Oh. My. Goodness. This slow cooker carnitas recipe is AMAZING! Juicy, packed with flavor, and so easy to put together!
So there are only 9 ingredients, and you throw it all in the slow cooker. Piece of cake, right?
You can serve these either as a rice bowl or in tortillas. For my family, corn tortillas work best.
Fry them in some hot oil first to get the tortillas cooked and a little crunchy, but not to the point where they will break with you fold them.
Oh, and one more thing- I don’t know why, but the next day, these taste even better! I just ate some for lunch. Dee-lish!!
Key Takeaways
- Cook Time: Low – 8-10 hours
- Main Ingredients: Pork (should, butt, or loin), orange juice, lime juice, cumin, and more
- Servings: 6
- Extras: Slow cooker carnitas is great over a salad or nachos
- Tips: You can brown the pork if you want to keep the juices inside the meat, but I skipped this step, and it was great
Easy Slow Cooker Carnitas Recipe
This is one of the easiest slow cooker recipes I’ve tried- and I’ve tried dozens!
There’s no remixing, browning meat, or anything- you can simply add it all to the crock pot, set it to low, and let it go.
You can brown the pork to “lock in” the juices, but I skipped that step, and the meat was still tender and juicy, ready to be shredded.
You can use pork butt, shoulder, or loin, whichever roast you prefer.
Plop the pork cut of your choice in the bottom, cover it with the seasonings, orange and lime juices, and it’s ready to cook
Set the crock pot to Low for 8-10 hours.
When it’s done, shred the pork right in the slow cooker, and you’re ready to serve it up on tortillas.
Slow Cooker Pork Carnitas
Ingredients
- 3-4 lb pork roast shoulder, butt or loin
- 2 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 5 cloves garlic minced or pressed
- 1 onion diced
- juice from one lime
- 1/2 cup orange juice or 2 Tbsp orange concentrate + 3/8 cup water
Instructions
- Place all ingredients in the slow cooker.
- Cook on low for 8-10 hours.
- Pull pork apart, removing any excess fat.
- Serve either as a rice bowl or in tortillas, and top with cilantro and sour cream.
Recipe Swaps
If you’re looking to mix things up with this recipe or cater to different dietary preferences, there are several easy swaps you can make.
The Meat
While the traditional meat for carnitas is pork, using chicken is an excellent alternative for those looking to switch things up or cater to different dietary preferences.
Chicken breasts or thighs promise a lighter, leaner option that still absorbs all the rich flavors that make carnitas so beloved.
For those who prefer a vegetarian or vegan option, jackfruit serves as an excellent meat substitute due to its texture, which closely mimics shredded meat.
Simply replace the pork with an equal amount of canned, drained young green jackfruit.
The Seasoning
If you’re after a spicier kick, consider adding a couple of chopped chipotle peppers in adobo sauce or a teaspoon of cayenne pepper to the mix.
This will lend a smoky heat that pairs beautifully with the citrus notes.
I also saw some recipes added sliced jalapenos, which I think would be really good. You can add one small one or half to start, and some of the heat will cook off.
If you’re using jarred jalapenos, you could add about five slices and then pour a little of the juice right into the slow cooker.
Serving Suggestions
Serving carnitas can be as versatile as the ingredients used to make them.
Apart from the traditional serving on corn tortillas, why not try them atop a bed of lettuce for a low-carb taco salad?
I’m a big fan of salads for lunch, and this is a fun twist on a taco salad that is perfect for using up leftovers.
But if you still want to eat it with tortillas, add the pork carnitas as a savory topping for nachos, complete with melted cheese and a dollop of guacamole.
I’m also thinking about making them Keto-friendly by stuffing the meat inside bell peppers and baking them, would you try that?
Other Slow Cooker Recipes
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
FAQs
What’s the real secret to flavorful carnitas?
The secret to flavorful carnitas is the combination of spices used.
In this recipe, a blend of chili powder, cumin, oregano, and garlic powder is used to create a delicious seasoning for the pork.
Also, orange juice is a must that makes these special, that touch of sweetness and tanginess, balancing out the flavors even more.
What meat should I use for these carnitas?
Traditionally, pork is used for carnitas.
Pork shoulder or pork butt are the best cuts of meat for this recipe as they become tender and juicy when cooked low and slow in a slow cooker.
I’ll also use pork loin if I have it in the freezer or if it’s on a really good sale, but pork shoulder is usually more budget-friendly for us.
Many recipes also used pork tenderloin, which again is only on my list when the sale is BOGO-free, but use what you have!
Should I brown the pork before adding it to the crock pot?
You can brown the pork if you want to, but I didn’t, and it was still plenty juicy!
If browning is your preference, let me tell you how I’d normally do it:
Add the pork to the pan on medium-high heat, and flip it when the edges of the pork begin browning, about 3-6 minutes or so.
You want a light sear, so look for browning that isn’t too dark. Remember that the slow cooker will cook it through, so you only need to focus on keeping it from burning.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for use with an Instant Pot.
Simply follow the same steps as listed but instead of cooking in a slow cooker, cook on high pressure for 40 minutes.
Let the pressure release naturally before shredding the pork and serving. You may also want to add a bit more liquid (such as chicken broth or water) to prevent burning.
Can I use a different type of meat for this recipe?
Yes, you can use other types of meat, such as beef or chicken, for this recipe.
Just make sure to adjust the cooking time accordingly, as different types of meat may require different cooking times in order to become tender and fully cooked.
Is there a difference between carnitas and pulled pork?
Yes, there is a difference between carnitas and pulled pork. The main difference between the two dishes is the type of seasoning used.
Carnitas have Mexican flavors with tangy orange and lime juices and cumin, while pulled pork may use a variety of seasonings (in our house, it’s usually BBQ!).
Why do carnitas use orange juice?
Orange juice is used in carnitas for its tangy and slightly sweet flavor, which helps to balance out the savory flavors of the meat.
It also adds moisture to the dish, making the pork more tender and juicy.
In traditional Mexican cooking, oranges are often used as a marinade or sauce for meats.
Final Thoughts
My slow cooker carnitas are a tasty twist for taco nights, especially in a busy household like mine.
My daughters absolutely love the change on our traditional taco night, relishing the juicy, flavor-packed pork that comes out perfectly every time with minimal effort.
It’s a wonderful feeling to prepare a meal that not only brings the family together but also earns rave reviews with such ease. Definitely a recipe that’s staying in my meal plan rotation!
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[…] Slow Cooker Pork Carnitas – Right here, this recipe is one of the top 5 on this list. Orange juice, lime juice, cumin, chili powder, garlic – c’mon there’s some BOLD flavors in here! […]
Can you cook on high if you need it to be done faster? Can’t wait to try this!
If you cook faster it will dry it out. I would recommend you cook the way it is listed or use an Instant Pot if you want to get it done faster.
Could you pre-make then meat and freeze it for later use?
How much pork? The recipe doesn’t specify.
How long could I do this with only 1.5 lb pork? I used half the loin for a different recipe… Maybe start with half the time and check temp from there?
Most likely 4 hours on high and 6 on low.