This Easy Crockpot Pork Carnitas recipe is a lifesaver! With just a few ingredients, you can enjoy tasty, tender pork that’s perfect for tacos, burritos, or even just eating straight from the bowl!
I love that this recipe lets me set it and forget it. The longer it cooks, the more flavorful it gets. Plus, who can resist that crispy edge when you broil it for a minute? Yum! 🌮
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for carnitas because it becomes tender and flavorful as it cooks. If you can’t find pork shoulder, pork loin or butt also works, but they may be less fatty.
Olive Oil: I like using olive oil for its flavor. However, you can swap it with vegetable oil or avocado oil if you prefer or have those on hand.
Onion and Garlic: These two add a great base flavor. Yellow onions are a good choice, but you can use white or even red onions if that’s what you have. Fresh garlic is best, but garlic powder can be used in a pinch.
Spices: The combination of cumin, oregano, chili powder, and smoked paprika gives the carnitas a signature taste. If you’re missing an ingredient, consider using taco seasoning as a quick substitute!
Jalapeños: They add heat. If you like it milder, leave them out or use bell peppers instead. You can also opt for other types of peppers if you prefer different levels of spice.
How Do I Get the Perfect Shredded Pork?
Shredding the pork is key to getting that classic carnitas texture. Here’s how to do it well:
- After cooking, let the pork rest for a few minutes to cool slightly. This helps it stay juicy.
- Use two forks to pull apart the meat. It should come apart easily if it’s been cooked well.
- Don’t forget to remove any big pieces of fat before shredding!
If you want that crispy edge, spread the shredded pork on a baking sheet and broil it briefly. Just keep an eye on it so it doesn’t burn!
Easy Crockpot Pork Carnitas
Ingredients You’ll Need:
For the Pork:
- 3-4 pounds pork shoulder (also known as pork butt)
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- 1 orange, quartered
- 1-2 jalapeños, sliced (optional, for heat)
For Serving:
- Corn tortillas
- Avocado, for garnish
- Lime wedges, for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then you’ll need either 8 hours on low or 4-5 hours on high in the crockpot. A little waiting, but the delicious flavor is totally worth it!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by patting the pork shoulder dry with paper towels. If you’d like, you can cut it into large chunks; this helps it cook more evenly. But don’t worry too much if you don’t have time for this step!
2. Sear the Meat:
In a large skillet, heat the olive oil over medium-high heat. Gently add the pork pieces and sear them until they’re browned on all sides. This should take about 5-7 minutes. Searing is optional but adds a nice depth of flavor to the dish.
3. Transfer to Crockpot:
Carefully place the seared pork into your crockpot. Next, add the diced onion, minced garlic, ground cumin, dried oregano, chili powder, smoked paprika, salt, and black pepper. Give it a little stir to mix everything together.
4. Add Liquids:
Now, squeeze the juice of the two limes over the pork. Toss the quartered orange and jalapeños on top, if you’re using them for a bit of extra heat. This will help infuse great flavors into the meat!
5. Cook:
Cover your crockpot and set it to cook on low for about 8 hours, or on high for 4-5 hours. You want the pork to be super tender and easy to shred when it’s done.
6. Shred the Pork:
Once your cooking time is up, carefully remove the pork from the crockpot. Use two forks to shred the meat. As you do this, feel free to discard any excess fat that you find.
7. Optional Broiling:
If you like your carnitas with crispy edges, here’s a fun step! Spread the shredded pork on a baking sheet and pop it under the broiler for 5-7 minutes. Just keep an eye on it to avoid burning—crispy is great, charred not so much!
8. Servings:
Now for the best part! Serve your delicious carnitas in warm corn tortillas. Top them with avocado, lime wedges, and any other favorite toppings like cilantro or salsa. Enjoy your flavorful meal!
Can I Use a Different Cut of Meat?
Yes! If you prefer, you can use pork loin or even chicken thighs, but keep in mind that the cooking times may vary. Pork loin can dry out more quickly, so I recommend checking for doneness earlier, around 4 hours on low. Chicken thighs will take about the same time as the pork shoulder but will need to be shredded after cooking.
How Can I Make This Recipe Spicier?
To add more heat, increase the number of jalapeños, or add a pinch of cayenne pepper or crushed red pepper flakes to the spice mix. If you like it really spicy, consider using a spicier pepper like serrano or even chopped chipotle in adobo sauce for a smoky kick!
Can I Make These Carnitas Ahead of Time?
Absolutely! You can prepare and cook the carnitas in advance. After shredding the pork, let it cool, then store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through. You can also freeze the shredded pork for up to 3 months; just thaw in the fridge before reheating.
What Are Some Good Toppings for Pork Carnitas?
In addition to avocado and lime wedges, consider adding fresh cilantro, diced onions, radishes, or crumbled queso fresco. You can also drizzle some crema or your favorite salsa over the top to elevate the flavors!
