The Easiest Pork Carnitas | Get Cookin' | Allrecipes
by Allrecipes
Nicole's signature slow cooker pork carnitas is a game-changer for busy weeknight dinners. This budget-friendly recipe uses minimal ingredients to create authentic, restaurant-quality carnitas without the traditional deep-frying method. The slow cooker does all the heavy lifting, transforming a pork shoulder into impossibly tender, flavour-packed meat that shreds effortlessly. Perfect for feeding a crowd or meal prepping, these carnitas are versatile enough for tacos, tostadas, tortas, nachos, or even salads. Best of all, you can make a delicious batch for under £25
Watch: The Easiest Pork Carnitas | Get Cookin' | Allrecipes
Original recipe video — click to play
Ingredients
Main
- 1 ½ kg Pork shoulder (skin removed), cut into large chunks
Also known as pork butt or Boston butt
- 15 ml Kosher salt
- 6 whole Garlic cloves, peeled
- 1 whole Onion, quartered
- 2 whole Bay leaves
- 120 ml Orange juice
Fresh squeezed is preferred
Finishing
- 30 ml Vegetable oil
For crisping the carnitas in the oven at the end
Method
- 1
Cut the pork shoulder into large chunks of approximately 7.5-10 cm (3-4 inches). Pat dry with kitchen paper.
~10 minsTip: Removing excess moisture helps with browning
- 2
Heat 15 ml (1 tbsp) of vegetable oil in a large frying pan over medium-high heat. Working in batches to avoid overcrowding, brown the pork chunks on all sides until golden, approximately 3-4 minutes per side. Transfer the browned meat to your slow cooker.
~15 minsTip: Browning creates a flavourful crust and develops deeper taste
- 3
Add the salt, garlic cloves, quartered onion, and bay leaves to the slow cooker with the pork.
~5 mins - 4
Pour the orange juice over the pork. Stir to combine.
~2 mins - 5
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the pork is extremely tender and shreds easily with a fork.
~8 hrsTip: Low setting yields more tender, flavourful results
- 6
Remove the pork from the slow cooker and discard the bay leaves, garlic skins, and onion pieces. Strain the cooking liquid, reserving 240 ml (8 fl oz) and discarding the rest.
~10 mins - 7
Use two forks to shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker with the reserved cooking liquid and stir to combine.
~5 mins - 8
Preheat your oven grill to high. Spread the shredded pork on a large baking tray, drizzle with 30 ml (2 tbsp) of vegetable oil, and grill for 5-8 minutes until the edges are crispy and slightly charred, stirring occasionally.
~8 minsTip: This step crisps the carnitas and creates authentic texture. Watch carefully to avoid burning
- 9
Transfer the crisped carnitas to a serving dish. Serve with your choice of accompaniments such as warm tortillas, salsa, fresh coriander, lime wedges, and diced onion.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, whilst traditional carnitas are crisped for texture, slow cooker carnitas are delicious on their own. However, grilling adds authentic crispness and concentrates the flavour. If you skip this step, you'll still have wonderfully tender, juicy pulled pork perfect for tacos—just with a softer texture
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