How to Prepare Mexican Carnitas
By Daniel Kim
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Ingredients
- 1 tablespoon oil
- 1 pound boneless pork chops, cut into 1/2-inch cubes
- 1 package McCormick® Original Taco Seasoning Mix
- 1/2 cup water
- 12 corn tortillas Substitutions available
- flour tortillas (6-inch) or taco shells
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Instructions
Heat oil in large skillet on medium heat. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 to 7 minutes or until most of liquid is absorbed, stirring occasionally.
Spoon into warm tortillas or taco shells. Serve with desired toppings.
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Whether you’re throwing a fiesta-style party or amping up taco night, you can’t go wrong with Pork Carnitas!
Succulent, mouth-watering, Tacos de Carnitas features full-flavored, bite-sized pieces of tender pork with gorgeous crispy edges, packed into a warm tortilla. Top your tacos with a squeeze of fresh lime juice and your favorite taco toppings for an authentic taste of Mexico at home!
This recipe works for more than just tacos! You can use it as a filling for burritos, quesadillas, or even as a salad topper! Got leftovers? Bookmark our Pulled Pork Quesadillas and these Pulled Pork Nachos, and put them to work the next night!
WHAT IS CARNITAS?
Carnitas originated in the state of Michoacan of Mexico, and in its most original and authentic form, is pork meat…fried in pork fat. Yum. These days, the famous Mexican dish is looking a little different in most kitchens, and the world’s cholesterol levels are all too thankful for it.
The new-age way of cooking this beloved Mexican staple still revolves around a braise, and while most of us are no longer pulling out the lard, we’re still getting that pork good and crispy, just as it was intended to be. All you need to accomplish this is a sheet pan and a broiler…but we’ll come back to that later.
This recipe tastes exactly the way Authentic Carnitas should — full-flavored, juicy, porky goodness. Only now, you can kiss getting popped by flying skillet grease goodbye, and shave about a hundred or so calories from the recipe while you’re at it. Now, that’s a win-win.
WHAT DOES CARNITAS MEAN?
Carnitas translates to “little meats.”
IS CARNITAS PORK?
The term “Carnitas” doesn’t only apply to pork. The cooking method of braising-and-crisping can also be applied to chicken, beef, and lamb as well. However, more times than not, when Carnitas is referenced, the source is very likely referring to pork, unless otherwise indicated.
WHAT CUT OF PORK IS USED FOR CARNITAS?
The cut of pork most often used for Authentic Carnitas is the pork butt, which is ironically not the butt of the pig, but its shoulder.
When pork butt is cooked over low heat for an extended period of time, it turns into juicy, tender bites of pork perfection. Delicioso.
TACOS DE CARNITAS
The pork can be eaten on its own, as a stand-alone protein, but most often is enjoyed in taco form. Tacos de Carnitas are usually served with the traditional toppings of diced white onion, sprigs of fresh cilantro, freshly squeezed lime juice, and of course, salsa.
WHAT YOU’LL NEED
- Dutch Oven
- Rimmed Baking Sheet
- Nonstick Aluminum Foil
INGREDIENTS
- Pork Butt
- Spices – Salt, Chili Powder, Pepper, Onion Powder, Cumin, Garlic Powder, Smoked Paprika
- Citrus – Fresh-Squeezed Orange and Lime Juice
- Bay Leaves
- Cornstarch
- Tortillas
- Taco Toppings
HOW TO MAKE CARNITAS
- Prep – Cut the pork butt into 1″ cubes.
- Season – Add to a Dutch oven, along with the seasoning, and rub the spices evenly all over the pork.
- Add Liquid – Add freshly squeezed orange juice, lime juice, and water to the pot. Stir and add the bay leaf.
- Cook – Cover and cook for 2 hours at 325°F.
- Broil – Transfer the pork to a rimmed baking sheet using a slotted spoon and gently mash it with fork tines to break it apart. Broil until crispy, 1-4 minutes.
- Reduce – Place Dutch oven on the stovetop over medium-high heat and bring the braising liquid to a simmer.
- Thicken – Mix together water and cornstarch and pour it into the liquid. Allow to simmer and thicken, about 2-3 minutes more.
- Serve – Add pork back to the liquid and stir to coat. Serve with warm tortillas and your favorite taco toppings!
HOW TO MAKE IT CRISPY
Forget pan-searing. The oven is the easiest way to make Carnitas crispy! More specifically, the broiler. This will get the edges of the pork perfectly charred and beautifully browned, and it will do it about three times faster than a skillet on the stovetop!
WHAT TO SERVE WITH CARNITAS
When you’re serving Carnitas, be sure to have warm flour or corn tortillas on standby, as well as your favorite taco toppings!
Chopped cilantro, lime wedges, white onion, sour cream, and salsa verde are all perfect pairings for Tacos de Carnitas, but the fun certainly doesn’t stop there. Other toppings you might like to include in your spread are crumbled queso fresco, sliced cabbage, pickled red onions, and avocado.
Looking for a little something extra to serve on the side? Try one of these delicious Mexican side dishes or sauces!
How to make Carnitas in your home – Carnitas hechas en casa
Recipe
Ingredients
1 4 – 5 pound Lean boneless pork loin roast, with excess fat removed 1 cup salsa verde 1 Large onion, minced 4 cloves Garlic, minced 1 tbsp Mexican Seasoning 2 tsp Pepper
Directions
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender. Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. Serve as suggested above.
How to make Carnitas in your home – Carnitas hechas en casa
Pressed pork (called Chicharrón Prensado in Spanish) is one of those Mexican foods that can easily be made at home, even though many people might not realize it. I found out how to make it by accident one-day several years ago, when, after making carnitas, I decided to store the leftovers using my vacuum sealing machine.
Carnitas into chicharrón prensado
I just placed the pieces of the tender, golden meat along with the fat drippings inside the plastic bag and didn’t think about it for about 3 days, until I decided to bring it out of the fridge in order to cook it with salsa verde. When I opened the bag I was surprised to see that it actually resembled the look of the pressed pork, and once I tried it, it hit me! It all made sense, that’s why it is called pressed pork!
In Mexico, chicharron prensado is sold by the pound at municipal markets, butcher shops, and chain supermarkets. It usually has a round shape and sometimes is really big. It is made out of leftover pork cracklings, which are sometimes fried again before being pressed down to remove the excess fat.
How to make Carnitas into chicharrón prensado
INSTRUCTIONS:
- Chop the meat into 1-in pieces and place in a plastic bag, season with salt if needed, or wrap the meat with a cheesecloth very tightly.
- Using a rubber band, kitchen twine, or a twist tie, tie the bag or cheesecloth close.
- Press the bag into a saucepan or glass pan to give it the cylindrical shape. Make sure the meat is pressed down tightly.
- Place a plate over it and top with a heavy object to apply pressure.
- Leave the meat to compress overnight, and then remove the bag from the saucepan and refrigerate.
Now, they are ready to be enjoyed cooked with green salsa, guajillo salsa, and the like, or even stuffed in some gorditas.
Carnitas is juicy and tender shredded pork with crispy, flavorful edges. It’s a staple in Mexican cuisine and easy to make at home. All you need to do is toss all the ingredients in your slow cooker, let it do its magic, then pop the shredded pork under the broiler to get those crispy, caramelized edges.
I don’t know about you, but I’d say that pork is one of the most flavorful, versatile, and textural meats. It can easily be transformed into something tender and crispy with an addictive flavorful thanks to a few spices and seasonings. And there’s no doubt that Mexican cuisine has created one of the best pork recipes – carnitas.
While I’m a huge lover of regular pulled pork, carnitas hits a bit differently – in a good way. It exudes delicious rich flavors from the spice blend. But is also tender on the inside with perfectly perfectly browned edges, giving you the best of both worlds.
So today, I’ll be showing you how to make your carnitas taco dreams come true with a simple tool: a slow cooker. Just toss everything in, shred it when it’s done, then pop it in the oven to crisp it up. But if you don’t have a slow cooker, don’t worry. I’ve provided an oven option below.
What Cut Of Pork Is Best?
Traditionally, carnitas is made with pork shoulder (also known as pork butt) because of its higher fat content. This will help keep the meat extremely juicy and tender while it’s cooking.
How To Make Pork Carnitas
To get started, you’ll generously season your pork then toss everything into the slow cooker. But if you’re wondering why there’s no liquids such as chicken broth for this step – you don’t need it. The pork shoulder will exude enough liquid from steaming in the slow cooker.
- In a small bowl, mix together the oregano, cumin, black pepper, salt, and chili powder.
- Generously rub the spice blend on the entire pork shoulder and place it in the slow cooker.
- Add in the onions, minced garlic, jalapeno, and orange juice into the slow cooker.
- Cover and cook on the low setting for 8-10 hours, or on high heat for 5-6 hours (until the meat falls apart).
- Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. Also, don’t toss out the remaining liquid! You’ll be using this in the next steps below.
How To Make your Carnitas Crispy
To get those crispy golden edges, there’s two ways you can do this: oven or stovetop. In this recipe, I’ve chosen to broil it in the oven. But, I’ll tell you how to do it on the stovetop as well.
How To Crisp In The Oven
- Spread the shredded pork into an even layer on a baking sheet.
- Pour 1 cup of the reserved slow cooker liquid over the pork to season.
- Broil for about 5-10 minutes, until it becomes golden brown and crispy on the edges.
How To Crisp On The Stovetop
- Add a tablespoon or two of avocado oil to a large nonstick skillet set over medium-high heat.
- Transfer the shredded pork and let it cook for about 5 minutes, until the bottom is browned. Note: you may have to do this in batches.
- Continue tossing occasionally for about 5-7 minutes longer, until the edges are crisp and caramelized.
Do you need to crisp the carnitas? No, it’s completely optional. You can enjoy it straight from the slow cooker as well!
Can You Make This In The Oven?
If you don’t have a slow cooker – don’t worry. Carnitas can also be made right in the oven. First, preheat your oven to 325 degrees Fahrenheit. Blend the spice rub over your pork and toss all the ingredients into a Dutch oven or oven-safe pot and cover. Cook for about 3-4 hours, until it becomes meltingly tender. Then continue to shred and broil it.
What To Serve With Carnitas
Boy, do these carnitas taste insanely delicious on their own. But you can use it as a base or side to create even tastier meals.
- Tacos: Serve carnitas tacos with tortillas and various fresh toppings such as avocado slices, pico de gallo, chopped cilantro, and a squeeze of lime juice.
- Plate: Whip up some Mexican rice and black beans to pair with the carnitas on a classic plate dish.
- Bowl: Turn it into a burrito bowl with rice, beans, avocado, pico de gallo, and guacamole.
Storing and Reheating Options
Storing leftovers is a breeze. Place the carnitas in an airtight container and store it in the fridge for up to 4 days.
For freezing, don’t get it crispy under the broiler or skillet just yet. Instead, set aside a batch you want to freeze and plan to crisp it before serving. Make sure to let the pork cool before storing in an airtight container in the freezer for 1-2 months.
Want to prep the carnitas in advance for a party? Here’s how you can prep it 3 days in advance. Just make and shred the carnitas, toss it in the cooking liquid, let it cool, then store it in a covered bowl in the fridge. When you’re ready to prepare, simply crisp it up and serve!
Pork Carnitas Recipe Video
Want to see how easy it is to make this recipe? Give it a watch below! I’ll walk you through it step-by-step.
More Easy Mexican Recipes
Whether you’re prepping for a taco Tuesday night or Cinco De Mayo, these recipes will have your guests swooning.
There are myriad places to grab a burrito in San Francisco. La Cumbre and El Faro may lay claim as the originators of the humble handheld gut-bomb, but in recent years, 45-year-old family-run La Taqueria has evolved from a local obsession to a national one.
FiveThirtyEight crowning the taqueria’s burrito the best in America in 2014. Last year, the James Beard Foundation designated the restaurant as an America’s Classic. And, earlier this year, its carnitas burrito earned the #1 spot on the Daily Meal 50 best burritos in America list.
All this love for a local landmark is nice and well-deserved, but with lines that stretch even further out the door, it does make locals have to work for their fix just a little bit harder.
Burritos aside, there are many other reasons to love La Taq.
The not-so-secret secret menu, the squeeze bottles of salsa verde that decorate the dining room tables, the lively atmosphere on a Saturday night that somehow manages to harmoniously blend old and new Mission vibes. Then there are the meats — like the carnitas, a Chronicle favorite — that fill the dozens upon dozens of tacos and burritos ordered each day.
To make the carnitas, pork shoulder is first simmered until tender in water with aromatics like onions, celery, bay leaves and thyme, then placed in a low temp oven and roasted in milk and its own drippings until caramelized and crispy. To serve, the meat is then griddled and chopped to order.
The carnitas are well worth standing in line for, but if you’re not in the mood for fighting for a table, you can also try making them at home. Whether you serve them in a taco or burrito — dorado-style, of course — that’s entirely up to you.
Sarah Fritsche is a San Francisco Chronicle staff writer. Email: [email protected] Twitter/Instagram: @foodcentric
Serves 6
1 boneless pork shoulder or butt, about 4 to 5 pounds
2 onions, peeled and quartered
4 stalks celery (including leaves), roughly chopped
4 cloves garlic, peeled
2 dried bay leaves
2 teaspoons dried thyme
1 teaspoon kosher salt, plus more to taste
½ cup whole milk
Warm corn tortillas
Chopped fresh cilantro
Your favorite salsa
Instructions: Rinse the pork and place in a 6- to 8-quart pan. Add the onions, celery, garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover meat, about 2½ to 3½ quarts.
Bring to a boil over high heat. Reduce heat, cover, and simmer until the meat is very tender, about 2½ to 3 hours.
Preheat oven to 325 degrees.
Use slotted spoons to transfer the pork to a 9- by 13-inch pan; reserve cooking liquid. Using 2 forks pull the meat into large chunks and pour milk over meat. Bake pork until drippings are browned, about 1 hour, stirring and scraping pan occasionally.
Meanwhile, pour the reserved liquid through a strainer into a bowl. Skim and discard fat. Return juices to pan and boil over high heat until reduced to 2 cups, about 45 minutes to 1 hour.
Tricks of the trade
Fat and fabulous: The Jara family recommends selecting pork with the as much fat marbling as possible, which when rendered while roasting will result in moist and crisp carnitas.
More crispy tips: It doesn’t seem like much, but the sugars and proteins in the 1/2 cup of milk that’s poured over the milk prior to roasting will also aid in creating caramelized, crispy carnitas. For the final stretch of cooking, shredding the meat into smaller pieces and cooking them in their drippings, along with the reduced cooking liquid create even more caramelized crunchy bits, as well as intensify the flavor of the finished pork.
The secret’s out: Much like In-N-Out, La Taq’s legion of fans are well-versed in the variety of ways they can gussy-up their order with off-menu requests. At home, you can easily imitate the taqueria’s dorado-style tacos by griddling a corn tortilla in vegetable oil until crisp and lightly browned, then sprinkling a bit of Monterey jack cheese topping off with a second tortilla. Heat until the cheese is melty and the second tortilla is warmed through, then load up the crispy side with carnitas.
When the pork drippings are browned, add 1 cup of the reduced juices and stir meat, breaking into smaller pieces.
Roast until the juices evaporate and the drippings brown, stirring occasionally, about 25 minutes. Repeat with the rest of the juices, cooking until the edges of the pork are crisp and browned, 25 to 30 minutes longer. Season to taste with salt.
Serve the carnitas with warm corn tortillas, diced onions, chopped cilantro, a drizzle of salsa and a squeeze of lime juice.
Sarah Fritsche
Sarah Fritsche first came to The San Francisco Chronicle as a culinary student in 2006. Upon completing her externship, she spent several years working back-of-house gigs in San Francisco’s restaurant and catering industries, as well as serving as the executive assistant for a wine and spirits start-up. In 2010, she returned to The Chronicle, and has since covered everything from breaking restaurant news to what produce is in season at Bay Area farmers’ markets. Her favorite beat, however, is cooking, testing and developing recipes in The Chronicle’s Test Kitchen. She is a member of the Association of Food Journalists.
There are probably as many different pork carnitas recipes as there are chili con carne recipe. In Mexico, carnitas are a popular snack. The pork is often used as a filling in tacos, but carnitas are cooked and eaten in a variety of styles. Learn the proper technique for making crispy pork carnitas to enjoy for your next taco night as Melanie’s recipe is easy-to-make and so delicious!
This recipe and photos are courtesy of Melanie and her cooking blog called Duck Soup. Melanie says, “We love all things Mexican at our house, but pork carnitas are a particular favorite.”
Learn more about tortillas and tacos, check our the History of Tortillas and Tacos.
- 2 to 3 pounds pork shoulder, boneless
- 4 cloves garlic, minced
- Mexican oregano, to taste
- Salt to taste
- Water
- Tortillas (flour or corn)*
- Guacamole, prepared**
- Salsa, prepared**
- Sour cream
- Sharp cheddar cheese, grated
Cut up the pork shoulder into 1-inch chunks. NOTE: You will NOT remove the fat because the fat is what makes it good. In fact, if you use a lean cut of pork like the tenderloin, you will need to add some lard to your skillet.
Place pork cubes in your cast-iron skillet or a large heavy frying pan. Sprinkle with Mexican oregano and salt.
Add enough water to almost cover the pork cubes (let some of the meat break through the surface).
Over medium-high heat, bring water just to a boil; reduce heat to medium low and let simmer for 45 to 60 minutes or until the water cooks down and the pork carnitas meat ntil all liquid evaporates and the pork is crisp and easily pierced with a fork (the pork will render all of its fat and get nice and crisp in the pan). Remove from heat. Either leave in the cubes or place the pork on a cutting board. Using two forks, shred the pork into thin strips. Keep the pork carnita meat warm while preparing your other ingredients.
After the pork is cooked, remove the pork and clean out your skillet. Place skillet back on medium heat to get hot. If you are using store-bought tortillas, heat the tortillas one-by-one in the hot skillet. If you heat them on a skillet you may need to use either little butter, vegetable oil, or cooking spray to help soften them. When air pockets form in the tortillas they are done.
To serve, double up the tortillas and place a few spoonfuls of the pork carnitas on them. Top with guacamole, salsa, sour cream and/or grated cheese (use whatever condiments you prefer). Cooked pork carnita meat may be stored in the refrigerator for 3 to 4 days. Reheat before using.
I tried the ButcherBox subscription and loved it! In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door.
We like to call these Mexican Pork Carnitas “the best damn carnitas you’ll ever eat in your whole life.” Yes, they’re that good. The meat is flavorful and super tender with lots of magical crispy bits. You’ll love it!
These Mexican Pork Carnitas were originally published in 2013.
I’ve been sitting here struggling with what to call these guys. I know they’re pork carnitas but I really want the title of this post to be is The Best Pork Carnitas in The Whole Wide World or The Best Damn Carnitas You’ll Ever Eat. But I thought that would be a little overkill.
I can’t believe I’m reining myself in, for once.
Why this is the best pork carnitas recipe ever
- The Mexican pulled pork is melt in your mouth tender.
- But not just tender. It’s dotted with magical crispy bits that will make you swoon.
- And flavorful. What sets this recipe apart from others is that the cooking liquid is reduced then poured over the crisped meat. It makes this carnitas recipe unbelievably tasty.
- These carnitas are so easy to make. If you can put a few things into a pot (or crockpot!), pull apart tender meat, and set your oven to broil you can make these.
- Only 10 minutes of prep. And that’s generous. If you move quickly you can have the carnitas cooking 5 minutes.
- This recipe uses pantry staple ingredients. Pick up some pork at the grocery store and I bet you’ll have everything else waiting for you in your kitchen.
- Tacos carnitas are the best tacos ever!
- This recipe is gluten-free, paleo, and Whole30. Healthy pork carnitas that are out of this world delicious!
I wish I had a recording of what it sounds like at the dinner table when I make these. Or not, it might be a bit embarrassing. It sounds something like this:
“OMG OMG!” “Holy damn woman these are so good!” What the hell … how is it possible these are so good?!”
I’m not even kidding you. my handsome man gets ‘a little’ excited when there’s pork carnitas for dinner.
So what are carnitas?
Carnitas is braised pork that has been chopped into small pieces or shredded. Braising means cooking in liquid for many hours and is done on the stovetop, in the oven, or in a slow cooker.
Authentic carnitas are made by cooking a fatty cut of pork (like pork shoulder) in lard. I don’t think many of us keep tubs of lard in our pantries (at least I don’t!) so this recipe is made a little differently. Don’t worry, it is every bit as delicious.
How to make pork carnitas?
Luckily for us, carnitas are super easy to make. While you can braise the meat in your oven or in a pot on your stovetop, I like to use my crockpot. Using a slow cooker is the easiest way to make carnitas.
To make carnitas, rub a pork butt roast (pork shoulder) with some pantry-staple spices then put it in your slow cooker with some lime and orange juice, a little garlic, and bay leaves. Then sit back and drink a margarita while you let the crockpot do all the work for you!
How to make carnitas crispy?
Once your slow cooker has turned your pork roast into pulled pork, you’ll want to crisp the meat. This is where the magic happens. You have 2 options here.
Option #1: Broil the carnitas in your oven.
This is my favorite option. The meat gets beautifully crisp spots that remind me of authentic carnitas that have been simmered in lard for hours. The flavor is incredible.
Option #2: Sear the carnitas in a pan on your stove.
Stovetop carnitas is a good option in the summertime when turning your oven to broil would heat your home like crazy. It’s also a little faster. The carnitas are good this way, but not as good as the oven method. I find that the meat and sauce can easily burn before the meat crisps. I only recommend using this method as a backup plan if you don’t want to turn on your oven.
How to make carnitas tacos
Carnitas tacos (or tacos de carnitas) are THE BEST tacos ever. The meat is so flavorful that it’s best to keep the other taco fillings minimal. Here’s what I love in my carnitas tacos:
- Guacamole! This is a must. I usually make my Easy Guacamole Recipe but my Creamy Avocado Sauce is delicious, too.
- Pickled red onions. I LOVE these! The recipe I use is from David Lebovitz and it’s really easy. The only thing I do differently is use honey instead of sugar to keep this refined sugar free.
- Tortillas. Corn, flour, paleo almond flour tortillas, or lettuce wraps. Your choice!
Other yummy extras:
Cilantro, sliced jalapeños, cojita cheese, diced tomatoes, minced red onion, and sour cream
What to make with leftover carnitas?
Leftover carnitas can be stored in an airtight container in your fridge for 3 days. But carnitas freeze beautifully. Pop any leftovers in a plastic freezer bag in portion sizes you’ll use. Trust me, you’ll be so happy that you did!
Other ideas for using leftover carnitas
- Top with eggs and salsa for breakfast
- Make a carnitas sandwich
- Turn them into enchiladas
- Use them to step up your nachos game
- Take a healthy approach and put some on top of salad greens
Pork carnitas, a Mexican-style slow cooked pulled pork, are probably my absolute favorite street food. Carnitas literally means “small pieces of meat” which makes them perfect for tacos. I’ve had them while visiting Mexico in Puerta Vallarta as well as many parts of the southern United States. At home, pork carnitas are a dish that’s easy to cook for a crowd and fun to serve with a taco bar to take the stress out of entertaining.
What Kind Of Meat To Use To Make Carnitas
When shopping for meat, look for a 2lb to 6 lb pork shoulder. You’ll typically need half a pound per person. If you’re in the United States, pork shoulder might be labeled as “Boston Butt” which, I confess, does make me giggle. I learned on Mental Floss, though, that the name comes from the history of storing cheaper cuts of pork in barrels called “butts.” Since most came from New England, that’s how it became known as a Boston Butt.
Authentic pork carnitas are usually baked low and slow with lard, resulting in a tender roast that has delicious crispy bits from the fat. To save calories (and some time), the recipe below includes broth instead of lard and is roasted in a slow cooker. Though, you could also pop this into your Instant Pot too.
If you wanted to get the edges crispy, you could add it to a skillet to finish it off, but I find that the aroma coming from my crock pot is too tempting to wait. The pulled pork tends to go straight from pot to plate.
What Goes On Pork Carnitas
Typical street-style pulled pork tacos are fairly simple with fresh ingredients. If you’re serving family or friends, prep the following ingredients and arrange them on a plate or cutting board to make a “taco bar” so everyone can assemble their own tacos.
- corn tortillas
- pickled red onions
- fresh cilantro
- avocado slices
- lime slices
- queso fresco
- tortilla chips
- tomatillo salsa
How To Make Pickled Onions
I listed pickled red onions above, and if you’ve never made them before, you’re in for a tangy surprise. Pickled red onions are so easy to make that once you make them, you’ll always keep a jar in your fridge to top sandwiches, tacos, etc. I prefer them to raw onions since pickled onions are less acidic and sharp.
To make pickled onions, thinly slice one red onion using a sharp knife or mandoline. Place in a quart sized glass jar and add 3/4 cup white vinegar and a pinch of salt. That’s it. Easy, right? Pickling them just for 15 minutes will take some of the sharpness out of a raw onion, but they’re best when marinating in vinegar for a few hours or overnight.
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Carnitas, or “little meats,” are a traditional Mexican comfort food, made of pork slowly simmered in lard until just tender, then fried until golden brown. This cooking method results in slightly crisp, savory, melt-in-your-mouth morsels of meat. Less traditional interpretations substitute water, stock or orange juice for lard to reduce the calories. Usually made from cubed chunks of pork shoulder, cuts that contain a fair amount of fat, including butt or ribs, can also be used for carnitas. Pair carnitas with tortillas, salsa and guacamole for a festive meal.
Slow-Fry Method
Trim most of the fat from the pork, leaving only a thin layer. Cut the pork into small cubes. Add the lard to a large, heavy saucepan, melting it gradually but completely over medium-low heat. Add the pork and a small amount of water. Add lime zest, if desired.
Simmer the pork until barely tender, approximately 40 minutes. Increase the heat to medium-high to boil off the water. Cook the pork for an additional 10 minutes, stirring frequently, letting the meat shred, until the carnitas turn a light golden brown.
Remove the carnitas from the pan and spread them on paper towels to drain excess grease. Sprinkle with salt and serve them hot.
Boil-Then-Fry Method
Trim most of the fat from the pork, leaving only a thin layer. Cut the pork into small cubes and put them in a large saucepan. Add enough water to completely cover the meat. Add lime zest, if desired. Bring it to medium heat.
Simmer the pork in the saucepan, partially covered, until barely tender, approximately 40 minutes. Uncover the pan and increase the heat to medium-high to boil off the water. Cook the pork in its own rendered lard for an additional 30 minutes. Stir frequently, letting the meat shred, until the carnitas turn a light golden brown.
Remove the carnitas from the pan and spread them on paper towels to drain excess grease. Sprinkle with salt and serve them hot.
Slow Cooker Pork Carnitas. Cooked low and slow for 8 hours until fall apart tender. Then they get broiled in the oven until crispy on the outside! They are the perfect addition to tacos , burritos, salads and quesadillas.
Short on time? Try my Instant Pot Chicken Carnitas or my Instant Pot Pork Carnitas! Both of these recipes can be made in under an hour!
Quick Navigation
- Slow Cooker Pork Carnitas
- How to make Authentic Carnitas
- Can I make Carnitas in the Instant Pot?
- Can this be made with chicken?
- Ways to serve Slow Cooker Pork Carnitas
- What to serve with Slow Cooker Pork Carnitas
- Here are more Easy Slow Cooker Recipes to try!
Slow Cooker Pork Carnitas
These Crispy Slow Cooker Pork Carnitas aka Mexican pulled pork is one of the best recipes I’ve ever made! These crockpot carnitas come out juicy and tender on the inside and nice and crispy on the outside. The pork is cooked low and slow for 8 hours until it is fall apart tender. The pork is so flavorful thanks to the carnitas seasoning, diced green chili, fresh squeezed lime juice, garlic and onions. After the pork carnitas are cooked I transfer it to the oven and broil until golden brown and crispy. This step is crucial and makes the best carnitas! My favorite way to serve these authentic carnitas is in tacos with tons of fresh cilantro and diced onion on top!
How to make Authentic Carnitas
- Brown the pork: I like to sear the pork before adding it to the slow cooker. It adds so much flavor and also helps to lock in the juices! Make sure to choose either skinless pork butt or pork shoulder for the best carnitas. To sear the pork start by heating oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side.
- Slow cook: Transfer pork to a large slow cooker. Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
Can I make Carnitas in the Instant Pot?
Yes! If you are short on time but still want tender fall apart pork cook the carnitas in the pressure cooker! Try my recipe for Instant Pot Chicken Carnitas or my Instant Pot Pork Carnitas!
Can this be made with chicken?
Absolutely! Simply substitute chicken breasts or thighs for the pork and cook for 4-5 hours on low or until tender (the chicken should shred easily). Broil as directed and serve!
Ways to serve Slow Cooker Pork Carnitas
I love serving these pork carnitas with a generous sprinkle of cilantro and extra lime wedges. They go great in:
- Tacos
- Salads
- Quesadillas
- Enchiladas
- Tamales
- Burritos
- Nachos
- Tostadas
- Over Rice
