If you haven’t tried homemade slow-cooker carnitas yet, you’re in for a real treat! This is the best Mexican pulled pork I’ve ever had.
Let me tell you, the aroma that filled my kitchen as the pork slowly simmered in the slow cooker was absolutely divine.
After 10 hours of low and slow cooking, the pork was so tender, it practically melted in my mouth. The crispy edges and juicy, flavorful interior were a match made in heaven.
Trust me, this recipe is a keeper!
Why You’ll Love These Slow-Cooker Carnitas (Mexican Pulled Pork)
Effortless Cooking: This recipe is incredibly easy, requiring minimal hands-on time. Just rub the spices onto the pork, set it in the slow cooker, and let it cook throughout the day.
Crowd-Pleaser: Known for its juicy texture, this dish is a favorite at gatherings. The slow-cooked pork becomes ultra-tender, making it a hit with everyone.
Restaurant Quality: Achieve restaurant-quality carnitas at home. The slow cooking ensures tender, flavorful pork while crisping it adds a delightful texture.
Rich Taste: The blend of spices infuses the pork with a rich, savory taste. The final crisping step enhances this, creating a deliciously satisfying dish.
Ingredients
- Pork Shoulder Roast: The star of the show. This flavorful, marbled cut becomes meltingly tender when slow-cooked, perfect for shredding.
- Spice Blend: A combination of salt, ground cumin, dried oregano, ground coriander, and ground cinnamon creates a rich flavor.
- Garlic: It complements the spices and enhances the overall taste of the dish.
- Bay Leaves: These aromatic leaves impart a subtle, herbal note to the pork.
- Chicken Broth: It gently simmers the pork to tenderness. It keeps the meat moist and creates a flavorful base for the dish.
How to Make Slow-Cooker Carnitas (Mexican Pulled Pork)
Don’t be intimidated by this recipe! It’s as easy as it gets.
1. Prepare the spice blend. In a small bowl, combine the salt, cumin, oregano, coriander, and minced garlic. Mix well to create a flavorful spice blend.
2. Season the pork chunks. Cut the pork shoulder roast into large chunks, allowing the spices to penetrate the meat more effectively. Rub the spice mixture all over the pork chunks, ensuring they’re evenly coated.
3. Arrange in the cooker. Place the bay leaves at the bottom of the slow cooker, then arrange the seasoned pork chunks on top. Carefully pour the chicken broth around the sides of the pork, taking care not to wash off the spice rub.
4. Slow cook pork. Cover the slow cooker and set it to cook on low heat for approximately 10 hours. After 5 hours, gently turn the pork chunks to ensure even cooking.
5. Shred the meat. Once the pork is tender, remove it from the slow cooker and transfer it to a large bowl or platter. Using two forks, shred the pork into bite-sized pieces. If needed, add some of the cooking liquid to the shredded pork to keep it moist and flavorful.
6. Prepare for crisping. Heat a large skillet over medium-high heat. Add a small amount of oil if needed (pork fat from the slow cooker can also be used).
7. Crisp the pork. Add the shredded pork to the skillet in a single layer, pressing it down slightly. Allow it to cook undisturbed for a few minutes until the bottom starts to crisp up.
8. Brown evenly. Stir the pork occasionally to crisp up the edges and achieve a nice, golden-brown texture throughout.
9. Serve the carnitas. Once the pork is crispy and caramelized to your liking, remove it from the skillet. Serve warm with your favorite toppings and sides, such as tortillas, salsa, guacamole, or rice and beans. Enjoy!
Tips for the Best Slow-Cooker Carnitas (Mexican Pulled Pork)
I’ve made this recipe quite a few times, and these are my best tips and tricks.
- Pick the right pork cut. Use boneless pork shoulder roast, cut into large chunks, for the most tender and juicy carnitas. The fat content in pork shoulder helps keep the meat moist during the long cooking process.
- Give it a good sear. Before adding the pork to the slow cooker, sear it on all sides to develop a deeper flavor profile.
- Add extra flavor. Place a layer of sliced onions at the bottom of the slow cooker to create a flavorful base for the pork.
- Try tasty variations. Experiment with adding different citrus juices (like orange or lime), beer, or other spices to the cooking liquid for unique flavor variations. Adjust the seasoning blend to your taste preferences.
- Serve it your way. Serve the crispy carnitas in warm tortillas with various toppings like salsa, guacamole, diced onions, and fresh cilantro. They also make a delicious filling for burritos, quesadillas, or rice bowls.
How to Store
Leftover carnitas are great for lunches throughout the week! Here’s how to store the pork.
To Store: Place cooled carnitas in an air-tight container and refrigerate for up to 4 days. Ensure the meat is covered with a bit of cooking liquid to prevent drying out.
To Freeze: Transfer cooled carnitas to freezer-safe bags or containers, removing as much air as possible. Freeze for up to 3 months, thawing in the refrigerator before reheating.
To Reheat: Warm carnitas in a skillet over medium heat, stirring occasionally, until heated through. Or, microwave in 30-second intervals, stirring between each, until hot.
Slow-Cooker Carnitas (Mexican Pulled Pork)
8
servings15
minutes10
hours10
minutes686
These easy slow-cooker carnitas are juicy, crispy, and irresistible! Serve this delicious Mexican pulled pork with tortillas for an unforgettable Mexican feast.
Ingredients
1 (4-pound) boneless pork shoulder roast, cut into large chunks
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 large cloves garlic, minced
2 bay leaves
2 cups chicken broth
Instructions
- In a small bowl, combine the salt, cumin, oregano, coriander, and minced garlic. Mix well to create a flavorful spice blend.
- Cut the pork shoulder roast into large chunks, allowing the spices to penetrate the meat more effectively. Rub the spice mixture all over the pork chunks, ensuring they are evenly coated.
- Place the bay leaves at the bottom of the slow cooker, then arrange the seasoned pork chunks on top. Carefully pour the chicken broth around the sides of the pork, taking care not to wash off the spice rub.
- Cover the slow cooker and set it to cook on low heat for approximately 10 hours. After 5 hours, gently turn the pork chunks to ensure even cooking.
- Once the pork is tender and easily shreds with a fork, remove it from the slow cooker and transfer it to a large bowl or platter. Using two forks, shred the pork into bite-sized pieces. If needed, add some of the cooking liquid to the shredded pork to keep it moist and flavorful.
- Heat a large skillet over medium-high heat. Add a small amount of oil if needed (pork fat from the slow cooker can also be used).
- Add the shredded pork to the skillet in a single layer, pressing it down slightly. Allow it to cook undisturbed for a few minutes until the bottom starts to crisp up.
- Stir the pork occasionally to crisp up the edges and achieve a nice, golden-brown texture throughout.
- Once the pork is crispy and caramelized to your liking, remove it from the skillet and serve warm with your favorite toppings and sides, such as tortillas, salsa, guacamole, or rice and beans. Enjoy your crispy, tender, and flavorful slow cooker carnitas!
