Slow Cooker Carnitas (Mexican Pulled Pork)

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This slow-cooker carnitas recipe, or Mexican pulled pork, is the perfect “set-it-and-forget-it” dish. It results in flavorful, tender and juicy meat, with the added bonus of crispy bits!

I originally published this recipe in 2015 and have since added new photos and some success tips.

Overhead view of carnitas in tortillas all lined up on a blue plate.

This is the best carnitas I have ever made! They’re delicious, easy to throw together, and made in the slow cooker, so it does all the work! I love using my slow cooker for that set-it-and-forget-it feature. And this pork carnitas has both tender juicy chunks mixed with crispy pieces. SO ADDICTING!

I also love making my slow-cooker pot roast. Many readers agree that it is so fall-apart tender, and the gravy is to die for. When the weather is chilly outside, we love making my popular taco soup!

Why You Will LOVE This Slow Cooker Carnitas Recipe:

Super simple ingredients- Minimal ingredients and many you probably already have on hand.
Makes a large batch- whether you are cooking for a crowd or need leftovers this makes a large amount of meat.
Freezer-friendly!
The slow cooker does all the work- throw it in the crockpot and forget about it. It cooks it nice and slow making for super tender and juicy pieces of meat.

Ingredients: pork roast, orange, coke, onion, garlic, oregano, cumin, bay leaves, and salt.

Ingredient Notes:

PORK ROAST: Use a pork butt or pork shoulder. Both are great cuts because the fat will cook and flavor the meat and keep it nice and tender.

ONION AND GARLIC: Both for maximum flavor!
COKE: I strongly urge you to get Mexican Coke for this recipe. I promise it is worth it.
OREGANO, BAY, AND CUMIN: All add that subtle earthy flavor many Mexican recipes have.

ORANGE: This can be optional. When I order carnitas from a restaurant, sometimes I can taste the orange in the background, and sometimes I don’t. So, I feel it comes down to preference.

Four pictures showing how to make these carnitas.

How To Make This Slow Cooker Carnitas (Mexican Pulled Pork)

This is just a quick overview of the method for these carnitas. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

It’s going to shock you how easy this is! I’m telling you – you’re going to want to make this every few weeks because it’s so nice to have a delicious serving of protein on hand to add to other meals.

All you have to do is place the pork into the crock pot (or whatever slow cooker you have), add in the rest of the ingredients, and then cover and cook!

Let it cook on low for 8-10 hours. Check to see that the pork is tender and shreds easily. Enjoy!

Close up of mexican pulled pork in taco shells. Cheese sprinkled on top.

FAQs

HOW DO I STORE LEFTOVER PULLED PORK?

Allow your pork to cool, and store it in an airtight container. Refrigerate it for 3-4 days. You can also freeze it by storing it in a freezer ziploc and removing the air the best you can. It’ll be good frozen for 3 months. Allow it to defrost in the refrigerator, or heat it on the stovetop until it’s warmed through.

ARE CARNITAS THE SAME AS PULLED PORK?

Carnitas and pulled pork are very similar but they’re not the same, and the difference lies in the seasonings. Carnitas are seasoned with similar Mexican flavors and then cooked slowly so the meat gets tender and is falling apart. Then, carnitas is cooked a little bit longer in the oven to crisp up the edges a bit.

CAN I MAKE THIS IN THE INSTANT POT?

Yes! Place everything in the instant pot and set the valve to seal. Cook on high pressure for 2 hours. Do a natural release for at least 30 minutes.

Two pictures showing the carnitas meat. One is a close up of the meat in a bowl.

Serving Suggestions

When I think of carnitas, my mind goes to tacos in every form! Put this meat in a normal taco with avocado, tomatoes, and cheese, or put it on a taco baked potato!
Go for a different route and add your pork to a dorito taco salad, or on top of your favorite salad.
Add some carnitas to a black bean sweet potato quesadilla.
Don’t forget pico de gallo and guacamole for delicious toppings!
Pop some sheet pan fajita nachos in the oven and add some carnitas on top.
In a similar vein, make some loaded french fries with cheese, pork, and the toppings of your choice.
Breakfast option: reheat meat and add a fried egg on top. Top with your choice of toppings!

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