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
Hello Isabel
my name is Enest Contreras, I enjoy your recipes as I cook as you at home I read your comments on how you grew up with this methods of cooking and I can relate to that, I grew up in a large mexican family and although I am a retired chef after 45 years I still enjoy cooing at home and I will contiue to use and compare our recipes I like your blog. I’ll be here often
Can I make this in the oven (dutch oven)
Hi Gloria! We have not tried that, but you are welcome to! I think it should work.
After making this twice as posted, I’ll skip the oregano and cut the cumin by half next time around.
Thank you so much for generously sharing your family’s recipes. I first made your flour tortillas two nights ago, then the carnitas last night (with more tortillas), and I’m hooked. I live in New England, and it was nothing short of a miracle for my little Arizona-born heart to taste real Mexican food at home. I can’t wait to work my way through your site after ordering some key ingredients I can’t get around here. Next up is red enchilada sauce and corn tortillas. I’m so glad I found you; thank you again!
Hello!
Can I use chicken breast instead of pork? We aren’t pork eaters at home.
Hi Melody! Yes, you can! Here’s a link to Isabel’s Chicken Carnitas recipe: https://www.isabeleats.com/mexican-slow-cooker-chicken-carnitas-tacos/
Hi…are there any substitutes for lime that I can use? It is not regularly available here in the Philippines…
Hello Maricar! You can use lemon, orange juice, or vinegar. I hope this helps!
This stuff is awesome! I love anything I can make in a slow cooker, especially when the weather is so dang hot. I’ve had to use tenderloin every time I’ve made it because I can’t find Boston butt or a butt roast anywhere, but it turns out amazing every time despite the leaner cut thanks to your recommendations to compensate for the lack of fat. Thanks for a great recipe!!!
I made this Saturday night with the Black Bean and Corn Salsa… OMG!! So, so good! Everyone else had it in tacos with the salsa as a side, but I mixed the two together and ate it as a kind of salad entrée… the whole party loved it, but I was in total epicurean ecstasy with my combo!! My boyfriend has Celiac, so your recipes are a delicious Godsend to my menu repertoire!! So happy I discovered you💜
I agree with a previous reviewer, the carnitas are so authentic restaurant quality ! They were fabulous! Great recipe . Love your website and recipes !! We love Mexican food and now can make it at home with your recipes and the food tastes like we are at the best Mexican restaurant !!
Made this today. Awesome! Really, really good tacos. Can’t wait to try the carnitas in other dishes.
I had an pork tenderloin that I’d already roasted. Cut it up and marinated in lime juice and the spices then sautéed in olive oil. Not quite the same but still delicious!
Oh my days, this recipe is so lush! I have never had Carnitas before but will be having them regularly from now. Easy to do in the slow cooker and I also made your 5 minute Salsa. We had them with corn tortillas but I cut them up and baked half so we could see if we liked the wraps or the tostadas. Turns out we loved both haha. Thank you so much for this recipe, it’s so nice to be able to access good Mexican food over in England
This recipe sounds amazing and can’t wait to give it a try. On hand I only have fine sea salt and Kosher salt. Can either of these be substituted for the coarse sea salt called for in the ingredients list?
Yes, they can. Hope you enjoy!
Hi, I was wondering if you tried to make this in the oven yet? I have it in my oven right now, at 450 for 45 min, then I’ll turn it down to 350 for a minimum of another hour, poss more. Winging it! any tips are appreciated! Thank you.
Hi Jodi! We haven’t tried this recipe in the oven yet. How did they turn out?
These are a hit every time I make them! (I’ve made them at least ten times since coming across this recipe). They are absolutely delicious and when paired with fresh ingredients like jalapenos, avocado, and fresh pico de gallo- they taste like they come straight from an authentic restaurant 🙂 Thank you so much for this fantastic recipe! I have doubled and tripled it many times now (following your recommendations to increase all the seasonings except for the salt) and it always comes out great.
Made this for the first time last week. I’m not much of a cook and don’t know how to make very many things but trying branch out now that I have little ones. I omitted the cumin as I’m not a fan. As for the chili powder, I wasn’t really sure as I don’t ever recall noticing it in any carnitas I’ve ever eaten. I should have left it out and will the next time I make it. Otherwise it was AMAZING!!! My husband said he fell in love with me all over again. Now, if I can only get the kids to eat it :).