Crispy Slow Cooker Pork Carnitas. Cooked low and slow for 8 hours then broiled in the oven until crispy on the outside! They are the perfect addition to tacos, burritos, salads and quesadillas. Just in time for Cinco de Mayo!
Slow Cooker Pork Carnitas
These Crispy Slow Cooker Pork Carnitas aka Mexican pulled pork is one of the best recipes I’ve ever made! These crockpot carnitas come out juicy and tender on the inside and nice and crispy on the outside. The pork is cooked low and slow for 8 hours until it is fall apart tender. The pork is so flavorful thanks to the carnitas seasoning, diced green chili, fresh squeezed lime juice, garlic and onions. After the pork carnitas are cooked I transfer it to the oven and broil until golden brown and crispy. This step is crucial and makes the best carnitas! My favorite way to serve these authentic carnitas is in tacos with tons of fresh cilantro and diced onion on top!
How to make Authentic Carnitas
- Brown the pork: I like to sear the pork before adding it to the slow cooker. It adds so much flavor and also helps to lock in the juices! Make sure to choose either skinless pork butt or pork shoulder for the best carnitas. To sear the pork start by heating oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side.
- Slow cook: Transfer pork to a large slow cooker. Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
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Shred the meat: Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
- Broil: Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy. Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss. Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.
- Store: The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.
- Reheat: The best way to reheat these carnitas is to re broil them until crispy or heat them up in a skillet with a little bit of olive oil!
Can I make Carnitas in the Instant Pot?
Yes! If you are short on time but still want tender fall apart pork cook the carnitas in the pressure cooker! Simply cook on high pressure for 50 minutes to an hour or until tender! Broil as directed and serve!
Can this be made with chicken?
Absolutely! Simply substitute chicken breasts or thighs for the pork and cook for 4-5 hours on low or until tender (the chicken should shred easily). Broil as directed and serve!
Ways to serve Pork Carnitas
I love serving these pork carnitas with a generous sprinkle of cilantro and extra lime wedges. They go great in:
What to serve with Crispy Slow Cooker Pork Carnitas
- Homemade Tortilla Chips
- Pico De Gallo
- Spicy Chipotle Guacamole
- Creamy Confetti Corn
- Margaritas
- Enchilada Rice
- Homemade White Queso
Here are more Easy Slow Cooker Recipes to try!
- Slow Cooker Honey Garlic Chicken
- Easy Slow Cooker Mexican Chicken
- Slow Cooker Firecracker Chicken Meatballs
- Slow Cooker Shredded Mexican Beef
- Slow Cooker Barbecue Chicken
Crispy Slow Cooker Pork Carnitas
Ingredients
- 1 tablespoon olive oil
- 1 4-5 pound pork shoulder/pork butt trimmed of excess fat
- 1 lime juiced
- 5 cloves garlic minced
- 1 medium onion roughly chopped
- 1 4-ounce can diced green chiles
- 1 cup chicken broth
- 3 bay leaves
- 1 tablespoon chipotle chili powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- cilantro for serving if desired
Instructions
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Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
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Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
-
Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
-
Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
-
Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.
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Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.
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The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.
Nutrition
Originally published Feb 14, 2017
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