Pork Carnitas (Oven, Slow Cooker or Instant pot)

This Pork Carnitas recipe is tender, flavorful, and perfect for serving in tacos, burritos, quesadillas, tamales or salads. The best part is you can make carnitas in the oven, slow cooker or instant pot.

Don’t miss my other favorite slow cooker, or 30-minute meals I can throw together easily on a busy weeknight.

I love making International cuisine from home and Carnitas (Spanish for “little meats”) is one of the tastiest and easiest additions to our taco night! Carnitas pork is similar to pulled pork but flavored with Mexican spices and oven roasted after slow cooking.

Why I love this recipe:

• 5 Minute Prep and let the oven, slow cooker or instant pot do all the work.
• Versatile – Serve them in just about anything from tacos, burritos, tamales, quesadillas or burrito bowls.
• Freezer Friendly – save the leftovers for another meal.

How to make Carnitas (Slow Cooker Method):

Season Pork: Trim and discard excess fat from the pork. In a small bowl, combine chili powder, cumin, oregano, salt and pepper then generously season the pork on all sides.

Add Onion, Garlic and Citrus: Place the seasoned pork in the bottom of the slow cooker then add garlic, chopped onions, orange juice, and lime juice around it.

Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours.

Shred: Remove pork from the slow cooker, shred the meat, then return it to the pot. Taste and add more seasonings or salt and pepper, if needed.

Broil (optional): At this point you can eat the pork as is or, to be make it more authentic, you can place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy. For carnitas tacos, serve inside warm corn tortillas, garnished with cilantro.

Instant Pot Carnitas:

Prepare and season the pork the same, inside the instant pot then add an additional cup of water or chicken broth to the pot. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid then shred the meat. Broil if desired.

Oven Carnitas:

Preheat oven to 325 degrees F then cut the pork into 4 pieces (this will allow it to cook faster and more evenly in the pot). Season the pork on all sides and place in pot then add an additional cup of water/broth to the pot.  Prepare and season the pork the same, but cut it into a few large chunks to fit evenly into a dutch oven pan or oven-safe pot. Bake for 3-3/12 hours, until tender.

Make Ahead and Freezing Instructions:

To Make Ahead: Add everything to the pot, cover and refrigerate for 1-2 days before cooking (depending on the freshness of your ingredients).

To Freeze: Allow this easy carnitas recipe to cool completely, then store in a freezer safe container or bag for up to 4 months. Thaw in the refrigerator overnight. To rewarm, spread the meat on a baking sheet with a little of the juice and reheat at 400 degrees F until warm, about 10-15 minutes.

Serve with Mexican recipes, like:

• Mexican rice
• Refried Beans
• Salsa or Pico de gallo
• Guacamole
• Corn salad
• Horchata
• Sopaipillas

Recipe

4.97 from 98 votes

Carnitas

This Pork Carnitas recipe so easy to make and perfect for serving in tacos, burritos, quesadillas, tamales or salads.

Print Pin Review

Author Lauren Allen

Course Main Course

Cuisine Mexican

Servings 8

Calories 230

Cost 10

Prep 10 minutes mins

Cook 5 hours hrs

Total 5 hours hrs 10 minutes mins

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Equipment

• instant pot (optional)
• Slow Cooker (optional)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4-5 lb pork shoulder
• ▢ 2 Tablespoons chili powder
• ▢ 4 teaspoons ground cumin
• ▢ 3 teaspoons dried oregano leaves
• ▢ 2-3 teaspoons salt or more, to taste
• ▢ 1 1/2 teaspoons freshly ground black pepper
• ▢ 4 cloves garlic , minced
• ▢ 2 onions roughly chopped
• ▢ juice from 2 large oranges
• ▢ juice from 2 limes

Instructions

 

• Trim and discard excess fat from the pork.
• In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Generously season the pork on all sides. 
• Add the seasoned pork to the bottom of the slow cooker. Add garlic, chopped onions, orange juice, and lime juice. 
• Cover and cook on LOW for 7-8 hours or high for 4-5 hours.
• Remove pork from the slow cooker, shred the meat. Taste and add more seasonings and salt and pepper, if needed. 
• At this point you can eat the pork as is, or for a more authentic taste, place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy. 
• For tacos, serve warm inside warm corn tortillas topped with salsa or pico and cilantro. Serve with a side of Mexican rice and refried beans. 

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days.

Oven Method: Preheat oven to 325 degrees F. Cut the pork into 4 pieces (this will allow it to cook faster and more evenly in the pot). Season the pork on all sides and place in pot. Add an additional cup of water/broth to the pot.  Prepare and season the pork the same, but cut it into a few large chunks to fit evenly into a dutch oven pan or oven-safe pot. Bake for 3-3/12 hours, until tender.

Instant Pot: Prepare and season the pork the same, inside the instant pot. Add an additional cup of water or chicken broth to the pot. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat. Broil if desired.

Make Ahead Instructions: Add everything to the pot, cover and refrigerate for 1-2 days before cooking (depending on the freshness of your ingredients).

Freezing Instructions: Allow the pork to cool completely, then store in a freezer safe container or bag for up to 4 months. Thaw in the refrigerator overnight. To rewarm, spread the meat on a baking sheet with a little of the juice and reheat at 400 degrees F until warm, about 10-15 minutes.

Nutrition

Calories: 230kcalCarbohydrates: 5gProtein: 28gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 93mgSodium: 723mgPotassium: 589mgFiber: 2gSugar: 1gVitamin A: 629IUVitamin C: 4mgCalcium: 58mgIron: 3mg

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I originally shared this recipe March 2017. Updated March 2020 and July 2023.

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