What are carnitas?
Carnitas, meaning “little meats” in Spanish, is a Mexican dish of pork that is cooked until very tender and then browned so that parts of it turn crisp. Traditional versions are simmered in fat. The slow cooker version is an easier home adaptation: the pork cooks slowly in its own juices with spices and citrus, then you crisp it in a skillet or under the broiler. The result is a long way from plain pulled pork because of the browned edges.
Best cut of pork for carnitas
Use pork shoulder or butt. It has enough fat and connective tissue to stay moist through long cooking. Leaner cuts such as loin tend to dry out and will not give the same results. If you are new to the cut, see our guide to slow cooker pork shoulder for sizing, time and temperature.
Ingredients
- 3 to 4 lb boneless pork shoulder, cut into large chunks (about 2 to 3 inches), excess thick fat trimmed
- 1 1/2 teaspoons salt (adjust to taste)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder or smoked paprika
- 1 teaspoon black pepper
- 1 onion, quartered
- 4 cloves garlic, smashed
- Juice of 1 orange and 1 lime
- 1 or 2 bay leaves
How to make slow cooker carnitas
- Season. Toss the pork chunks with salt, cumin, oregano, chili powder and pepper.
- Load the slow cooker. Put the onion and garlic in the bottom, add the pork, bay leaves and citrus juice.
- Cook. Cover and cook on low for roughly 8 to 10 hours, or on high for roughly 4 to 6 hours. The pork should be very tender and shred with little effort.
- Shred. Remove the pork, discard the onion, bay leaves and large pieces of fat, and shred the meat with two forks. Skim fat from the cooking liquid and reserve it.
- Crisp. Spread the shredded pork on a rimmed baking sheet, spoon over a few tablespoons of the juices, and broil for about 3 to 6 minutes until the edges are browned and crisp. Watch it closely, since it can burn quickly. For a stovetop version, brown the pork in batches in a hot skillet with a spoonful of fat.
- Serve right away with tortillas and toppings.
How much liquid do carnitas need?
Very little. Carnitas should not be covered in liquid in the slow cooker; that would boil the meat and make it harder to crisp later. The pork gives off plenty of juice on its own, and the citrus, onion and a splash of broth or water if you want it are generally enough. Many cooks add up to half a cup of liquid in addition to the juice. If the cooking liquid is thin at the end, you can simmer it in a saucepan to concentrate it and spoon it back over the meat.
What liquid works best?
- Orange and lime juice: classic, adds brightness and helps flavor the pork
- Beer or Mexican lager: adds depth, optional
- Chicken broth or water: neutral choices when you want the spices to lead
- Mexican-style cola: used by some cooks for a touch of sweetness
Do I have to crisp it?
You do not have to, but crisping is what turns slow-cooked pork into carnitas. It takes a few minutes and makes a noticeable difference in texture.
Serving ideas
- Soft corn or flour tortillas with chopped onion, cilantro, lime and salsa
- Burrito bowls with rice, beans and corn
- Quesadillas, nachos or tostadas
- Tamale filling, enchiladas or stuffed sweet potatoes
If you have a batch of plain shredded pork left over, you can also turn it into barbecue pork by adding sauce (see slow cooker BBQ pulled pork).
Make-ahead, storage and freezing
Carnitas are good for meal prep. Cook and shred the pork, then refrigerate it with some of the juices and crisp it just before serving. Refrigerate leftovers within two hours of cooking, store covered and use within three to four days. For freezing, pack in portions with a little juice, and reheat until steaming hot, then crisp under the broiler or in a skillet. To turn a batch into several meals, see the mix and match meal plan.
Troubleshooting
- Pork is dry: It may have been cooked too long or in a hot cooker. Moisten with some of the skimmed cooking liquid.
- Not crisp: Spread it in a thinner layer and use a hot broiler or skillet. Crowding the pan steams the meat.
- Bland: Add salt and a squeeze of lime after shredding.
- Too greasy: Skim the liquid before using it and trim thick fat before cooking.
Frequently asked questions
How long do you cook carnitas in a slow cooker? Roughly 8 to 10 hours on low or 4 to 6 hours on high for chunks of shoulder, until the meat shreds easily.
Can I make them in an Instant Pot? Yes, pressure cooking shortens the cooking time considerably, though the broiling step is the same. Follow your appliance manual for times.
Can I use chicken? Chicken thighs can be cooked in a similar way but need far less time.