Carnitas (Mexican Slow Cooker Pulled Pork)
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
10 - 12
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Calories
578 kcal
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Cuisine
Mexican
Carnitas (Mexican Slow Cooker Pulled Pork)
Description
This Carnitas recipe uses a sizable pork shoulder rubbed with salt, pepper, and a spice blend of dried oregano and ground cumin mixed with olive oil. The pork is slow-cooked for several hours along with onions, jalapeño, garlic, and freshly squeezed orange juice, which tenderizes the meat and infuses vibrant citrus flavor. After cooking low and slow in a slow cooker, the pork is shredded with forks, releasing juicy, tender flesh ready for finishing.
For crispiness, shredded pork is pan-fried with a bit of oil and some of the cooking juices until edges turn golden and caramelized. This combination of tender interior and crisp exterior defines traditional carnitas texture. The flavorful pork can be served with typical Mexican accompaniments such as diced avocado, guacamole, pico de gallo, cheese, sour cream, and various salsas. It can also be used in burritos, quesadillas, enchiladas, or sliders.
The recipe includes alternative cooking instructions for electric or stovetop pressure cookers and oven roasting if desired. The amount of cooking liquid after slow cooking is adjusted to season the pork without straining out the softened aromatics which add texture and flavor. The recipe recommends removing excess fat from the juices before pan-frying.
Storage instructions detail keeping shredded pork and its juices separate when refrigerated or frozen to maintain moisture and texture. Leftovers can be reheated by drizzling with reserved juices and quickly pan-frying to refresh the crispiness. The recipe is adaptable to pork shoulder sizes between about 1.7–2.5 kg and provides specific timing guidelines for various sizes and cooking methods.
Ingredients
- 2 kg / 4 lb pork shoulder skinless, boneless (5lb/2.5kg bone in) (Note 1, or pork butt
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 onion , chopped
- 1 jalapeño , deseeded, chopped
- 4 cloves garlic minced
- 3/4 cup orange juice from 2 oranges
Rub
- 1 tbsp oregano dried
- 2 tsp cumin ground
- 1 tbsp olive oil
Instructions
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
To Crisp:
- Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
- Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
- Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).
Notes
- Use pork shoulder with some fat cap left on; fat provides juiciness and flavor, and excess can be skimmed off after cooking.
- Adjust cooking time based on pork size: 8 hours low for 1-1.5kg, 10 hours for 1.5-3kg, and up to 12 hours for larger cuts.
- Alternative cooking methods include electric pressure cooker for 1.5 hours, stovetop pressure cooker with added water, or oven roasting covered then uncovered.
- Separate shredded pork and cooking juices when storing; refrigerate up to 3 days or freeze up to 3 months to maintain moisture.
- Reheat leftovers by pan-frying with reserved juices to restore crispiness and moisture.
- Carnitas can be served traditionally in tacos with avocado, salsas, cheese, or incorporated into burritos, quesadillas, enchiladas, and more.
- Keep cooked carnitas warm in a slow cooker on warm setting with extra juices to maintain juiciness during serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 205g | |
| Calories | 578cal | 29% |
| Carbohydrates | 1.7g | 1% |
| Protein | 45g | 90% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4.1g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 173mg | 58% |
| Sodium | 616mg | 26% |
| Potassium | 664mg | 14% |
| Sugar | 0.5g | 1% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 60mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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