Slow Cooker Carnitas – Juicy, Fork Tender and Flavor Packed!

Slow cooker carnitas that only take a few minutes to prep, and the result is juicy, fork-tender shredded pork with crispy caramelized brown edges in a mouth-watering sauce.

I’ve heard it be said that carnitas are a Mexican alternative to American pulled pork. While pulled pork recipes are usually made with dry rubs and then slathered in barbecue sauce, carnitas are a combination of pork flavors mixed with hints of onion, garlic, orange, and spices.

Traditional carnitas are slow cooked in lard or another type of oil. The result is a tender, delicate shredded pork that basically melts in your mouth.

By using a slow cooker, we are achieving the same results but without the addition of extra lard or fat and without the need to babysit an oven all day long. Thanks to the fat back on the pork butt, the meat still marinates in its own juices and becomes moist and flavorful.

After the pork is fork-tender and shreds easily, you finish off the meat by searing it in a hot skillet to produce those crispy brown caramelized edges. Serve these carnitas with your favorite toppings in a warm tortilla, and you’ll feel like you are staying in Mexico, all while in the comfort of your own home!

Why This Recipe?

There are many reasons why this specific carnita recipe is one you will want to have on hand:

• Easy to make – Thanks to your slow cooker, you don’t have to even be home to make these carnitas. There is very little prep work involved and the slow cooker does the cooking for you while you go about your day. The only real work involved is shredding and crisping up the meat after it is done cooking – both very minimal tasks.
• Few ingredients – Some carnita recipes are loaded down with spices and seasonings, which can make the meat very overpowering. This limits the types of sides and toppings you serve it with. This recipe isn’t like that. It is a very simple (yet still flavorful!) base that allows you to add the meat for all sorts of delicious Mexican dishes.
• Freezer capable – Just like you can freeze pulled pork to enjoy later, the same can be done for carnitas. Just place the fully cooked and shredded meat into freezer-safe containers. Once it has cooled to room temperature, cover, label, and pop that bad boy into your freezer. Then, when you are in need of a quick meal, you can pull it from the freezer, heat and enjoy!

Other Reasons

• Great for crowd – Sometimes it can be hard to find a recipe that is great for filling up a large crowd. This recipe can easily be increased and used to feed a whole football team.
• Make ahead of time – Thanks to the slow cooker, carnitas are great for making ahead of time and then keeping warm in the same slow cooker until you are ready for serving. Bring it along to your next work or school potluck, family gathering, or tailgate party to enjoy while watching the big game.
• Personalized – If you provide an assortment of different toppings, each person can really make the carnitas their own.

How To Make Slow Cooker Carnitas

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients 

• The Dry Rub – The simple dry rub is comprised of cumin, oregano, salt, and pepper. If you want to add a bit more heat to your carnitas, add in a bit of chili powder.
• Pork Butt – Also called “Boston butt”, this cut of meat is perfect for slow cooking and using for shredded pork recipes. You can also use pork shoulder (also called “picnic shoulder”), but the butt tends to have more marbled fat. You’ll end up with a richer, more tender finished product.
• Jalapeño – You can control the amount of heat in the recipe by either leaving in the seeds and ribs of the jalapeño or taking them out. We prefer a bit less heat, so we always remove ours.
• White Onion – No need for dicing here. You only need to roughly chop the onion. It will get cooked down in the slow cooker and then mixed in with the sauce at the end.
• Garlic Cloves – We are huge garlic fans in this household, so we typically use a good amount of garlic. How much you use will depend on your flavor preferences as well as the size of your cloves.
• Orange – You will need a medium to large-sized whole orange for the recipe. To me, that’s the secret ingredient for carnitas!
• Lard – This will be used to brown up the edges of the cooked shredded pork. You can use your favorite cooking oil, but lard is preferred.
• Optional Toppings – Salsa, sour cream, guacamole, cilantro, shredded cheese, pico de gallo, diced tomatoes, shredded lettuce, etc.

Instructions For Slow Cooker Carnitas

Mix together the ingredients for the dry rub in a small bowl. Place the pork butt into a large slow cooker with the fat cap up. Sprinkle the dry rub all over the top and sides of the meat and pat gently to help set the seasonings in. (Here is the slow cooker I use. It’s nothing fancy but still works great! – Product Link: Crock-Pot 7 Quart Oval Manual Slow Cooker.)

Next, prep your jalapeño and onion. You want to finely dice the jalapeño. If you prefer to have less heat, remove the seeds and ribs before chopping. Be sure to wear gloves when working with hot peppers, and don’t touch your face or skin before washing well! Toss the diced jalapeño into the slow cooker.

For the onion, you only need to roughly chop it. I cut it so the pieces are about 1″ in size or smaller. If you prefer smaller pieces of onion, go ahead and chop it more. Add the onion to the slow cooker.

There is no need to chop or mince the garlic. Just toss the whole clove into the slow cooker after removing the papery skins. As it cooks down, the garlic will soften and turn into a paste if you smash it. I simply smash it and mix it in when I add the shredded meat back into the liquid.

As for the orange, cut it into fourths. Squeeze as much of the juice as possible from each slice, then add the slices to the slow cooker. If your orange has seeds, be sure to remove those.

Cooking And Shredding

Lastly, add the lid and cook on low for 8 to 10 hours. You can also cook the pork on high for 4 to 5 hours, but I highly suggest the lower and slower cooking time.

When the time is up, remove the orange slices and discard or compost them. Smash up the garlic as well so it is more incorporated into the sauce.

Remove the pork butt and discard any excess fat or bones. Using two forks, shred the meat. This should be very easy to do if the meat is cooked properly and for long enough. If the pork is hard to shred, it needs to be cooked longer. Replace the meat and cook for high for an additional hour and try again.

Crisping Up The Edges

Now, heat a bit of lard or cooking oil in a large skillet (preferably a cast iron skillet). Once the oil is nice and hot, add a bit of the pork and sear for just a few minutes. Work in batches to avoid overcrowding the pan. Flip and repeat with the other side. You don’t want the whole piece browned and crispy, just a few bits on each side.

The meat ends should turn a beautiful deep brown color when they are nice and crispy. You don’t need to do this with all of the meat, but the crispy edges give a nice contrast to the moist and juicy pieces.

As an alternative to using a skillet to sear the meat (although I highly suggest going the skillet route), add the shredded meat in a single layer on a large sheet pan. Drizzle on a bit of cooking oil. Bake in a 400º oven until the ends are crispy and brown (about 30 minutes). Add more cooking oil as needed.

Enjoy as is or add the shredded meat back to the slow cooker and stir to evenly distribute the juice (our preferred method). Serve with your favorite tortillas or taco shells and toppings. It also works great over nachos!

Until next time, thanks for stopping by!
– Chelsea

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