Easy Crock Pot Pulled Pork Carnitas

One of my favorite meals at the local cantina is the carnitas. Once I realized just how easy these are to make at home, I felt a little silly. It’s our general rule that we never order out from a restaurant anything we can make at home just as well, if not better.

Carnitas are incredibly easy to make and the meat is pretty versatile. I find we use the leftovers in several different dishes and all of them are equally as good as the first. You can easily feed a family of four two or three meals from this one rather inexpensive cut of meat.

Easy Crock Pot Pull Pork Carnitas

 You can quite easily prepare this recipe in the oven using a 6-quart Dutch oven [paid link] if you prefer, but today we have made this meal using my favorite programmable crock pot [paid link].

Looking for more pulled pork recipes? Check these out:

Oven Pulled Pork

Slow Cooker 3-Ingredient Kalua Pork

Smoked Pork Butt

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Easy Crock Pot Pull Pork Carnitas

Easy Crock Pot Pull Pork Carnitas

Ronda Eagle | Kitchen Dreaming
Carnitas are incredibly easy to make and the meat is pretty versatile. I find we use the leftovers in several different dishes and all of them are equally as good as the first. You can easily feed a family of four two or three meals from this one rather inexpensive cut of meat.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 hrs
Course Dinner
Cuisine American
Servings 10 servings
Calories 354 kcal

Ingredients
  

  • 4-5 pounds boneless pork shoulder
  • Salt and freshly ground black pepper
  • 1 tablespoon dried Mexican oregano
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon olive oil
  • 2 onions , cut in half
  • 4 cloves garlic , minced
  • 1 jalapeno , seeded with ribs removed, sliced
  • 2 limes , halved and juiced
  • 3 tablespoons vegetable oil

Instructions
 

  • Rinse and dry the pork shoulder. Salt and pepper liberally.
  • Mix the oregano and the cumin with olive oil and rub all over pork.
  • Place the pork in the slow cooker and top with the onions, garlic, and jalapeno.
  • Pour over the top the juice of the limes. Cover and cook on low for 10 to 12 hours.
  • Once the meat is tender, remove from slow cooker and shred apart with two forks.
  • In a saute pan, heat the vegetable oil over high heat. Place the shredded pork into the oil and lightly fry until crusty on one side.

Notes

Suggested Servings: alone, in salsa Verde, or on tortillas with a side of rice and beans.

Nutrition

Serving: 6ozCalories: 354kcalCarbohydrates: 4gProtein: 52gFat: 13gSaturated Fat: 6gCholesterol: 136mgSodium: 357mgPotassium: 920mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 8mgVitamin E: 1mgVitamin K: 5µgCalcium: 38mgFolate: 6µgIron: 3mgZinc: 4mg
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