With Cinco de Mayo just around the corner, it is the perfect time to share my Crock Pot Carnitas recipe. Seasoned and tender pieces of pulled pork that when heated creates slightly crispy shreds that make a delicious filling for tacos, burritos, or even enjoyed on their own.
However, it is hard to find a carnitas recipe tailored for two people. But this recipe is the perfect small batch recipe that will allow you to enjoy it for dinner and have just enough left over for a quick meal later in the week.
Although you can also make it ahead of time and freeze the meat for later use. It is a great item to have on hand in the freezer so whenever you need a quick and easy lunch or dinner, all you have to do is reheat it.
Best of all, this is a quick and easy recipe to prepare. Add the ingredients into your crock pot and let it cook low and slow. The meat will become super tender and you will be able to easily shred it with two forks.
Best Type of Meat For Crock Pot Carnitas
The absolute best cut of meat for carnitas is pork shoulder, also known as pork butt or Boston butt. This cut of meat is naturally well-marbled with fat, which is crucial for carnitas.
This fat renders down during the slow cooking process, keeping the meat incredibly juicy, tender and flavorful. While other cuts could be used, pork shoulder is the undisputed champion for making authentic and delicious crock pot carnitas.
Mexican Carnitas Pulled Pork vs. Traditional Pulled Pork
Carnitas is often also referred to as Mexican pulled pork. However, this differs from traditional American pulled pork in the seasonings and ingredients used.
While both recipes involve slow cooking pork, carnitas includes Mexican spices like cumin, oregano, and citrus juice. On the contrary, traditional pulled pork often uses barbecue sauce or a vinegar based sauce for flavor. (See: Root Beer Pulled Pork Recipe).
Why both versions are delicious, if you are looking for authentic carnitas, use this recipe. However, before you pile that shredded pork into a tortilla, there is one final step to take before serving.
The Key Difference When Serving
Unlike traditional pulled pork that you take serve right out of the crock pot, before serving carnitas it is customary to crisp up the meat before serving. After slow cooking, the shredded pork is briefly pan-fried or broiled to create a crispy, caramelized exterior.
This simple extra step adds texture and enhances the overall flavor of the dish. Although you may be tempted to skip this process, believe me, you will love it even more by taking the few extra minutes to do so.
How To Serve Crock Pot Carnitas
Carnitas are incredibly versatile and can be served in numerous ways. Most often this includes piling the meat in tortillas for tacos, burritos, or quesadillas.
However, you also enjoy them on top of nachos, as a filling for enchiladas, or simply alongside rice and beans. I even have used the meat as part of an omelet and on top of a baked potato before!
Other Cooking Methods
Although cooking carnitas in a crock pot is my preferred method to achieve that tender, juicy texture, there are other cooking methods that you can use as well.
You can make it in an Instant Pot (or any electric pressure cooker), oven, or even make them on the stovetop. Instant Pot carnitas cook more quickly under pressure yet makes the meat just as tender as when slow cooked. (Instant Pot Carnitas Recipe)
Oven-baked carnitas require a longer cook time at a low temperature. Cook at 300°F in a covered Dutch oven for approximately 3 hours, adding more liquid as needed.
You can also make carnitas by braising the meat in a covered pot on the stovetop. Bring the mixture to a boil and then reduce the heat as low as you can. Cover and let the meat cook for 5-6 hours, adding more liquid as needed.
How To Store Carnitas
To store carnitas remove the meat from the crock pot and place it in an airtight container with some of the liquid. Once it comes to room temperature cover and refrigerate for up to four days. If you plan on freezing them for later use it’s best to hold off on crisping the meat, as the texture may change when reheated. Frozen carnitas can last up to three months in the freezer.
How to Reheat
To reheat carnitas warm the meat in a skillet adding some of the reserved juices to help retain moisture and prevent the carnitas from drying out. You can also reheat the meat in the microwave and then use a skillet for crisping the meat.
Crock Pot Carnitas Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 1 1/2 lb pork shoulder
- 1/2 Tbsp olive oil
Dry Rub Ingredients
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 Tbsp dried oregano
- 3/4 tsp ground cumin
Other Ingredients
- 1/4 cup onion, chopped
- 1/4 jalapeno pepper, deseeded, chopped
- 1 large garlic clove, minced
- 1/3 cup orange juice
INSTRUCTIONS
1. Pat the pork shoulder dry with paper towels. Set aside.
2. In a small bowl add the rub ingredients and mix to combine. Drizzle the olive oil over the pork shoulder and rub to coat. Sprinkle the rub ingredients over the entire pork shoulder and rub to coat.
3. Place the coated pork shoulder in a 4 quart or larger slow cooker with the fat side up. Add the diced onion, jalapeño, and minced garlic to the slow cooker. Then slowly pour orange juice over top of the pork.
4. Place the lid in place and slow cook on low for 10 hours.
5. Remove the carnitas from the crock pot and shred using two forks.
Reserve some of the juices for serving and/or storing.
TO CRISP:
Heat 1 tbsp of oil in a large non stick skillet over high heat. Spread the shredded pork in the skillet in a single layer and drizzle over some of the reserved juices.
When the juices evaporate and the bottom side is golden brown turn the meat over to heat the other side for just a brief moment. Repeat with the remaining shredded pork.
Just before serving, drizzle over more juices and serve hot.
There you have it – an absolutely delicious Crock Pot Carnitas Recipe for Two that’s perfect for Cinco de Mayo, Taco Tuesday or for any occasion!
Enjoy! Mary
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Slow Cooker Carnitas
Juicy and flavorful carnitas (Mexican Pulled Pork) that takes only minutes to prepare. Cooks low and slow in your crock pot until fall apart tender. Crisp the shredded meat in a skillet and enjoy it in a taco, burrito, enchilada and more!
Ingredients
- 1 1/2 lb pork shoulder
- 1/2 Tbsp olive oil
Rub Ingredients
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 Tbsp dried oregano
- 3/4 tsp ground cumin
Other Ingredients
- 1/4 cup onion, chopped
- 1/4 jalapeno pepper, deseeded, chopped
- 1 large garlic clove, minced
- 1/3 cup orange juice
Instructions
- Pat the pork shoulder dry with paper towels. Set aside.
- In a small bowl add the rub ingredients and mix to combine. Drizzle the olive oil over the pork shoulder and rub to coat. Sprinkle the rub ingredients over the entire pork shoulder and rub to coat.
- Place the coated pork shoulder in a 4 quart or larger slow cooker with the fat side up. Add the diced onion, jalapeño, and minced garlic to the slow cooker. Then slowly pour orange juice over top of the pork.
- Place the lid in place and slow cook on low for 10 hours.
- Remove the pork from the slow cooker and shred using two forks.
- Reserve some of the juices for serving.
TO CRISP:
- Heat 1 tbsp of oil in a large non stick skillet over high heat. Spread the shredded pork in the skillet in a single layer and drizzle over some of the reserved juices. When the juices evaporate and the bottom side is golden brown turn the meat over to heat the other side for just a brief moment. Repeat with the remaining shredded pork.
- Just before serving, drizzle over more juices and serve hot.
Notes
*Do not skip the crisping process as this what gives Carnitas its famous texture.
Serve in tacos, burritos, or on top of nachos.
Recipe provided by iCookfortwo.com