After learning about the process of preparing true carnitas made out of pork the first time I noticed that I had been deprived of one of the biggest culinary delights of Mexico.
This is a traditional dish, literally translated to mean little meats, where the tough pork shoulder is turned into tender, yummy shreds that are almost meltable in your mouth.
Once I mastered my method on countless family get-togethers, I’m telling you everything I know about making restaurant brand carnitas in your very own slow cooker.
What Makes Perfect Pork Carnitas
The origin of carnitas can be traced to the Mexican state of Michoacan, where expert cooks used to make this dish as a slow-cooked pork with its own rendered fat.
The trick is in the fact that we can get that ideal combination of tender, juicy and crispy caramelized edges.
I have learned that with the aid of a slow cooker, this true Mexican comfort dish becomes a preserve of any household cook and the results are consistently unbelievable with each use.
Essential Ingredients for Authentic Pork Carnitas
Primary Ingredients
| Ingredient | Amount | Purpose |
| Pork shoulder (Boston butt) | 3-4 lbs | Main protein – high fat content ensures tenderness |
| Orange juice | 1/2 cup | Natural tenderizer and citrus flavor |
| Lime juice | 1/4 cup | Balances richness with acidity |
| Garlic cloves | 6-8 minced | Aromatic base flavor |
| White onion | 1 large, quartered | Adds sweetness and depth |
| Bay leaves | 3-4 leaves | Earthy, subtle complexity |
Spice Blend (My Secret Weapon)
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (add to taste)
Alternative Ingredients and Substitutes
Meat Alternatives:
- Pork butt roast (my favorite)
- Pork loin (leaner, needs additional liquid)
- Beef chuck roast (when it is beef carnitas)
Citrus Substitutes:
- Goodbye orange juice, this is a tropical twist with pineapple juice
- Apple cider vinegar is used in cases where citrus is not available
- Beer (Corona or Modelo) gives it true Mexican taste
Dietary Modifications:
- Minimise salt in low-sodium diets
- Cayenne may be omitted to make mild one
- Add chipotle peppers to give it a smoky kick
Step-by-Step Cooking Method
Preparation Phase
It begins with full patting of the pork shoulder with paper towels. This is an important measure that will guarantee an improved adhesion of spices and avoids surplus liquid in the slow cooker.
Then I remove any fat that I have and have a 1/4 inch left to taste and be moist.
Seasoning Process
I do this by mixing all my dry spices in a small bowl to prepare the best carnitas rub. I rub this mixture of spices on all surfaces of the pork, and ensure that the mix gets into every crevice.
This is not only about flavor, this is about forming that beautiful crust which makes carnitas so special.
Slow Cooker Setup
I put the pork that has been seasoned in my 6-quart slow cooker, fat side up. Another thing I do is to place the quartered onions around the pork and sprinkle the minced garlic. The bay leaves are added directly on top then I add the orange and lime juices all over.
Cooking Timeline
Low and Slow Technique (Suggested):
- 8 hours on LOW setting
- Results in most tender, juicy meat
- Perfect for busy weekdays
Quick Method:
- 4-5 hours on HIGH setting
- Good for last-minute meals
- A little bit less tender than low method
The Shredding Process
Once cooked I take the pork (which will be falling apart) and put it on a big cutting board. With two forks I shred the meat into bite sized chunky pieces, eliminating any big fatty bits. When it is cooked properly the meat should shred easily.
Achieving the Perfect Crispy Edges
This is where I take my carnitas to a superior level of incredible.
I place the shredded pork on a large baking pan, sprinkle it with approximately 1/2 cup of the cooking juices and broil it for 4-5 minutes to crisp and caramelize the edges. This is absolutely required to make pure carnitas!
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Professional Tips and Techniques
Common Mistakes I have Learned to Avoid
- Overcrowding the Slow Cooker: It is never filled more than 2/3 full. This does not even allow cooking and may lead to mushy texture.
- Skipping the Broiling Step: It is the crunchy edges that make the difference between great carnitas and mediocre carnitas. This is the very important last step not to be missed.
- Using Too Much Liquid: Carnitas are to cook in their own juices. Excess added liquid will make it more of a stew than traditional carnitas.
My Secret Techniques
- The Fat-Side-Up Rule: It is always good to ensure that the pork fat-side is placed face up in the slow cooker. It also renders the meat naturally.
- The Two-Stage Shred: I partially shred the meat and keep it in the slow cooker and cook it further for an additional 20 minutes. This enables the meat to take on more flavors.
- Reserved Cooking Liquid Gold: I drain off the cooking juices. They are liquid gold to wet the meat or prepare gravies in future.
Creative Variations and Dietary Adaptations
Regional Variations that I have Mastered
Carnitas Michoacanas (Traditional Style):
- Add Mexican coke and orange zest
- Add cinnamon stick in cooking
- Serve with fresh orange wedges
Carnitas Estilo Jalisco:
- Add tomatillos and green chiles
- Put Mexican beer in cooking liquid
- Serve with pickled jalapeños
Tropical Carnitas:
- Substitute the orange juice with the pineapple juice
- Add pineapple diced in last 30 minutes
- Garnish with toasted coconut
Dietary Modifications
Keto-Friendly Carnitas:
- Serve over cauliflower rice
- Skip citrus juices, use bone broth instead
- Top with avocado and cheese
Whole30 Compliant:
- Use compliant spices only
- Serve with sweet potato “tortillas”
- Top with compliant salsa
Plant-Based Alternative:
- Use king oyster mushrooms as alternative to pork
- Same spice mixture and cooking method
- Add mushroom broth to add additional umami
Serving Suggestions and Perfect Pairings
Traditional Serving Style
I present my carnitas in the traditional style in hot corn tortillas with:
- Diced white onion
- Fresh cilantro
- Lime wedges
- Salsa verde or pico de gallo
Creative Serving Ideas I Love
Carnitas Bowls:
- Cilantro-lime rice base
- Black beans
- Pico de gallo
- Guacamole
- Shredded cheese
Carnitas Nachos:
- Layer over tortilla chips
- Top with queso and jalapeños
- Finish with green onions and sour cream
Carnitas Quesadillas:
- Stuff into cheese-stuffed flour tortillas
- Grill until brown and crispy
- Serve with salsa and crema
Beverage Pairings
Traditional Mexican Drinks:
- Corona with lime
- Agua fresca (horchata or watermelon)
- Mexican hot chocolate (for winter meals)
Wine Pairings:
- Tempranillo or Grenache (red wines)
- Verdejo or Albariño (white wines)
- Rosé for summer gatherings
Side Dish Combinations
Classic Mexican Sides:
- Mexican street corn (elote)
- Refried beans with queso fresco
- Spanish rice with cilantro
Fresh and Light Options:
- Cabbage slaw with lime dressing
- Grilled vegetables with chili powder
- Fresh fruit salad with tajín
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Storage and Reheating Guidelines
Proper Storage Methods
I never store carnitas until it is completely cool. The carnitas are good for up to 4 days in airtight containers in the refrigerator. I never waste the cooking liquid since I always keep some to keep the meat moist during storage.
To freeze, I divide the carnitas into meal portions with a small amount of cooking liquid. They can be frozen for as long as 3 months without being compromised.
Reheating Techniques
Stovetop Method (My Favorite):
- Heat in skillet over medium heat
- Add splash of reserved cooking liquid
- Cook until heated through and edges crisp
Oven Method:
- Spread on baking sheet
- Heat at 350°F for 10-15 minutes
- Broil last 2-3 minutes to make crispy edges
Microwave Method (Quick Option):
- Heat in 30-second intervals
- Add cooking liquid to eliminate dryness
- Not ideal for preserving texture
Final Thoughts on Perfecting Your Pork Carnitas
Having years of experience in developing this recipe, I may confidently say that great carnitas are all about patience and technique.
There is no way to hurry the slow cooking process but the results are really worth it. These carnitas will be the center of your table whether you are having a casual taco night or an elaborate Mexican feast.
It is important to keep in mind that the beauty of carnitas lies in their versatility. After getting used to the basic technique you can change the flavors according to your family’s taste or dietary needs.
The most important thing is starting with quality pork shoulder and letting it have the time it deserves to turn into something truly magical.
I would suggest that you use this recipe to make it your own. Test various spice mixtures, experiment with the cooking liquids and discover your ideal blend of flavors.
This is what it is all about when it comes to cooking – creating something delicious that will have people gathered around the table.
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Frequently Asked Questions
Can I make carnitas without a slow cooker?
Absolutely! My Dutch oven is used frequently to make carnitas. Season the pork similarly, and braise in the oven at 275°F for 3-4 hours. Low slow cooking is the key until the meat falls apart easily.
What is the best cut of pork for carnitas?
My favorite is pork shoulder or Boston butt due to the abundance of fat and connective tissue which breaks down during cooking.
Pork butt roast also works wonderfully. Do not use lean cuts such as pork loin unless it is supplemented with additional fat or liquid.
How do I know when my carnitas are done?
The pork is done when it can be shredded easily using a fork and the internal temperature is at least 195°F. The collagen is completely broken down at this temperature producing that recognizable tender texture.
Can I prepare carnitas ahead of time?
Yes! I usually season the pork and store it covered in the fridge overnight.
This actually enhances the flavor because the spices take longer to penetrate the meat. You also can prepare the carnitas completely and then reheat when necessary.
Why are my carnitas not crispy?
The crispy edges are due to the final broiling step.
Unless you do this or don’t use enough cooking liquid during broiling, you will not achieve those characteristic crispy bits that make carnitas unique. Ensure that your oven rack is positioned 6 inches away from the broiler.