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The best crockpot carnitas you’ll ever have! Killer Crockpot Pork Carnitas are made in your slow cooker, so it couldn’t be easier!

Crockpot carnitas in tacos

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!

The best crockpot carnitas you'll ever have! Killer Crockpot Pork Carnitas made in your slow cooker so it couldn't be easier!
  • How do you eat carnitas?

    Carnitas belong in all Mexican food: burritos, quesadillas, enchiladas, you can even eat it by itself! 

  • 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. 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, because you want to keep a good amount of fat for flavor. 

  • 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. 

If you like this recipe, you may be interested in these other delicious Mexican inspired recipes:

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.

Crockpot carnitas in a white bowl
The best crockpot carnitas you'll ever have! Killer Crockpot Pork Carnitas made in your slow cooker so it couldn't be easier!
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Ingredients
  • 1 3 to 5 pound pork butt or shoulder roast
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoon salt
  • 2 cups vegetable oil
Instructions
  • Trim roast and slice into 1/4 inch thick pieces. Put directly into crock pot (or baking pan).
  • Combine spices and toss into crockpot.
  • Add in the vegetable oil. Yes, it is a lot of oil, but fear not. If you skimp you won't get the same results.
  • Toss together using hands until evenly coated with spice and oil goodness.
  • Cook on low setting for 6-8 hours until the meat can easily be shredded with a fork.
Notes
TO CRISP ON THE STOVE: Heat a large skillet over medium high heat. Work in batches and use tongs to place the shredded meat into the pan and saute until crisp, about 3 to 5 minutes. The meat should still have oil on it from the slow cooker. 
TO CRISP IN THE OVEN: Spread shredded carnitas out onto a baking sheet in an even layer. Place under the broiler setting in your oven for 3 - 5 minutes until crisp. 

Nutrition

Calories: 352kcal | Carbohydrates: 1g | Protein: 51g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 555mg | Potassium: 878mg | Vitamin A: 225IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1.8mg
Course: Main Dish
Cuisine: Mexican
Keyword: Slow Cooker Carnitas

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Jessica

4 stars
Use the oil! Don’t be afraid, ever heard of confit? The meat came out so moist and flavorful and not soggy at all. I decided to crisp up in the oven for a bit. Excellent recipe! Thanks for sharing.

Betsy

Thank you I was worried about that much oil?

L

I married a VERY picky guy that happens to be Mexican-American and this is the only crockpot carnitas recipe that he not only eats but requests. Frequently. HUGE culinary win for me Lol
Sometimes I crisp them a little in a skillet or with the broiler, usually I don’t bother.
THANK YOU for figuring this one out!

Anita

5 stars
Made Carnitas over the weekend, using this recipe , minus the cloves. The meat was very tender and tasty. I placed it in a colander to drain the excess oil. My family loved them!

We layered with refried beans (doctored up canned with butter, Adobo seasoning, and cumin), cheddar jack cheese, shredded lettuce, guacamole, and Newman’s peach salsa.

They were excellent and very easy. Great recipe! Thanks for sharing!

D

5 stars
I made it as the recipe states and it was delicious!

Andy

These are those closet thing to the carnitas that I love. Living all over the west, southwest, these are almost like the Carnitas from my favorite little cantina that Pablo whipped up.

The only thing I did to these was let them sit in the crockpot marinating in the oil and spices for 3 or 4 hours before cooking. (Don’t know if that helped) I also throw a hand full of garlic cloves (peeled of course) in there an hour before being done.

One of my fav recipes, made them a few times, thanks for sharing.

Nancy

5 stars
These were a huge hit with my family! Delicious!

Debra

5 stars
Delicious! I did use the bay leaves instead of the cloves. I did do the to cups of oil and I did fry the meat after I took it out the slow cooker. Thanks it will be my for ever recipe to make!

Nice Recipe ?

Yolanda Dutton

5 stars
absolutely out of this world

Gina

1 star
Sorry the ground cloves ruined this meat. I went against my gut instinct and used 1/2 of what it called for. Everyone that tasted it (some would not even try due to the strange smell) said yuk what is that flavor…

If it smelled and tasted so bad, I assume your cloves were old and rancid. It should not have an unappetizing smell at all.

Jodi

The most amazing recipe I have ever made! My family devoured and will be making weekly ! Thank you and ingredients exactly done and PERFECTLY

Robbie

Tried and true, best texture, best flavor.!
Thank you for the recipe.

Richard Corralez

Oh yeah, you did the dinner right. If I make a little suggestion. Use lard on the beans. I know it sounds fattening but it’s the only way to get that refried bean taste.

Valerie DuBray

5 stars
This is my go to Carnita recipe! I decrease the oil by one cup an it turns out perfect! I crisp it up after.

Holly Halwas-Bang

Do you crisp it up in a skillet pan or on a cookie sheet in the oven?

Valerie DuBray

Skillet

Mary Lou Isaacson

I’ve made this recipe multiple times over the last couple years. I find it to be full of flavor and very tender. It’s always a huge hit with my husband and boys. I stay pretty true to the original recipe with only a couple of tweaks. I add a bit of onion powder and double up on the garlic powder since I love garlic so much. Thank you so much for sharing your wonderful recipe!

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