Slow Cooker Mexican Pulled Pork

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Tender, juicy pieces of shredded slow cooked pork crisped in the oven and served in warmed tortillas, this slow cooker Mexican pulled pork is so easy to make right in the crockpot, with minimal hands-on time!

This slow cooker Mexican carnitas recipe is a must-make recipe guys. Pretty much a dump-and-go recipe, with just a few minutes of work at the end, it's the perfect make-ahead meal and easy for weeknight dinners.

While traditional pork carnitas is made by frying the pork in lard (yummmm), this recipe uses the slow cooker for convenience and is the best pulled pork. Plus, it's just a touch healthier this way.

Set your slow cooker to cook for 4-5 hours and go on with your day. When your ready to eat, it only takes a few minutes to shred the pork and pop it under the broiler to crisp it up into juicy caramelized perfection.

Serve this shredded pork roast on warm tortillas with some garnishes and this amazing homemade Mexican salsa or this tangy tomatillo green chili salsa and you are golden.

Jump to:

Why this slow cooker Mexican pulled pork recipe works
Ingredients
Substitutions and variations
Step by step instructions to make crock pot pork carnitas
Expert tips
Serving options
Frequently asked questions
More Mexican recipes
Recipe
💬 Comments

Why this slow cooker Mexican pulled pork recipe works

Using a fatty cut of pork to make this recipe helps keep the meat tender and juicy while it cooks in the slow cooker. We use pork shoulder (or pork butt) to make this Mexican pork.
Cooking the pork low and slow in the slow cooker makes it easy to shred, and is easy for busy families.
Cooking the slow cooker Mexican pork in beer and vinegar helps to add flavor and tenderize it.
Orange and lime juice adds the perfect amount of sweet and tart citrus flavor.
What's awesome is that you can make sous vide carnitas (or sous vide carne asada) too and the meat comes out juicy and tender as well - carnitas is so versatile!

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Ingredients

The full list of ingredients and amounts to make pulled pork tacos is included in the recipe card at the bottom of the post.

A boneless pork shoulder roast, also known as pork butt, is the main ingredient when making this favorite Mexican slow cooker pork carnitas recipe.

Orange juice and lime add a nice citrus flavor to the meat, while the onion and jalapeno add a freshness to the braise.

Chipotle peppers in a smoky adobo sauce add a touch of smoky flavor, as well as some spice.

Beer (as well as the apple cider vinegar) helps the pork to braise and slowly become melt-in-your-mouth tender.

Substitutions and variations

Substitute cola or any sparkling beverage for the beer.
Feel free to use corn or flour tortillas for this recipe.
For less spice, reduce or eliminate the chipotle peppers and/or the jalapeno.
Add more jalapenos or other spicy peppers for additional spice.
Substitute any vinegar for the apple cider, or omit it entirely if needed.

Step by step instructions to make crock pot pork carnitas

Place pork shoulder in slow cooker and add cumin, onion, jalapeno, beer, apple cider vinegar, chipotle peppers, salt and pepper. Cut one orange and one lime in half and squeeze the juice into the slow cooker.

Throw in the squeezed orange and lime halves. Cook on low heat for 9-10 hours, or until meat is tender and falling off the bone.

raw pork shoulder, oranges and aromatics in a slow cooker.

Remove the seasoned pork from the slow cooker and place on a large baking sheet. Use two forks to shred it. Spread it out in an even layer and drizzle it with orange juice from the second orange. Season with additional salt if required.

browned crispy shredded pork on a baking sheet.

Brown the pork under the broiler for about 5 minutes. Remove and stir. Broil for another 5 minutes and stir. Repeat the process 4-5 times until the pork carnitas is crisp around the edges. Broil more or less depending on preference.

Serve with corn or flour tortillas. For a soft, pliable corn tortilla, heat 1 tablespoon of oil with 1 tablespoon of the cooking liquid in a skillet.

Fry the tortilla until soft and lightly browned, about 1 minute per side. Continue with remaining tortillas.

Serve shredded pork on tortillas with toppings to make a pulled pork taco. You can also use this pork carnitas recipe to make carnitas nachos, enchiladas, quesadillas, pork taquitos, burritos or even burrito bowls!

Expert tips

Use a slow cooker with a timer so you can set it and forget it while you're at work.
Broil for as little or as much as you need to depending on the desired crispness. I like a carnitas with crispy caramelized pieces so I usually broil it longer.
Fry the tortillas in a mixture of the cooking liquid and oil to make them more pliable.
The meat should shred apart easily with a fork when it is done in the slow cooker.

Serving options

Authentic Mexican pork carnitas tacos are typically served with limes, pickled red onion and cilantro. They can also include avocado, queso fresco, and salsa. Try this homemade Mexican salsa or this tomatillo green chili salsa.

Frequently asked questions

What cut of meat is best for carnitas?

The best cut of meat for Mexican carnitas is the pork shoulder. It is the perfect combination of fat and meat and has a great flavor. Pork shoulder is commonly known as pork butt in the store as well. Boneless or bone in will both work well.

Can you overcook carnitas in the slow cooker?

Carnitas can be overcooked in the slow cooker if cooked too long or at too high heat. Cooking on low heat is essential to get the juiciest carnitas possible.

What is the difference between pulled pork and carnitas?

Carnitas is seasoned with spices like cumin, chilies, citrus juice and onion (among others) while pulled pork is typically a BBQ rub and has a sweeter, smokier flavor than carnitas. Carnitas is traditionally fried in lard while pulled pork is traditionally smoked/BBQ'd.

How to store and reheat leftover carnitas.

Leftover carnitas can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave or in a skillet over medium heat until warmed through.

Leftovers can also be frozen in an airtight container and stored in the freezer for up to 6 months. Thaw in the fridge overnight and reheat per the instructions above.

More Mexican recipes

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