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, Pork 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
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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.
Isabel’s Tips:
Nutrition Information
So delicious and easy!! Best tacos I’ve had in a long time! Can’t wait to make it again.
My first Carnitas. Shoot me, but I have this urge to tweak any recipe new to me. My only changes were a chopped onion and jalapeno on the bottom of the cooker and I browned the shoulder in a cast iron skillet before 8 hours in the pot. You, my dear. are a genius. I may never get Carnitas “out” again. You are my “Bible” for things Mexican and Tex-Mex. I’m in San Antonio and you are makin it hard to go to my favourite holes in the wall here. But then, there’s Blanca 😛
Quite tasty! I don’t have a slow cooker. I have an Instantpot and a dutch oven, so I opted for the latter to have more control over the end product (I find the Instantpot can overcook before I get a chance to stop it). I made a smaller piece (2# pork shoulder) and recommend keeping the braising liquid amounts for the full recipe because if you halve it, it will reduce too much and you’ll need to add something like chicken broth halfway in, which will alter the balance of flavors. I’m following the advice of some other reviewers and using any remaining braising liquid to cook some rice.
After cooking the pork we always heat the oven and place the pulled pork in a baking pan with oil to crisp up the meat for the meal. Try adding some clove or cinnamon with the other spices for a deeper flavor.
I made this today and it was so good! I used pork loin, so I added the extra fat and liquid – and now I know how to make all my pork loin recipes better. We used small flour tortillas (because I had a lot of them around), and topped the meat with pickled onions (your recipe), cilantro, and queso fresco. Delicious!
I soaked 2 five pound batches overnight in the rub and lime juice.
Then smoked at 200° for 3 hours
Finished off by putting 5 pounds in my crockpot on low with a little water and 5 pounds in the oven for about 4 hours while I went to church. (I wanted to be safe so I tried both ways)
It was absolutely amazing and falling apart. Thank you for the recipe. I will definitely make this again!
This is the only recipe I will EVER use for carnitas! These are the best!!!!
I have a question. I have an 8lb pork shoulder. How long would you cook it in the crock pot?
Hi! I’d recommend cooking your pork shoulder on high for about 5 hours or on low for 8-9 hours.
I accidentally bought a bone-in pork butt so I could not hunk the meat up as recommended but it was still AMAZING! By the time I got home, the meat just fell off the bone and I could pull it all apart into the delicious sauce. My family loves this. I had thought with the amount of cumin and chili powder that it would be spicy but it isn’t, just really great flavor.
This left the other recipes I’ve tried in the dust.
I do not like pork. I do not eat pork. But I planned to make this for a party because everyone else likes pork. Imagine my surprise when I absolutely loved, loved them! I hate to say it tasted like chicken, but it really did. So delicious and flavorful. My guests also LOVED it!
I think I may have commented before but…
I love this recipe!
Finally found a “street taco” size low carb tortilla that will be perfect (thanks La Banderita). Prior to finding them I would eat as a kind of pulled pork sandwich using low carb bread or buns. Can’t wait to have the pork on tortillas!
I just tossed everything in the slow cooker…guess what’s for dinner?!?
Thanks for an amazing recipe!
Delicious recipe
Another amazing recipe! These were so easy to throw together in the crockpot and were so moist and flavorful.
These were amazing!!! Used corn tortillas topped with cilantro, jalapeños and diced onions. Delicious will definitely make again.
Made Carnitas yesterday.
Served for dinner… wife loved it! So did I!!
Made tacos topped with chopped fresh jalapenos onion and cilantro.
It was even tastier at lunch today!!!
Will definitely make this again. It was so simple!
Easy to fix and sooooo delicious!!
Easy and great taste!
Super good! Tried it for the first time and everyone loved it. Will definitely be trying more of your recipes.
We make this all the time! It’s so easy and delicious! My extremely picky kids even like it!
This has become my go-to recipe for carnitas. I have used both the crock pot and the instant pot with great reviews from friends and family. I also make a double batch and freeze half for later meals.
Right before I serve the meat, I layer it thinly on a baking sheet and throw it in a hot oven (400 degrees or so) for 10-15 min. This mimics the crispy edges that are normally achieved by fring the meat.
Absolutely wonderful. Thank you so much.