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Home » Recipe » Pork Crock Pot Carnitas Recipe – Slow Cooker Carnitas

Jul 11, 2015 · Last Updated: Apr 17, 2021 by Calleigh ~

Pork Crock Pot Carnitas Recipe - Slow Cooker Carnitas

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These tender, juicy carnitas made super easy in the slow cooker, simmered until pork easily fall apart, full of flavors, and a bit of citrus zest. Afterward, cooked in high heat to get that crispy, caramelized bits of pork.

One of the most versatile meat dishes in the world is a pork slow cooker carnitas.

While you can eat it in almost any type of Mexican dish, from quesadillas to plain old tacos, it is good enough to stand alone as a main dish.

These tender, juicy carnitas made super easy in the slow cooker, simmered until pork easily fall apart, full of flavors, and a bit of citrus zest. Afterward, cooked in high heat to get that crispy, caramelized bits of pork.
super juicy carnitas

Jump to:
  • Watch the video
  • What kind of meat is used for carnitas?
  • Get these ingredients
  • Step by step instructions
  • Reheating Carnitas:
  • Other interesting pork recipes:
  • Full Recipe

Watch the video

Credit: Daystar - SOSO

In fact, I have a whole collection of pork carnitas recipes, but the key to each is to create the perfect base recipe, the pork carnitas itself.

I wonder if it would be good in perogies? I bet it would. It kind of has an international flair, doesn't it?


One of the most versatile meat dishes in the world is a pork slow cooker carnitas.
Perfect for tacos and burritos

Even though there are so many recipes that use this delectable meat, my very favorite way to it is the main dish, sans all other wrappings and additions....” naked and not afraid,” to be delicious that is.

It's juicy and almost beautiful, particularly if you love food as I do. However, some of the recipes I found to lack one or two of the elements I need for what I consider perfection.


The best slow cooker carnitas recipe that brings out the flavor and retains the moisture while keeping the meat super juicy when stored.

I have to have those delicious caramelized bits of brown in the juicy meat but don't want a complicated recipe that takes hours and a lot of pots and pans to make.

I need the flavor just right, delicate enough to blend in with any dish you make, without having a problem with too much salt or other spice, but delicious enough to eat alone.

It also has to be good when reheated, even after it's frozen.

I slow cook this recipe for 8 to 10 hours after I apply the rub. Slow cooking brings out the flavor and retains the moisture.
Carnitas taste good even after reheated

A recipe using a slow cooker, crockpot was my answer. I slow cook this recipe for 8 to 10 hours after I apply the rub. Slow cooking brings out the flavor and retains the moisture.

When I'm ready to use the pork, I heat up the skillet and brown the meat to get the caramelized bits, making sure to pour the juices I reserved over the meat once I've browned it.

If I'm freezing the meat, I don't brown it, just pour the leftover juice onto it before freezing and then brown it when I'm ready to use it.

This versatile recipe allows me to have pork carnitas ready for use in all types of dishes and still is yummy enough to eat alone as the main dish. One of my favorites is Pulled Pork Omelette.


What kind of meat is used for carnitas?

The Mexican version of pulled pork is Carnitas. Cooking this dish is best made with traditional pork shoulder or pork butt. These cuts of meat have a large amount of connective tissue which yields higher fat content and add juiciness to the carnitas.

Place shredded pork into the pan, drizzle over some juices.
Carnitas in a slow cooker brings out the flavor and retains the moisture

Get these ingredients

    • pork shoulder (or pork butt, skinless (meaning, skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas)
    • onion (chopped)
    • Jalapeno (deseeded, chopped)
    • salt
    • black pepper
    • garlic (minced)
    • oranges [juice only (or sub with ¾ cup fresh orange juice)]

For the Rub:

  • dried oregano
  • ground cumin
  • Italian seasoning
  • olive oil

Step by step instructions

Prep the Rub:

1 Clean and wipe dry the pork shoulder before rubbing with salt and pepper.


2 Gather the rub ingredients, mix all together and rub them over the pork.
Gather the rub ingredients, mix all together and rub them over the pork.


Slow Cook the Pork:

3 Now, using a slow cooker, put the pork with fat cap up and top with minced garlic, onions, jalapeno, and squeeze the orange juice.

Now, using a slow cooker, put the pork with fat cap up and top with minced garlic, onions, jalapeno, and squeeze the orange juice.


4 Set the slow cooker on low for 8 to 10 hours or set it on high for around 6 hours.


5 Once it's done, remove it from the slow cooker and let it cool before shredding the meat (the meat should be falling off the bone and be tender).

Once it’s done, remove it from the slow cooker and let it cool before shredding the meat (the meat should be falling off the bone and be tender).

6 If you have 2 cups of leftover juice, you can reduce the juice in a saucepan (set aside as we'll be using it for reheating.)


To Serve:

7 Heat 1 tablespoon of oil in a large non-stick pan over high heat. Place shredded pork into the pan, drizzle over some juices.


Heat 1 tablespoon of oil in a large non-stick pan over high heat. Place shredded pork into the pan, drizzle over some juices.


8 Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.


9 Repeat in batches don't crowd the pan. Remove pork from skillet. Drizzle over more juices and serve immediately.


Reheating Carnitas:

If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.

  • If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.

If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.


Other interesting pork recipes:

  • Char Siu Chinese BBQ Pork
  • Sticky Pork Ribs
  • Braised Pork Belly Steamed Bun

Full Recipe

These tender, juicy carnitas are slow-cooked, which yields pork easily fall apart with full of flavors, and a bit of citrus zest. Cooked in high heat to get that crispy, caramelized bits of pork.

Pork Crock Pot Carnitas Recipe

4.12 from 45 votes
The possibilities for this slow cooker carnitas recipe are endless - you can use this for a quesadilla, burrito, nachos, and a lot more.
Servings: 10
Prep Time 10 minutes minutes
Cook Time 8 hours hours
Total Time 8 hours hours 10 minutes minutes

Ingredients:

  • 5 lbs pork shoulder (or pork butt, skinless (meaning, skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas)
  • 1 onion (chopped)
  • 1 jalapeno (deseeded, chopped)
  • 2 ½ teaspoon salt
  • 1 teaspoon black pepper
  • 4 cloves garlic (minced
  • 2 oranges [juice only (or sub with ¾ cup fresh orange juice)]

For the Rub:

  • ½ tablespoon dried oregano
  • ½ tablespoon Italian seasoning
  • 2 teaspoon ground cumin
  • 1 tablespoon olive oil

Watch the Video:

Instructions:

Prep the Rub:

  • Clean and wipe dry the pork shoulder before rubbing with salt and pepper.
  • Gather the rub ingredients, mix all together and rub them over the pork.

Slow Cook the Pork:

  • Now, using a slow cooker, put the pork with fat cap up and top with minced garlic, onions, jalapeno, and squeeze the orange juice.
  • Set the slow cooker on low for 8 to 10 hours or set it to high for around 6 hours.
  • Once it's done, remove it from the slow cooker and let it cool before shredding the meat (the meat should be falling off the bone and be tender).
  • If you have 2 cups of leftover juice, you can reduce the juice in a saucepan (set aside as we'll be using it for reheating.)

To Serve:

  • Heat 1 tablespoon of oil in a large non-stick pan over high heat. Place shredded pork into the pan, drizzle over some juices.
  • Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
  • Repeat in batches don't crowd the pan.
  • Remove pork from skillet. Drizzle over more juices and serve immediately.

Notes:

  • If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.
  • If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.

Notes:

  • If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.
  • If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.

Adapted from: Recipetineats

Nutrition Information:

Calories: 566kcal | Carbohydrates: 4.23g | Protein: 39.47g | Fat: 42.34g | Saturated Fat: 14.37g | Sodium: 608.71mg | Fiber: 0.68g | Sugar: 2.08g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: entree
Cuisine: Mexican
Keywords: carnitas recipe orange juice slow cooker, carnitas recipes crock pot, crock pot carnitas recipe, pork carnitas crock pot recipe, pork shoulder crock pot carnitas

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Reader Interactions

Comments

  1. Amanda says

    October 03, 2018 at 6:47 pm

    I have a pork loin - do you have any suggestions for keeping it juicy since the cut of meat is leaner?

  2. Samantha says

    September 21, 2018 at 5:22 pm

    Very annoying when people say "it looks great" but have zero feed back, try it then leave a comment. This is delicious!! For people who actually want to know, not what people "think".

  3. Claire says

    March 23, 2018 at 4:11 am

    Omg that looks absolutely unbelievable!! I could certainly eat that right now, wow!! I have never considered making this as it always seemed too complicated but you made it look a lot more simple!!

  4. Becca Talbot says

    March 22, 2018 at 2:16 pm

    These look and sound DIVINE! And the best part is that the recipe is so easy to follow - I'll have to give these a try, i love pork, it's my favourite meat x

  5. Calleigh says

    March 22, 2018 at 11:33 am

    @Tiffany Yong,
    Carnitas is the pulled pork, not the skin wrap 🙂

  6. Tiffany Yong says

    March 22, 2018 at 11:20 am

    How is carnitas different from pitas? I'm assuming that carnitas is the skin thing that you use to wrap those delicious-looking meat in? Gracious, I'm getting hungry just by seeing the pork!

  7. Angela Ricardo Bethea says

    March 22, 2018 at 2:37 am

    Wow!! This pork crockpot carnitas recipe looks really delicious. It makes me feel so hungry right now. I think this is a perfect dish for our dinner. Will give this a try.

  8. Nati says

    March 21, 2018 at 4:48 am

    I'm latinamerican as well but I think I've never had carnitas, this seems to be very traditional mexican dish. I have to try once, although I don't have a slow cooker 🙁

    Nati | Polished Polyglot

  9. Samantha says

    March 20, 2018 at 10:14 pm

    I love pulled pork & slow cooker pulled pork is delicious! I don’t think I’ve had it with orange juice, but that sounds like a yummy twist! I might have to make this soon!

  10. Tanvi Rastogi says

    March 20, 2018 at 4:59 pm

    I love slow cooking. It is a life savior since you don't have to stand around while the food cooks. I would love to see some vegetarian recipes whenever you get a chance 🙂

    ❥ tanvii.com

  11. Evelyn, PathofPresence says

    March 20, 2018 at 3:33 pm

    Those carnitas look really tasty - moist, and delicious over all! The fresh veggies on top of meat looks like a great balance between cooked and raw, tantalizing for the taste buds! Love the photos!!

  12. Preet says

    March 20, 2018 at 12:45 pm

    I love Mexican food, the Pork Crock Pot Carnitas look so delicious. The pork looks so juicy and good. I would love to try this recipe. All your pictures have captured the deliciousness and perfection of the carnitas very well 🙂

  13. Ithfifi says

    March 20, 2018 at 11:59 am

    These look amazing, so tasty! I have never heard or tried Carnita's before but I love all the ingredients you''ve used - I was expecting there to be double the amount so this certainly seems like something I can do without spending too much/. Yum yum!

  14. Elizabeth O says

    March 20, 2018 at 11:46 am

    Thank you for sharing a great recipe. I am a vegetarian but a big fan of crockpot recipes. I am sure this one will be a pleasure for many people to enjoy.

  15. Calleigh says

    March 20, 2018 at 5:01 am

    hi Michelle Leslie,
    I was referring to the skinless pork - meaning, skin removed but leaving some of the fat caps on. The fat adds juiciness to the carnitas.

  16. Michelle Leslie says

    March 20, 2018 at 12:02 am

    That sounds so incredibly delicious Calleigh. I've never tried putting orange juice on while cooking but I can just imagine what a lovely flavor that must add to the pork. Quick question, in your recipe, under point 1 in the ingredients it refers to Note 3. I can't seem to find that note.

Trackbacks

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abt me 150x150 Hi there, my name is Calleigh. Glad you're here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

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