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Carnitas is a classic Mexican dish featuring tender, slow-cooked shredded pork with crispy, caramelized golden edges. It’s incredibly easy to make in a slow cooker—simply add the ingredients, let it cook low and slow, then shred the meat and pop it under the broiler for delicious crispy edges. Perfect for tacos, burritos, tostadas, and more!
About this Carnitas Recipe
Carnitas, the Mexican equivalent of American pulled pork, is the most delicious way to cook a big hunk of pork shoulder. It’s super easy to make in the slow cooker (Instant Pot or Oven) and the undisputed favorite in tacos, burritos, and so much more! Slow-cooked with fresh citrus juice, sliced onion, chipotles in adobo, aromatic herbs, and bay leaves, this carnitas recipe builds incredible flavor through slow cooking, simple ingredients, and a final crisping step for perfectly caramelized, crispy edges.
- Yield and servings: This recipe calls for a 5-pound pork butt or pork shoulder. After cooking, the final yield will be approximately 3 to 3.5 pounds of shredded pork. For tacos (2-3 ounces per taco), this recipe will make around 16-25 tacos. For burritos/bowls (4–6 ounces per serving), you can expect about 8-12 servings.
- What type of pork is best for carnitas? The best choice is pork butt (aka Boston Butt), but pork shoulder is an excellent second choice.
- Is this recipe freezer-friendly? Yes. Carnitas freeze really well. Their high-fat content helps preserve flavor and moisture, so they reheat beautifully.
Table of Contents
What is Carnitas?
Traditional carnitas is a popular Mexican dish made by slow-cooking pork (typically pork shoulder) in its own fat (lard) until it becomes incredibly tender. The meat is then shredded and crisped up in a pan or under a broiler, creating its signature golden, caramelized edges. It’s a staple in Mexican cuisine, often served in tacos, burritos, or alongside rice and beans.
How to Make the Best Pork Carnitas
You’ll find the complete recipe in the recipe card at the bottom of this page. You can use the “Jump to Recipe” button to get there.
- Start with the best cut of pork. Carnitas should always be made with pork butt (pork shoulder). Pork butt is high in fat, keeping it juicy, flavorful, and ensuring tender, fall-apart meat. Use bone-in or out.
- Layer with flavors. Rub the pork with salt and pepper before adding it to the slow cooker and topping it with sliced onion and bay leaves. Combine the Mexican oregano, ground cumin, minced garlic, chili powder, orange juice, lime juice, chipotles in adobo, and chicken broth (or light Mexican beer) in a medium bowl and pour it over the pork.
- Orange juice is key to perfect carnitas. It adds sweetness and tenderizes the meat. It also builds a beautiful braising broth that doubles as flavorful cooking juices once the pork is finished cooking. Most importantly, the natural sugars in orange juice help crisp and brown the tender edges as it broils.
- Cook low and slow. Cooking on LOW for 8–10 hours results in more tender, flavorful pork than cooking on HIGH for 4–6 hours.
- Pan-fry or broil for a delicious, crispy texture. After slow cooking, shred the pork and crisp it under the broiler or in a skillet to get those signature golden, caramelized edges.
How Can I Make Carnitas Crispy?
Is it necessary to crisp the carnitas? No. It’s completely optional. But if you love crispy, caramelized golden edges (like I do!), here’s how to do it:
- Broiler Method (best for large batches): Preheat the oven broiler to HIGH. Spread the shredded pork evenly on a large baking sheet and drizzle a bit of reserved cooking liquid over the meat to keep it juicy. Broil for 5-10 minutes, stirring halfway or until the edges are browned and crisp to your liking.
- Stovetop Method (Best for maximum crispiness): Heat a tablespoon or two of oil in a large cast-iron skillet over medium-high heat. Spread a single layer of shredded pork in the skillet (avoid overcrowding). Sear the meat for 2-3 minutes undisturbed until golden brown. Stir and cook for 2-3 more minutes or until the desired crispiness is reached. Add a splash of broth or reserved cooking liquid as needed.
How to Serve Carnitas
Carnitas pair well with a variety of toppings, sides, and condiments. For classic street tacos, serve a small amount of carnitas on small, soft corn tortillas with simple toppings, like chopped white onion, fresh cilantro, salsa verde or roja, and a squeeze of lime. From there, add additional toppings like guacamole, sliced avocado, pickled red onions, shredded lettuce, cabbage, sour cream, or crumbled queso fresco.
Serve them as a plate lunch or dinner with Mexican rice and refried beans, or enjoy them in burrito bowls, tostadas, sandwiches, or even nachos.
Frequently Asked Questions
Yes! Add the ingredients to the Instant Pot and cook on HIGH pressure for 40 minutes, followed by a 15-minute natural release. Shred the pork, then crisp it under the broiler or in a skillet.
Yes! You can make oven-braised carnitas by cooking the pork in a large Dutch oven at 300°F (150°C) for 3–4 hours, covered, until tender and the internal temperature reaches 195–205°F (90–96°C) as measured by a digital meat thermometer.
Store leftover carnitas in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. When reheating, add a little of the cooking liquid to keep the meat moist and flavorful.
For a 6 to 8-pound pork shoulder, I recommend doubling the other ingredients and increasing the cooking time by one to two hours. Be sure to use an extra large slow cooker like this Hamilton Beach 10-Quart Slow Cooker.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
Best Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
Equipment
Ingredients
- 5 pounds boneless pork butt, cut into large 3-4-inch chunks
- 1 large white onion, sliced
- 2 bay leaves
- 1½ tablespoon salt, divided
- 2 teaspoon black pepper, divided
- 1½ tablespoon Mexican oregano, or regular oregano with ¼ teaspoon dried marjoram and ⅛ teaspoon or coriander
- 2 teaspoon ground cumin
- 6 cloves garlic, minced
- 1 teaspoon chili powder
- 2 large oranges, juiced, (½ to ¾ cup)
- 2 large limes, juiced, (¼ to ⅓ cup)
- 2 chipotle chiles in adobo sauce, or 1 tablespoon chipotle powder
- 1 cup light Mexican beer, or chicken stock (gluten-free)
Instructions
- Season the pork: Generously season the pork with salt and pepper.
- Combine the sauce: In a small bowl, combine 1 tablespoon of salt and 1½ teaspoons of black pepper with Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, lime juice, and beer (or chicken broth). Roughly chop the chipotles and add them to the bowl with 1-2 tablespoons of adobo sauce. Mix well to combine.
- Add the ingredients: Transfer the pork to a large slow cooker, top it with the sliced onion and bay leaves, and pour the sauce mixture over it.
- Slow cook until tender: Cover and cook on LOW for 8-10 hours (for best results) or on HIGH for 5-6 hours.
- Shred the pork and save the cooking liquid: Remove the pork from the slow cooker and let it rest for at least 15 minutes before shredding with two forks. Reserve the cooking liquid in a clean bowl to keep the meat juicy and flavorful.
- Tip (optional): If you have more than 2 cups of cooking liquid left in the slow cooker, transfer it to a small sauce pot and simmer it gently on the stovetop to reduce it to about 2 cups.
To Crisp the Carnitas (optional but recommended)
- Oven method: Preheat the oven broiler to high. Spread the shredded pork evenly on a large baking sheet lined with foil. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy, then broil for 5-10 minutes, stirring halfway, or until the edges are browned and crisp to your liking.
- Skillet Method: Heat 1-2 tablespoons of oil in a large cast-iron skillet set over medium-high heat. Spread a single layer of shredded pork in the skillet (avoid overcrowding). Sear the meat for 2-3 minutes undisturbed until golden brown. Stir and cook for 2-3 more minutes or until the desired crispiness is reached. Add a splash of broth or reserved cooking liquid as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
