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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.
Awesome. So simple, so good. I have had many pork crock pot fails so I was a little hesitant to try another one but the reviews sold it to me. I accidentally bought a 4 lb cut instead of 2 so I doubled the seasoning (except for the salt) and it came out perfect. I also cooked on low for 8 hours only because I was gone most of the day so I needed a long cook time. Can’t wait to make this again! Thank you!!
I’m so happy you liked it! 🙂 Thank you!
I made your recipe about a year ago and I didn’t write it down, I was so bummed. But I found you again and I’m so happy!! I’m gonna make this today. Last time I used apple cider vinegar, because I didn’t have lime and it was still perfect.
I made these a few weeks ago and my husband I both said it was probably the best pork I’ve ever made! Oh my it was so flavorable and delicious! Actually, making it again today!!
Yay! I’m so happy you liked it, Lori. Thanks 🙂
I made this recipe for Super Bowl Sunday and the Pork Carnitas were a big score!! It was the easiest recipe for Carnitas and in the Crock Pot!! This recipe is definitely a keeper in my recipe book and very happy I found your website with all the awesome recipes. Thank you for sharing!
Jules
I can’t get home 4 hours before dinner. Is there an 8-hour cooking option?
Yes, you can just set it to low and it will be just fine in 8 hours.
Hi Isabel – My New Year’s resolution is to expand my recipe portfolio. So, I’m trying a new dish each week. I made these tacos on a whim tonight. They were fantastic! And, so easy to make. I think this may be the first slow cooker recipe that I really liked. Congrats on a great recipe!
Thanks so much, Karen! What a great resolution. I’m so happy to be a part of it.
My husband and I have tacos pretty much on a weekly basis, and we’re always looking to mix things up a bit and try a new recipe. I think it’s pretty safe to say this will become one of our regulars. YUM!
I had a pork loin, so fairly lean – I added a little bit of oil like you mentioned in one of the comments, and the pork turned out so moist! I also substituted half of a small diced onion instead of onion powder (because I thought I had some and discovered when I started pulling out my spices that I was out), and the onions pretty much melted into the meat/juices, giving it a great flavor.
I’ve taken the leftovers to work for lunch every day this week because it’s so yummy. Also, I have to say – I think it somehow tastes even better the next day – the flavor just seemed even richer. Thanks so much for this recipe – I will now have to start following your posts!
Isabel,
Can I just say, I love you? I have the PICKIEST husband on the planet, and the first time I made this, he was hooked. And he’s asked for it about ten times since. I made this for about thirty people for my daughter’s 2nd birthday party and probably half the people there left with the recipe. It was a huge hit. I can’t believe how much flavor these have. Better than any taco I’ve had at any restaurant. Thank you for making me look like a really skilled cook. 😉
Aw Courtney, thank you so so much! 🙂 This has truly made my night. I’m so happy you loved it enough to make it for your daughter’s b-day party! What an honor. I hope she had a great birthday, and thanks for reading and cooking along with me.
Great recipe! I put 2.5 lb pork butt in slow cooker last night with no seasoning (no need for adding liquid as some folks mentioned, the pork butt fat does the trick) as I was a bit under the weather and have a baby at home and didn’t have time or energy to add seasoning. I put in fridge after cooking 4 hours and the meat had cooled down. Next day I warmed back up in slow cooker and then added seasoning and it was still amazing. Great combo of seasonings and great garnishing. Thanks!
Thanks for sharing! I had made A large batch of BBQ pulled pork in the slow cooker earlier this week, and reheated it with the spices from Isabel’s recipe. What a great way to re-purpose leftovers to give my family some variety!
if making for 12adults what size pork loin should I use??
I randomly picked up a 1.35 pound lean pork roast because I often cook for just myself, unsure of what I was going to do with it. I did have tacos in mind and happily stumbled across this recipe.
Talk about DELICIOUS! I made the spice blend as is, but added 2 tablespoons of orange juice because I was concerned about lack of liquid. I also added 1 tablespoon olive oil for a bit of fat because the pork was so lean. I cut my roast into four large chunks, and cooked on low for 4 hours, until the meat easily shred. It was tender and moist and soaked up the juices.
I used the recommended toppings of fresh cilantro, avocado, and diced onion and squeezes of fresh lime.
Definitely will be a repeat on my menu!
Thank you I have a pork loin I’d like to try this with but wasn’t sure about cook time.