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Mexican Carnitas Recipe Crock Pot

This is my favorite crispy pork Mexican Carnitas recipe made in the crock pot. In this version, the pork is slow cooked all day with jalapenos, onions and seasonings.

Carnitas means “little meats” in Spanish, and traditional Mexican carnitas is made from roasted pork cooked in lard until the edges are brown and crispy.

Our variation of this popular recipe uses a Crock Pot to render the pork tender and juicy. The seasonings will fill your home with the most mouth watering aroma!

When the slow cooker pork is perfectly tender, it’s shredded and fried in a hot skillet until the meat is golden brown with crispy edges. The flavors of this carnitas recipe are incredible!

A white serving dish filled with Mexican Carnitas, garnished with limes and cilantro and ready for serving.

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We collect simple dinner recipes the way some women collect diamonds, and this easy slow cooker pork Carnitas recipe is on permanent dinner rotation at our house along with favorites like oven cooked meatballs and potato chip chicken.

If you love spicy Mexican flavors, be sure to check out our recipes for southwest chicken chili and fire roasted pork green chile, too.

Why You’ll Love This Recipe

Easy to make: The recipe is so simple. You can start the Carnitas in the morning in the slow cooker, and finish frying the pork just before serving.

Delicious: You will LOVE this juicy, tender pork with crispy golden brown edges and a flavorful blend of seasonings. The meat has so much flavor!

Versatile: The crock pot pork carnitas can be served in a variety of ways, making it a versatile dish that can be enjoyed in tacos, burritos, nachos or just on its own.

Family-friendly: This is a great recipe for a family dinner, potluck or Cinco de Mayo party. It’s easy to make in large quantities and can be adjusted to suit different tastes by varying the spiciness, adding different toppings, or serving it with various sides.

Recipe Note

Some Carnitas recipes I’ve tried call for broiling the cooked pork in the oven after cooking it in the crock pot. For me, this hasn’t always worked well because sometimes the meat broils unevenly and dries out.

Instead, this pan-frying method is much more exact, as you can brown the meat and remove it from the pan as soon as it’s perfect. Adding some of the cooking juices keeps it moist.

Ingredients Needed

Orange juice, olive oil, limes, onion, garlic, spices, pork shoulder and seasonings to make Mexican Carnitas in the slow cooker.

Here’s what you’ll need to make these tasty slow cooker Carnitas:

1 bone-in pork shoulder roast, about 4 pounds – You can substitute boneless pork shoulder or pork butt, if you prefer.

3/4 cup fresh orange juice – or you can substitute chicken broth or water

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano, finely crumbled

2 teaspoons ground cumin

1 onion, chopped – white, yellow or red onion, whichever you prefer.

1 large fresh jalapeno – The jalapeno cooks down and isn’t very spicy. You can substitute a large Anaheim chile if you prefer a less spicy dish, or one or two serrano peppers for more heat.

4 cloves garlic, minced (or more or less to suit your tastebuds)

1 tablespoon olive oil – or you can substitute your preferred vegetable oil

1 tablespoon butter

fresh limes for squeezing and cilantro (optional) for garnish

Why Do You Put Orange Juice in Carnitas?

The orange juice in the cooking liquid provides acidity that helps break down the meat so it’s extra tender and juicy. It also adds a hint of citrus flavor that perfectly compliments the slow cooker pork.

We also like to squeeze fresh limes on the finished Carnitas.

Equipment Needed

Here’s what you’ll need to prepare this slow cooker carnitas recipe:

  • Cutting board
  • Sharp knife
  • Slow cooker
  • Slotted spoon
  • Large skillet
  • Cooking spoon

Note: In a hurry? Be sure to check out my friend Kathleen’s Easy Instant Pot Carnitas at The Fresh Cooky.

Step by Step Directions

The preparation couldn’t be easier. Trim the large pieces of fat from the pork shoulder. Leave the rest of the fat on to keep the meat juicy while it cooks.

Season the roast with salt, pepper, oregano and cumin. Pour the orange juice in the bottom of the Crock Pot, and fit the roast in on top. Chop up an onion, a jalapeno (remove seeds) and 4 cloves garlic.

Sprinkle the chopped onion, jalapeno and garlic over the top of the roast.

Uncooked ingredients for Mexican Carnitas in a black slow cooker Crock Pot.

Cover and cook on high for 6 hours, or on low for 10 hours. Use a slotted spoon to transfer the meat and onion mixture to a large bowl, cover with foil, and let it cool for about 20 minutes. (There is just no way to make this photo attractive.)

Pork shoulder and other ingredients for Mexican Carnitas, slow cooked and ready for shredding.

Use two forks to break up the large chunks, remove any bones, and separate the tender meat.

PRO TIP: Shred some of the meat finely, and leave some of it in larger pieces. The varying texture will make the dish even more delicious!

Using two forks to shred cooked Carnitas.

Now comes the fun part! Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. (Using half butter and half oil gives you the best of both ingredients — the wonderful rich flavor of butter, and the ability to withstand a higher cooking temperature that oil provides.)

Add about 1/3 of the shredded pork to the pan. Then spoon some of the juices from the crock pot over the top.

Move the pieces around to absorb the butter mixture and then cook without stirring until the bottom of the meat starts to brown. Turn it over and continue cooking for a minute or two.

Pan fried Mexican Carnitas, shown up close.

You’re done! Transfer the delicious shredded pork to a serving dish, and spoon some of the cooking dishes on top for even more flavor.

Mexican Carnitas cooked in the crock pot in a serving dish atop bright colored napkins.

How to Use Carnitas

You can use versatile crispy Carnitas in so many ways:

  • as a filling in burritos.
  • as pork carnitas tacos in warm flour or corn tortillas, or hard taco shells.
  • as a filling for enchiladas or tamales.
  • on top of nachos.
  • with a side of Mexican rice and beans.
  • in burrito bowls.

What to Serve with Carnitas

We like to serve Mexican slow cooker pork carnitas with:

  • warmed flour tortillas
  • shredded cheese
  • cotija cheese
  • chopped lettuce
  • diced tomato
  • fresh steamed corn
  • cilantro lime rice
  • black beans
  • sour cream
  • limes for squeezing
  • chopped fresh cilantro
  • salsa
  • pico de gallo
  • your favorite hot sauce
  • green chili

Storing and Reheating

Store leftover crockpot pork carnitas in an airtight container in the refrigerator for up to 3 days.

You can also freeze leftovers. Cool the carnitas completely, transfer to a sealed container or zip top freezer bag, and freeze for up to 6 weeks. Thaw overnight in the refrigerator.

Reheat in a skillet over medium heat, stirring occasionally, until hot, about 5 to 7 minutes.

If you enjoy this recipe, click on the stars ⭐️⭐️⭐️⭐️⭐️ below to leave a rating! It helps us so much, and we love reading your comments, too!

Here’s the easy recipe:

Finished Mexican Carnitas in a white serving dish on colorful napkins.

Mexican Carnitas Recipe Crock Pot

Eliza Cross
This easy carnitas slow cooker recipe is very versatile and has delicious flavor. Pork shoulder, jalapenos, onions and seasonings are cooked all day in the crock pot before being fried to golden brown perfection in a hot skillet.
4.8 from 9 votes
Prep Time 15 minutes
Cook Time 9 hours 45 minutes
Total Time 10 hours
Course Dinner
Cuisine American
Servings 6 servings
Calories 191 kcal

Ingredients
  

  • 1 bone-in pork shoulder roast about 4 pounds
  • 3/4 cup fresh orange juice or substitute chicken broth or water for extra tame eaters
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano finely crumbled
  • 2 teaspoons ground cumin
  • 1 onion chopped
  • 1 jalapeno or substitute large Anaheim chile, deseeded, chopped
  • 4 cloves garlic minced (or more or less to suit your tastebuds)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • limes for squeezing and garnish
  • Optional:
  • warmed flour tortillas
  • shredded cheese
  • chopped lettuce
  • chopped tomato
  • salsa pico de gallo or hot sauce

Instructions
 

  • Sprinkle the roast all over with salt, pepper, oregano and cumin. Pour the orange juice in the bottom of the Crock Pot, and fit the roast in on top.  Sprinkle the chopped onion, jalapeno and garlic over the top.
  • Cover and cook on high for 6 hours, or low for 9 hours.
  • Use a slotted spoon to transfer the meat and onion mixture to a large bowl, cover with foil, and let it cool for about 20 minutes. (Keep the cooking juices warm in the Crock Pot.)
  • Use two forks to separate the meat, shredding some of it and leaving some of it in larger pieces. Cut long pieces into shorter chunks with a knife, if needed. Remove and discard any fat as you cut and shred the meat.
  • Heat the butter and olive oil in a large skillet over medium-high heat.
  • When the mixture is hot, add about 1/3 of the shredded pork to the pan; you want a single layer of meat with some space around the pieces so they can brown. Then spoon some of the juices from the Crock Pot over the top.
  • Move the pieces around to absorb the butter mixture and then cook without stirring until the bottom of the meat turns brown around the edges. Peek underneath and flip the pieces over when they’re nicely browned.
  • Continue cooking for a minute or two. (You don’t want to brown the second side of the meat too much, or it will begin to get tough.) Transfer to a serving dish when each piece is cooked to your liking and drizzle with some of the cooking juices.
  • Repeat with the remaining meat, adding more butter and oil to the skillet if needed. Serve hot accompanied with lime wedges.

Notes

Optional: We like to serve Carnitas with warmed flour tortillas, cheese, lettuce, tomato and pico de gallo or salsa.
Store any leftovers tightly wrapped in the refrigerator for up to 3 days.
Reheat Carnitas in a skillet over medium heat, stirring occasionally, until hot, about 6 minutes.

Nutrition

Serving: 1gCalories: 191kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 30mgSodium: 539mgFiber: 2gSugar: 5g
Keyword carnitas, crock pot, pork shoulder, slow cooker
Did you make this recipe?We love seeing what you made! Be sure to leave a review, and show us your creations by tagging #HappySimpleLiving.

You might also enjoy the Mexican Carnitas Recipe Web Story.

What’s your favorite way to enjoy Carnitas? Drop a comment below!

Save for Later

If you use Pinterest to save and share recipes, here’s a pin:

Crock Pot Mexican Carnitas in a white serving dish with fresh lime wedges.

About Eliza Cross

Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

9 thoughts on “Mexican Carnitas Recipe Crock Pot”

  1. Eliza, this looks fabulous! I will need to grab some pork and try this one! I also love using my crockpot in the summer. This week, I made a big batch of Chile con ganso (wild goose from a friend who is a hunter), and cooked the goose chunks for 7 hours in the spicy, tomatoey sauce. My trick is that I have a nice countertop outside my kitchen window, so can plug in the crockpot outdoors and let it simmer away and torment the neighbors with the fragrance!

    Reply
  2. This looks amazing and I’m with you, photographing meat sometimes is downright ugly!! But oh the taste right?!?! Can’t wait to try it!! Loving the name as well, “GRINGO” that’s me!!

    Reply
    • Your photos are always so beautiful, even the meat pictures!

      Readers, for another great Crock Pot recipe check out Kathleen’s post for Easy Barbacoa Street Tacos on her wonderful food blog, The Fresh Cooky:

      https://www.thefreshcooky.com/barbacoa-street-tacos/

      xoxo

      Reply
  3. Thank you Eliza for this wonderful recipe. I think it looks much better than all the ones that are drowned in bar-b-que sauce. Hope all your family is well. Can’t wait to try this. I love my crockpot and a couple years ago was given one that was twice the size of the one I had previously used. Now think I need one of the newer ones. It’s a great cooking partner.

    Reply
  4. 5 stars
    Wonderful recipe! My family can’t wait when I’ll make it next. Also like the simple way of making it crock pot! Highly recommend this delicious carnitas!

    Reply
  5. 5 stars
    Enjoyed this for dinner tonight and it was a savory success! Turned out perfectly bold, hearty and delicious; easily, a new favorite recipe, indeed!

    Reply
  6. 5 stars
    I love the idea of using the crockpot and having lots of juicy leftover carnitas. Such a great flavour too.

    Reply

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