The Juiciest Slow Cooker Carnitas Recipe for Taco Night Magic

Carnitas emerge as a mouthwatering slow cooker revelation that will change your Mexican meal game forever.

Tender pork shoulder transforms into succulent, crispy bites with minimal kitchen effort.

Authentic flavors dance across your palate, transporting you straight to a bustling street in Mexico.

Minimal ingredients and straightforward techniques make this recipe accessible to home cooks of all skill levels.

Spices and slow cooking collaborate to create meat so juicy and flavorful, you’ll feel like a culinary pro.

Soft tortillas, fresh cilantro, and zesty lime await this incredible protein centerpiece.

Prepare to become the neighborhood’s carnitas champion with this foolproof method.

FAQs

• What meat is best for carnitas?

Pork butt (or pork shoulder) is the ideal cut because it’s fatty and becomes incredibly tender when slow-cooked, creating juicy and flavorful meat that easily shreds.

• How do I get crispy carnitas?

After slow cooking, spread the shredded pork on a baking sheet and broil for 8-10 minutes. This high-heat method creates delicious crispy edges while maintaining the meat’s moisture.

• Can I make carnitas spicy?

Yes, the chipotle peppers in the recipe add a smoky heat. You can adjust the spice level by adding more or fewer peppers, or including jalapeños for extra kick.

Slow Cooker Carnitas Bursting With Bold Flavors

• Savor Hands-Off Cooking: Slow cooker method requires minimal effort, allowing you to enjoy a delicious meal without constant monitoring.
• Customize Your Flavor Profile: Versatile dish that adapts to various serving styles, from tacos to burritos, making it perfect for family gatherings or casual weeknight dinners.
• Master Complex Flavors Easily: Chipotle peppers and spices create a rich, authentic Mexican-inspired taste that seems professionally prepared but is simple to achieve at home.
• Transform Tough Cut into Tender Delight: Slow cooking magically breaks down pork butt, turning an affordable cut into mouthwatering, melt-in-your-mouth carnitas with crispy edges.

Ingredients Needed to Make Slow Cooker Carnitas

• Pork Butt: A flavorful and tender cut perfect for slow cooking and shredding.

• Onion, Garlic: These classic ingredients provide a rich and deep base flavor for the carnitas.
• Chipotle Peppers: Adds a smoky and spicy kick to the dish.
• Cumin, Oregano: Essential spices that contribute to the traditional Mexican flavor profile.
• Bay Leaf: Provides a subtle herbal undertone to the meat.
• Kosher Salt: Enhances and balances the overall taste of the dish.

• Chicken Broth: Creates moisture and helps tenderize the meat during slow cooking.
• Vegetable Oil: Helps achieve a crispy exterior when broiling the shredded pork.
• Cornstarch: Used to thicken the sauce and create a more cohesive texture.

• Tortillas, Diced Onions, Cilantro: Traditional accompaniments that add freshness and authentic Mexican flavor to the carnitas.

Step-by-Step Slow Cooker Carnitas Instructions

Step 1: Prepare Pork Base

• Pork butt
• Onion
• Garlic
• Chipotle peppers
• Cumin
• Oregano
• Bay leaf
• Chicken broth
• Kosher salt

Set the slow cooker to low and let it work its magic for 7 to 8 hours until the pork becomes incredibly tender and practically falls apart.

Step 2: Create Flavor-Packed Sauce

About 30 minutes before serving, fire up a deep skillet over medium-high heat.

Transfer 5 to 6 cups of cooking liquid from the slow cooker into the hot skillet. Bring the mixture to a rolling boil and let it simmer uncovered, stirring occasionally for about 25 minutes.

If the sauce needs thickening, whisk in a cornstarch mixture.

Step 3: Crisp Up the Meat

Pull the pork from the slow cooker and shred it using two forks.

Spread the shredded meat on a baking sheet and drizzle with vegetable oil. Pop it under the broiler on high for 8 to 10 minutes until the edges become delightfully crispy.

Step 4: Final Assembly and Serving

Pull the pork from the oven and toss it generously with the reduced sauce. Serve the carnitas on warm tortillas, topping with fresh diced onions and chopped cilantro for an extra burst of flavor.

Tips to Perfect Slow Cooker Carnitas Every Time

• Pat the pork butt dry before seasoning to ensure better browning and crispy exterior when broiling.
• Choose a fatty cut like pork shoulder for maximum flavor and tender meat that falls apart easily.
• Adjust spice levels by removing seeds from chipotle peppers or using fewer peppers for a milder version.
• For a gluten-free option, skip the cornstarch and let the sauce reduce naturally or use arrowroot powder instead.
• Leftover carnitas freeze beautifully for up to 3 months – store in airtight containers for quick future meals.

Flavor Variations to Try with Carnitas

• Chicken Carnitas: Replace pork butt with boneless, skinless chicken thighs for a lighter protein option. Adjust cooking time to 4-5 hours on low to prevent drying out.
• Vegetarian Carnitas: Swap pork with jackfruit or large diced portobello mushrooms. Use vegetable broth instead of chicken broth for a plant-based version that mimics the shredded texture.
• Low-Carb Carnitas Bowl: Skip tortillas and serve over cauliflower rice or mixed greens. Top with avocado, radish slices, and additional fresh herbs for a keto-friendly meal option.
• Instant Pot Quick Version: Transfer all ingredients to an Instant Pot and cook on high pressure for 45 minutes, then proceed with broiling and reducing sauce steps as in original recipe.

Pairings That Work Well With Carnitas

• Light, refreshing beer like Modelo Especial cuts through rich pork's fatty texture, cleansing the palate with its clean, crisp finish.
• Classic cocktail with fresh lime juice and tequila complements the carnitas' spicy chipotle notes, creating a vibrant flavor explosion.
• Fresh, bright salsa adds sweet-acidic contrast to the tender, crispy pork, balancing the dish's deep, smoky undertones.
• Fruity wine blend with hints of citrus and spice enhances the carnitas' complex flavor profile, offering a refreshing and festive companion.

Proper Storage Guidelines for Slow Cooker Carnitas

• Transfer carnitas to an airtight container and store in the refrigerator for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Pack shredded carnitas in freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 3 months for best quality and taste.
• Place carnitas in a microwave-safe dish, sprinkle with a few tablespoons of chicken broth, cover, and heat on medium power in 30-second intervals, stirring between each interval to ensure even warming.

Slow Cooker Carnitas Recipe

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4.7 from 27 reviews

• Total Time: 7 hours 15 minutes
• Yield: 12 1x

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Description

Mexican slow cooker carnitas blend tender pork with zesty spices for an authentic culinary experience. Succulent meat promises a delightful meal you can savor with friends and family.

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Ingredients

Scale 1x2x3x

• 5 lb (2.27 kg) pork butt
• 2 quarts (1.9 L) low-sodium chicken broth
• 1 (7 oz/198 g) can chipotle peppers in adobo sauce
• 1 yellow onion, quartered
• 1 tbsp vegetable oil
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 2 tsp kosher salt, more to taste
• 4 garlic cloves, minced
• 1 bay leaf
• 1 tsp cornstarch in 1 tbsp water (optional)
• 12 warm flour or corn tortillas
• 1/2 white onion, diced
• chopped cilantro, for garnish

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Instructions

1. Combine pork butt, onion, garlic, chipotle peppers, cumin, oregano, bay leaf, chicken broth, and kosher salt in a 5-6 quart slow cooker. Slow cook on low temperature for 7-8 hours until meat becomes incredibly tender and easily falls apart.
2. Thirty minutes before serving, heat a deep skillet over medium-high heat. Extract 5-6 cups of cooking liquid from slow cooker and transfer to skillet. Bring liquid to vigorous boil, stirring occasionally, and reduce for approximately 25 minutes. If sauce appears thin, incorporate cornstarch mixture to enhance thickness.
3. While sauce reduces, extract pork from slow cooker and meticulously shred using two forks. Spread shredded meat on baking sheet, drizzle with vegetable oil to ensure even coating. Position under broiler at high temperature for 8-10 minutes, allowing edges to crisp and caramelize.
4. Remove crisped pork from broiler and generously coat with reduced cooking liquid. Plate on warm tortillas, garnishing with freshly diced onions and chopped cilantro for vibrant presentation and authentic flavor profile.

Notes

• Customize spice levels by adjusting chipotle peppers for mild or extra-hot versions.
• Opt for lean pork cuts to reduce fat content without compromising tenderness.
• Create gluten-free option by using cornstarch alternative like arrowroot powder for sauce thickening.
• Save cooking liquid for future soups or stews to maximize flavor and reduce waste.

• Prep Time: 15 minutes
• Cook Time: 7 hours (or 8 hours)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 12
• Calories: 332 kcal
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 95 mg