Let me tell you, this Mexican carnitas recipe is a total winner. It’s crazy easy to make, full of flavor, and perfect for tacos, burritos, bowls, or just piling onto a plate with some rice and beans. The magic happens in your crockpot—low and slow, until the pork is melt-in-your-mouth tender. Whether it’s taco night or meal prep for the week, your family will love this, and it’s surprisingly kid-friendly, too! Let’s get started.
What You’ll Need
Ingredients:
- 4–5 lbs pork shoulder (boneless or bone-in)
- 1 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 cup orange juice (fresh is best!)
- 1 lime, juiced
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp salt (more to taste)
- ½ tsp black pepper
- ½ cup chicken broth
- Optional toppings: chopped cilantro, diced onions, avocado, lime wedges, tortillas
Pro Tips
- Crisp it up! After cooking in the crockpot, broil the pork for crispy edges. It’s life-changing.
- Juice matters. Freshly squeezed orange and lime juice take the flavor to another level.
- Make it ahead. This tastes even better the next day, so feel free to prep in advance.
- Kid-friendly hack: Skip the chili powder or reduce it for little ones who don’t like spice.
- Freeze extras! Carnitas freeze beautifully for future meals.
Tools You’ll Need
- Crockpot
- Cutting board
- Knife
- Measuring spoons and cups
- Baking sheet (for broiling)
- Forks (for shredding)
Substitutions and Variations
- Meat: Try pork loin for a leaner option or chicken thighs for a twist.
- Spices: Add a pinch of cinnamon or cloves for a more authentic flavor.
- Broth: No chicken broth? Water works fine.
- Toppings: Switch it up with queso fresco, pickled onions, or salsa verde.
Make Ahead Tips
- Cook the carnitas a day before, store in the fridge, and reheat under the broiler to crisp it up.
- Freeze cooked carnitas in portions for up to 3 months.
Instructions
Step 1: Season the Pork
Start by rubbing the pork shoulder with olive oil, salt, pepper, cumin, smoked paprika, chili powder, and oregano. This spice blend adds a ton of flavor and sets the base for your carnitas.
Step 2: Add the Juices
Pour the orange juice, lime juice, and chicken broth around the pork. Sprinkle the diced onion and minced garlic over the top.
Step 3: Cook Low and Slow
Set the crockpot to low and cook for 8–10 hours (or high for 4–6 hours) until the pork is fall-apart tender.
Step 4: Shred the Pork
Remove the pork, shred it with two forks, and return it to the crockpot to soak up the juices for about 15 minutes.
Step 5: Broil (Optional but Amazing)
Transfer the shredded pork to a baking sheet, drizzle with a bit of the cooking juices, and broil on high for 4–5 minutes until crispy.
Step 6: Serve and Enjoy!
Pile the carnitas into warm tortillas, top with cilantro, onion, avocado, and a squeeze of lime.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in portions for up to 3 months. Reheat in a skillet for best flavor.
Conclusion
There you have it—an easy, flavor-packed recipe your family will beg you to make again and again. Give this crockpot carnitas recipe a try, and don’t forget to let me know how it turned out in the comments. Have questions? Ask away—I’m here to help! 🌮✨
