Can I use a different cut of pork?

Pork shoulder is ideal for carnitas because it contains enough fat and connective tissue to become tender and flavourful during long, slow cooking. Pork belly works well too, though it's fattier. Avoid lean cuts like pork loin, as they can become dry

Is browning the meat essential?

Yes. Browning develops a flavourful crust through the Maillard reaction, adding depth to the dish. Even though the meat will braise in the slow cooker, this initial step makes a significant difference to the final result

How do I achieve crispy carnitas?

After slow cooking, finish the pork under a hot grill or in a hot frying pan until the edges are golden and crispy. This gives authentic carnitas their characteristic texture—tender inside, crispy outside. Reserve some of the cooking liquid to keep the meat moist if needed

Can I make this ahead?

Yes. Cook the pork completely, then cool and refrigerate for up to 3 days. Reheat gently in a low oven, then finish under the grill or in a hot pan to restore crispiness. This makes carnitas excellent for meal prep

How To Make Crispy Slow-Roasted Spiced Pork Carnitas | Food Wishes

by Food Wishes

Pork

Published 21 April 2026Original video

Pork carnitas are a beloved Mexican classic—cubes of pork shoulder infused with warm spices and slow-cooked until they develop a beautiful crispy exterior whilst remaining incredibly tender within. This slow cooker adaptation makes the traditional recipe more accessible for home cooks, delivering the same deep, complex flavours without requiring hours of monitoring. The meat becomes so tender it falls apart at the touch of a fork, making it ideal for tacos, tostadas, or serving alongside rice and beans. Perfect for entertaining or meal prep, carnitas showcase how simple ingredients and patient cooking create something truly spectacular

Video thumbnail: How To Make Crispy Slow-Roasted Spiced Pork Carnitas | Food Wishes

Watch: How To Make Crispy Slow-Roasted Spiced Pork Carnitas | Food Wishes

Original recipe video — click to play

Original video by Food Wishes35k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 3 hours at 160°C (traditional method)

Ingredients

Servings:

Units:

Main

1500 g pork shoulder, cut into 5 cm cubes, trimmed of excess fat
Use pork shoulder (also called pork butt) for best results

Cooking Fat

250 g lard or vegetable oil
Lard is traditional; oil is a lighter alternative

Spices

2 tsp cumin seeds, lightly toasted
1 tsp coriander seeds
, lightly toasted
2 tsp dried oregano
3 whole bay leaves
6 whole garlic cloves, crushed
, peeled and crushed
2 tsp sea salt
Adjust to taste
1 tsp black pepper, freshly ground

Liquid

240 ml chicken or pork stock
Reduced quantity for slow cooker

Garnish

15 g fresh coriander, chopped
, finely chopped(optional)
Stir in just before serving
2 whole lime wedges(optional)
Serve on the side

Method

1
Heat 1 tablespoon of lard or oil in a large frying pan over a high heat. Working in batches to avoid overcrowding, brown the pork cubes on all sides until golden, approximately 8–10 minutes total. This develops colour and depth of flavour. Transfer to your slow cooker.
~15 mins
Tip: Browning is essential for flavour development, even in a slow cooker recipe
2
Lightly toast the cumin seeds and coriander seeds in a small, dry pan for 1–2 minutes until fragrant. Crush them lightly using a mortar and pestle.
~3 mins
Tip: Toasting blooms the spices and intensifies their flavour
3
Add the remaining lard or oil to the slow cooker with the browned pork. Stir in the crushed cumin and coriander seeds, dried oregano, bay leaves, crushed garlic, salt, and black pepper. Pour in the stock and stir well to combine.
~5 mins
Tip: Ensure the spices are evenly distributed throughout the meat
4
Cover and cook on LOW for 8 hours, or on HIGH for 5 hours. The pork is ready when it's very tender and shreds easily with a fork.
~8 hrs
Tip: Do not stir during cooking. The meat will become incredibly tender
5
Using a slotted spoon, transfer the cooked pork to a baking tray, reserving the cooking liquid. Strain the liquid through a fine sieve into a bowl, discarding the bay leaves and garlic. Skim off excess fat if desired, or leave it for extra flavour.
~10 mins
Tip: The fat contributes to the authentic flavour and helps with crisping
6
For extra crispiness, preheat your grill to high. Arrange the pork pieces on the baking tray in a single layer and grill for 3–5 minutes until the edges are golden and crispy, stirring halfway through. Alternatively, heat a large frying pan over a medium-high heat and pan-fry the pork in batches until crispy.
~10 mins
Optional step
Tip: This step is optional but highly recommended for authentic carnitas texture
7
Return the crisped pork to the slow cooker or a serving bowl. Drizzle with a small amount of the reserved cooking liquid for moisture. Stir in fresh coriander if using. Serve immediately with warm tortillas, lime wedges, and your choice of toppings such as diced onion, fresh coriander, and salsa.
~5 mins
Tip: The pork can be kept warm in the slow cooker on the WARM setting for up to 2 hours

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Pork shoulder is ideal for carnitas because it contains enough fat and connective tissue to become tender and flavourful during long, slow cooking. Pork belly works well too, though it's fattier. Avoid lean cuts like pork loin, as they can become dry

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