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.
Can I use canola oil?
Yes, canola oil will work.
Thank you!
Made these last night and they were awesome. So glad to add this recipe to my carnitas arsenal. I think it is the best.
Delicious! Wasn’t sure about the oil, but it worked. My hubby said it was some of the best he’s ever had. The oil was not an issue, not oily at all.
It turned out AMAZING! My husband gave 10 starts out of 10! Thank you for sharing this recipe!!
Tried this as the recipe was written, Excellent! Came from Arizona and now live in Juneau, Alaska. Not the best place for good Mexican food. Have learned to make it myself and am always looking for new ways to do it. This works well and I broil it for a few minutes to crisp it. Makes wonderful tacos and enchiladas. Thanks!
Ive read all the comments ,I also live in Salt Lake City home of the Red Iguana the home of killer Mexican food.
I am excited to try this recipe for taco Tuesday tomorrow. Cant wait!
Can I substitute the cup of oil for a cup of water? 1 cup of oil seems like overkill why not let the meat cook in it’s own juices?
Carnitas are deep fried. That’s what you are getting in any decent Mexican restaurant. I’ve translated that to a slow cooker version. You COULD cook it in its own juices (I’d never add a cup of water because boiled meat is gross), but then it’d just be Mexican spiced pork, instead of carnitas. I know it’s scary, but trust me, it’s amazingly delicious.
This recipe looks amazing, but I don’t like cloves. Is this flavor something that stands out in the finished recipe?
My brother doesn’t like cloves either and I have made it without cloves just for him.
Thanks!
These carnitas were excellent. I worked all day, came home to a pot of carnitas and my Mexican husband was so pleased that i am making another pot of carnitas for him to share with his coworkers. Store bought salsa verde, fresh chopped cilantro, fresh onion,shredded cabbage and microwaved corn tortillas in a kitchen towel made delicious tacos. Muy rico!
I’m excited to try this recipe! What kind of toppings do you usually put on these? I may be a matter of preference, but I need some ideas. Thanks!
Tomato, onion, cabbage, queso fresco, cilantro