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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.
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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Brown evenly:
- Stir the pork occasionally to crisp up the edges and achieve a nice, golden-brown texture throughout.
- 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!
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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.
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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.
Commonly Asked Questions
- → What cut of pork works best for carnitas?
Boneless pork shoulder is ideal due to its marbling, which keeps the meat juicy and flavorful during long, slow cooking.
- → Do I need to sear the pork before slow cooking?
While optional, searing adds extra depth of flavor. It’s worth the extra step if time allows.
- → How do I make the pork crispy after slow cooking?
Shred the pork, then press it into a hot skillet to caramelize and crisp the edges for a delicious finish.
- → Can I freeze leftover carnitas?
Yes, store cooled pork in airtight freezer bags or containers for up to 3 months. Thaw before reheating.
- → What toppings go well with carnitas?
Popular options include salsa, diced onion, guacamole, cilantro, lime wedges, or shredded cheese.
- → Can I use citrus juice in the cooking liquid?
Absolutely! Orange or lime juice adds brightness and enhances the flavor of the pork beautifully.