This Easy Carnitas Recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that’s juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)
Seasoned with Mexican flavors like oregano, cumin, chili powder and lime juice, this easy Mexican carnitas recipe makes tender, mouthwatering pulled pork with minimal prep work.
Growing up in a Mexican household, I ate my fair share of traditional Mexican and Tex-Mex dishes like steak fajitas, chicken tacos, chile verde, carne asada and chile colorado.
But the one recipe I always wanted to learn how to make (because it makes the best pork tacos) was carnitas.
I’m happy to say that I finally learned how to make this carnitas recipe over 5 years ago and I’ve never met a person who didn’t fall in love with it! Also, not only is it the most popular recipe on Isabel Eats, but it’ll make your house smell amazing while you’re cooking it! It’s a nice little bonus.
What are carnitas?
Carnitas are the Mexican version of pulled pork. It’s traditionally made with pork shoulder (also known as pork butt) because of the higher fat content, which helps the meat stay super tender and juicy while it’s cooked.
It can be used to make tacos (as pictured in the photos in this post), tostadas, salads, nachos, burritos, burrito bowls, quesadillas, basically everything!
This recipe is extremely easy to make and comes out perfect every single time. It’s literally fail proof! Here’s what you need to get started.
Ingredients you’ll need
- meat: pork shoulder (also known as pork butt)
- acid: lime juice
- seasonings: salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper
How to make carnitas
Cut pork shoulder into large 4-inch chunks, removing any excess fat. Place in the slow cooker. (photo 1)
Cover with lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. (photo 2)
Mix everything together until the meat is evenly coated with the spices. (photo 3)
Cover and cook on high for 4 hours, or on low for 6-8 hours. (photo 4)
When the meat is very tender, pull it apart with two forks. Mix in some freshly chopped cilantro if desired and serve. (photo 5)
One of my favorite things about this carnitas recipe is that it’s made in the slow cooker (here’s one I recommend). I usually use the high setting and slow cook it for 4 hours. It’s fall-apart tender and juicy every time!
If you have a little more time and want to use the low setting, I recommend slow cooking it on low for 7-8 hours.
Frequently Asked Questions About This Carnitas Recipe
Since posting this recipe back in 2015, I’ve received lots of great questions from readers. I want to make sure I answer the questions I get the most, so here’s the most frequently asked questions.
Are you sure there’s enough liquid in this carnitas recipe?
Yes. If you’re making this recipe in the slow cooker, you don’t need any extra liquid because pork shoulder is a very marbled cut of meat. As the meat cooks, the fat starts to render and provides enough liquid (and flavor!) for the recipe.
However, if you’re making this recipe in the Instant Pot, you will need to add some extra liquid as is required by any pressure cooker method of cooking. See Instant Pot notes below and in the recipe card.
Can I make these carnitas in the Instant Pot?
Yes! To make these carnitas in the Instant Pot pressure cooker, add all the ingredients into the pot just like you would in the slow cooker method, and then add in 1 cup of broth – chicken, beef or vegetable will all work.
Close the lid, set the vent to “sealing” and pressure cook on high for 40 minutes. Let the pressure release naturally for 15 minutes, then manually release the remaining pressure. Shred and serve as normal.
All I have is pork loin. Can I still make this recipe?
Yes, but I would add a tablespoon or two of fat – either olive oil, coconut oil or whatever you prefer.
Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice.
Can slow cooker carnitas be frozen?
Yes. To freeze, cool the pulled pork carnitas to room temperature. Place it in an air tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months.
To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.
Ways to eat slow cooker carnitas
Looking for ways to use your pork carnitas? Here are some of my favorite ways to eat it throughout the week!
- make carnitas tacos (warm corn tortillas, diced onions, chopped cilantro, cotija cheese, freshly squeezed lime juice, pickled jalapenos and salsa)
- stuffed in gorditas with shredded cheese
- topped on homemade tostada shells and sopes
- in burrito bowls or on top of nachos
- on a plate with easy refried beans and authentic mexican rice
Ingredients
For the carnitas
- 2 1/2 pounds pork shoulder (also known as ‘pork butt’)
- 1 tablespoon lime juice
- 2 teaspoons coarse sea salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*
Instructions
Slow Cooker Instructions
- Cut the pork shoulder into large 4-inch chunks. Place in the slow cooker.
- Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.
- Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks.
- Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.
Instant Pot Instructions
- Cut the pork shoulder into large 4-inch chunks. Place in the Instant Pot.
- Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.
- Lock the lid and set the steam release vent to the "sealing" position. Press the "manual" button and set the timer on high pressure for 40 minutes.
- When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.
- Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.
Video
Isabel’s Tips:
Nutrition Information
Fantastic recipe! My family loves this and easy to make.
Barbara from Texas
I have a #2 pre-cooked/wood smoked pork shoulder from Costco. The label says only salt added. Would you just add the seasonings and some liquid to make this similar to your from-scratch recipe.
Mix it up and reheat it?
Hi Lynn! Yes, I would just omit the salt from the recipe but the rest of the seasonings should be fine. Let us know how it turns out!
Loved ALL of the recipes, will never use store bought red or green chili or salsas again. Absolutely wonderful information!
Thank you so much.
I totally swear by this recipe. It’s hands down my favorite. I try to slow cook it instead of pressure cook, because I think it tastes better, but will resort to pressure if time is a crunch. I’ve also been pan frying it just before serving to crisp up the edges, YUM!
Thank you Isabel for an amazing recipe!
Thank you so much, Sunny!
Made it and loved it! The meat on its own seemed a little salty at first but on a corn tortilla with fixins’ tasted divine!
I am so old school. I do not own a crock pot or an instant pot.would you suggest a time to cook and at what temp for roasting in the oven please
Hi Barb! I recommend using the oven at 300 F degrees, for about 2 1/2 hours.
I tried this recipe today. Followed the instructions exactly and used a 2.5 pound pork butt. It was so dry it burned to the bottom of my crockpot. My crockpot is relatively new and I’ve used it numerous times without issue so I don’t think it was the pot or temp. I don’t think it needed to cook that long OR it needs some liquid. I cut off the burnt bottom bits so dry it’s kind of unsaveable. And I can’t taste any of the seasoning (but maybe that’s because it was dry). Just a heads up that if you try this recipe, you may want to check the meat early to see if it’s done.
Hi Karen. Thank you for your feedback and we’re sorry you had a bad experience with this dish. We assure you that when developing our recipes, they are tested multiple times for quality assurance.
Our family loves this recipe! I wanted to triple the recipe during the holidays. I read that I should triple the seasonings (minus the salt), but do I need to adjust the crock pot? Do I still use 4 hours on high and 7-8 hours on low?
Hi Michelle! The cook time should still be the same!
His looks amazing! Your recipes have never failed me! I was wondering if, when you cook this in the Instant Pot, do you sear the pork prior to cooking? Maybe I missed it in the recipe.
Hi Beckyk! This recipe doesn’t require it but you definitely can if you prefer.
Amazing dish to serve to a large crowd. Made in advance & froze to put out at our 4th July buffet table. I added celery sticks & whole onion quartered in the crockpot.
I would say that any recipe you follow you should taste as you are cooking and ajust the seasoning to your taste…that goes with any recipe you wish to cook…always always taste as you are cooking.
The Carnitas are in my slower cooker as I type. Are your recipes considered
Tex Mex? I live in Texas and that’s what we are accustomed to. Can you explain the different regions/ influences. P
Regardless,I love your site and will definitely return for recipes.
Hi Tina! We would say we have a good mix of authentic Mexican recipes and more fun mexican-inspired/ tex-mex flavors. We reside in Oklahoma, but our family is from the central part of Mexico called Zacatecas. Mexican food can vary drastically between the northern, southern, central, and coastlines of Mexico. I found a good article that describes the differences pretty well if you wanted to take a look. https://www.foodrepublic.com/2016/05/04/a-guide-to-the-regional-cuisines-of-mexico/
Simple and delicious!! One of our favorites! Have made it so many times I lost count. My kiddos (11, 10 and 8) love carnita night! Thank you for sharing
We followed the recipe to a t and it turned out really, really bland. I would not make this again, unfortunately.
Hi Tessa. We’re sorry you didn’t enjoy this recipe. Thank you for the feedback.
Absolutely love this recipe!! Its become one of my family’s staples for dinner. I’ve also made this when we’ve had ppl over for dinner, & every single time I have someone asking me for the recipe. 5/5 highly recommend. 💜
This recipe sounds delicious and I will be making it soon.
Excellent recipe. I have made this numerous times for family & friends and it never fails to impress.
I love this recipe but I want to make it for my family on vacation and we forgot the crock pot! Is there a way to make this on the stove top in a big pot?
Hi Cary! Yes you can! I would recommend following the directions like the crockpot, but add 1 cup of broth and cover and cook on the lowest setting.
I need some help! I’ve made this recipe so many times I’ve lost count! But the most I’ve ever done was 5 lbs & made sure not to double the salt as noted. It’s always come out amazing. It’s been requested that I bring 10 lbs of carnitas to a party this weekend & I’m getting nervous. Can I safely assume to quadruple the ingredients (excluding the salt)? Any suggestions on how much salt to add to this much meat? Any tips are welcome. Thank you!
Hi Iris! Yes you can quadruple the other ingredients with no problem. In terms of the salt, I would only triple it to be safe, and then you can always add more later, that way you can make sure its not too salty. Let us know how it turns out!
This is a hit with everyone! Thank you for such a deliciously easy dish that’s full of flavor.
Very solid, easy and so delicious recipe.
I did add a couple minced chipotle with adobo juice, 1 TBSP brown sugar and more salt.