Carnitas

Authentic pork carnitas recipes can feel a little overwhelming to home cooks. When we see that fatty pork shoulder needs to be submerged in lard and confited (or slow-cooked in fat) for hours, traditionally in hard-to-clean copper pots, it’s enough to make most of us resign ourselves to eating the dish only in restaurants. But we have good news: This slow-cooker version is simplified, so anyone can make it at home with no muss or fuss. Once you try it, you’ll be stunned by how easy it is to prepare a pork carnitas recipe in a slow cooker.

This recipe makes enough for a crowd, so it’s perfect for parties, tailgates or anytime you’re in the mood to create a sumptuous taco board.

What are carnitas?

Carnitas—which means “little meats” in Spanish—is Mexican slow-cooked pulled pork. In authentic Mexican recipes, it’s made by slow-cooking chunky cuts of pork in pork fat until tender, then shredding the meat into smaller pieces. In the United States, it’s more common to braise the meat in liquid rather than cook it in lard. Once the pork is shredded, it is often crisped up before being served.

Ingredients for Carnitas

• Pork shoulder: Bone-in pork shoulder will yield the juiciest carnitas, but it needs to be cut in half to fit in a slow cooker. If you don’t want to deal with butchering, buy a boneless pork shoulder instead. The shoulder is a type of pork that goes by different names, so keep an eye out for Boston butt, pork butt, picnic roast or blade roast.
• Carnitas seasonings: The pork gets its bold flavor from a rub made with garlic, cilantro, salt, oregano, chili powder, cumin, paprika, pepper and cayenne pepper. It’s savory, smoky, herbaceous and earthy, and all that delicious flavor is transferred to the meat as it slow-cooks.
• Pineapple juice: Sweet and acidic, this tropical juice makes the carnitas taste tangy and delicious. Plus, pineapple has benefits that go beyond taste. For one, it contains an enzyme called bromelain, which helps to tenderize meat.
• Soy sauce: A very non-traditional inclusion in carnitas, soy sauce adds a salty and savory flavor to the cooking juices.
• Beef stock: You can use homemade beef stock or a store-bought brand. Pork or chicken broth would be great choices, too.
• Lime juice: Use freshly squeezed lime juice for the most zingy flavor. For best results, roll the limes on the counter before juicing them.
• Anaheim peppers: These mild peppers contain just a hint of heat, making them a nice choice when serving a crowd with mixed spice tolerances. Feel free to swap in a spicier type of pepper if everyone likes it hot.
• Flour tortillas: Corn tortillas reign supreme in Southern Mexico, but flour tortillas are popular in Northern Mexico. Either makes an excellent choice for serving pork carnitas.
• Sour cream: Creme fraiche and sour cream are interchangeable in this recipe. (What’s the difference? Creme fraiche has a higher fat content and is a little thicker, while sour cream has more tang.)
• Monterey Jack cheese: One of the mellowest and meltiest cheeses, Monterey Jack makes a great topping for tacos or burritos.

Directions

Step 1: Ready the roast

In a small bowl, mix the minced garlic, cilantro, salt, oregano, chili powder, cumin, paprika, pepper and cayenne pepper. Cut the roast in half, and rub all sides with the spice mixture.

Editor’s Tip: Cutting a bone-in roast might seem intimidating, but you’ve got this—even if you know nothing about butchery! A whole roast is too large for most slow cookers, so it just needs to be cut down to fit. It doesn’t have to be perfect (or even pretty). Simply locate the bone and cut parallel to it using a sharp knife. The scapula bone is misshapen, so you may still run into it. That’s OK; just turn the knife outward and cut around it.

Step 2: Slow-cook the meat

Place the roast in a 5-quart slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers, and pour the mixture around the meat. Cover the pot and cook the meat on low for 9 to 11 hours, or until the meat is tender.

Step 3: Pull the pork

Remove the meat from the slow cooker, and skim the fat from the cooking juices. When the pork is cool enough to handle, remove the meat from the bones and discard the bones. Shred the meat and return it to the slow cooker. Let it heat through before serving it.

Editor’s Tip: To skim fat from the cooking juices, scoop it off the surface with a large serving spoon or ladle. You’ll take some cooking juices with it, but don’t worry; there should be plenty! Another way is to pour the liquid into a fat separator. This vessel is designed with a low spout that leaves the fat behind while pouring out the cooking juices.

Step 4: Roll up the carnitas

With a slotted spoon, add 1/2 cup of the shredded pork to each tortilla. Top each one with 1 tablespoon of sour cream and 2 tablespoons of cheese. Fold the sides and ends over the filling, and roll up.

Recipe Variations

• Add more toppings: You can add any ingredient you’d find on a taco bar into these carnitas rolls. Some good choices include Instant Pot black beans, spicy refried beans or flavorful green rice. You can also add any of our top salsa recipes.
• Try it with corn tortillas: Feel free to serve carnitas rolled up in fresh homemade corn tortillas. The flavor will be exceptional.
• Change up the flavor: Traditional carnitas recipes often use orange juice and zest instead of pineapple juice, plus fresh oregano, onions, bay leaves and sometimes a bottle of Mexican Coca-Cola. Chopped cilantro, finely chopped raw onion, salsa and avocado are typically served on top.

How to Store Carnitas

To store carnitas, first let them cool slightly. Then, pack the pork into airtight containers and store it in the refrigerator. Make sure to add the cooking juices to keep it moist.

How long do carnitas last?

According to the USDA, pork carnitas will last for three to four days when stored in the refrigerator.

Can you freeze carnitas?

You can freeze carnitas for up to three months. Pack the cooled meat into freezer-safe containers. Top it with the juices, cover and freeze. To use, let the pork thaw in the fridge overnight.

How do you reheat carnitas?

We recommend reheating carnitas in their cooking juices on the stovetop. Gently warm the meat and juices in a covered saucepan, stirring occasionally. If there aren’t enough juices to do the trick, add some stock or water to the mix.

Carnitas Tips

How can you get carnitas crispy on the stovetop?

The first step to making crispy carnitas is to ensure the meat is drained very well; liquid is the enemy of the crisping process. Heat some oil or lard in a large, heavy-bottomed skillet. Once the oil is hot and shimmering, add some of the drained meat in a single layer. Be sure to avoid overcrowding the pan. Cook until it’s slightly crunchy on the bottom. Then, flip it with a spatula to crisp up the other side.

What can you serve with carnitas?

You can serve carnitas rolled up in tortillas with homemade guacamole or as a stand-alone protein with Mexican-style side dishes. The meat tastes great alongside a portion of buttery cornbread or veggie accompaniments like Mexican coleslaw, stewed zucchini and tomatoes and fresh green beans with garlic.

What else can you do with carnitas?

You can make your cooked pork into a sandwich filling, top a baked potato, add it to an otherwise vegetarian chili right before serving or use it in a quesadilla.