These Crockpot Pork Carnitas are full of incredible flavor and so easy to make. They are super versatile and perfect for tacos or burritos!
I’ve been making pork carnitas for a few years now, and all they really are is Mexican pulled pork. When I started making pork carnitas I used to make them in a Dutch oven with the lid on in the oven. I still make it like that every once in a while, but I’ve discovered that they are much easier to make in a slow cooker. It’s so much less effort. The beauty of cooking in a slow cooker is that you basically throw all your ingredients in it, set it and forget it. The end result is incredibly juicy tender pieces of pork with incredible flavor.
The trick to getting perfect pork carnitas is really using the right cut of meat, and that is pork shoulder or pork butt. The reason for this is because, obviously, it’s a fatter cut of meat. I would not recommend using pork tenderloin because you will not end up with the same result, which is the juicy tender pork carnitas.
There is so much flavor in this meat and the pork is incredibly delicious. The reason I make pork carnitas often is because of their versatility. They are perfect for tacos, burritos, quesadillas, enchiladas, just to name a few.
This time I chose to make a ton of burritos with it, and what a treat it was! This is what I mean by versatility, each burrito I made was different, I even made breakfast burritos with scrambled eggs. You do have options with the pulled pork. You can serve it just like it comes out of the crockpot, shredded of course, and make a gravy with the leftover juices, see recipe notes for instructions, or you can crisp up the meat under the broiler. If you crisp up the meat, I would still make the gravy to serve it with, because the meat might get a bit drier after broiling.
Hello burritos! I was in my element as I was making these burritos, and we were even happier eating them. This recipe was so easy to make. I prepped this the night before, got the slow cooker ready, turned it on, and in the morning, the house smelled fabulous and I started making burritos. All I can say is that it was a good Sunday morning, oh yeah it’s never too early to start eating burritos! I filled my burritos with lettuce, red peppers, herbs such as cilantro and dill, scrambled eggs, even pickled beats, some with Sriracha, some with gravy and some with mayo. It was a feast!
I hope you give this recipe a try, it’s so worth it and I’m sure it will become a staple in your house as well!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 3 to 4 lb pork shoulder
- 1 large onion, quartered
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 2 bay leaves
- 1 whole cinnamon stick
- 1 cup orange juice
- 12 oz beer
- Cut the pork shoulder into large 2 inch chunks. Trim some of the fat if needed.
- In your crockpot add the rest of the ingredients and stir. Add the pork to the crockpot and stir. There should be enough liquid to cover the pork.
- Cook on low for 8 hours or high for 5 hours.
- Take 2 forks and start shredding the meat into smaller pieces. Pour some of the leftover liquid over the meat or strain the liquid and use it to make a gravy. See notes for instructions.
- Serve on tacos, burritos, tamales, sandwiches, etc.
If you wanted crispy pork carnitas, line a baking sheet with aluminum foil. Spread the pulled pork over the prepared baking sheet and place it under the broiler for about 3 to 5 minutes or until crispy.
Store pork carnitas leftovers in an airtight container in the fridge for 3 to 5 days.
Nutritional information is only for the pork caritas, not for the burritos. Calories for burritos can vary greatly based on ingredients used.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.