Carnitas

Carnitas are tender, slow-cooked pork with crisp, browned edges. This easy slow-cooker recipe uses pork shoulder, lime, garlic, onion, jalapeño, and a few pantry seasonings. After cooking, the shredded pork is briefly browned in a skillet, making it a versatile filling for tacos, burritos, rice bowls, quesadillas, tortas, or nachos.

The name “carnitas” means “little meats.” The dish is commonly associated with Mexican cuisine and is also linked to the French dish Rillons de Tours. This version serves four and takes about 10 hours and 10 minutes, including preparation.

Table of Contents

Ingredients for Carnitas

You’ll need a small selection of ingredients to make the pork tender and flavorful. For serving, add your favorite toppings or sides.

2.5 pounds pork shoulder
Salt and black pepper, to taste
2 tablespoons oil, divided; lard can also be used
½ teaspoon dried oregano
½ teaspoon cumin
½ onion
1 jalapeño
4 cloves garlic
3 limes
2 teaspoons brown sugar

Optional serving additions include salsa, pico de gallo, fresh cilantro, chopped onion, corn tortillas, chips, rice, or refried beans. Set out toppings before the pork finishes cooking so serving is quick and easy.

How to Make Slow-Cooker Carnitas

Season the pork. Pat the pork shoulder dry and season it generously with salt and pepper. Mix 1 tablespoon of oil with the oregano and cumin, then rub the mixture over the meat.
Add the aromatics and lime. Place the pork in the slow cooker. Roughly chop the onion and jalapeño, removing the jalapeño’s seeds and inner veins if you want to reduce its heat. Add them to the cooker with the minced garlic. Juice all three limes over the pork.
Slow-cook until tender. Cover and cook on low for 10 hours. Slow-cooking gives the pork time to become tender enough to shred easily with forks.
Shred the meat. Transfer the pork from the cooking liquid, brushing off any large onion or jalapeño pieces. Shred it into small pieces with two forks. If the shoulder has a bone, remove it.
Crisp the edges. Heat the remaining oil or a little lard in a large cast-iron skillet or nonstick pan over medium-high heat. Add the shredded pork and sprinkle the brown sugar over it. Cook for a few minutes until some edges are crisp, turn the meat, and cook for a few minutes more.
Serve. Spoon the carnitas into tortillas or bowls and add toppings such as cilantro, chopped onion, and lime.

For a traditional-style meal, serve the pork in corn tortillas with chopped onion, fresh cilantro, lime, and refried beans. Keep the skillet batches manageable if needed so the meat has room to brown rather than steam.

Tips for Tender, Flavorful Carnitas

Choose the right cut: Pork shoulder may also be labeled pork butt, Boston butt, picnic roast, or picnic shoulder. Bone-in and boneless cuts both work.
Adjust the citrus: You can replace some of the lime juice with oranges or orange juice; orange pairs well with pork.
Don’t skip browning if you want crisp texture: Pan-frying after slow-cooking is optional, but it adds browned edges. It’s also a useful way to reheat leftover pork.
Control the jalapeño heat: Removing its seeds and inner veins, as directed in the recipe, helps make the pepper less spicy.
Store leftovers carefully: Keep them in an airtight container in the refrigerator. The recipe notes that leftovers can be stored for at least 3 days; reheat them on the stovetop or in the microwave.

Recipe at a Glance

Yield: 4 servings
Prep time: 10 minutes
Cook time: 10 hours
Total time: 10 hours 10 minutes

Estimated nutrition per serving: 353 calories, 35 g protein, 20 g fat, 10 g carbohydrates, 2 g fiber, and 135 mg sodium. Nutrition figures are automatically calculated estimates and may vary with ingredients and portions.

Serving and Storing Carnitas

Because the pork works in several kinds of meals, you can serve it in tacos one night and use the remaining meat in rice bowls, burritos, quesadillas, or nachos. Add fresh toppings just before serving for contrast with the rich, crisped pork. Refrigerate leftovers in an airtight container and reheat them on the stovetop or in the microwave.

Conclusion

These slow-cooker carnitas combine tender pork shoulder with lime, garlic, and warm spices, then finish with a quick skillet sear for crisp edges. Follow the 10-hour low setting, shred the meat while it is tender, and brown it in batches for the best texture. Serve carnitas with tortillas and fresh toppings, or use them in your favorite pork dishes.