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4.9 from 24 votes

Slow Cooker Carnitas Recipe (Crispy Mexican Pork Carnitas Tacos)

I've been making this slow cooker carnitas recipe for years - it always make the best pork carnitas tacos, with so tender pulled pork seared until crispy.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 10
Calories: 232 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Slow Cooker Carnitas
  • 5 pounds pork shoulder pork butt (4-6 pounds)
  • 1 tablespoon Mexican oregano
  • 1 tablespoon chili powder (optional - I enjoy guajillo and ancho)
  • 2 teaspoons freshly ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon Back pepper (or to taste)
  • 2 tablespoons lard (or use vegetable oil)
  • 1 small onion chopped
  • 1 Jalapeno pepper chopped (optional, for spicy)
  • 5 cloves garlic chopped
  • 1-1/2 cups chicken broth (or use beer, orange juice, or a mix)
FOR CRISPY CARNITAS
  • 1 tablespoon vegetable oil (or use lard)
  • Chopped roasted jalapeno peppers, chopped onion, chopped cilantro, warmed corn tortillas (or any of your favorite toppings)

Instructions

    Cup of Yum
  1. Trim the pork shoulder of excess fat.
  2. Season the pork shoulder with the spices – chili powder, oregano, cumin, salt and pepper. Be sure to really really rub it into the meat.
  3. Heat the lard or oil in a cast iron pan to medium-high. Sear the pork shoulder on each side for 3-4 minutes to form a brown crust.
  4. Transfer the seared pork shoulder to a slow cooker or crock pot.
  5. Add onion and jalapeno (if using) to the pan. Cook 3-4minutes to soften.
  6. Add the garlic and cook 1 minute, until the garlic blooms.
  7. Add ½ cup chicken broth to the pan to deglaze. Scrape up any browned bits from the bottom of the pot. Pour the mixture into the slow cooker.
  8. Add the remaining chicken broth and cover. Cook on low for 6-8 hours or on high for 4-5 hours, until the pork is fall-apart tender.
  9. Remove the pork and shred it with forks in a large bowl. Keep the liquid in the slow cooker – skim the fat, if desired.
  10. You can return the pork to the slow cooker with the liquid and serve this way, or you can crisp them up for crispy pork carnitas.
TO ASSEMBLE THE CARNITAS – CANTINA STYLE
  1. Heat a pan to medium heat and add the oil or lard. Add the shredded pork to the pan and press with a spatula. Cook until the bottom of the pork become crispy, just a couple minutes.
  2. Spoon some of the reserved juices over the pork and serve it on warmed tortillas and your favorite toppings.

Nutrition Information

Calories 232kcal (12%) Carbohydrates 3g (1%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 93mg (31%) Sodium 589mg (25%) Potassium 545mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 422IU (8%) Vitamin C 5mg (6%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 3g 1%
Protein 28g 56%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 589mg 25%
Potassium 545mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 422IU 8%
Vitamin C 5mg 6%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.