Did you know that Mexico is a major global producer of pork, with Michoacán, Jalisco, the State of Mexico, and Mexico City leading the way?1 And what do they do with all that delicious pork? They make carnitas, of course!2
Bring a taste of Mexico to your kitchen and become the envy of all your friends with this mouthwatering crockpot carnitas recipe.
What Are Carnitas?
Carnitas, often referred to as Mexican pulled pork, is a dish made from heavily seasoned pork shoulder that is slow-cooked until tender and then shredded. It’s traditionally made with lard, but modern recipes often use oil instead. The shredded pork is then crisped up in a pan or under the broiler for added texture and flavor.
Slow-cooking carnitas offers these benefits:
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- Tenderness: The long cooking time breaks down the tough connective tissue in the pork shoulder, resulting in incredibly tender and juicy meat that easily shreds apart.
- Enhanced Flavor: Slow-cooking allows the flavors of the seasonings and aromatics to meld and intensify, creating a deeply flavorful and complex dish.
- Convenience: A slow cooker allows you to “set it and forget it,” making carnitas an easy and convenient meal to prepare, especially for busy individuals or large gatherings.
- Versatility: Carnitas are versatile and can be served in a variety of ways (see below). They are also great for meal prepping and can be stored for later use.
Slow-cooking is the key to achieving the signature tender texture and rich flavor that makes carnitas a beloved Mexican dish.
Ingredients
Gather the following ingredients to make a delicious and flavorful pork dish:
- 4 lb/2 kg pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone-in)
- 2 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 onion
- 1 jalapeno , deseeded, chopped
- 4 cloves garlic, minced
- 3/4 cup juice from orange (2 oranges)
For the Rub
- 1 tablespoon dried oregano
- 2 tablespoons ground cumin
- 1 tablespoon olive oil
How to Make Pork Carnitas
- Prep the Pork: Thoroughly rinse and pat the pork shoulder dry. Rub the entire surface generously with salt and pepper.
- Mix and Apply the Rub: Combine the dried oregano, ground cumin, and olive oil in a small bowl. Massage this flavorful rub all over the pork.
- Slow Cooker Setup: Place the seasoned pork shoulder in a slow cooker, positioning it with the fat cap facing upwards. Scatter the chopped onion, jalapeno, and minced garlic over the top. Squeeze the fresh orange juice over the ingredients in the slow cooker.
- Slow Cooking: Cook on low for 10 hours or on high for 7 hours. The pork is ready when it’s tender enough to effortlessly shred apart.
- Shredding: Once cooked, carefully remove the pork from the slow cooker and let it cool slightly before shredding it using two forks.
- Optional Fat Removal: Skim off and discard any excess fat from the juices remaining in the slow cooker. If necessary, reduce the liquid to about 2 cups. This flavorful liquid will be used to season the shredded pork.
- Crisping the Pork: Heat 1 tablespoon of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread some shredded pork in the pan and drizzle a small amount of the reserved cooking liquid over it. Allow the liquid to evaporate and the pork to develop a golden brown crust. Briefly sear the other side of the pork, avoiding over-crisping.
- Batch Cooking: Continue crisping the pork in batches, adding more oil as needed and avoiding overcrowding the pan.
- Serving: Just before serving, drizzle additional reserved cooking liquid over the crisped pork and serve hot, nestled in warm tortillas or enjoy alongside your favorite sides.
This recipe can be made ahead of time and stored for later. Leftover carnitas freeze well for up to 3 months.
What to Serve with Pork Carnitas
You can choose a few of these options or create a full Mexican feast with a range of sides and accompaniments:
- Warm Corn Tortillas: The classic way to enjoy carnitas! Fill them with the juicy pork, your favorite salsa, and a sprinkle of cilantro.
- Flour Tortillas: A softer alternative for those who prefer a milder flavor.
- Pico de Gallo: This fresh salsa adds a burst of flavor with diced tomatoes, onions, cilantro, lime juice, and jalapeño.
- Guacamole: Creamy and satisfying, guacamole complements the rich pork perfectly.
- Salsa Verde: A tangy salsa made with tomatillos, onions, cilantro, and lime juice.
- Mexican Rice: Fluffy and flavorful, Mexican rice is a great side dish to soak up the juices.
- Refried Beans: Creamy refried beans provide protein and a hearty texture.
Best Way to Store Slow-Cooked Carnitas
To keep your slow-cooked carnitas delicious and fresh, here are some of the best ways to store them:
Fridge
- Cool Down: Let the cooked carnitas cool completely to room temperature. This helps prevent condensation and excess moisture in the storage container.
- Portion and Pack: Divide the carnitas into meal-sized portions. This makes it easier to reheat only what you need, preserving the quality of the rest. Place the portions in airtight containers or heavy-duty freezer bags.
- Save the Juices: Don’t discard the flavorful juices from the slow cooker! Add a spoonful or two of these juices to each portion. This will help keep the carnitas moist and flavorful.
- Label and Refrigerate: Label the containers with the date and store them in the refrigerator for up to four days.
Freezer
- Cool and Portion: Follow the same cooling and portioning steps as for refrigerator storage.
- Freeze-Safe Containers: Use airtight freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
- Double Wrap: For extra protection against freezer burn, consider double-wrapping the portions in plastic wrap or aluminum foil before placing them in the freezer bags or containers.
- Label and Freeze: Label the packages with the date and contents and freeze for up to three months.
Reheating
- Refrigerated Carnitas: Gently reheat in a skillet with a little oil over medium heat until warmed through and slightly crispy, or in the microwave until hot.
- Frozen Carnitas: Thaw overnight in the refrigerator. Reheat as described above. You can also reheat directly from frozen in a slow cooker on low heat or in the oven at 300°F (150°C) until warmed through.
Tips
- Don’t Overcrowd: Avoid packing the carnitas too tightly in the storage containers. Leave some space for air circulation.
- Reheat in Batches: Only reheat the amount you plan to consume. Avoid reheating the carnitas multiple times as this can affect the texture and flavor.
- Add Freshness: When reheating, you can add a splash of fresh lime or orange juice to brighten the flavors.
With these storage tips, you can enjoy your delicious slow-cooked carnitas for days or even months to come!
There you have it, the ultimate carnitas recipe that will jazz up your crockpot game and transport your taste buds straight to Mexico. With its simple preparation, hands-off cooking, and incredible flavor payoff, this dish is sure to become a favorite in your household (and will leave your friends begging for more).
Carnitas (Mexican Slow Cooker Pulled Pork)
Carnitas, also known as Mexican pulled pork, is a scrumptious dish made by slow-cooking pork shoulder until tender, then shredding and crisping it to perfection, resulting in juicy, flavorful meat perfect for tacos and other dishes.
Equipment
- 1 Slow cooker
- 1 Large non-stick pan or well-seasoned skillet
- 1 Small bowl
- 2 Forks
- 1 Knife
- 1 Cutting board
- Measuring cups and spoons
Ingredients
- 4 lbs / 2 kg pork shoulder pork butt , skinless, boneless (5lb/2.5kg bone-in)
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 onion
- 1 jalapeno (deseeded, chopped)
- 4 cloves garlic (minced)
- 3/4 cup juice from orange (2 oranges)
For the Rub
- 1 tbsp dried oregano
- 2 tbsps ground cumin
- 1 tbsp olive oil
Instructions
- Thoroughly rinse and pat the pork shoulder dry. Rub the entire surface generously with salt and pepper.
- Combine the dried oregano, ground cumin, and olive oil in a small bowl. Massage this flavorful rub all over the pork.
- Place the seasoned pork shoulder in a slow cooker, positioning it with the fat cap facing upwards. Scatter the chopped onion, jalapeno, and minced garlic over the top. Squeeze the fresh orange juice over the ingredients in the slow cooker.
- Cook on low for 10 hours or on high for 7 hours. The pork is ready when it’s tender enough to effortlessly shred apart.
- Once cooked, carefully remove the pork from the slow cooker and let it cool slightly before shredding it using two forks.
- Skim off and discard any excess fat from the juices remaining in the slow cooker. If necessary, reduce the liquid to about 2 cups. This flavorful liquid will be used to season the shredded pork.
- Heat 1 tablespoon of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread some shredded pork in the pan and drizzle a small amount of the reserved cooking liquid over it. Allow the liquid to evaporate and the pork to develop a golden brown crust. Briefly sear the other side of the pork, avoiding over-crisping.
- Continue crisping the pork in batches, adding more oil as needed and avoiding overcrowding the pan.
- Just before serving, drizzle additional reserved cooking liquid over the crisped pork and serve hot, nestled in warm tortillas or enjoy alongside your favorite sides.
Notes
Pork Preparation:
For the best carnitas, use a pork shoulder with the skin removed, but leave a good amount of the fat cap on. This fat is key for adding flavor and moisture while cooking, and any excess can be easily skimmed off later.
Adjusting Cooking Time Based on Pork Size:
- 3.5 – 5 lbs pork / 1.7 – 2.5 kg: Use the standard recipe cooking time (10 hours on low or 7 hours on high).
- Smaller Pork (2-3 lbs / 1-1.5 kg): Reduce the cooking time to 8 hours on low.
- Larger Pork (6-8 lbs / 3-4 kg): Use a large oval slow cooker and increase the cooking time to 12 hours on low.
Nutrition
Calories: 59kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 116mgPotassium: 200mgFiber: 1gSugar: 7gVitamin A: 125IUVitamin C: 32mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
Source:
- https://www.statista.com/statistics/273232/net-pork-production-worldwide-by-country/
- https://www.gob.mx/agricultura/articulos/el-cerdo-base-culinaria-en-mexico
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.