Crockpot Carnitas

crockpot carnitas

We have been eating tacos all week!  We never seem to get tired of them.

I decided to try a new carnita recipe.  Actually I created this recipe based off the previous version.  This version is a lot less hands on.  In the morning you throw everything into the crockpot and walk away until dinner time.

I like my meat crisp, so I took the meat out of the crock pot later that evening and tossed it into my cast iron skillet.  The remaining fat crisped up the pork really nicely.

crockpot carnitas

I love how cooking meat in the crockpot makes it fall apart.  Now I just need some carnita pizza (so good!!).

Crockpot Carnitas
Prep time: 
Cook time: 
Total time: 
  • 3 pounds pork shoulder or pork butt, cut into smaller chunks
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp dried cilantro
  • 1 tsp salt (kosher or regular, you can add more later if needed)
  • 1 cup orange juice*
  • ¼ cup lime juice*
  • ¾ cup water (you can add this as needed)*
  1. Trim off any major pieces of fat and cut the pork into more manageable sized pieces. Place all the ingredients into the crockpot and set to low for 8 hours. After 8 hours the meat should fall apart when you try to pick it up, if not you can leave it in the crockpot for a little longer.
  2. Optional: Place the cooked meat in a cast iron skillet and brown until crispy. The remaining fat will provide enough oil to crisp the meat.
This makes a lot! So use it to make carnita pizza or bag up the leftovers and store in the freezer for another night. * If you don't have OJ or lime juice you can substitute the 2 cups of liquid for chicken broth.

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