Authentic(ish) Slow Cooker Pork Carnitas
Traditionally made by slow-cooking pork in lard, this authentic(ish) recipe uses pork, oranges, limes, and other aromatics and slow cooks them to perfection before crisping them up under the broiler. This recipe has been on my regular rotations for years. It never fails to produce ultra-tender, flavourful meat.
History and Traditional Cooking
Carnitas in Spanish literally translates to “little meats”, but it is a traditional Mexican dish that is made by slowly cooking the meat in it’s own fat (or lard), then crisped up on a comal or grill. It was said to have originated in Mexico City.
Traditionally the meat is braised in an extraordinarly large copper pot filled with pork fat, which sounds weird and a bit gross to some, but it produces ultra-tender, flavourful pork. The fat crisps up on the grill (or under a broiler) quickly and the result is crispy, melt-in-your-mouth pieces of pork that are perfect for tacos, burritos, and more!
Best Cuts of Pork for Carnitas
The best cuts to use for pork carnitas are blade and butt roasts, as they are extra fatty cuts of meat from the shoulder.
If you’re on a super tight budget, I have had moderate success with pork loin. However, you MUST add additional fat (lard) and keep it mind it still won’t be as tender. When you use pork loin, I find it maintains moisture better when it isn’t shredded, so consider this when serving.
What to Serve with Pork Carnitas
Serve with salsa verde, freshly chopped onion and cilantro, and refried beans. It’s also delicious with guacamole, but very high in fat when served together. My Roasted Corn and Black Bean Salad is a light and refreshing side to this heavy main. Make your own Fresh Homemade Corn Tortillas for the ultimate taco night!
Pro-tip: Reserve the cooking liquid and use it to make the absolute BEST rice you’ve ever had in your life. It’s liquid gold.
If you don’t want carnita flavoured rice with your carnitas, try my favourite Summer Mexican Rice or Arroz Verde as a side.
How to Make Slow Cooker Pork Carnitas
Step 1 – Prep Pork
Cut the pork into 1″ pieces and add them to the bottom of a slow cooker. Sprinkle with oregano, salt, cumin, black pepper, and chipotle.
Step 2 – Season Pork
Toss the meat well with the spices before adding the fresh ingredients.
Step 3 – Add Fresh Aromatics
Squeeze as much juice as you can from the orange and lime pieces over the pork, then add the whole lime and orange pieces. Add in the onion, garlic, and jalapeño.
Step 4 – Slow Cook Carnitas
Cook for 8 hours on low (preferred) or 4 hours on high.
The carnitas are done when it is ultra-tender and falls apart when you touch it. Around this time, prep rice, salad, beans, and/or salsas to serve.
Step 5 – Crisp Up the Carnitas
Remove the meat from the slow cooker – lots of juice will remain. Preheat your broiler.
Cover a tray or oven safe skillet in tin foil for easy clean up. Shred the meat and add as much as you want to serve for dinner in a single layer to the tray. Drizzle lightly with some of the carnitas liquid for extra fat/juiciness.
Step 6 – Serve
Broil in the top 1/3 of your oven for 5 minutes on high, watching for burning. Once it begins to brown and have crisp edges, remove from the broiler and serve immediately with fresh corn tortillas, salsa, and any sides you desire. Enjoy!
Storage and Freezing
Feel free to double or triple this recipe if your slow cooker is big enough! I love to make a ton and freeze it in small portions (prior to broiling) for easy burrito bowls and taco nights.. try some over nachos!
Freeze in a vacuum sealed bag for 1 year or in an air tight container for 6-8 months. Discard if the meat changes colour/appears white-ish – this is freezer burn and it will not taste good.
Keep in the fridge for 3-4 days in an air-tight container. Great for meal prep for a couple of days and easy to switch up!
Slow Cooker Pork Carnitas
Ingredients
Equipment
Method
- Cut the pork into 1″ pieces and add them to the bottom of a slow cooker. Sprinkle with oregano, salt, cumin, black pepper, and chipotle. Toss well to combine.
- Squeeze as much juice as you can from the orange and lime pieces over the pork, then add the whole lime and orange pieces. Add in the onion, garlic, and jalapeño.
- Cook for 8 hours on low (preferred) or 4 hours on high.
- The carnitas are done when it is ultra-tender and falls apart when you touch it. Around this time, prep rice, salad, beans, and/or salsas to serve.
- Remove the meat from the slow cooker – lots of juice will remain. You can save this after straining or discard at a later time1. Preheat your broiler.
- Cover a tray or oven safe skillet in tin foil for easy clean up. Shred the meat and add as much as you want to serve for dinner in a single layer to the tray. Drizzle lightly with some of the carnitas liquid for extra fat/juiciness.
- Broil in the top 1/3 of your oven for 5 minutes on high, watching for burning. Once it begins to brown and have crisp edges, remove from the broiler and serve immediately with fresh corn tortillas, salsa, and any sides you desire. Enjoy!