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.
You miss the orange, and it must be cooked with pork lard in a copper deep frying pan.
Thanks for stopping by. Orange? Not really a traditional carnitas ingredient, but I may just give it a try sometime. As for the lard and deep frying pan, this was intended to be a slow cooker recipe which is why it is done with oil in a slow cooker.
Our local Mexican restaurant makes wonderful carnitas and I asked for the recipe. It uses Mexican Coka Cola and juice of oranges and limes. Served with lightly fried Onions. I’ll have to try your version.
The orange is a traditional ingredient from michoacan's carnitas, the authentic carnitas made in Mexico, your recipe is more like a pork barbacoa.
Aha! I cook more Baja style food (I live in San Diego so our cuisine is pretty dominated by Baja influences). Interesting to hear what it's like in different regions. This recipe isn't very reminiscent of barbacoa to me. Not sweet enough. I do have a local Mexico City style restaurant that I love. Maybe I'll have to stray from my typical Alambras orders and try their version of carnitas and see if I can taste any orange. Or shoot, I guess I could just ask them 🙂
You should try them on Mexican soil, in michoacan they made carnitas in copper because near is the city of Santa Clara del Cobre, a town rich in copper crafted utensils, and the orange is one of a few ingredients like sugar or coke to bring a light brown color on the outside and to help to acomplish a crispy outside but softy inside, also I can tell you that in Guadalajara they made a torta ahogada (soak sandwich) wich is a sanwich filled with pork carnitas and soak in a thick chile an tomato sauce with cured onions. Delicious, you should try more mexican dishes tha your alambres I recomend it to you, but in a real mexican coucine not that fancy restaurants that say they make mexican food. Anyway your recipes look really yummy.
Just as in America dishes are different in different regions of Mexico. Spices and techniques vary across the country.
How would you add orange? (whole, segments, juice?)Thanks 🙂
I slice the orange into think slices, rind and all. Toss it in with all the other ingredients. I also use Mexican coke! Delicious!
Is the T for teaspoon or tablespoon?
In recipes, a capital T is for tablespoons and tsp is for teaspoons.
Great, thanks!
I made it, and the family loved it! I removed my pork from the crock pot and shredded it, do you shred yours in the oil? I was nervous the oil would be overwhelming.
I do shred mine in the oil. It drains off as you scoop it out so it isn't too big of a deal. I find it keeps the meat nice and moist and the leftovers store better in the oil.
Thank you very much!
How do I get it crispy after this process?
You can turn the heat up to high for the last 1-2 hours, or you can put them in a shallow baking dish and roast them at 450 degrees in the oven for about 5 minutes.
This was sooo good! It totally passed the test with my Mexican husband! We served it with guacamole, refried beans and coconut rice.
how do you make coconut rice? please share
https://thestayathomechef.com/slow-cooker-luau-with-kalua-pork/
This recipe is amazing! I didn't use vegetable oil, I used leaf lard instead. Worked great!
I thought vegetable oil was leaf lard. 🙂
Leaf lard is part of the fat from pigs. (Very healthy!)
Most vegetable oil today is soy based. (Not healthy at all.)
Does the oil get absorbed or can it be drained off? Have never made carnitas so have NO idea about any of this, lol. Thank you!
No, the oil doesn't all get absorbed. Just pull the meat out and discard the excess oil. It just makes it super delicious!
this is great too if you broil it for a few minutes to get the crispiness of carnitas! yum yum yum.
Good idea, for the crispiness.
Have you ever tried using beef or chicken in place of pork?
I have. Both beef and chicken work as well, but I find pork to be the best because it soaks up more of the flavor.
Can u use grape seed oil, olive or canola? Or does it have to be vegetable?
Olive oil is what I always use
I make this with grapeseed all the time and it's great!
I'm always looking for new carnitas recipes. Can't wait to give this a whirl.
Love it! Thanks for recipe 🙂
Can’t wait to make this in my new crock pot!