These slow cooker pork carnitas are such a versatile meat. I serve them in tacos, on roasted sweet potatoes (similar to this Buffalo Chicken Stuffed Sweet Potatoes), in bowls with my Spanish Rice, or over salads!
As I’ve mentioned in previous blogs, growing up in California resulted in noshing on some form of Mexican fare on the regular. These carnitas have always been a favorite because they’re savory, mildly spicy, and they’ve got a nice crunch on the outside. Other meals that we ate quite frequently include these Copycat Mexican Pizzas, my Cheesy Beef and Red Sauce Mexican Lasagna (aka Lazy Enchiladas), and this Dutch Oven Pozole Verde with Chicken.
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INGREDIENTS FOR SLOW COOKER PORK CARNITAS:
Flavorful, shreds easily with two forks and they’re so incredibly flavorful. Here’s everything you’ll need:
CARNITAS SEASONING:
- Kosher Salt
- Freshly Cracked Black Pepper
- Dried Oregano
- Cumin
- Chili Powder
- Paprika
- Lime Juice
FOR THE SLOW COOKER:
- Boneless Pork Shoulder
- Orange Juice
- Garlic Cloves
SUGGESTIONS FOR SERVING:
- Corn or Flour Tortillas
- Yellow or White Onion, chopped
- Fresh Cilantro
- Cojita Cheese
- Fresh Jalapeños
- Avocado Slices or Guacamole
- Lime Wedges
You an alternatively use bone-in pork shoulder if that’s what you prefer. The meat will be fall-off-the-bone fantastic, so just remove the bone and continue to shred the meat with two forks.
COMMON Q&A:
Is pulled pork and carnitas the same thing? While they’re both pork dishes, pulled pork is soft and lean and carnitas are roasted in the oven to create crispy edges.
What is the difference between “pork butt” and “pork shoulder”? Both cuts come from the shoulder of the pig, however “butt” is the upper section with more marbleization. The shoulder usually comes with skin, so I prefer using the butt in carnitas.
How long do leftover carnitas last? Once cooked, enjoy the carnitas within 3 – 4 days. Be sure to store them in a sealed container in the refrigerator. You can reheat them in a skillet, microwave, or pop them into the oven.
MORE RECIPES YOU’LL SWOON OVER:
Mexican Beef and Zucchini Skillet
Red Rice Skillet with Sausage, Peppers, and Onions
Mexican Street Corn Casserole (kinda like a tamale pie!)
Creamy Tomatillo Salsa Verde with Avocado
Better Than Trader Joes Black Bean Dip
One Pan Mexican Rice Casserole with Ground Beef
Hatch Chili Mexican Street Corn Dip
Shredded Chicken Jalapeño Poppers Dip
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- 2 tbsp. Kosher Salt
- 1 tsp. Freshly Cracked Black Pepper
- 1 tsp. Dried Oregano
- 2 tsp. Cumin
- 1 tbsp. Chili Powder
- 1 tsp. Paprika
- 2 tbsp. Lime Juice
- 4 lb. Boneless Pork Shoulder
- 3 Garlic Cloves, minced
- 1 cup Orange Juice
- Corn or Flour Tortillas
- Yellow or White Onion, chopped
- Fresh Cilantro
- Cojita Cheese
- Fresh Jalapeños
- Avocado Slices or Guacamole
- Lime Wedges
- Mix all ingredients listed for the “seasoning”. Note, the lime juice will make this somewhat of a paste.
- Rub the exterior of the pork shoulder with the seasoning and then place in a slow cooker (fat cap up) with garlic and orange juice.
- Cover and cook on low heat for 8 hours. The meat should be tender enough to shred with two forks. Remove the meat from the slow cooker, shred, and place in a large bowl.
- Pour 1 cup of the liquid from the slow cooker into the bowl. Mix to combine. (This is all the flavor for the meat!)
- Transfer the shredded pork in an even layer to a large baking sheet and turn the oven to 400F. Roast for 5 -6 minutes, or until browned and crispy.
- Serve immediately on tortillas and top with suggested items above. Enjoy!
NOTES ON THIS RECIPE:
- Be sure your paprika label does not say “smoked”. I find it a little too overpowering in taste. Opt for a spice label that says “paprika” or “sweet paprika”.
- Sometimes I’ll add sliced yellow onion to the crockpot while the meat is cooking or I’ll add a sprinkle afterwards. Both ways are delicious – photographed here I added them afterwards.
- If you have leftovers and you feel like crafting them into a different type of meal… I’ll often use them in omelets, quiche, burritos, tacos, salads or chili. Another idea I’ve had is including some crispy bits sprinkled on top of my Mexican Street Corn Deviled Eggs.
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