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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)
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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Isabel, THESE ARE FANTASTIC!!! My mom was from Mexico and I loved eating authentic Mexican food growing up! I have attempted a few of her recipes but some just can’t be duplicated. I loved her homemade gorditas. I’m from Oklahoma, too (Tulsa). Love my Mexican heritage and visiting relatives who speak Spanish a mile a minute! Thank you so much for this delicious recipe. The husband loved it and we’re eating leftovers tonight.
Linda, I’m so happy to see a fellow Oklahoman reading the blog! Homemade gorditas are definitely delicious – maybe I’ll make them on the blog one day. 🙂 I’ll credit you and your mom for the idea, haha. I’m so happy to hear that you and you’re husband loved it. 🙂 Seriously warms my heart.
Wow those were absolutely amazing! Ty so much for sharing ? Isabel, the recipe turned out totally perfect and reminds me of those awesome street vendor tacos. I feel they are better than most restaurants versions also.
Love these
Chris
I’m so happy you liked them, Chris! They’re just so easy to make and the slow cooker brings out so much flavor. 🙂
Do you not use any liquid??
No, the natural juices from the meat are enough. But if you’d like, you can add a 1/2 cup of broth. That should be enough.
I made these today in my aroma professional. I cooked for 4 1/2 hours. After 3 hours it was already falling apart. I also poured maybe a 2 tablespoons of orange juice in with the seasons and fresh squeezed lime. Can’t wait to taste it!
That sounds amazing, Wendy! Orange juice is a great addition. I hope you loved it!
Can you make this with a pork tenderloin?
Absolutely! I would add a tablespoon of olive oil or coconut oil to the slow cooker since a pork tenderloin is often a lean cut of meat.
How long should I cook this on low heat in my crockpot?
I would do 6 hours and then check to see if it’s tender. If not, leave it in for another hour.
Thanks so much for posting this. I used this recipe last night with so?R cuts from a wild pig I shot here in the Florida panhandle. I was concerned that the this pork would be tough with it being a wild pig but I followed your recipe exactly and it was spectacular!! No left overs my son’s all under the age of 13 had 4 or 5 a piece! I’ll definitely be pinning this on my wild game board. Thank you!!
Wow! That’s so amazing – I’m glad you liked it!
I’m wondering if I can use a bone-in shoulder?? That’s what my store had!
Absolutely, that will definitely work.
Hands down best carnitas we’ve ever tasted. And so easy to make. Delicious, flavorful, tender. Wow!!
Oh my goodness, Cindy, I’m so happy to hear that! Woo hoo!If you have lots of leftovers, you can use them in so many ways, too! Over rice, over salad, even on a sandwich.
Can you use a pressure cooker instead of a slow cooker?
Polly, I’ve never made this with a pressure cooker but I bet it would work! Just add in all the ingredients and cook it the correct amount of time for pork. I actually have a pressure cooker so next time I make this, I’m going to try it!
See if you can slow cook in yours. Mine has that option and it’s wonderful!
Ooh, I’ll have to see if mine has the option!
I will be trying this recipe tonight ,I have a 2 1/2 # boneless pork roast,will that work. It’ll be a late dinner but hopefully we’ll worth the wait. I’ll let you know.
Absolutely! A roast would definitely work. Let me know how you like it!
I made this and my daughter came over and was eating the leftovers and she was ranting that they were better than restaurants. I’ve made them several times and they’re always a big hit
Oh yay! I’m so happy to hear that, Denise. It’s one of my favorite recipes!