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If you’re craving a flavorful, tender, and downright irresistible meal that requires minimal fuss, this Easy Crockpot Carnitas Recipe is exactly what you need. Packed with aromatic spices, a hint of citrus brightness from fresh orange juice, and slow-cooked to perfection, these carnitas turn out juicy and melt-in-your-mouth every single time. Whether for taco night, a family dinner, or meal prep, this recipe guarantees hearty comfort and zesty flavors with the effortless magic of your crockpot.
Ingredients You’ll Need
The beauty of this Easy Crockpot Carnitas Recipe lies in its simplicity: a handful of essential, everyday ingredients come together to build layers of incredible flavor. Each component adds something special, from the rich pork shoulder giving body and texture, to the zesty orange juice that balances the spices with a fresh citrus punch.
- Pork shoulder (4 lb, skinless and boneless): This cut is perfect for slow cooking because of its marbling, which keeps the meat moist and tender.
- Salt (2 ½ teaspoons): Enhances and brings out all the other flavors in the dish.
- Black pepper (1 teaspoon): Adds a subtle heat and depth to the carnitas.
- Onion (1, chopped): Provides a sweet and savory foundation that cooks down beautifully over hours.
- Jalapeno (1, deseeded and chopped): Gives just the right amount of gentle warmth without overpowering.
- Garlic (4 cloves, minced): Elevates the recipe with its unmistakable aromatic punch.
- Fresh orange juice (¾ cup, about 2 oranges): Brings a bright, citrusy tang that tenderizes the pork and cuts through the richness.
- Dried oregano (1 tablespoon): Infuses the meat with an earthy, herbaceous note that complements the cumin perfectly.
- Ground cumin (2 teaspoons): Offers that warm, smoky undertone classic to Mexican cuisine.
- Olive oil (1 tablespoon): Helps the spices adhere to the pork and adds subtle richness.
How to Make Easy Crockpot Carnitas Recipe
Step 1: Prepare the Spice Rub
Start by mixing the dried oregano, ground cumin, and olive oil in a small bowl. This simple spice rub is essential because it infuses the pork shoulder with that signature warm and herbal flavor that makes carnitas so addictive.
Step 2: Season the Pork
Pat your pork shoulder dry to help the spice rub stick better. Massage the spice mixture evenly all over the pork, coating every inch. This step guarantees that once cooked, your carnitas will have a deep, mouthwatering flavor throughout.
Step 3: Assemble the Crockpot
Place the seasoned pork in the crockpot. Sprinkle the salt and black pepper evenly over the meat to balance the seasoning perfectly. Layer the chopped onion, jalapeno, and minced garlic on top—these ingredients will soften and mingle with the pork juices, adding complexity and gentle heat.
Step 4: Add the Orange Juice
Pour the fresh orange juice over all the ingredients. It’s not just for flavor; the acidity helps break down the pork, making it incredibly tender without drying out the meat during the long cooking time.
Step 5: Slow Cook to Perfection
Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours. You’ll know the pork is ready when it’s tender enough to fall apart easily. Slow cooking lets the flavors meld beautifully and ensures every bite is juicy and flavorful.
Step 6: Shred and Soak
Remove the pork from the crockpot and shred it using two forks. Return the shredded meat to the juices in the crockpot and give it a good stir so it absorbs all those delicious flavors, keeping the carnitas moist and irresistible.
How to Serve Easy Crockpot Carnitas Recipe
Garnishes
To elevate your carnitas, fresh garnishes are a must. Think chopped cilantro for a bright, herbaceous lift, a squeeze of lime for acidity, sliced radishes for crunch, and diced onions for extra zest. Don’t forget a sprinkle of crumbled cotija or a dollop of creamy sour cream if you want to add richness.
Side Dishes
Classic Mexican sides complement these carnitas beautifully. Warm corn or flour tortillas let you build delicious tacos. Add Mexican rice or refried beans for a complete plate. For something fresh, a crisp cabbage slaw with lime and chili flakes contrasts the tender meat with crunch and tang.
Creative Ways to Present
Beyond tacos, use your carnitas as a topping for nachos with melted cheese and jalapenos, or stuff it into burritos with beans, rice, and salsa. You can even serve the shredded pork over a salad for a lighter twist or pile it onto crispy tostadas for an irresistible crunch.
Make Ahead and Storage
Storing Leftovers
Leftover carnitas taste fantastic the next day, allowing all those flavors to deepen even more. Store them in an airtight container in the refrigerator and consume within 3-4 days to keep them fresh and safe to eat.
Freezing
If you want to keep your delicious carnitas longer, freezing is a great option. Place cooled carnitas in freezer-safe containers or bags, removing as much air as possible. They’ll stay flavorful and tender for up to 3 months, perfect for busy days when you need a quick meal fix.
Reheating
For reheating, thaw frozen carnitas overnight in the fridge and then warm gently in a skillet over medium heat to preserve the texture. You can also microwave leftovers covered with a damp paper towel to retain moisture. Either way, you’ll have tender, juicy carnitas ready to enjoy again!
FAQs
Can I use a different cut of pork for this recipe?
While pork shoulder is ideal because of its fat content and tenderness after slow cooking, you can try pork butt or even a pork roast. Just keep in mind the cooking time may vary slightly depending on the cut’s fat and thickness.
Do I need to peel the pork shoulder before cooking?
It’s best to use skinless pork shoulder for ease and texture, but if your cut has the skin on, you can remove it before cooking since it doesn’t soften well and can become chewy.
Can I make this recipe in an Instant Pot instead of a crockpot?
Absolutely! You can adapt this recipe to an Instant Pot using the pressure cooking function. Cook the pork on high pressure for about 60 minutes, then shred and sauté briefly to crisp the edges if you like.
What if I want spicier carnitas?
Feel free to leave the jalapeno seeds in or add extra chili powder or cayenne pepper for more kick. Adjust based on your heat tolerance and remember you can always add fresh chilies when serving for added control.
Can I prepare the carnitas spice rub in advance?
Yes! The spice rub can be mixed ahead and stored in an airtight container for several weeks, making it super convenient to whip up carnitas anytime you want with minimal prep.
Final Thoughts
This Easy Crockpot Carnitas Recipe is a true lifesaver for anyone who loves bold flavors without spending hours in the kitchen. The tender, juicy pork combined with fresh, vibrant touches makes every meal feel special. I can’t wait for you to try it and see how it quickly becomes a favorite in your weekly dinner rotation—happy cooking and even happier eating!
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Print
Easy Crockpot Carnitas Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Description
This Easy Crockpot Carnitas recipe delivers tender, flavorful shredded pork cooked low and slow in a crockpot with a zesty spice rub and fresh orange juice. Perfect for tacos, burritos, or hearty meals requiring rich, juicy carnitas without the hassle of frying or oven cooking.
Ingredients
Meat
- 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)
Spices and Seasonings
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
Vegetables and Aromatics
- 1 onion, chopped
- 1 jalapeno, deseeded and chopped
- 4 cloves garlic, minced
Liquids and Oils
- ¾ cup fresh orange juice (about 2 oranges)
- 1 tablespoon olive oil
Instructions
- Prepare the spice rub: In a small bowl, combine dried oregano, ground cumin, and olive oil to create a thick, aromatic spice rub that will enhance the pork’s flavor.
- Season the pork: Pat the pork shoulder dry with paper towels to remove excess moisture, then rub the prepared spice mixture evenly over the entire surface of the meat for maximum seasoning.
- Place pork into crockpot: Put the seasoned pork shoulder into the crockpot. Sprinkle the salt and black pepper evenly over the pork to season further.
- Add aromatics: Scatter the chopped onion, deseeded and chopped jalapeno, and minced garlic over and around the pork to impart a depth of flavor as it cooks.
- Pour in orange juice: Carefully pour the fresh orange juice over the pork and aromatics to add moisture and a subtle citrus brightness to the meat.
- Cook the pork: Cover the crockpot and cook on low heat for 8-10 hours or on high for 4-6 hours until the pork is fork-tender and shreds easily.
- Shred the meat: Remove the pork from the crockpot and use two forks to shred it into bite-sized pieces, then return the shredded pork to the crockpot to soak in the flavorful juices before serving.
Notes
- Using bone-in pork shoulder can add more flavor but may slightly increase cooking time.
- Remove jalapeno seeds to reduce heat; leave some seeds if you prefer a spicier carnitas.
- For crispier carnitas, spread shredded pork on a baking sheet and broil for a few minutes after cooking.
- Leftover carnitas keep well refrigerated for up to 4 days or frozen for up to 3 months.
