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.
Wonderful flavor. Very tender meat. Served in corn tortillas with a citrusy slaw. Very good.
These are truly better than restaurant quality ! They’re so delicious and easy-that my husband begs me to make them frequently.Thank you for yet another stellar meal.
This recipe is amazing, use the oil. It really makes a difference, the meat comes out so tasty and not oily.
Love this recipe! I used a 3# pork shoulder and follow the recipe. Use the oil! So easy and delicious 😋 made in the crock pot. I will make this again!❤
Hands down the BEST carnitas I’ve ever made in my life and I take tacos very seriously! I did double the spices based on other reviews. I very rarely leave reviews on recipes, but this one definitely warranted one. My husband assures me he will divorce me if I ever make another carnitas recipe ever again, so since I still love him, I’ll stick with this one until I want to get rid of him 🤪 Thank you for sharing this one!
To those saying it is supposed to be crispy… read the notes, it clearly says how to crisp the meat.
For the citrus… they always get lime juice when served.
I just don’t understand some of y’all’s comments.
I was married to a Mexican and don’t see any issues with this recipe.
Everyone has different tastes, so spice it up or down to your liking.
I love your recipes but this one I just couldn’t do. Wasn’t interested in the oil after I tried this recipe from my friend. I have an update for you to try instead of oil. Got this from my Mexican friend who says this is what they do at their restaurant.
I thought The Stay at Home Chef herself would like to try this healthier too! You can use your own seasonings just skip the oil and add Beer and Orange Zest and Juice.
4 pound butt or pork shoulder
1 yellow onion diced
1 Tbsp. Chipotle Chili Powder
2 tsp. Oregano
2 tsp. Cumin
1 tap. Salt
1 large Orange (Zested and Juiced)
1 12 oz. Blue Moon Beer
Cut meat into chunks add to crock put all spices, zest and orange juice in and slowly pour beer in.
Put lid on cook 6-8 hrs Low 4 to 5 High.
Remove pork meat from crock reserve 1/4 cup drippings from crock. Shred on sheet pan add 1/4 cup drippings and broil 5-6 min until edges are crispy. Serve in tortillas with your choice of toppings.
This is the best! I have never had carnitas as good as this!
Tried this, meat is very tender and flavorful. I want to meet the person who cut up a 5 pound roast in quarter inch strips in 5 minutes. LOL
I don’t like too much “heat” in my food so does having both cayenne pepper and chili powder make it very hot?
Use a chili powder like Gebhardt’s which does not have any heat. You can then adjust the cayenne pepper to your own taste. It definitely can be hot. You can always omit the cayenne in the recipe and then add it to your homemade salsa or hot sauce recipe. My mom can’t tolerate any heat so this is the way that I would deal with it because I do like some heat to my food. That way we can both eat the carnitas.
I love a small kick but not much so I use the recipe as is but with half the cayenne as that’s where the heat really comes from.
My family absolutely love this recipe. 😋
I have to be honest & admit to be one of those who saw “2 cups of oil” and thought, you’re nuts woman
But I followed the instructions to the letter and have to admit these were the best carnitas I have had in a long time and received compliments from the dinner guests