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–+ servings
Crispy on the outside, yet moist and flavorful, these slow cooker pork carnitas are so easy to make that you'll have plenty of time leftover for making some homemade corn tortillas. They are also excellent served with my paleo flaxseed tortillas.
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Slow Cooker Pork Carnitas

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.
Course Main Dish
Cuisine Latin American
Diet Gluten Free, Low Lactose
Keyword carnitas, pulled pork
Special Diet Candida Diet, Carnivore Diet, Dairy free Recipes, Keto, Low Carb, Paleo
Prep Time 10 minutes
Cook Time 8 hours
Crisping time 15 minutes
Total Time 8 hours 25 minutes
Servings 10 people
Calories 260kcal
Author Tracy Ariza, DDS

Ingredients

  • 5 pounds pork shoulder or pork butt
  • 1 lemon juiced
  • 4 Tablespoons lard For frying

Carnitas Spice Rub

Instructions

Prepare the meat

  • Mix together the dry ingredients for the spice rub.
  • Cover the entire pork shoulder with the spice rub and place the meat in a slow cooker.
  • Cover the meat with the juice of one lemon.

Cook the meat

  • Cook for 6-8 hours on low heat, until the meat is tender. It should easily be pulled apart with a fork.

Crisp the meat (Skillet method)

  • Heat a cast iron skillet over medium heat.
  • Melt some lard in the skillet. (Or use bacon fat.)
  • Lightly shred the pork and add it to the skillet in an even layer. Allow it to brown and then optionally flip the meat to brown it on the other side. (Don't overcook so it doesn't burn or dry out.)

Crisp the meat (Broiler method)

  • Preheat the broiler to its highest heat setting.
  • Spread the meat in an even layer over a baking sheet. Drizzle it with some of its released liquid.
  • Brush the top surface with melted lard.
  • Broil until the top layer is crispy, watching it closely so it doesn't burn.

Serving

  • Serve on tortillas or egg wraps with the toppings of your choice. (Or use in salads, pizzas, sandwiches, or other dishes.)

Video

Notes

While the recipe size can be reduced, making large batches saves time and energy. Leftovers can be frozen or refrigerated and repurposed for other recipes.

Storage

Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months. Thaw in the fridge overnight the night before reheating them. 
Either way, vacuum sealing will keep the meat fresher for longer.

Serving suggestions

Serving size: one-third to one-half pound of meat per person.
Serve over tortillas or egg wraps. It's also great on pizzas and salads. 

Reheating leftovers

Only crisp up as much as you want to serve. Store the rest. When you want to serve the leftovers, crisp them over a skillet or under the broiler. 
 

Nutrition

Serving: 1person (half pound uncooked) | Calories: 260kcal | Carbohydrates: 2g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 804mg | Potassium: 514mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg