Name: Crockpot Pork Carnitas
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 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 oregano (dried); 1 tsp salt; 1 tsp pepper; 2 bay leaves; 1 stick cinnamon; 1 cup orange juice; 12 oz beer

Crockpot Pork Carnitas – juicy, tender meat that will melt in your mouth. These pork are carnitas are incredibly simple to make and extremely versatile, perfect for tacos or burritos!

shredded pork carnitas in a bowl with a bowl of gravy in the background

I absolutely LOVE making pork carnitas, which is essentially just another way to say Mexican pulled pork. There is so much flavor in this meat, the pork will blow your mind. I make pork carnitas often because of their versatility. They are perfect for tacos, burritos, quesadillas, and enchiladas – to name a few.

I’ve discovered that these are much easier to make in a slow cooker, it requires very little effort. The beauty of cooking in a slow cooker is that you can basically throw all of your ingredients in it, set it and forget it. The end result is incredibly juicy, tender pieces of pork with unbelievable flavor.

What Are Carnitas?

Carnitas are a dish originated in Mexico. Carnitas actually means “little meats“, the Mexican version of pulled pork.

Carnitas are made by either braising or simmering pork in oil or sometimes, lard – until tender and then shredding it into small pieces to be used as a filling for a variety of Mexican dishes. The only difference between carnitas and pulled pork is that carnitas are typically put under a broiler after cooking to give the meat a crispy finish.

Ingredients

Keep scrolling to the recipe card for a full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Pork – I used a pork shoulder.
Onion – Large, quartered.
Herbs and Spices – I used a blend of garlic powder, cumin, chili powder, onion powder and dried oregano.
Salt and Pepper – To taste.
Bay leaves – If you don’t have bay leaf, you can substitute 1/4 tsp. dried thyme or oregano for each leaf.
Cinnamon – I used a full stick. If you don’t have cinnamon sticks you can use whatever cinnamon you have in your pantry.
Orange Juice – You can use freshly squeezed or store bought.
Beer – I like using a light beer or lager. Modelo is a nice Mexican beer that works well.

How to make pork carnitas in the crockpot

Cut Pork – Cut the pork shoulder into large 2 inch chunks. Trim some of the fat if needed.
Cook Pork – 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.
Shred Pork – 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.
Serve – Serve on tacos, burritos, tamales, sandwiches, etc.

The right cut of meat

The trick to getting perfect pork carnitas is using the right cut of meat! And in my opinion, that is pork shoulder or pork butt. The reason for this is because it’s a fattier cut of meat. I wouldn’t recommend using pork tenderloin since it can tend to turn out dry – you won’t end up with the same juicy, tender pork other cuts will render.

How to serve

You have options when it comes to crockpot pork carnitas! You can serve it as is, straight out of the crockpot – shredded on a bun, in a taco or wrap. If you want a little crispiness, pop the meat under the broiler. You can even make a gravy with the leftover juices! (See recipe notes for how to make gravy)

I loaded my burritos with the pork and then filled them with lettuce, red peppers, herbs (cilantro and dill), scrambled eggs, pickled beets, some with Sriracha, some with gravy and some with mayo – the ultimate breakfast burritos! You can go for a more traditional option if you’d prefer.

Can I make this in advance?

Absolutely! You can prep everything the night before, turn on your slow cooker and in the morning, your house will smell fabulous and you’ll have mouthwatering pork ready to be shredded for breakfast, lunch or dinner throughout the week!

a stack of wraps made with pork carnitas

Leftovers

Leftover pork should be stored in airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, your leftovers will keep for 3 to 4 days in the refrigerator.

If you want to preserve the life of your leftovers, you can keep them in the freezer – sealed or tightly wrapped for up to three months. While the pork will keep longer, it will lose some of its texture quality.

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