You are going to love these pork shoulder crock pot carnitas! One of the biggest challenges we face, during the week, is getting a healthy and delicious meal on the table for dinner. With everyone’s crazy schedule, it becomes really difficult to plan so a lot of people end up going the fast food route for dinner. That doesn’t really help with the healthy eating idea and it also leaves you in the same position the following day, because there are no leftovers. That’s why I love making this pork carnitas crock pot recipe during the weeks with the busy schedules.
Pork Carnitas Recipe Crock Pot Style
This pork carnitas crock pot recipe was shared with us by Pamela Braun, a recipe developer and food blogger at My Man’s Belly.
The crock pot does all the hard work for you. You pretty much put all the ingredients into the crock pot (as early as the night before, pop it in the fridge overnight, then take it out and plug it in in the morning), turn it on and come home to a hot and healthy dinner. Because the crock pot is a pretty good size, there’s usually plenty of leftovers for the next day’s lunch or dinner. So you kind of get a two for one when you use the crock pot. And I’ll take a freebie like that any time. Plus it keeps the mess to a minimum! This crock pot carnitas pork recipe is great as a filling for taco or burrito night, or maybe you want to use it as a topping for baked potatoes.
A pork carnitas recipe requires the pork to be cooked twice. The first cooking tenderizes the chewy cut of meat into soft (easy to chew) pieces. In this case, that is accomplished by the crock pot. The second cooking gives you the crispy caramelized bits of pork and adds another dimension of flavor to the meat. This is accomplished by shredding the slow cooker meat and then crisping it up with a bit oil in a frying pan.
Crock Pot Pork Carnitas With Beer
This pork carnitas crock pot recipe is a healthy pork recipe because the first cooking is done in beer and orange juice (not lard) in the crockpot. The second pass is done on the stove top with just a bit of oil and a mixture of sauce to give even more flavor to the pork. With all of the different textures and flavors of the fixings, your mouth will have no idea this pork carnitas recipe is pretty healthy too.
To make authentic carnitas, the most commonly used cut of pork is the pork shoulder (also known as pork butt or Boston butt). Pork shoulder has a good amount of marbling (fat interspersed within the meat), which is essential for keeping the meat tender and flavorful during the long cooking process. The fat content and connective tissue in pork shoulder contribute to a rich, savory flavor that is characteristic of carnitas. Pork shoulder becomes extremely tender when slow-cooked, and the fat renders out, creating a juicy and succulent texture. The meat can then be shredded easily and crisped up for the traditional crispy exterior of carnitas.
Mexican Pork Carnitas Ingredients:
- 2 Pounds Boneless Pork Shoulder (cut into 2″ cubes)
- 1 Large Onion (roughly chopped)
- 1 12 Ounce Bottle of Beer
- Juice from 1 Orange
- 1 14 – 15 Ounce Can of Diced Tomatoes
- 2 Chipotle Peppers in Adobo Sauce
- Fresh Lime Juice from 1 Lime
- 1 Teaspoon Coriander
- 1 Teaspoon Cumin
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Vegetable Oil
How To Make Carnitas
1. Place pork cubes in the crock pot along with the onions then pour the beer and orange juice over the top.
2. Cover and cook on low for 4-6 hours.
3. Remove pork from juices and set aside.
4. Once cool, shred pork using a fork or your fingers.
5. To make the sauce, add the remaining ingredients (except for the vegetable oil) to a blender. Cover and puree everything until it is well blended.
6. In a large saute pan, heat the vegetable oil over medium heat.
7. Once oil is hot, add the pork and saute to crisp up some of the edges.
8. Spoon or pour in as much of the sauce as you would like onto the pork. Continue to cook until sauce is heated through.
9. Serve your canitas pork with corn tortillas, diced tomatoes, queso fresco and guacamole.
Crockpot Pork Carnitas Cooking Notes
If you don’t want to use beer in the recipe, you can substitute an equal amount of chicken stock for the beer.
The chipotle peppers in this simple recipe are not that spicy, but if you would like, you can cut the amount of peppers in half then taste test the sauce.
Printable Pork Carnitas Crock Pot Recipe Card
Pork Carnitas Crock pot Recipe
Ingredients
- 2 Pounds Boneless Pork Shoulder (cut into 2″ cubes)
- 1 Large Onion (roughly chopped)
- 1 12 Ounce Bottle of Beer
- Juice from 1 Orange
- 1 14 – 15 Ounce Can of Diced Tomatoes
- 2 Chipotle Peppers in Adobo Sauce
- Juice from 1 Lime
- 1 Teaspoon Coriander
- 1 Teaspoon Cumin
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Vegetable Oil
Instructions
- Place pork cubes in the crock pot along with the onions then pour the beer and orange juice over the top.
- Cover and cook on low for 4-6 hours.
- Remove pork from juices and set aside.
- Once cool, shred pork using a fork or your fingers.
- To make the sauce, add the remaining ingredients (except for the vegetable oil) to a blender. Cover and puree everything until it is well blended.
- In a large saute pan, heat the vegetable oil over medium heat.
- Once oil is hot, add the pork and saute to crisp up some of the edges.
- Spoon or pour in as much of the sauce as you would like onto the pork. Continue to cook until sauce is heated through.
- Serve carnitas with corn tortillas, diced tomatoes, queso fresco and guacamole.
Nutrition Facts
Pork Carnitas Crock pot Recipe
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 464.59 kcal | |
| % Daily Value* | ||
| Total Fat 32.27 g | 49.2% | |
| Saturated Fat 9.79 g | 45% | |
| Trans Fat 0.04 g | ||
| Cholesterol 107.35 mg | 35.7% | |
| Sodium 708.33 mg | 29.5% | |
| Total Carbohydrate 12.09 g | 4% | |
| Dietary Fiber 3.07 g | 12% | |
| Sugars 5.85 g | ||
| Protein 27.66 g | ||
| Vitamin A 18.42 % | Vitamin C 47.82 % | |
| Calcium 7.34 % | Iron 14.14 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Conclusion
Carnitas are popular for several reasons:
- Flavor: Carnitas, which translates to “little meats,” are known for their rich and savory taste. The meat is typically slow-cooked or braised in lard until tender, then roasted or fried to achieve a crispy exterior. This combination of tender and crispy textures, along with the seasoning, creates a flavorful dish that is hard to resist.
- Versatility: Carnitas can be used in a variety of dishes, including tacos, burritos, tamales, quesadillas, and more. This versatility makes them a favorite in Mexican cuisine and beyond, as they can be adapted to many different meals and settings.
- Cultural Significance: Carnitas have deep roots in Mexican culinary traditions, particularly in the state of Michoacán, where they are a specialty. Their preparation and consumption are often associated with family gatherings, celebrations, and communal eating, adding to their cultural appeal.
- Accessibility: The ingredients for making carnitas are relatively simple and affordable, making them accessible to a wide range of people. Additionally, they can be found in many Mexican restaurants and food trucks, making it easy for people to enjoy them.
- Popularity of Mexican Cuisine: Mexican food, in general, has gained widespread popularity globally. Dishes like tacos and burritos, which often feature carnitas, have become staples in many countries, contributing to the overall popularity of carnitas.
I think you will love this slow cooker carnitas recipe for the combination of slow-cooked meat with bold spices. The crispy edges on the fall apart tender-shredded pork are just delicious. This pork carnitas crock pot recipe is great as a filling for taco or burrito night then the next day you can use it as a topping for baked potatoes!
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Brenda says
I love the spice mixture on this crockpot carnitas recipe. The crispy pork carnitas have so much flavor! I served mine with warm flour tortillas and my favorite toppings like sour cream and guacamole.