Carnitas are tender and juicy pieces of slow-cooked pork that are a staple in Mexican cuisine. They’re perfect for making tacos, burritos, gorditas, tostadas, sopes, nachos, and so much more! This foolproof recipe includes instructions for making carnitas in the slow cooker, oven, and Instant Pot.
If you’re a fan of Mexican cuisine, you’re likely familiar with carnitas!
They’re tender, juicy, and packed with flavor, making them a perfect option for a satisfying meal with minimal prep work. It’s a popular dish for Cinco de Mayo or any other party because it’s easy to make a large batch and reheats well! It’s perfect for making tacos, tostadas, salads, nachos, burritos, bowls, quesadillas, and so much more.
This recipe is extremely easy to make and always comes out perfect. It’s fail-proof!
What Are Carnitas?
Carnitas are the Mexican version of pulled pork. They’re traditionally made with pork shoulder because of the higher fat content, which helps the meat stay super tender and juicy while it’s cooked.
The word “carnitas” translates to “little meats” in Spanish, and that’s exactly what they are – small pieces of seasoned and slow-cooked pork that are juicy and flavorful.
Carnitas are often used as a filling in tacos, burritos, bowls, nachos, and more, but they can also be enjoyed on their own as a main dish.
Ingredients in Carnitas
- Pork shoulder: I prefer this cut of pork when making this dish. The higher fat content gives you juicy, tender, fall-apart carnitas every time.
- Orange and lime juice: For a touch of acidity. This not only helps tenderize the pork but also balances the mix of spices.
- Seasonings: Cumin, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper. These staple pantry spices add incredible flavor and make each bite finger-licking good!
How to Make Carnitas
Rub: Season all sides of the pork shoulder with a blend of spices made from salt, black pepper, ground cumin, chili powder, garlic powder, dried oregano, and onion powder.
Add liquid: Pour the orange and lime juice into the slow cooker, then place the seasoned pork shoulder on top.
Cook: Cover and slow cook on low for 8 hours or on high for 4-5 hours.
Shred: Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.
Crisp up (optional): Move an oven rack directly under the broiler and turn the broiler on high. Pour about ½ to 1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat, and broil for 8 to 10 minutes, stirring halfway through, until crispy.
Serve: Garnish with chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burritos, nachos, salads, and more.
The recipe card below includes instructions for making carnitas in the slow cooker, oven, and Instant Pot.
Frequently Asked Questions
No, crisping them up is completely optional. You can serve them right out of the slow cooker!
While pork shoulder (or butt) is the traditional cut for carnitas, you can experiment with other cuts, such as pork loin or pork tenderloin. However, keep in mind that leaner cuts may not result in the same level of tenderness and juiciness as the fattier cuts. If you must use a leaner cut, add 2 to 4 tablespoons of fat – olive oil, coconut oil, or whatever you prefer. Also, add 1 cup of liquid – either broth or water.
Absolutely! In fact, carnitas often taste even better when made ahead of time as the flavors have a chance to develop further.
Yes! At the bottom of the recipe card, under “Notes,” are both Instant Pot and oven instructions.
Yes. If you’re making this recipe in the slow cooker, you don’t need any extra liquid because pork shoulder is a very marbled cut of meat. As the meat cooks, the fat starts to render and provides enough liquid (and flavor!) for the recipe. However, if you’re making this recipe in the Instant Pot or oven, you will need to add some extra liquid. See the notes below in the recipe card.
Ways to Serve Carnitas
Looking for ways to use your carnitas? Here are some of my favorite ways to eat it throughout the week:
- Tacos: Load up your favorite corn tortillas with a generous amount of carnitas, and top with your preferred taco toppings such as diced onions, chopped cilantro, crumbled queso fresco, and a squeeze of lime juice.
- Burritos: Wrap the carnitas in flour tortillas, along with some cilantro lime rice, beans, cheese, and your favorite salsa for a hearty and satisfying burrito.
- Bowls: Create a delicious bowl by layering carnitas over cooked rice or quinoa, and top it with instant pot black beans, roasted vegetables, salsa verde, and guacamole for a wholesome and delicious meal.
- Mexican favorites: Stuff some carnitas in gorditas with shredded cheese or serve on sopes, huaraches, or homemade tostada shells.
Storing and Freezing
Carnitas should be stored in an airtight container with some of the cooking liquid. They will keep in the fridge for up to one week or in the freezer for 4-6 months.
To reheat, heat them in a skillet over medium heat until warmed through. You can also reheat them in the microwave, covered with a damp paper towel to prevent them from drying out. Another option is to crisp them up in a skillet or broil them in the oven for a few minutes to restore their crispy texture.
Carnitas (Mexican Pulled Pork)
Video
Ingredients
For the carnitas
- 4-5 pounds pork shoulder, cut into large 4-inch pieces
- 1 tablespoon kosher salt
- 4 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano (Mexican oregano preferred)
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 4 tablespoons orange juice (about 1 large orange)
- 2 tablespoons lime juice (about 1 lime)
Instructions
- Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper.
- Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top.
- Cover and slow cook on low for 8 hours, or on high for 4-5 hours. (See notes for other cooking methods.)
- Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.
- To crisp, move an oven rack directly under the broiler and turn the broiler on high.
- Pour about ½ to 1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat, and broil for 8 to 10 minutes, stirring halfway through, until crispy.
- Garnish chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burrito, nachos, salads, and more.
Notes
- Instant Pot Instructions: Same as above, except add everything to the Instant Pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, and cook for 50 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure using the vent valve.
- Oven Instructions: Same as above, except add everything to a large Dutch oven or oven-safe pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Braise everything in a 325°F oven for 4 hours until fall-apart tender.
- Pork Loin: To make this using a lean cut of meat like pork loin, add 2 to 4 tablespoons of fat – olive oil, coconut oil, or whatever you prefer. Also, add 1 cup of liquid – either broth or water. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great.
- Freezing: To freeze, cool the carnitas in the fridge, then transfer it to an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion. Freeze for up to 6 months.
485 responses
Delicious, whole family enjoyed, even those who don’t love pork. A bit too salty for me, I will adjust next time (maybes it’s just my salt). Thanks!
Anna you may use a table salt which is a finer grain so the quantity wouldn’t be the same and would make it more salty if that makes sense. 🙂
I bought a 5 lb bag of the pork carnitas diced up small can l use it to make it with the seasoning in your recipe and make it on the stove top right?
Hi Aracelis! Yes, you can!
This recipe looks amazing! However, I don’t have an instapot or slow cooker. I know my parents didn’t have one either when they made carnitas. They, unfortunately, can’t remember how they made it due to bad memory. Can this be made on the stove top with a regular deep pot or oven? Or the grill? Thank you!
Hi Adriana! Yes I think that should be able to work! If you cook it at a lower temperature for a longer period of time it should yield the same results.
These are incredible…like the best thing I’ve ever cooked and my boyfriend agreed. Tastes like authentic mexican our minds are blown lol
Looks yummy, but carnitas are fried in lard. You’re not going to get the true flavor of an authentic carnita in a crockpot. Crockpot a good option though.
Hi Myrthala! Thank you for the feedback! Yes lard is what makes carnitas so delicious! Aside from sharing traditional recipes with traditional methods, we also like to share traditional recipes that can be made with common appliances to help speed up and simplify the process and make them accessible to a variety of people.
Made this so many times and it is always such a delight. A perfect blend of flavors! Definitely agree about not doubling the salt if you double everything else. Thanks for the wonderful recipe!
Super simple, super easy and so good! I love this recipe. If you have picky eaters like I do, then this is the recipe for you. Not a ton of prep, no veggies to cut up, just seasoning and lime juice. Trust me it can not get any easier than this, and still deliver such amazing flavor.
Thank you Becky!
I am a new subscriber as of this week and must say your posts are “top notch” and so well done. Really enjoying the site.
When using “chili powder” in a recipe, do you have a particular brand or ingredient you look for in the product? So many can be bitter and tasteless.
A simple tip I wish to share-I freeze portions in a muffin tin, then vacuum seal for freezing. Perfect for a couple of tacos, etc.
Hello! A good chili powder to use is from a brand called simply organic. Also thanks for the great tip!
Just want to say I love your recipes! Theyre written so well, you trust the reader and you make great food!! Thank you!
Going to use this for Christmas dinner.
I don’t have an instapot or crockpot… i assume u can do same in oven for carnitas
Hi Barbara! I would think so, but I would try to find a recipe using the oven just in case. There are lots of other great food blogs that may have exactly what you’re looking for!
I have tried many carnitas recipes. Most were OK. They all lacked flavor from what I had been accustomed to. This recipe made my Carnitas exactly how I remembered. I cooked them in a slow cooker. Five pounds of Carnitas is a lot for one person. Much of it will be frozen for future use. You can be sure; this is the recipe I will use next time.
always authentic Isabel, Thank you!! Every one of your recipes are wonderful
This is hands down, by far the best carnitas recipe ever. The spices definitely have a Mexican flair to them but are subtle enough that your southern barbecue pulled pork fans will probably not notice the difference. I normally do not use my crock pot but this works perfectly in a crock pot.
hi, approximately how many tacos will this make? Thank you!
Hi Judy! This recipe yields 10 servings. I hope this helps!
One of the better carnitas recipes I’ve found – and it really is too easy. I followed the recipe exactly in slow cooker, then crisped a little in a skillet right before serving. Amazing! Double batch next time. BTW, it freezes very well.