Slow Cooker Carnitas | Whenever I am asked if there are any foods I don’t like or if I have any allergies I declare that I eat all the foods. And, this is a true statement. However, that doesn’t mean I don’t have strong preferences for one food over another. Consequently, if given the choice I will always choose pork over beef. Especially if we are talking about ground beef when it comes to tacos. I will never turn down any type of taco but, I will probably snatch a pork taco out of your hands. This is why I declare that for your next taco Tuesday you ditch the ground beef and go for the pork roast and slow cooker and make these pork carnitas! Pork carnitas tacos and tacos al pastor are my two favorite types of tacos. Today I am all about this slow cooker carnitas recipe.
Taco Tuesday is a family favorite because it’s easy and let be honest, no one says no to tacos. However, I encourage you to this Tuesday to bypass the ground beef, taco seasoning envelope, and taco shells that break. Consequently, spilling taco juice all over your white shirt. Because that is usually how it works doesn’t it? Let’s up the Taco Tuesday game and make some crispy pork carnitas and warm tortillas.
The great thing about these tacos is that with the help of a slow cooker they come together as easily as the other tacos. In fact, I dare say that these are easier than traditional tacos. Carnitas meat is tender and flavorful with all the savory elements of an authentic taco at a stand taco. To finish off the carnitas all you need to do is crisp them in a skillet, warm some tortillas, and lay out a spread of toppings.
Pork Carnitas Tacos Toppings
- cilantro
- onion
- queso fresco
- pico de gallo
- mango salsa
- grilled pineapple
- cotija cheese
- lime juice
- Tajin seasoning
- crema mexicana
What are Carnitas?
In the simplest terms, carnitas are nuggets of meat heaven. To be more specific carnitas literally translates to little meats or meat nuggets. Traditionally made of pork, sometimes the term carnitas will be used in reference to beef. However, if you are at a Mexican home or restaurant and carnitas is on the menu 9 times out of 10 they will be pork. Carnitas is a Mexican dish originating from the state of Michoacán, which are made by braising pork and then frying in oil or lard until tender.
What’s the Difference Between Carnitas and Al Pastor?
The biggest difference between these two is the preparation and the seasoning. Carnitas are typically marinated in a mixture of spices, citrus, and oil. Then they are braised until tender and shredded. Al Pastor literally means shepherd style. The pork is marinated in a combination of spices, chilies, and pineapple. It is then traditionally prepared shawarma style, which is a slow cooking vertical rotisserie. This preparation style was brought by the Lebanese immigrants to Mexico. The only thing these two preparations have in common is that they are both pork tacos. Hence, you cannot go wrong with either taco.
Ideas for Pork Carnitas Leftovers
I love to make this dish in large batches! Because there are so many things you can make with them. One of my favorite dishes to make with leftovers is posole a comforting pork and hominy soup. Leftovers are great for enchiladas, breakfast hash, panini sandwich, breakfast tacos, or over a salad. In fact, they are the secret to making the ultimate salad bowl. One of my favorite ways to enjoy leftovers is nachos! I just spread tortilla chips on a baking sheet and top them with shredded pork and cheese! This is a great recipe to add to your weekly meal plan. Leftovers can also be frozen to enjoy later.
I have used both pork butt and pork shoulder for this recipe. They are my favorite cuts of pork for this recipe because both of these cuts have a healthy ratio of fat, producing very tender carnitas. However, if you are looking for a healthier leaner option you can use pork tenderloin or a pork loin roast. Lean pork sometimes gets a bad rap for being dry, but I promise pork made in a slow cooker will remain tender.
If you are looking for more slow cooker pork recipes check out this slow cooker pork ramen, slow cooker Puerto Rican pork, or spicy malta slow cooker pulled pork. To prove my love for pork checkout all of my pork recipes.
more pork love
Slow Cooker Carnitas
Ingredients
See notes before starting this dish.
- 3 pounds boneless pork shoulder (butt) roast
- 3 teaspoons kosher salt
- 2 teaspoons cumin
- 1 tablespoon oregano
- olive oil
- 1/4 cup of chicken or beef stock
- 3/4 cup fresh squeezed orange juice
- juice of 1/2 a lemon
- 7 cloves garlic
- 1/4 cup cilantro, chopped
Instructions
- Season pork roast with salt, cumin, and oregano. Drizzle with olive oil and rub seasoning and oil evenly over roast. Heat a cast iron skillet or heavy skillet over medium-high heat.
- Sear the roast on all side until brown and crispy, 3 minutes per side. Transfer roast to the slow cooker.
- Pour the chicken stock into the hot skillet and scrape all the brown bits from the pan, transfer to the slow cooker.
- Add all remaining ingredients to the slow cooker. Set slow cooker to low for 6-8 hours. The longer it cooks the more tender the pork.
- Heat a cast iron skillet or stainless steel pan over medium-high heat. Using a slotted spoon transfer the pork from the slow cooker to the pan in batches.
- Fry the pork until brown and crispy, breaking it up as you fry it. Do not crowd the pan with pork for best results.
- Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and a lime wedge.
Notes
Reserve juices for Posole soup.
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MommaJoy says
April 5, 2018 at 11:52 amThis is in the crockpot now!! Can’t wait to eat it tonight! Love your site, keep up the great work!
Cookin Canuck says
February 22, 2018 at 9:54 amYou just can’t beat really good pork carnitas! Loving the simplicity of the flavors in this one.
Carolyn says
February 21, 2018 at 10:07 amWords cannot describe how much I love carnitas!
Erin @ Dinners, Dishes, and Desserts says
February 21, 2018 at 9:00 amThis is happening soon, looks incredible!
Jennifer Farley says
February 20, 2018 at 7:38 pmMmmm! I need these tonight!
gerry speirs says
February 20, 2018 at 3:34 pmSeriously salivating here!!
Jennifer Blake says
February 20, 2018 at 9:34 amYes! We were going to have tacos this week, but this meat will be much better!
Mary says
February 19, 2018 at 8:14 pmMy love for carnitas is well known. This looks heavenly!
Rebecca {foodie with family} says
February 19, 2018 at 8:13 pmI love, love, LOVE the combination of spices and citrus on these carnitas. And it looks so danged pretty in that skillet!
Denise P says
January 22, 2018 at 10:06 amThis looks fabulous! I always order carnitas at Latin American restaurants but I’ve never made it at home. This recipe I might try. On the last step, the frying, are you doing that dry or should I use oil in the pan?
Meseidy says
January 23, 2018 at 12:11 amThe pork already has quite a bit of fat content so I do it dry in a non-stick skillet.
Gina Kleinworth says
March 25, 2016 at 8:38 amI’m just drooling over here – this is my all time weakness! YUM!!!!!!
pippinchip says
April 3, 2014 at 7:55 amI don’t think I can stress enough how delicious this is. Ohhh my god.
I browned the meat first as suggested… haven’t made it without browning, so I can’t compare, but it was phenomenal!
Amy | Club Narwhal says
May 1, 2013 at 7:53 amMesseidy, you are my hero! I make these carnitas all the time (and actually just posted a slightly tweaked version of them today!) and my husband absolutely adores the posole recipe you posted to use up leftovers. We make this in the crockpot and brown the whole pork roast beforehand. Amazing!
Carla says
May 3, 2012 at 3:17 pmgreat recipe. The pork is so tender. You can take it out of the crock pot and make your tacos without frying them for a healthier version. the flavor is great. I only cooked it for 4 hrs on high and came out perfect. so easy!!!!!! I am making my posole tomorrow! I was just wondering if you used the fried carnitas for the soup or the pork without frying it.
Lisa says
January 7, 2012 at 8:18 pmAmazing!! I used a cast iron skillet to crisp up the meat at the end and deglazing it with the beer made this dish perfect. I also used the skillet to heat up the corn tortillas so that they didn’t fall apart while eating the tacos. I added sliced grape tomatoes to the chopped avocados. My family said it was the best Mexican dish I’ve made in 20 years. Thank you!!
Allison says
October 17, 2011 at 5:27 amI know this post is older, but I just wanted to say I made this for dinner last night and it was absolutely delicious.
Lucius Petite says
October 8, 2010 at 3:59 amAfter reading this Pro blog i decided to bookmark it!
Jennie says
March 27, 2010 at 8:32 pmI was wondering if you can tell me what kind of chilies you used? There are so many different chilies and in Australia (where I live) they don’t have canned chillies. I once found a tin of roasted poblano chillies, which have a very distinct taste, at a specialty shop. Is that the kind you mean? I really want to make this but have had some crockpot disasters from using ingredients that ended up not being comparable.
Thanks heaps
Meseidy says
March 27, 2010 at 10:29 pmI am confused. I didn’t use any chilies in this recipe.
Abbey says
March 22, 2010 at 1:48 pmThese were fabulous! I made them a couple nights ago and my husband (who is a huge authentic mexican food lover) LOVED them! It took a lot of work to keep him from eating the leftovers so we could make the Pasole… We are trying that tonight and hopefully its worth the sacrifice! At any rate, we are already planning to make them for our whole extended family at our next get together! Fabulous!
Barb says
March 14, 2010 at 1:13 pmThese were great! Carnitas are now right up there with fish tacos for me. Thanks for a super recipe. I plan to also make the posole very soon.
tim says
February 9, 2010 at 7:52 amwow, look at that, I’m already drooling, great color, looks delicious
rose says
February 2, 2010 at 1:11 amMade this tonight and our tacos were great! Next time I think I will sear the pork longer and add orange zest/orange pieces to the crock pot for a tad more orange flavor. Thanks so much for this post – always wanted to make this at home and it was so easy/accessible with your recipe! Yum!!!
Chris says
February 1, 2010 at 7:35 pmI’m just checking out the featured blogs on the foodie blogroll today.
Great blog! I love your photography and food. I’ll be putting this in my reader.
Excellent job on the carnitas. I like to use the left over tips from trimming spare ribs for making carnitas but pork shoulder like you used is more traditional. Yum!
Annje says
January 29, 2010 at 8:53 pmFound you off PW and saw this recipe. My husband is Latino (Chilean) they don’t make anything like this, but we both love anything Latino. Anyway, I made this today and it is TO.DIE.FOR. We loved it. I saved the juice and some pork for the posole… can’t wait. So happy I found your site!
grace says
January 25, 2010 at 6:22 amwell now, this is a fine way to kick-start my saliva glands first thing in the morning! what a scrumptious batch of pig product–nicely done!
Karen says
January 24, 2010 at 12:53 pmI love carnitas and these look great! Good idea using the crockpot. Because my crockpot isn’t out on the counter I usually forget about using it, but always love it when I do remember!
Daniel@thefoodaddicts says
January 22, 2010 at 12:51 amCarnitas are great. After the slow cooker you can broil the pork for 5 minutes and crispy it up. Nothing like moist crispy carnitas.
Jo says
January 21, 2010 at 12:52 pmLove it! I’m in the midst of cooking only from my slow cooker for all of January so I’ll definitely have to give this one a try! thanks for the idea!
oneshotbeyond says
January 21, 2010 at 10:25 amI’m saving this one-that says a lot!!!
chocolate shavings says
January 21, 2010 at 9:55 amThose look amazing!
Mireya says
January 20, 2010 at 2:13 pmI use a marinade similar to this for carne asada, but never thought of using it for carnitas! And using the slow cooker for them is brilliant!