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Easy Carnitas de Puerco (Crockpot Pork Carnitas)

by Lola Dweck
I’ve taken my family’s carnitas de puerco recipe and made it even easier by letting the crockpot do the work! These crockpot pork carnitas are perfect to make tacos, burritos, and so much more.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 10 hours
Additional Broil Time for Crisping Carnitas 5 minutes
Total Time 10 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 18 people
Calories 244 kcal

Equipment

Ingredients
  

  • 10 pounds pork shoulder or butt
  • 30 garlic cloves from about 2 heads of garlic, peeled and smashed
  • 1 orange
  • 3 limes
  • 2 tablespoons salt plus more, to taste
  • Pepper optional, to taste
  • 4 ounces coke optional

Instructions
 

  • 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.
  • 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).
  • Slow cook. Cover and cook on low for 8-10 hours or until the pork is easy to shred with a fork.
  • 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.
  • 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 edges are crispy. Alternatively, you can crisp it in a skillet with some of the cooking liquid.
  • Serve and enjoy. Enjoy your delicious carnitas de cerdo alongside Mexican red rice and refried beans or in tacos and burritos.

A Note from Lola

MEAL PREPPING OR HOSTING

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.

TO MAKE THIS RECIPE IN THE OVEN

If you prefer to make this recipe in the oven, follow all of the instructions above, but place your pork in an oven-safe dish instead of a crockpot. Cover with lid or aluminum foil (I like to use a large dutch oven with a lid for this) and bake at 250 degrees for 5-7 hours. Baste every hour with the juices that are released during cooking. Cook uncovered for the last hour. 
Once carnitas are ready, remove from oven and chop into cubes or shred using two forks. It should be tender enough to shred with ease.

Nutrition

Serving: 5ouncesCalories: 244kcalCarbohydrates: 4gProtein: 31gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 103mgSodium: 893mgPotassium: 569mgFiber: 1gSugar: 1gVitamin A: 32IUVitamin C: 10mgCalcium: 38mgIron: 2mg
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