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.
What a great easy way to make carnitas!
I am OBSESSED with carnitas and I could literally eat my screen. Pinning to make this weekend!
The other half loves carnitas – I'm thinking I'm going to need to give this a try soon!
I can't wait to try this recipe!
I found your blog looking for a good carnitas recipe and now I'm hooked on this blog! Can't wait to make these and so happy they brought me here.
First, let me start by thanking you for this recipe. It is absolutely delicious and I couldn't have been happier with the results! However, I am lacking the in "sharp knife" department and cutting the meat into small pieces proved to be pretty difficult! Is this step necessary?
You can use two forks and shred it the size you want.
Oh. Nevermind. A couple years too late and I now see she cuts in pieces before cooking. Oit’s were always cooked whole. I’ll try this way!!! Looks yummy!
We are from Dolores Hidalgo in Guanajuato and it is also traditional to use orange in the copper pots. We love Carnitas Vicente and he gave us the honor of allowingus to watch how they'remafe so every Dec 24 we have a carnitas party. I will so try your version just for the family. And the orange is used by by cutting it in about 6 sections and throwing it in during when the meat is producing a lot of juice when it begins to Brown you pull out the orange and crisp the meat
I made this recipe for Christmas dinner and it was so delicious! The meat had so much flavor. I don't know where all the oil goes because it didn't taste oily at all. It was a huge hit. Thanks so much!
I'm so glad your Christmas dinner was a hit! Thank you for taking the time to stop by and let me know. It ended my Christmas day with a big fat smile 🙂
What kind of oil do you use in your recipe?
I use vegetable oil.
This recipe is FANTASTIC! I was worried about the amount of oil in the beginning, but it didnt make it greasy. Top it with mexican cabbage and it's perfect. thanks!
How many tacos/people do you think this would serve?
and if I double it would you double the oil too?
It depends on how large your roast is, but 1/4 lb per person would be very generous. The oil should cover the trimmed and sliced meat. You don't have to worry about having too oil as you can always strain it off.
Thanks so much! I appreciate your help.