Pork Carnitas

These slow cooker pork carnitas are juicy, crispy, and packed with bold Mexican flavor, perfect for tacos and easy dinners.

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This easy carnitas recipe is the best thing when you want bold Mexican food at home without a hard time in the kitchen. Made with a flavorful cut of pork like pork butt (also called Boston butt or boneless pork shoulder), this slow cooker carnitas recipe delivers juicy pork that turns into perfectly shredded meat with irresistible crispy edges.

Inspired by traditional carnitas from Mexican cuisine, this method focuses on slow cooking pork until it’s tender, then finishing it for that signature texture you’ve probably seen on a cooking show or enjoyed in places like San Diego taco shops.

Whether you’re making pork carnitas tacos, meal prepping for the next day, or feeding a crowd, this dish always gets rave reviews.

Why This Recipe Works

• Uses a budget-friendly cut of meat like pork butt or boneless roasts
• Creates flavorful carnitas meat with simple pantry staples like chili powder, garlic, and citrus
• Includes a final pan fry step for crispy, golden brown edges
• Works in a crock pot, but can also be adapted for a pressure cooker or even a dutch oven
• Perfect for tacos, bowls, and other good foods your family will love

How to Serve Pork Carnitas

These authentic pork carnitas are incredibly versatile and perfect for building your favorite meals.

Serve as pork carnitas tacos with:

• Warm corn tortilla or homemade flour tortilla
• Diced onion
• Fresh cilantro
• Lime wedges
• Pico de gallo
• Sour cream

Or pair with:

• Cilantro lime rice
• Refried beans
• Other favorite side dishes

Add your favorite toppings and enjoy a true Mexican cuisine experience at home

Tips for the Best Carnitas

• Use pork butt or Boston butt for the most tender results (avoid lean cuts like pork tenderloin)
• Keep some fat for flavor—this isn’t the time to remove all the richness
• Don’t overcrowd the pan when crisping
• Save the cooking liquid to keep the pork moist
• If needed, keep finished pork on the warm setting until ready to serve

Pork Carnitas Step by Step

Ingredients

• 2-3 lb pork butt
• 1 ½ tbsp cumin
• 1 1/2 tbsp salt
• 1 tbsp oregano
• 2 tsp black pepper
• 1 tsp chili powder
• ½ cup orange juice
• ¼ cup lime juice
• ½ yellow onion, diced
• 2 tbsp minced garlic

Preparation

Pat the pork butt dry.

Mix the dry seasoning together and rub it onto the pork.

Place the pork in the slow cooker and cover with the orange juice, lime juice, onion, and garlic.

Cook on low for 8 hours.

Remove the pork and shred the meat.

To crisp the edges, add about ¼ cup of the juices from the slow cooker to a large cast-iron pan.

Heat it to medium-high and add about ⅓-½ of the shredded pork to make one layer.

Cook for about 2-3 minutes, flipping occasionally.

Remove from the pan and repeat with the remainder of the meat.

To serve, garnish with sliced lime, diced yellow onion, and cilantro.

Carnitas Leftovers

Storage: Store any leftover carnitas in an airtight container in the fridge for up to 4 days. This is one of those pork recipes that tastes even better the next day.

Reheating: To reheat, use a skillet over medium heat to bring back those crispy edges, or warm gently in the microwave if you’re short on time.

Freezing: To freeze, place cooled pork (with some juices) into a freezer-safe container for up to 3 months. Thaw overnight and reheat before serving.

Recipe

Carnitas

These slow cooker pork carnitas are juicy, crispy, and packed with bold Mexican flavor, perfect for tacos and easy dinners.

Prep Time 25 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Course:

Main Dish

Cuisine:

American

|

Mexican

Keyword:

carnitas

|

mexican food

|

pork

|

pork butt

|

taco night

|

texmex

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

Meat:

Pork

Cooking Method:

Slow-Cooker

Servings: 4 cups

5 from 8 votes

Ingredients

• 2-3 lb pork butt
• 1 ½ tbsp cumin
• 1 1/2 tbsp salt
• 1 tbsp oregano
• 2 tsp black pepper
• 1 tsp chili powder
• ½ cup orange juice
• ¼ cup lime juice
• ½ yellow onion (diced)
• 2 tbsp minced garlic

Recommended Equipment

• Slow Cooker/Crock Pot
• Cast Iron Skillet

Instructions

• Pat the pork butt dry
• Mix the dry seasoning together and rub it onto the pork
• Place the pork in the slow cooker and cover with the orange juice, lime juice, onion, and garlic
• Cook on low for 8 hours
• Remove the pork and shred the meat
• To crisp the edges, add about ¼ cup of the juices from the slow cooker to a large cast-iron pan
• Heat it to medium-high and add about ⅓-½ of the shredded pork to make one layer
• Cook for about 2-3 minutes, flipping occasionally
• Remove from the pan and repeat with the remainder of the meat
• To serve, garnish with sliced lime, diced yellow onion, and cilantro

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Nutrition Facts

Carnitas

Amount Per Serving (0.5 cup)

Calories 172 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Trans Fat 0.04g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 68mg23%

Sodium 1389mg58%

Potassium 482mg14%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 22g44%

Vitamin A 137IU3%

Vitamin C 11mg13%

Calcium 48mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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