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HomeRecipesMeat & Poultry

Easy Carnitas Recipe

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By: IsabelPosted: 5/28/19

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Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week. (gluten free, dairy free, paleo, healthy, clean eating) // isabeleats.com

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)

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

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)

Step 1 and 2 of how to make carnitas in the slow cooker.

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)

Step 3 and 4 of how to make slow cooker carnitas.

When the meat is very tender, pull it apart with two forks. Mix in some freshly chopped cilantro if desired and serve. (photo 5)

Juicy and flavorful carnitas in a slow cooker mixed with freshly chopped cilantro.

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.

Carnitas tacos topped with chopped cilantro, diced onions and jalapenos.

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.

Mexican carnitas recipe in corn tortillas with onions, cilantro, limes and jalapenos.

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

I hope you love this recipe as much as I do! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow me on Facebook, Instagram and Pinterest!

Recipe

4.27 from 356 votes

Easy Carnitas Recipe

Serves: 10 servings
Print
Rate
Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week. (gluten free, dairy free, paleo, healthy, clean eating) // isabeleats.com
Prep: 5 minutes
Cook: 4 hours
Total : 4 hours 5 minutes
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)

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:

If you’re interested in making a large batch of carnitas and want to double the recipe, I recommend doubling all the seasonings except the salt. Once the carnitas are cooked and ready to eat, taste and season with more salt if desired.
To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil, coconut oil, canola 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. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great!
To freeze, cool the carnitas in the fridge. 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.

Nutrition Information

Serving: 1/10th of recipe Calories: 247kcal (12%) Carbohydrates: 1g Protein: 22g (44%) Fat: 17g (26%) Saturated Fat: 6g (30%) Cholesterol: 76mg (25%) Sodium: 533mg (22%) Potassium: 18mg (1%) Vitamin A: 50IU (1%) Vitamin C: 1.7mg (2%) Calcium: 30mg (3%) Iron: 1.3mg (7%)
Author: Isabel Eats
Course:Main
Cuisine:Mexican
Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week. (gluten free, dairy free, paleo, healthy, clean eating) // isabeleats.com
Did you Make my Easy Carnitas Recipe?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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Recipe Rating:




  1. AvatarMegan says

    Posted on 4/13 at 7:41 pm

    5 stars
    So delicious and easy!! Best tacos I’ve had in a long time! Can’t wait to make it again.

    Reply
  2. AvatarJim Lee says

    Posted on 4/7 at 2:45 pm

    5 stars
    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 😛

    Reply
  3. AvatarBlue says

    Posted on 4/4 at 7:55 pm

    4 stars
    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.

    Reply
  4. AvatarLaura says

    Posted on 3/31 at 1:02 pm

    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.

    Reply
  5. AvatarEllen B Thomasson says

    Posted on 3/23 at 8:51 pm

    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!

    Reply
  6. AvatarBrooke says

    Posted on 3/1 at 8:40 am

    5 stars
    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!

    Reply
  7. AvatarStephanie says

    Posted on 2/25 at 8:41 am

    5 stars
    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?

    Reply
    • Morgan @ Isabel EatsMorgan @ Isabel Eats says

      Posted on 3/15 at 1:32 pm

      Hi! I’d recommend cooking your pork shoulder on high for about 5 hours or on low for 8-9 hours.

      Reply
  8. AvatarKatie says

    Posted on 2/17 at 5:11 pm

    5 stars
    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.

    Reply
  9. AvatarJohn says

    Posted on 2/10 at 6:37 pm

    5 stars
    This left the other recipes I’ve tried in the dust.

    Reply
  10. AvatarKim says

    Posted on 1/21 at 4:51 pm

    5 stars
    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!

    Reply
  11. AvatarCat says

    Posted on 1/18 at 1:01 pm

    5 stars
    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!

    Reply
  12. AvatarYASUA says

    Posted on 11/23 at 9:37 am

    Delicious recipe

    Reply
  13. AvatarMelissa says

    Posted on 11/21 at 7:13 pm

    5 stars
    Another amazing recipe! These were so easy to throw together in the crockpot and were so moist and flavorful.

    Reply
  14. AvatarCheryl says

    Posted on 11/15 at 11:42 pm

    5 stars
    These were amazing!!! Used corn tortillas topped with cilantro, jalapeños and diced onions. Delicious will definitely make again.

    Reply
  15. AvatarLou Ayala says

    Posted on 11/12 at 7:17 pm

    5 stars
    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!

    Reply
  16. AvatarMary Poore says

    Posted on 11/5 at 4:25 pm

    5 stars
    Easy to fix and sooooo delicious!!

    Reply
  17. AvatarMary Poore says

    Posted on 11/5 at 4:24 pm

    5 stars
    Easy and great taste!

    Reply
  18. AvatarSydney says

    Posted on 11/5 at 1:07 pm

    5 stars
    Super good! Tried it for the first time and everyone loved it. Will definitely be trying more of your recipes.

    Reply
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i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More

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