Carnitas (Mexican Slow Cooker Pulled Pork)

Savor the Authentic Flavors of Homemade Carnitas

Transform your kitchen into a Mexican cocina with this irresistible Carnitas recipe that brings together tender, juicy pulled pork with crispy, caramelized edges. For more Mexican-inspired dishes, check out our Crispy Ground Beef Tacos recipe.

This slow-cooked masterpiece combines traditional Mexican seasonings with modern convenience, creating a versatile dish perfect for family dinners, festive gatherings, or meal prep. If you love exploring different cuisine styles, you might also enjoy our Blackened Mahi Mahi with Mango Salsa.

Whether you're planning a taco night or looking to elevate your weekly menu, these Carnitas deliver restaurant-quality results right from your slow cooker. Let's dive into this foolproof recipe that promises to become a family favorite.

Master the Art of Carnitas: Your Path to Mexican Pulled Pork Perfection

Creating authentic Carnitas requires patience and attention to detail, but the result is worth every minute. Looking for more slow-cooker recipes? Try our Crockpot Chicken Parmesan Soup.

The secret to exceptional Carnitas lies in the perfect balance of tender, juicy meat and those coveted crispy edges. This recipe walks you through each step to achieve that elusive texture combination that makes Carnitas truly special.

Pro Tips for Perfect Carnitas:

1. Choose Quality Meat: Select well-marbled pork shoulder for the best flavor and texture.
2. Patient Cooking: Allow the full slow-cooking time for maximum tenderness.
3. Proper Seasoning: Don't skimp on the aromatics and spices that infuse the meat.
4. Crisp Finishing: Take time to crisp the meat properly for authentic texture.
5. Juice Management: Save and reduce the cooking liquid for extra flavor.

For another delicious pork recipe, check out our Juicy Flavorful Smothered Pork Chops.

Authentic Slow Cooker Carnitas Recipe:

• Preparation time: 20 minutes
• Cooking time: 8-10 hours
• Servings: 10-12
• Equipment: Slow cooker, large skillet, mixing bowls

Transform simple ingredients into a Mexican feast that rivals your favorite taqueria.

Ingredients:

• 4-5 pounds pork shoulder (Boston butt), trimmed
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano (preferably Mexican)
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 large white onion, diced
• 6 garlic cloves, minced
• 2 oranges, juiced
• 2 limes, juiced
• 2 bay leaves
• 2 tablespoons olive oil

Optional Garnishes:

• Diced white onion
• Fresh cilantro
• Lime wedges
• Warm corn tortillas
• Pickled jalapeños
• Salsa verde

Directions:

1. Prepare the Pork: Trim excess fat from the pork shoulder, leaving a thin layer. Cut meat into 4-inch chunks.
2. Season the Meat: In a bowl, combine cumin, oregano, salt, and pepper. Rub this mixture thoroughly all over the pork pieces.
3. Prepare the Slow Cooker: Place diced onion and minced garlic at the bottom of your slow cooker. Add the seasoned pork on top.
4. Add Citrus: Pour orange and lime juices over the meat. Add bay leaves and drizzle with olive oil.
5. Slow Cook: Cover and cook on low for 8-10 hours, or until the meat is fall-apart tender.
6. Shred the Meat: Remove pork from the slow cooker and shred using two forks, keeping some larger chunks for texture.
7. Crisp the Carnitas: Heat a large skillet over high heat. Working in batches, add shredded pork with some cooking liquid. Let it sizzle until crispy on the bottom, then gently turn to crisp other sides.
8. Final Touch: Before serving, drizzle with reduced cooking liquid for extra flavor.

Ready to Serve!

Serve your Carnitas hot in warm tortillas, topped with fresh cilantro, diced onion, and a squeeze of lime. This versatile meat also works beautifully in burritos, tortas, quesadillas, or atop nachos.

Storage and Reheating

Store leftover Carnitas in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of the reserved cooking liquid and crisp in a hot skillet for best results.

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📖 Recipe