Every now and then, I make something that feels like a little kitchen magic — and these Carnitas are exactly that. Pork shoulder, slow-cooked until it practically falls apart with a glance, then crisped in a hot skillet until those golden-brown edges show up — that’s what we’re talking about. It’s the kind of food that disappears fast when friends are over, but luckily, it’s just as perfect reheated from the freezer.
What I love most? It takes five minutes of actual effort. The slow cooker does all the heavy lifting while I go about my day — then a quick sizzle in the pan brings it all to life.
Why I Keep Coming Back to This Carnitas Recipe
I’ve tested more pork recipes than I can count, but this is one I never mess with anymore. It’s been in my regular rotation for years because:
The prep is so quick, I could honestly do it half-asleep — just a rub, a quick chop, and into the cooker it goes.
The ingredients are always in my kitchen — no weird store runs required.
You don’t even need tortillas to enjoy this. I’ve eaten straight out of the skillet more times than I care to admit.
It’s got enough flavor to stand alone, but it’s not overloaded — you can tuck it into tacos, fold it into burritos, or even pile it onto rice without it clashing.
And those crispy bits? That’s the real prize. Pan frying at the end is what gives this its wow factor.
Oh, and leftovers? Absolute gold. I stash small portions in the freezer, and they’re just as good weeks later.
What Makes Carnitas So Good Anyway?
If you’re new to Carnitas — welcome, you’re in for a treat.
Traditionally, carnitas are made by slow-cooking pork in a pot of lard until it’s melt-in-your-mouth tender and full of deep, porky richness. In Mexico, people line up at tiny roadside stalls to get their fill of it — we actually got caught in a downpour in Mexico City chasing a spot locals recommended. Worth it.
But back in my kitchen, I wanted something simpler. I figured out a way to get that same juicy-inside, crispy-outside effect with way less mess — and no cauldron of lard required.
Here’s How I Make Mine at Home
The pork: Pork shoulder is the best for this — it’s marbled with just the right amount of fat. I usually go boneless and skinless so I can rub the spice mix in evenly.
The seasoning: Just salt, pepper, cumin, and oregano. Nothing fancy, but it works beautifully once it stews down with the pork juices.
The flavor boost: I toss in chopped onion, garlic, and jalapeño, then pour in some fresh orange juice. That citrus brings a gentle tang and natural sweetness that balances everything out. It slowly blends with the pork fat and aromatics to make a broth that tastes way more complex than you’d expect.
Cooking: Set it and forget it. I let the slow cooker run low and slow until the pork is fork-tender. The kitchen smells incredible by hour three.
The crispy finish: After shredding the pork, I throw it in a hot skillet with a bit of the juices. That’s the trick. It caramelizes on the outside while soaking in all that slow-cooked flavor.
Can You Use an Instant Pot?
Absolutely. I’ve done this plenty of times when I’m short on time. You still get that perfect, shreddable pork, and once it’s crisped in the pan, no one can tell the difference. Just make sure to let the pressure release naturally so the pork stays tender.
Why Browning It Makes All the Difference
If you’ve only had carnitas that went straight from the cooker to the plate, you’re missing out. That quick fry in a skillet takes everything up a notch. I’ve had street-style carnitas from a joint in San Diego that people swear by — and honestly, this version holds its own. The browning gives you those irresistible crunchy bits that contrast perfectly with the juicy meat.
Skip this step, and it’s just pulled pork. Add the skillet, and it’s something special.
How I Like to Serve It (Other Than Straight from the Pan)
Sure, tacos are the classic. I love piling warm carnitas into charred corn tortillas, topped with diced onions, cilantro, maybe some pickled red onions if I have them in the fridge. But there’s no shortage of ways to enjoy it:
Wrapped into burritos with rice, beans, and cheese
Melted into quesadillas for an easy weeknight dinner
Loaded into a bun for sliders at game night
Layered on a tortilla pizza with salsa and cheese
Over Mexican rice with guac and grilled corn on the side
One of my guilty pleasures? Mixing carnitas into fried rice with leftover veggies — I know it’s not traditional, but it’s downright delicious.
Why I Always Keep Some in the Freezer
I make a double batch almost every time and freeze half. It reheats like a dream — just toss it in a skillet with a splash of the cooking juices, and it’s back to full glory. Perfect for days when I’m too tired to cook but still want something that tastes like I made an effort.
Helpful Tips from My Kitchen
Shred when warm: Let the pork rest for 10–15 minutes before shredding so the juices settle. Use two forks or your hands (with gloves if it’s hot).
Don’t skip the pan fry: Use a nonstick or cast-iron pan, medium-high heat, and don’t overcrowd. Work in batches for the best crisp.
Juices matter: Save the cooking liquid! Add a splash when reheating or pan-frying — it keeps things moist and flavorful.
Storage & Reheating Made Simple
Fridge: Keeps well for up to 4 days. I store it with some of the juices to keep it from drying out.
Freezer: Divide into meal-sized portions, freeze flat in zip bags, and reheat in a skillet or microwave. It still crisps up beautifully.
Reheating tip: Add a little oil and some juices to the skillet, toss the meat in while still frozen, and let it thaw and crisp in the same pan.
Questions I’ve Been Asked (More Than Once)
Can I use a different cut of pork?
Pork shoulder is really the best for this, but pork loin works in a pinch — just watch the cook time and be aware it might be drier.
Can I skip the orange juice?
I wouldn’t. It adds a natural sweetness and brightness that balances the richness of the pork. If you’re out, pineapple juice works too.
How do I keep leftovers from drying out?
Always save some of the cooking broth. That little bit of juice makes a huge difference when you reheat.
Can I make this ahead for a party?
Yes — in fact, I always do. Make it the day before, crisp it fresh in the pan right before serving, and keep it warm in the oven or slow cooker.
Slow Cooker Pork Carnitas
These pork carnitas are what slow-cooked dreams are made of—fall-apart tender meat with irresistibly crispy edges. What sets them apart? A quick sear in a hot pan to get those golden bits just right. Perfect for stuffing into tacos, topping burrito bowls, or even piling on nachos.
Ingredients
- 4 cloves garlic, minced
- 2 ½ teaspoons salt
- 1 tablespoon olive oil
- 1 jalapeño, deseeded and chopped
- 1 tablespoon dried oregano
- ¾ cup fresh orange juice (from about 2 oranges)
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 onion, roughly chopped
- 2 kg (4 lb) boneless pork shoulder (skinless, with some fat cap left on)
Instructions
- Pat the pork shoulder dry with paper towels, then rub it all over with salt and pepper to season it well. In a small bowl, mix together the olive oil, oregano, and cumin to make a quick rub. Massage this mixture all over the pork, making sure it’s evenly coated.
- Place the pork into your slow cooker, fat-side up. Scatter the chopped onion, jalapeño, and minced garlic on top. Squeeze the orange juice over everything, letting it seep into all the nooks.
- Cover and cook on low for 10 hours or high for 7 hours, until the pork is tender enough to easily shred with a fork.
- Once done, carefully transfer the pork to a large bowl or tray and let it cool slightly before shredding. Use two forks to pull it apart into bite-sized pieces.
- Optional but totally worth it: Skim off some of the excess fat from the slow cooker juices and discard. If there’s more than 2 cups of liquid left, simmer it down on the stove until it reduces. Don’t strain—those soft onions and garlic bits are gold.
Notes
- Heat a tablespoon of oil in a large non-stick or cast iron skillet over high heat. Working in batches, spread the shredded pork in the hot pan and spoon over a bit of the reserved juices.
- Let it cook undisturbed until the bottom becomes golden and crispy, then give it a quick toss to lightly sear the other side. Don’t overcook—it should be crisp on one side and juicy on the other. Transfer to a plate and repeat with remaining pork.
- When you’re ready to serve, drizzle a bit more juice over the crispy pork and serve hot.
- Serving Suggestions
- These carnitas are perfect tucked into warm tortillas with avocado, pico de gallo, or a simple salsa. No need for crunchy toppings—the pork brings plenty of texture. You can also use it in burritos, enchiladas, nachos, sliders, or over a bowl of Mexican rice.
- Storage Tips
- Make-ahead: Shred the pork but don’t crisp it yet. Store the meat and the juices separately in the fridge (up to 3 days) or freezer (up to 3 months). When ready to serve, reheat the juice, then crisp the meat in a skillet with some of the warmed liquid.
- Leftovers: Already crisped carnitas store beautifully! Just cover them up, refrigerate, and reheat in a skillet with a splash of juice to revive the flavor and texture.
- This recipe has been a favorite in my kitchen for years—slow-cooked pork that delivers big on both flavor and crunch. Whether you’re planning a taco night or just want something hearty and satisfying, these carnitas won’t let you down.
- Let me know how you serve yours—I’m always looking for new ways to enjoy this dish!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 91Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 20mgSodium 458mgCarbohydrates 3gFiber 0gSugar 2gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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