Tired of your boring roast? Try this recipe for Mexican pulled pork (pork roast) – slow cooker pork carnitas.
Yummy pork carnitas – it is one of my favorite Mexican dishes. I particularly love them too because there is always enough leftovers for another meal and any night I can get out of cooking is a happy accident! Carnitas literally translates to “little meats.” But if you’ve ever wondered what it is, it’s basically just Mexican pulled pork.
Making Slow cooker Pork Carnitas
Here in Texas, because of the large Hispanic demographic, it’s super easy to find pork perfectly trimmed for carnitas. But don’t fret, all you need is pork shoulder or pork butt roast. Normally it weighs about 2-4 pounds. Some of that will cook down due to the high fat marbling. You will place it whole in the slow cooker, no water needed.
Juice your orange. You can substitute with store bought orange juice. About a half cup to a cup is fine. Pour over your meat. Add your spices and chopped onion.
Now to add your jalapeño If you want it more on the mild side, I recommend deveining the jalapeño. To do this, chop off the top of the pepper. Slice the pepper in half while on it’s side. Pull out all of the seeds and thinly slice the vein of the pepper off and discard both. Then chop your jalapeño as normal. Don’t be afraid to use a whole jalapeño. The pepper heat reduces a lot as it cooks.
Pro tip: Use gloves to stop the pepper oils from getting in your hand, Remember, never touch your face or sensitive areas while handling peppers.
Serving and Storing
Your pork roast will cook on low for about 8 hours. You’ll know it’s ready when you can pull apart the meat with a fork. That’s right. Pork carnitas should be melt-in-your-mouth, fork tender when they are done.
Personally, my favorite way to serve pork carnitas is in soft tacos. There is nothing quite like warm, homemade flour tortilla tacos. I love topping them with cilantro and onion. I prefer to serve them with traditional spanish rice (yup, I have a recipe for that too) and charro beans. During the summer, I’ll often switch it up for a side of Mexican street corn. So yummy!
Store slowcooker pork carnitas in the fridge for 3 days in an air tight container.
Slow cooker Pork Carnitas
- 2-3 Pounds Pork butt or Pork Shoulder
- 1 Large Orange Juiced
- 1 Large Fresh Jalapeno Deveined, deseeded, and chopped
- 1 Small White Onion Chopped
- Salt. Pepper to taste
- 2 Tbsp Ground Cumin
- Place pork butt or pork shoulder whole in crock pot.
- Juice one large and orange and pour over pork. May substitute ½ cup to 1 cup of store bought orange juice.
- Season with salt, pepper, and cumin. Scatter chopped onions.
- Prepare jalapeño by cutting the top off and slicing lengthwise. Remove seeds. Cut out the pepper vein and discard. Chop remaining pepper and scatter in crockpot.
- Cook on low for 8 hours.
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