Slow cooker pork carnitas save my sanity every single taco night. You know how tough it is to juggle busy weeknights with that deep craving for something home-cooked? Been there—a zillion times. Whenever I’m staring down dinner with zero energy to cook, this recipe is the answer. Set it, forget it, then suddenly you feel like you stepped into a five-star restaurant (except you’re in your pajamas).
What are Carnitas?
Okay, first up—the big question. Carnitas are basically Mexico’s juicy, tender pulled pork. The word literally means “little meats.” It’s pork that’s slow-cooked ‘til falling apart, then made crispy on the outside. Usually it’s seasoned with all sorts of flavorful spices, citrus, and sometimes even cola (yup, really). If you’ve ever had a real taco in a good taqueria, chances are you’ve tasted carnitas. They’re kind of infamous for being the most addicting taco filling. You can use carnitas in burritos or on nachos too. Some folks even eat it straight off the cutting board. I mean—no judgment. It’s just that good.
These carnitas were a hit at our family gathering. Everyone went back for seconds—some even thirds! The leftovers, if you’re lucky enough to have any, are just as tasty the next day.
— Sarah T., Texas
How to make Pork Carnitas
Making pork carnitas sounds hard but it’s shockingly easy with a slow cooker. You don’t need fancy skills or a chef’s hat. Grab a nice hunk of pork shoulder (pork butt works too) and shove it in your slow cooker. Toss in some onions, garlic, cumin, oregano, chili powder, a good squeeze of orange and maybe lime juice, plus salt and pepper. If you’re feeling wild, pour in a tiny splash of cola—yep, my grandma swears by it. Set the slow cooker to low and let it go for about 8 hours. Your whole house will start to smell like a street taco stand, and you’ll barely have lifted a finger. Once the meat’s falling apart, shred it up with two forks. Share with friends—or maybe don’t.
The BEST Pork Carnitas are browned in a skillet!
Alright, this part is non-negotiable—take your shredded slow cooker pork carnitas and give them a quick pan fry. Just a couple minutes, medium-high heat, in a regular old skillet. Spoon in some of the juicy cooking liquid (not too much or it gets soggy). The edges crisp up, the flavor goes off the charts, and suddenly your humble pork is looking all kinds of gourmet. I’ve tried skipping this step (too lazy some days) and it’s never quite the same. That crispy edge is everything. If you’re old school, you can even broil the carnitas for a few minutes in the oven, but I prefer the sizzle and drama of the skillet.
Tried browning them just like you said—wow! I finally get why it matters. That crunch makes the difference.
— Jamie F.
What to serve with Pork Carnitas
Here’s where it really gets fun! Carnitas are so versatile, you can pretty much put whatever you want alongside. The classic? Tacos, obviously. Grab corn tortillas, quick-pickle some onions if you have time (it’s just vinegar and salt, no big deal), and chop up some fresh cilantro. Oh—don’t forget the squeeze of lime.
Other ideas:
- Make a “build your own” taco bar and let everyone go wild with toppings.
- Serve carnitas on rice bowls with black beans, avocado, and salsa.
- Toss leftovers in scrambled eggs for breakfast tacos the next day.
- Pair alongside grilled veggies or a fresh, zingy slaw if you’re out of tortillas.
Whatever you pick, trust me, it’ll get gobbled up in about twenty minutes.
Tips for Perfecting Your Carnitas
Honestly, I’ve made every mistake in the carnitas book. Here’s what helps a ton: buy pork with a little fat on it—it makes everything more tender. Don’t be shy with salt; under-seasoned pork is so boring. If you want really rich flavor, let the shredded meat sit in the cooking juices a few extra minutes before you crisp it up. Oh, and leftovers? They reheat perfectly, especially if you crisp them up again before eating. If you’re taking carnitas to a party, keep them in a little slow cooker on warm—the aroma does half the entertaining for you.
Common Questions
Q: What cut of pork is best for slow cooker pork carnitas?
A: Pork shoulder (sometimes called pork butt) is my favorite—plenty of fat and flavor, not too pricey.
Q: Can I make this recipe ahead?
A: Absolutely. Carnitas store well in the fridge and get even better the next day. Just re-crisp in a skillet.
Q: Is oil needed to fry them after shredding?
A: Not really! The fat from the pork is usually plenty for skillet browning.
Q: Can I freeze leftovers?
A: Yes, carnitas freeze beautifully. Let them cool, pack into freezer bags, and reheat later.
Q: Any shortcuts for picky eaters?
A: Keep the seasoning mild and serve toppings on the side so everyone can DIY their own tacos.
Your Taco Night Hero: Go for Carnitas!
If you’re still on the fence, just remember—slow cooker pork carnitas make taco nights stupid-easy, crowd-pleasing, and maybe even a tiny bit legendary. The method is a total lifesaver (I’m partial to this Carnitas (Mexican Slow Cooker Pulled Pork) guide for flavor inspo if you want more ideas). Don’t be afraid to twist it up—add spice, play with toppings, or peek at the Slow Cooker Pork Carnitas version on Damn Delicious for another spin. Seriously, your future self (and hungry friends) will thank you.
Pork Carnitas
Ingredients
Main Ingredients
- 3 pounds pork shoulder Pork butt works as well.
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 cup orange juice Good squeeze of fresh orange juice.
- 1 tablespoon lime juice Optional for added tartness.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 1 splash cola Optional; adds a unique flavor.
For Serving
- Corn tortillas For making tacos.
- Quick-pickled onions Vinegar and salt, optional.
- Fresh cilantro Chopped, for garnish.
- Lime wedges For squeezing on top.
Instructions
Cooking
- Place the pork shoulder in the slow cooker.
- Add chopped onion, minced garlic, cumin, oregano, chili powder, orange juice, lime juice, salt, and pepper.
- If using, add a splash of cola.
- Set the slow cooker on low and cook for about 8 hours.
- Once the pork is falling apart, shred it with two forks.
Finishing Touch
- In a skillet over medium-high heat, pan fry the shredded pork for a couple of minutes, adding a little cooking liquid for moisture.
- Once browned and crispy, serve with tortillas and toppings.
