These mouthwatering slow cooker pork carnitas will bring Mexican flavors to your table. Slow-cooked to perfection, these tender and juicy carnitas will satisfy your Mexican pulled pork cravings!
You won’t believe the irresistible flavors of this slow cooker [paid link] Pork Carnitas recipe. This Mexican-inspired dish features succulent pork slow-cooked to perfection in aromatic spices.
The result is tender, juicy meat that pairs perfectly with warm tortillas and your favorite toppings.
Whether you’re hosting a gathering or enjoying a cozy family dinner, these flavorful carnitas are sure to impress
Ingredients
With just a handful of simple ingredients, our slow cooker pork carnitas recipe delivers big on flavor. Tender pork, aromatic spices, zesty citrus, and a hint of sweetness come together to create a mouthwatering dish that will delight your taste buds.
- Boneless pork shoulder
- Salt and freshly ground black pepper
- Dried Mexican oregano
- Ground cumin
- Olive oil
- Onions
- Garlic
- Jalapeno
- Limes
How to make Slow Cooker Pork Carnitas
Preparing our Crock Pot Carnitas is a breeze. Simply combine the ingredients, set it, and forget it as your slow cooker works its magic. In a few hours, you’ll be rewarded with tender, flavorful carnitas that are perfect for tacos, burritos, or any Mexican-inspired dish.
- Rinse and dry the pork shoulder. Salt and pepper liberally.
- Mix the oregano and the cumin with olive oil and rub all over the 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 it from the slow cooker and shred it apart with two forks.
Recipe tips and kitchen tricks
- For an extra layer of flavor, sear the pork before adding it to the slow cooker.
- Use a combination of orange and lime juice for a citrusy twist.
- Shred the meat and broil it in the oven for a few minutes to achieve crispy edges.
Recipe Variations
- Substitute pork with chicken or beef for a different twist.
- Add diced onions and peppers for added texture and flavor.
- For a spicy kick, include chipotle peppers or hot sauce in the seasoning.
Serving Suggestions
- Serve the carnitas in warm tortillas with fresh cilantro, diced onions, and a squeeze of lime.
- Skip the tortilla and create a mouthwatering carnitas “bowl” with rice, beans, and your favorite toppings.
- Use the carnitas as a filling for quesadillas or enchiladas.
Frequently Asked Questions (FAQs)
- Can I make this recipe ahead of time? Yes! You can make the carnitas a day in advance and reheat them when needed.
- Can I freeze the leftovers? Absolutely! The cooked carnitas can be frozen in an airtight container for up to three months.
- Can I use a pressure cooker instead of a slow cooker? Yes, you can adapt the recipe for a pressure cooker. Follow the manufacturer’s instructions for cooking time and settings.
Wine & Cocktail Pairings
- Wine: Pair the carnitas with a fruity and medium-bodied red wine like Malbec or Zinfandel.
- Cocktail: Enjoy the flavors of Mexico with a classic Margarita or a refreshing Paloma cocktail.
slow cooker pork carnitas
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
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 [paid link] 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 [paid link] and shred apart with two forks.