Easy Crispy Slow Cooker Carnitas (Mexican Pulled Pork)

Comforting and flavorful, crispy carnitas are a delicious and satisfying meal. Made in the slow cooker, it’s quick and easy to throw together, with very little prep time. This Mexican pulled pork is perfect for gatherings, family dinners, or simply a treat for yourself.

What are carnitas?

Carnitas, meaning “little meats” in Spanish, is a traditional Mexican dish made by slow-cooking pork until tender and easy to shred. Pork is typically seasoned with Mexican spices and then braised or slow-cooked until tender and easy to shred. Once tender, it is browned to achieve a perfectly crispy exterior.

Made popular in the state of Michoacán, carnitas are often enjoyed wrapped in tortillas, or as a main dish alongside a variety of Mexican sides. Using the slow cooker makes the process easy and foolproof.

carnitas are known for their juicy tenderness and crispy edges, achieved by broiling the meat after slow cooking it. It’s my favorite pork recipe!

Why use a slow cooker?

There are several reasons to make carnitas in the slow cooker. During the long cooking time, slow cookers tenderize meat. Over several hours, the boneless pork shoulder will transform into a tender, delicious pulled pork that melts in your mouth.

The gentle cooking process allows the Mexican spices, like cumin, to penetrate the meat, ensuring that the pulled pork is packed with authentic flavor in every bite.

Using a slow cooker also makes this recipe easy and convenient. Once the ingredients are in the cooker, you can set it and forget it, freeing up time to focus on other tasks or to relax.

Ingredients

Carnitas is a simple recipe with only a few, easy-to-find ingredients.

The most important ingredient, of course, is the pork. I generally choose a large boneless pork shoulder or butt. Both cuts are marbled with enough fat to guarantee juicy, tender meat after hours of cooking but lean enough to avoid greasiness. They break down beautifully in the slow cooker. (I look for large pieces, around 5 pounds, with a lot of fat.)

You don’t have to use such large cuts of meat, but this recipe makes delicious leftovers. I prefer choosing meats that fill my slow cooker and saving the leftovers for later. (They freeze beautifully for another week!)

Carnitas spice rub

To give the roast a more authentic Mexican flavor, I cover the meat with a spice rub mixture. For the spice rub mixture, I use 1 tablespoon of salt, 1 tablespoon of cumin – a must for authentic carnitas flavor – 1 teaspoon of garlic powder, 1 teaspoon of smoked spicy paprika for a little heat and some smokiness, 1 tablespoon of dried onion, and 1/4 teaspoon of black pepper to balance it all.

I love the smoky flavor of the spicy smoked paprika. (I use Spanish pimentón de la Vera.) That said, if you don’t have it and only want to add a little spice, feel free to use chili peppers or cayenne pepper instead.

Once I’ve rubbed the spice mixture over the pork, I add the juice of a lemon or lime. Some people optionally add alcohol like beer or tequila to help break down the meat and add flavor, but I don’t feel this recipe needs it.

Strict carnivores and those with food intolerances

For those strict carnivores, or those who have issues with certain spices, feel free to leave out the problematic seasonings. This recipe is still delicious, made simply with only pork and salt. I almost always made it that way in the past, but the spices bring it to a new level. So, my family requests I add them.

Step-by-step preparation

Making this recipe couldn’t be much simpler.

1. Make the Carnitas Spice Rub

Blend together the following ingredients in a bowl:

• 1 tablespoon of salt
• 1 tablespoon of cumin
• 1 teaspoon of garlic powder
• 1 teaspoon of spicy smoked paprika
• 1 tablespoon of dried onion
• 1/4 teaspoon of black pepper

I use the entire mixture to coat large, 5 pound meats. If using a smaller cut, reduce the amount you use accordingly so that your carnitas aren’t overly salty!

2. Coat the meat

Take the spice blend and rub it over the entire surface of the meat. Flip the meat to completely cover it.

3. Drizzle with lemon juice

Place the coated meat in the slow cooker and squeeze the juice of one lemon or lime over it. There is no need to add more liquids. The pork, as it cooks, will release a lot of liquid and will stay tender and will not dry out.

Adding the juice of a lemon isn’t essential, but it helps balance the flavors. It also keeps the meat moist when it first starts cooking, until it releases its juices.

4-6. Cook until tender

Set the slow cooker to low and let it cook for around 8 hours. If you’re pressed for time, you can cook the meat for 4 to 5 hours at the high setting.

When the pork nears the end of the cooking time, check it for tenderness. You should be able to pull the meat apart easily with a fork. If not, cook the meat a bit longer.

Making crispy carnitas

While you could eat the tender meat straight from the pot, most people prefer carnitas with crispy exterior.

The sought-after crispy exterior adds texture and depth to every bite. The key to perfectly crispy carnitas lies in the post-cooking crisping technique. There are a couple of ways to transform your succulent pork into crispy, yet tender meat.

Broiling Techniques

Broiling is an excellent method for getting that crispy finish on your carnitas while keeping the inside tender and juicy.

1. Preheat your oven’s broiler (or an air fryer) to high.
2. Press some of the pork flat, in an even layer, on a baking sheet. For added flavor and moisture, drizzle some of the slow cooker juices over the meat. For extra crispiness, brush the top surface with some bacon fat or melted lard.
3. Place the baking sheet right under the broiler and watch it carefully. Broil the carnitas for 3-5 minutes or until the edges of the pork start to brown and crisp up.
4. Serve immediately and enjoy the contrast of the crispy pork against the soft interior.

Remember, broiling can happen quickly, so keep an eye on your carnitas to prevent them from burning.

Skillet Method for Crispiness

For smaller amounts, I prefer the skillet method. This works best in a cast iron skillet! This method is best for full control of how crispy or moist you want the meat to be!

1. Pre-heat a cast iron skillet over medium heat. Before adding the pork, add some lard or baking fat to the pan to help crisp the meat.
2. Add the shredded pork to the hot skillet in a single layer. To keep the meat juicy, keep it in larger pieces. (If you prefer all-over crispiness and don’t care about also having juicy meat, shred the meat, space it out over the bottom of the pan, and cook it in a thin layer.)
3. Let the pork cook undisturbed for a few minutes until the bottom begins to turn golden-brown and crispy.
4. Flip the pieces and cook until the carnitas are as crispy as you like. You can drizzle more lard or bacon fat in the pan to help them crisp on the other side. (To keep them moist, don’t flip them and serve them crispy on one side only.)
5. Remove the carnitas from the skillet and drizzle with a bit of the slow cooker juices for extra moisture and flavor before serving.

Serving suggestions

Traditionally, Mexican carnitas are served wrapped in corn tortillas, accompanied by salsas, guacamole, and sour cream. Here are some ideas for how to serve them.

• Carnitas Tacos: Warm up some corn tortillas, pile them high with your crispy pork, and finish with diced onion, cilantro, and a squeeze of fresh lime juice.
• Burritos or Burrito Bowls: Layer rice, beans, carnitas, and your choice of toppings like salsa, guacamole, cheese, and sour cream for a hearty and satisfying meal.
• Quesadillas: Combine your carnitas with melted cheese between two flour tortillas and cook until crispy. Serve with a dollop of sour cream or pico de gallo.

Serving for special diets (Carnivore, Keto, Paleo, Grain-Free)

Lately, I follow a meat-based diet. Rather than make homemade corn tortillas like I used to, I now use my homemade egg wraps.

Years ago, I used other wraps. At first, I used paleo, grain-free pitas made with tapioca starch. They are thicker and are the closest match to a flour tortilla.

Later, I used to make two types of flaxseed tortillas: vegan flaxseed tortillas and flaxseed tortillas with eggs. The vegan tortillas are the most reminiscent of corn tortillas. (In fact, you can make Doritos-like chips by baking them until crispy!)

Storage Tips

I generally make large batches to save time and energy. Leftovers can be stored in the fridge or even the freezer for later.

Allow the meat to cool to room temperature without keeping it out too long. Then, store it in an airtight container in the fridge. It keeps well in the fridge for several days. (Using a vacuum sealer keeps the meat tasting fresh even longer!)

Cover it in the remaining liquid before storing it. The liquid helps keep the meat fresh, moist, and flavorful for longer.

If you’ve got a lot, divide the batch into smaller portions. That way, you only reheat what you’re ready to eat, keeping the rest as fresh as possible. (You can even freeze part of it.)

Creative Uses for Leftovers

Looking for more ideas for the leftover meat? carnitas are incredibly versatile and can be repurposed into many new dishes!

• Carnitas Pizza: Sprinkle carnitas on your next homemade pizza. Add some jalapeños and a drizzle of salsa for a Mexican-inspired twist. I have recipes for a traditional pizza crust and an almond-based grain-free pizza crust on the blog. (I’m working on posting some carnivore crusts soon!)
• Carnitas Salad: Toss your seasoned pork atop a bed of fresh greens. Drizzle with a cilantro-lime vinaigrette to keep it light.
• Carnitas-Stuffed Peppers: Mix carnitas with rice, beans, and cheese, then stuff the mixture into bell peppers and bake until tender.
• Breakfast Hash: Give your morning a kick-start by mixing carnitas with diced potatoes, bell peppers, onions, and topping with a fried egg.
• Carnivore Carnitas Omelette: Beat eggs and mix in the shredded pork. Fry it, omelet style, in a skillet with or without added cheese.

Freezing Carnitas

Got more carnitas than you can handle this week? Luckily, carnitas freeze wonderfully!

1. Store room-temperature carnitas in an airtight container, covered in the released liquid. Even better, vacuum seal them.
2. Label your containers or bags with what they are and the date. (I always think I’ll remember what’s in each container, and then never do!)
3. Gently place the containers or bags in the freezer.

Frozen carnitas keep well for up to around three months. Thaw the carnitas in the refrigerator overnight the day before you want to serve them again. To reheat them, crisp them up in the oven or on the stovetop using one of the above methods.

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