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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 10
Calories 59 kcal

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.
If your pork shoulder falls outside these ranges, you can easily adjust the ingredient quantities using an online recipe scaler (hover or click on servings and adjust). Remember, these weight recommendations are for boneless pork. If your pork shoulder has the bone in, add 1 lb (0.5 kg) to the weight before determining the cooking time.

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
Keyword carnitas, carnitas mexican slow cooker pulled pork, mexican pulled pork, slow cooker recipe
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