• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipes » Main Course Recipes » Mexican Main Courses

    Slow Cooker Pork Carnitas

    Published: Feb 27, 2023 by Marissa Stevens ·

    Low CarbWhole30

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    Slow Cooker Pork Carnitas (Mexican pulled pork) is my go-to recipe when I want to cook for a crowd or when I want to have a few days of delicious leftovers. It takes about 5 minutes of prep and then 8 hours of low and slow cooking to create deeply flavorful, melt-in-your mouth pork carnitas. (Watch the recipe video to see the buttery texture you can expect.) 

    Slow Cooker Pork Carnitas served on a white oval platter

    After a few failed attempts, I had nearly given up on finding an easy pork carnitas recipe worthy of posting here. But I'm thrilled to report that I've found it, the one! As a bonus, it takes no more than 10 minutes to put together in the slow cooker and then it's just a waiting game. (A tormented wait, I'll admit, because it smells incredible.)

    Jump to:
    • Ingredients You Need to Make Slow Cooker Pork Carnitas
    • Why you should keep the cooking liquid.
    • FAQ
    • How to Store and Reheat
    • How to Serve
    • How to Make Slow Cooker Pork Carnitas
    • Recipe Video
    • Slow Cooker Pork Carnitas
    • 💬 Comments

    Ingredients You Need to Make Slow Cooker Pork Carnitas

    Pork Carnitas Ingredients on a white marble board.

    Boneless Pork Shoulder: also called pork butt and Boston butt
    Kosher Salt and Freshly Ground Black Pepper
    Cumin
    Dried Oregano: ideally Mexican oregano
    Cinnamon
    Cayenne Pepper: use more or less to adjust spice level
    Fresh Garlic Cloves
    Tomato Juice
    Orange Juice: fresh squeezed or store bought orange juice
    Chipotle Hot Sauce: such as Tabasco or Cholula brands

    If you love pork carnitas, you must try this. We made a marathon of it, first having carnitas on it's own with a salad on the side, then tacos, and finally tostadas and even served it alongside Carne Asada and Lamb Barbacoa for a feast with friends.

    Why you should keep the cooking liquid.

    The cooking liquid that comes from this recipe should not be thrown away. We not only used it to reheat the carnitas, but also to season Homemade Refried Beans which tasted better than any I'd ever made and certainly better than anything from a can.

    FAQ

    What is the difference between pulled pork and carnitas?

    Carnitas (meaning "little meats") are a pulled pork dish that originated in the state of Michoacán in Mexico. The Southern United States pulled pork barbecue dish uses the same cut of pork (pork shoulder / pork butt), but is slow smoked, uses different spices and is typically served with a sweet and spicy sauce.

    What cut of pork is best for carnitas?

    Pork Shoulder, also called pork butt or Boston butt is the cut of pork used to make carnitas.

    Can you put raw pork in a slow cooker?

    Yes, you don't need to cook or even sear it first. 

    Should I put liquid in slow cooker for pulled pork?

    Flavorful liquids like orange and tomato juices add complex flavor to pulled pork.

    Why do you put orange juice in carnitas?

    The acidity of orange juice helps to break down the meat so it's meltingly tender and shreddable and adds flavor depth to the cooking liquid.

    How to Store and Reheat

    Store leftover pork carnitas in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat leftover pork carnitas in a non-stick or cast iron skillet over medium heat in a little a thin layer of hot oil until the meat is heated through and the edges are crisp; add leftover cooking liquid as desired for flavor and moisture.

    leftover pulled pork in a cast iron skillet
    pulled pork crisped in a cast iron skillet

    How to Serve

    • Pork Carnitas Tacos
    • Pulled Pork Salad
    • Pulled Pork Quesadillas
    • Pork Carnitas Tostadas
    • Pulled Pork Nachos
    • Pulled Pork Enchiladas
    • Pulled Pork Chili
    • For a lightened up version with all the flavor, try my Chicken Carnitas!

    How to Make Slow Cooker Pork Carnitas

    Rub pork shoulder all over with spice mixture and place in a large slow cooker. Sprinkle pork with garlic cloves

    Whisk together tomato juice, orange juice, and chipotle hot sauce. Pour over meat. Cook on low 8 hours or until fall apart tender.

    When cooled enough to handle, transfer pork from juices to a large bowl. Shred meat with two forks. (Skim fat from slow cooker juices and and use remaining liquid to moisten carnitas when reheating.) Serve.

    Recipe Video

    SUBSCRIBE TO VIDEOS

    Plate of shredded pork carnitas ready to serve.

    Slow Cooker Pork Carnitas

    Marissa Stevens
    Adapted from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking with a few changes to tone down the spice.
    5 from 13 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 8 hours hrs
    Total Time 8 hours hrs 15 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 15 people
    Calories 286 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 boneless pork shoulder (6 to 8 pounds; also called pork butt and boston butt)
    • 2 tablespoons kosher salt
    • 1 tablespoon ground cumin
    • 2 teaspoons freshly ground black pepper
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cinnamon
    • ½ teaspoon cayenne pepper or to taste
    • 8 cloves garlic smashed
    • 1 cup tomato juice
    • 1 cup orange juice
    • 2 tablespoons chipotle hot sauce such as Tabasco or Cholula brands

    Instructions
     

    • Place trimmed pork shoulder in a large slow cooker.
    • In a small bowl, stir together salt, cumin, pepper, oregano, cinnamon, and cayenne; rub mixture over pork on all sides. Sprinkle on garlic cloves.
    • Whisk tomato juice, orange juice and chipotle hot sauce in a medium bowl and pour over meat. Cook 8 hours on low, or until pork is pull apart tender.
    • Let meat cool slightly in cooking liquid before carefully transferring to a large bowl. Shred meat into bite size pieces using two forks.
    • Skim fat off of cooking juices and discard (recipe note #3). Stir 1 cup or more of the cooking juices to the meat to moisten. Refrigerate remaining juices for reheating the pork (see note #1) or freeze for another use (see note #2).
    • Serve pork immediately or reheated in tacos, on tostadas, in burritos, on salads, and more! (See post for links to my favorite recipes.)

    Notes

    1. My favorite way to reheat pork carnitas is in a slick of hot oil in a non-stick or cast iron skillet until the meat is heated through and the edges are crisp, adding a little bit of the cooking liquid for flavor and moisture. 
    2. Don't throw the cooking liquid away! If you have some left over when your pork carnitas is gone, you can freeze it. It makes a great start for chili or other savory soup.
    3. Or save the fat and use to fry tortillas for decadent delicious pork carnitas tacos!

    Nutrition

    Calories: 286kcalCarbohydrates: 4gProtein: 48gFat: 7gSaturated Fat: 2gCholesterol: 127mgSodium: 1114mgPotassium: 903mgSugar: 2gVitamin A: 240IUVitamin C: 12.2mgCalcium: 36mgIron: 2.5mg
    Keyword Cinco de Mayo, crockpot, easy, keto, low carb, party food
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mexican Main Courses

    • Chorizo Tacos served on an oval platter.
      Chorizo Tacos
    • Carne Asada Tacos served on a tray with pico de gallo, lime wedges and sour cream.
      Carne Asada Tacos
    • Shrimp Tacos served on a white oval platter with extra sauce on the side.
      Shrimp Tacos
    • Mexican Chopped Salad served on a gray plate and photographed from the top.
      Mexican Chopped Salad

    Reader Interactions

    Comments

    1. Niki says

      July 02, 2022 at 2:35 am

      5 stars
      This was unbelievably good. The pork was straight up amazing and the broth had me dreaming of some outstanding future soup. Only change l made was using tomato puree instead of juice because l didn't have juice. I did make two mistakes though. The first was halving the quantity and the second was putting it in the slow cooker overnight for a meal the next day. It wasn't a big deal but, it meant that instead of sleeping l was standing in the kitchen at 4am eating a bowl full of pulled pork and its broth because it smelled so good l couldn't wait. Not gonna lie, l also had some for breakfast and hid a portion in the back of the freezer for my next solo dinner. Word of warning, do not halve the quantity, you will regret it.

      • Marissa Stevens says

        July 06, 2022 at 9:13 am

        You had me cracking up with this comment, Niki! So glad you're enjoying the recipe.

    2. Gail says

      June 30, 2022 at 3:42 pm

      My husband has been wanting me to make this for awhile now. I tossed out my slow cooker when I fell in love with the instant pot. How long should I cook this in the IP? Thank you.

      • Marissa Stevens says

        July 07, 2022 at 8:52 am

        Hi there, Gail. I haven't made this recipe that way, but check out this guide for converting slow cooker recipes for an instant pot. Hope that helps!

    3. Linda says

      June 04, 2022 at 8:27 pm

      I made this today. 6.5 pork roast. I followed the recipe exactly as It says. If i make it again I will leave out the cinnamon. It was way too strong for my taste.

      • Marissa Stevens says

        June 05, 2022 at 5:16 pm

        Oh no, Linda. I'm sorry that the spicing was off for you.

    4. KellyT says

      January 30, 2020 at 7:45 pm

      Yummmm!!! Made these tonight!! Super yummy- and easy to throw together in the morning! The house smelled soooo good when I got home from work!!

      • Marissa Stevens says

        January 31, 2020 at 9:44 am

        I'm so glad you enjoyed this, Kelly! Thank you for coming back to let me know!

    5. Lisa says

      January 23, 2020 at 1:58 pm

      5 stars
      This recipe is GREAT! The pork shoulder roast I used was only 3 lbs (not 5-6 lbs like the recipe calls for) so I cut the amount of added salt in half, but otherwise followed the recipe exactly.. For the chipotle hot sauce, I used the liquid from Goya canned chipotles in adobo sauce. This came out DELICIOUS!

      I really think it’s a 2-in-1 recipe. You can actually serve the shredded pork in its cooking liquid as a tasty stew over rice— it’s that good. Or; leave the liquid aside and crisp up the shredded pork in a hot frying pan, for tacos.

      I actually even combined some leftover Green Chile Enchilada Sauce (another Pinch & Swirl recipe home run!) with the last of the shredded pork and made a fantastic green chili pork stew!

      • Marissa Stevens says

        January 23, 2020 at 2:59 pm

        You made my day, Lisa! Thank you. 🙂 Love your idea of serving this as a stew and the combo green chili pork stew sounds amazing too!

    6. Erin says

      November 05, 2019 at 8:38 am

      Can’t wait to try this, sounds like a crowd pleaser. Although, my family is Really averse to spicy, should I cut down or cut out/replace any of the ingredients? How spicy does this turn out? Thanks so much for the wonderful recipe!

      • Marissa says

        November 05, 2019 at 8:49 am

        Hi Erin! I reduced the spice quite a bit from the original Kitchn cookbook recipe. You could reduce it even more by reducing or eliminating the cayenne pepper and the hot sauce.

    7. Liz says

      October 28, 2019 at 6:28 pm

      5 stars
      Oh, yeah! It's been way too long since I've made carnitas and your fabulous recipe is just the nudge I needed 🙂

      • Marissa says

        October 29, 2019 at 10:27 am

        woohoo! Love to hear that, Liz!

    8. David @ Spiced says

      October 28, 2019 at 4:37 am

      5 stars
      I couldn't agree more that the kitchen is the most important room in a home! It's where people gather during parties, and it's where I spend a lot of my time. Love that quote! I also love this recipe. Slow cooker anything is always a win, but when it's slow cooker pulled pork? Well go ahead and sign me up! This looks delicious, and great tip about the cooking liquid, too!

      • Marissa says

        October 29, 2019 at 10:27 am

        Thanks, David!

    9. Neil says

      October 27, 2019 at 1:28 pm

      5 stars
      That trip to make it to the cookbook signing sounds like an absolute nightmare Marissa. I'm glad you made it there safely in the end. I so wish I could get Lynne to like Pork so I could make this. Alas I think I'm just going to have to make do with staring at the beautiful images and dreaming. Thanks for sharing the recipe though!

      • Marissa says

        October 29, 2019 at 10:27 am

        It was quite a night, lol! Thanks, Neil!

    « Older Comments

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • lemon garlic pasta served in a white bowl
      Lemon Garlic Pasta
    • Carne-Asada thinly sliced across the grain featured
      Carne Asada Recipe
    • Shrimp Tacos served on a white oval platter with extra sauce on the side.
      Shrimp Tacos
    • Bacon Wrapped Scallops
    • Creamy Tomato Bisque
      Tomato Bisque
    • Mashed Red Potatoes photographed from above featured
      Mashed Red Potatoes
    • Grilled Lamb Chops
    • Crispy Baked Buffalo Wings
    • Rice Cooker Mexican Rice served in a gray ceramic bowl and photographed from above.
      Rice Cooker Mexican Rice

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email