooking spoon

Note: In a hurry? Be sure to check out my friend Kathleen’s Easy Instant Pot Carnitas at The Fresh Cooky.

Step by Step Directions

The preparation couldn’t be easier. Trim the large pieces of fat from the pork shoulder. Leave the rest of the fat on to keep the meat juicy while it cooks.

Season the roast with salt, pepper, oregano and cumin. Pour the orange juice in the bottom of the Crock Pot, and fit the roast in on top. Chop up an onion, a jalapeno (remove seeds) and 4 cloves garlic.

Sprinkle the chopped onion, jalapeno and garlic over the top of the roast.

Cover and cook on high for 6 hours, or on low for 10 hours. Use a slotted spoon to transfer the meat and onion mixture to a large bowl, cover with foil, and let it cool for about 20 minutes. (There is just no way to make this photo attractive.)

Use two forks to break up the large chunks, remove any bones, and separate the tender meat.

PRO TIP: Shred some of the meat finely, and leave some of it in larger pieces. The varying texture will make the dish even more delicious!

Now comes the fun part! Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. (Using half butter and half oil gives you the best of both ingredients — the wonderful rich flavor of butter, and the ability to withstand a higher cooking temperature that oil provides.)

Add about 1/3 of the shredded pork to the pan. Then spoon some of the juices from the crock pot over the top.

Move the pieces around to absorb the butter mixture and then cook without stirring until the bottom of the meat starts to brown. Turn it over and continue cooking for a minute or two.

You’re done! Transfer the delicious shredded pork to a serving dish, and spoon some of the cooking dishes on top for even more flavor.

How to Use Carnitas

You can use versatile crispy Carnitas in so many ways:

• as a filling in burritos.
• as pork carnitas tacos in warm flour or corn tortillas, or hard taco shells.
• as a filling for enchiladas or tamales.
• on top of nachos.
• with a side of Mexican rice and beans.
• in burrito bowls.

What to Serve with Carnitas

We like to serve Mexican slow cooker pork carnitas with:

• warmed flour tortillas
• shredded cheese
• cotija cheese
• chopped lettuce
• diced tomato
• fresh steamed corn
• cilantro lime rice
• black beans
• sour cream
• limes for squeezing
• chopped fresh cilantro
• salsa
• pico de gallo
• your favorite hot sauce
• green chili

Storing and Reheating

Store leftover crockpot pork carnitas in an airtight container in the refrigerator for up to 3 days.

You can also freeze leftovers. Cool the carnitas completely, transfer to a sealed container or zip top freezer bag, and freeze for up to 6 weeks. Thaw overnight in the refrigerator.

Reheat in a skillet over medium heat, stirring occasionally, until hot, about 5 to 7 minutes.

If you enjoy this recipe, click on the stars ⭐️⭐️⭐️⭐️⭐️ below to leave a rating! It helps us so much, and we love reading your comments, too!

Here’s the easy recipe:

You might also enjoy the Mexican Carnitas Recipe Web Story.

What’s your favorite way to enjoy Carnitas? Drop a comment below!

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