How to Make Carnitas de Puerco (Crock Pot Recipe)

I’ve taken my family’s carnitas de puerco recipe and made it even easier by letting the slow cooker do most of the work! This hands-off approach saves me time and effort in the kitchen and results in incredibly tender and flavorful meat.

My mom and sister make the most delicious carnitas de cerdo, and while their oven recipe is straightforward and simple, I experimented and made it even easier by preparing it in a crockpot. The low and slow cooking process allows the pork shoulder (or butt) to cook in its own juices and fat, resulting in the most tender meat imaginable. You can eat it right out of the crockpot or take it a step further by crisping it up in the oven. Either way, these carnitas are incredibly flavorful and perfect for tacos and burritos.

This recipe is great if you’re hosting a large group because it serves between 15-20 people. The meat also freezes really well for longer storage. For a smaller batch, simply half the recipe.

INGREDIENTS YOU’LL NEED

With just five simple ingredients, you can make this recipe.

STEP-BY-STEP INSTRUCTIONS

1. Prepare the pork

• Generously season the pork with salt. PRO TIP: This is one of the most important steps in this recipe. I like to salt my pork at least few hours in advance.
• Next, using a sharp knife, pierce the pork all over (top, bottom, and sides) and insert whole garlic cloves into the holes.
• Extract juice from oranges and limes. Set aside.

2. Add ingredients to crockpot

• Place the seasoned pork in the crockpot, fatty side facing up, and pour the citrus juice over it.
• Season once again with salt and pepper (if desired).

3. Slow cook

• Cover and cook on low for 8-10 hours or until the pork is easy to shred with a fork.

4. Shred pork

• Remove the pork from the crockpot and shred it using two forks, discarding any large pieces of fat or bones. I like to reserve some of the juices.
• Taste and adjust salt if necessary. Your pork carnitas are ready to eat right out of the crockpot, or you can take it a step further and crisp them up.

5. Crisp the pork (optional, but highly recommended)

• For more traditional carnitas, spread the meat over a baking sheet or large cast iron pan, add a splash of dark soda (Coke or Dr. Pepper work) and broil for a few minutes until the tips and edges are crispy.
• Alternatively, you can crisp it in a skillet with some of the cooking liquid.

6. Serve and enjoy

• Enjoy your delicious carnitas de cerdo nice and hot.

WHAT TO SERVE WITH CARNITAS DE PUERCO

My favorite way to enjoy carnitas is on a corn tortilla with arroz rojo and refried beans and a fresh batch of guacamole and pico de gallo. All of this deliciousness can also be wrapped into a flour tortilla for a carnitas burrito or served with homemade tostadas or chips.

RECOMMENDED BY LOLA FOR THIS RECIPE

A large crockpot is great for recipes like this because it holds up to 10 pounds of meat and has a digital timer function, so you never have to worry about overcooking anything. VIEW PRODUCT

HOW TO STORE AND REHEAT

Once your carnitas have cooled completely, you can refrigerate them in an airtight container for 3-5 days. I like to add some of the cooking liquid to keep them moist. You can also freeze your carnitas in airtight containers or in freezer bags for up to one month. Try to remove as much air as possible and portion out the meat into amounts you’ll use at one time.

I like to reheat my carnitas in the oven – on a baking sheet for larger quantities or cast-iron pan for smaller quantities – with some of the reserved cooking liquid to prevent them from drying out. The oven method also allows them to crisp up. You can also reheat them on the stovetop or in the microwave.

This recipe was originally published in November, 2013 and updated with step-by-step instructions and images on May 1, 2025.

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