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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.
I made this for a party of 50. People were so impressed. Such a success.
Ok so I thought carnitas in a crockpot! No way!
This recipe is incredible! I couldnt stop eating the meat right out of the pot!
Gracias. Muy rico!
If I cut the pork shoulder amount in half (going with 1 or 1 1/2 lbs), do I cut all the other spices in half?
Yes, I would
Hello Isabel, i’m going to make this for a large group next weekend it sounds fantastic but I do have one question. What brand of corn tortillas do you recommend? in the past when I’ve made street tacos the tortillas just seem to tear and are not flexible so my family always asks “can we just use flour tortillas!?” but I really love the corn. I live in Texas so we usually have a good selection. Thank you!
Hey Jackie, I usually use Mission yellow or white corn torillas like these – http://www.missionmenus.com/en/products/view/mission-white-corn-30ct . If you keep them in a tortilla holder or even just in between a kitchen towel, that will help keep them warm and flexible while everyone is getting ready and set up. I’m in Pittsburgh so there’s really not a great selection of local products, but I bet you can get some tortillas from a tortilleria near you in Texas! Those are always high quality.
Also, if the filling is super juicy, sometimes it’s inevitable that the tortilla will tear because of all the moisture. That’s why you sometimes see street tacos made with double tortillas so maybe you can try that!
Homemade is super easy and can’t be beat! Although I do recommend a tortilla press.
Hola Isabel , I enjoyed your recipe very much, being from Houston, Tx. I can say your Carnitas is as good or better than a lot of the Taco trucks I’ve tried. I used a similar recipe before finding your for my spare-rib trimmings I have left-over when I smoke BBQ ribs, just with a little less seasoning and a half-cup of water from rinsing out the mixing bowl during clean-up. I just add yellow onion wedges while cooking and garnish tacos with diced white onion, cilantro and avocado slices , or home made pico de gallo and a splash of Crystal’s hot sauce for some good left-over rib meat taco’s.
I’m so happy you liked it, JT! One of my favorite things about the recipe is that it’s so flavorful yet easy to make 🙂
Ah–mazing!!! Thank you!! By far the best recipe for Carnitas in a slow cooker!! All is n my picky family devoured these!! Even the 13 year old boy who won’t eat meat!! My husband didn’t even put Chalula on it, that in and of itself is a feat! Thank you, I will be back!
Ah, thanks so much for this feedback! I’m so happy your family loved it. It’s definitely one of my favorites. And no Cholula necessary! haha
Hi! I work during the day, leaving at 7:00 am, and not returning home until 4:00 p.m. Would it be OK if I put the crock pot on low for the duration of the time that I am away?
Thank you!
Absolutely!
This is so goooood!!! I’m making them again tonight, request from our kids. Going with 4#’s this time. Barely enough last time. I’m still cooking at for 4 hours on high, will I need more time?
Thanks for the recipe! :))))
I’m so glad everyone liked it! I would say it would still be around 4 to 5 hours. Let me know how it turns out!
I’m planning to make this recipe in bulk for a church meal this weekend. How would you recommend cooking this in the oven? Should some extra liquid be added? I’m hoping to have both my slow cooker and oven going at once to reduce cooking time.
Thank you!
Hi there,
I’m excited to make these soon! I see that this recipe makes 12 servings. Will that come out to 12 tacos, or more/less?
Thanks for the help!
Hi Lauren! I would say about 24 tacos actually, depending on how much meat in each taco.