This crockpot carnitas recipe yields incredibly juicy slow-cooked pork with mouth-watering flavor! This Mexican-style pulled pork is braised in orange juice and loaded with onions, jalapenos, and orange bits.
Why this recipe works
If you’re new to carnitas, it’s basically Mexican-style pulled pork using braised pork shoulder that’s generously seasoned and then simmered slowly until it’s perfectly shreddable. Carnitas can be served on its own or spooned into tortillas for tacos, burritos, and enchiladas.
In our version of carnitas, we’re rubbing the pork down in plenty of spices and seasonings, tossing in some onions, jalapenos, and oranges then letting the slow cooker do the rest until it’s time to shred it into tender bits.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – We found that pork shoulder butt came in very large portions, the smallest one we found was 7 pounds with most being around 10 pounds. Therefore we used a shoulder roast instead. You can use pork shoulder or pork butt, but try and stick to 3-4 pounds as anything larger will have a different cook time.
SEASONING – You can season your pork however you wish. We like to rub it with Famous Dave’s Rib Rub with a little extra salt and pepper for good measure.
ORANGE JUICE – Bathing the pork in orange juice amplifies the tender-juicy outcome. It simply helps break down the meat as it cooks while adding a pop of fresh citrus flavor without you even being able to tell there was orange juice in the recipe.
ADDITIONS – Onion, jalapenos, and an orange are added to the mixture to infuse even more flavor. You can omit the orange if desired but do not skip the orange juice.
How to Make Carnitas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season meat with salt, pepper, cumin, and rib rub as desired.
- Place roast, fat side up, in crockpot.
- Add onions, jalapenos, and orange segments, leaving some on top of the roast. Add orange juice.
- Cover crock and slow cook on low for 10 hours (or on high for 7 hours).
- When done, spoon excess fat from the top then shred the pork.
Frequently Asked Questions & Expert Tips
Store any leftover cooled meat in an air-tight container kept in the refrigerator for up to 4 days. Save the slow cooker juices in a separate ziptop bag or air-tight container to help re-moisten the pork when you reheat!
Absolutely! Add the cooled shredded pork to a large ziptop bag or air-tight container and freeze for up to 3 months. I would recommend drizzling some of the juices in with the meat before freezing. Thaw overnight in the refrigerator and reheat in the microwave or over medium-low heat on the stovetop.
To crisp the shredded pork, add it to a large skillet over medium heat with a small amount of the juices from the crockpot. Brown the meat on both sides until crispy.
Serving Suggestions
Carnitas are highly versatile, you can spoon the pulled pork into tacos, burritos, enchiladas, burrito bowls, nachos, and salads, or serve them on a plate with beans and rice.
We enjoy them taco-style snuggled inside corn tortillas garnished with onion, cilantro, sliced jalapeno, salsa fresca, salsa verde, or guacamole with a squeeze of lime.
More Mexican Inspired Recipes
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Carnitas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3-4 pound pork shoulder or pork butt
- 1 Tablespoon Famous Dave's Rib Rub or seasonings of choice
- 2 teaspoons ground cumin
- salt to taste
- black pepper to taste
- 1 cup chopped onion
- ½ cup chopped jalapeno seeds removed
- 1 orange peeled and segmented
- ¾ cup orange juice
Things You’ll Need
- 5-6 qt Crockpot or larger
Before You Begin
- We found that pork shoulder butt came in very large portions, the smallest one we found was 7 pounds with most being around 10 pounds. Therefore we used a shoulder roast instead. You can use pork shoulder or pork butt, but try and stick to 3-4 pounds as anything larger will have a different cook time.
- You can season your pork however you wish. We like to rub it with Famous Dave’s Rib Rub with a little extra salt and pepper for good measure.
- Bathing the pork in orange juice amplifies the tender-juicy outcome. It simply helps break down the meat as it cooks while adding a pop of fresh citrus flavor.
- To crisp the shredded pork, add it to a large skillet over medium heat with a small amount of the juices from the crockpot. Brown the meat on both sides until crispy.
- STORING – Store any leftover cooled meat in an air-tight container kept in the refrigerator for up to 4 days. Save the slow cooker juices in a separate ziptop bag or air-tight container to help re-moisten the pork when you reheat!
- FREEZING – Add the cooled shredded pork to a large ziptop bag or air-tight container and freeze for up to 3 months. I would recommend drizzling some of the juices in with the meat before freezing. Thaw overnight in the refrigerator and reheat in the microwave or over medium-low heat on the stovetop.
Instructions
- Season meat with salt, pepper, cumin, and rib rub as desired.
- Place roast, fat side up, in crock.
- Add onions, jalapeño, and orange segments, leaving some on top of the roast. Add orange juice.
- Cover crock and slow cook on low for 10 hours (or on high for 7 hours).
- When done, spoon excess fat from the top then shred the pork.
Nutrition
Chef Antoine Davis
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