CRISPY PORK CARNITAS | easy slow-cooker carnitas recipe
Carnitas is a beloved staple of Mexican cuisine — tender, succulent shredded pork with beautifully crispy, caramelised edges. This easy slow-cooker version lets your appliance do most of the work: simply toss your ingredients into the slow cooker and let it transform the pork into melt-in-your-mouth carnitas. A quick finish under the grill gives you those restaurant-quality crispy edges. Serve on salads, in burritos, wraps, or as tacos for a versatile meal that's sure to impress
Watch: CRISPY PORK CARNITAS | easy slow-cooker carnitas recipe
Original recipe video — click to play
Ingredients
Main
- 1 ½ kg pork shoulder, cut into large chunks
Also known as pork butt; skin-on is traditional
- 10 g sea salt
- 5 g black pepper, freshly ground
- 5 g cumin, ground
- 4 cloves garlic, crushed
- 250 ml fresh orange juice
- 30 ml lard or olive oil
Traditionally lard is used; olive oil is a modern substitute
- 2 leaves dried bay leaf(optional)
Garnish
- 15 g fresh coriander, roughly chopped(optional)
Add before serving
- 1 whole lime, cut into wedges(optional)
Serve on the side
Method
- 1
Pat the pork shoulder dry with kitchen paper. Season generously all over with sea salt, black pepper, and ground cumin. If time permits, allow the seasoned pork to sit for 30 minutes.
~10 mins - 2
Heat the lard or olive oil in a large frying pan over medium-high heat. Working in batches to avoid overcrowding, brown the pork pieces on all sides until golden — approximately 3–4 minutes per side. This develops flavour and improves the final texture.
~15 minsTip: Browning is recommended but may be skipped if time is limited
- 3
Transfer the browned pork to your slow cooker. Add the crushed garlic, fresh orange juice, and bay leaves. Stir to combine.
~5 mins - 4
Cover and cook on Low for 8 hours or on High for 5 hours. The pork is ready when it shreds easily with a fork and is very tender.
~8 hrsTip: Low setting produces more tender results
- 5
Remove the cooked pork from the slow cooker using a slotted spoon, draining off excess liquid. Discard the bay leaves. Using two forks, shred the pork into bite-sized pieces.
~10 minsTip: Reserve some cooking liquid if desired for serving
- 6
Preheat your grill to high. Spread the shredded pork onto a baking tray in a single layer. Grill for 5–10 minutes, stirring occasionally, until the edges are crispy and caramelised. Watch closely to prevent burning.
~10 minsTip: This step is essential for authentic crispy carnitas texture
- 7
Transfer the crispy pork carnitas to a serving bowl. Garnish with fresh coriander if using. Serve with lime wedges and your choice of accompaniments: taco shells, salad, wraps, or burritos.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Pork shoulder (also called pork butt) is traditional and ideal because of its fat content and marbling, which keeps the meat moist during long cooking. Pork belly can also be used for extra richness. Leaner cuts like loin are not recommended as they will become dry
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