The best crockpot carnitas you’ll ever have! Killer Crockpot Pork Carnitas are made in your slow cooker, so it couldn’t be easier!
Do you remember the show Diners, Drive-Ins, and Dives? They showed a Mexican restaurant that people lined up out the door for. Apparently they had killer carnitas which they then “showed you how to make.” If you’ve ever seen the show you know that means they just listed off the ingredients and showed it start to finish in about 10 seconds. They made theirs in huge batches, but after watching it over and over again, we figured out the proportions of ingredients. After a few experimental tries, and several years of making them, we consider these pork carnitas mastered! This meat is as good as it comes and makes one killer taco. If you are still making ground beef tacos, they will quickly become a thing of the past once you try this recipe. Bonus: they’re even made in the slow cooker! What’s not to love?! Get ready for taco cravings, everybody!
We think there’s a little bit of magic that happens when taking such an ordinary, cheap cut of meat and turning it into this culinary masterpiece. Especially considering how little effort is required to get this going! Once your meat is chopped, all you have to do is throw everything in the crockpot, mix ingredients by hand really quick, and then go about your day. It is the perfect meal for a busy weeknight! Carnitas belong in all Mexican food: burritos, quesadillas, enchiladas, you can even eat it by itself! No matter how you choose to serve them, they are absolutely delicious!
Orange Juice Options:
In some regions of Mexico, carnitas contain orange juice or zest. You can add both to this recipe for a citrus zing. Simply add 1/2 cup of orange juice and up to 1 tablespoon of orange zest into this recipe with the oil and spices.
My pork is really fatty. Do I need to trim a bunch of fat off?
Trimming isn’t necessary, but it all depends on your personal tastes. Fat does not render in a slow cooker so you will end up with gristle and blobs of fat. If you’re not a fan of gristly meat, you’ll want to trim off some of the larger pieces of fat. Don’t worry about trimming it all though, just the larger pieces.
Why do you call for so much oil?
We are essentially slow frying the pork, which requires a lot of oil. The secret to the most amazing carnitas is a crisp exterior and tender interior, and you can’t do that without a good amount of oil. At the end, there will be a good amount of oil remaining to drain out, so you’re not actually eating all of that oil. Also keep in mind, this recipe makes a lot of meat. This is much more than just a couple of servings. While you could certainly replace the oil with broth, Coca Cola, or other liquids, we highly recommend using oil for the most amazing results.
Vegetable Oil Alternatives:
Don’t want to use vegetable oil? You can also use one of these vegetable oil substitutes in the same amount:
- Peanut Oil
- Corn Oil
- Lard
- Canola Oil
- Coconut Oil (though flavor may be impacted)
We do not recommend using olive oil or avocado oil for this recipe. While they could certainly work, they are expensive and better used for shallow pan frying.
Oven Instructions:
Preheat oven to 350 degrees Fahrenheit. Place roast into a 5 to 7 quart oven-safe pot with lid or use a roasting pan and cover with aluminum foil later. Follow all instructions in the recipe, but instead of placing the meat into a slow cooker, place it in your pot or roasting pan.
Cover with lid or aluminum foil tightly cover the roast with foil. Roast at 350 degrees for 3 to 3 1/2 hours, until pork shreds easily with a fork. Shred in the pot or pan.
If you like this recipe, you may be interested in these other delicious Mexican inspired recipes:
- Restaurant Style Mexican Black Beans
- Authentic Mexican Rice
- Authentic Mexican Street Corn
- The Best Mexican Beef Barbacoa
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I am going to make this in a few days for 16 adults. Do you have a suggestion on how is best to heat the corn tortillas so they don’t break upon rolling? Also, will doubling your recipe be plenty?
Yes, doubling it should be plenty. For the corn tortillas, it’s all about using a quality corn tortilla and a simple tortilla warmer. Look for a tortilleria in your town for the absolute best.
I am going to try this this weekend for a large party I volunteered for. I need to do approx. 3 pork butts. Can I do them in my electric big roaster?
Yes, you’ll just have to make sure it fits and watch it closely.
Tried this recipe and my family love it. I recently bought an intant pot, can I use same recipe on the slow cooker setting?
You can do it on the slow cooker setting, but it’s very important that you never try it on the pressure cooking setting due to the oil content.
I want to try this but all I have is coconut oil. Does anyone know if coconut oil will yield the same results?
It’ll work, but it will impart a coconut flavor into the meat.
I’ve been using this recipe for years, and is my go to for large gatherings. Everyone raves about the flavor and I’ve shared this recipe countless times. One of our favorites.
Very good and tender. I crisped them in the oven. Next time I plan on adding a half cup of orange juice and Coca-Cola to the slow cooker at foo more flavor and caramelization , true carnitas style.