I Swear by These Easy Carnitas (and So Does My Entire Family)
Okay, so picture this: It’s a busy midweek evening, you’ve basically got the energy of a housecat, everyone’s starving (including you), and somehow there’s still laundry overflowing in three rooms. This, my friend, is exactly when I reach for this easy carnitas recipe. I started making them a few years back when I couldn’t face another bland chicken meal. Actually, the first time I cooked this, I accidentally spilled half the spice mix on the counter, but the pork still came out tasting amazing—so honestly, it’s hard to mess this up. If you love tacos piled ridiculously high with juicy pulled pork, a little crunchy on the edges, then you’re in the right place.
Why You’ll Want to Make This All the Time
I make this when I have friends over (everyone ends up hovering around the kitchen, sniffing the air), but it’s also my rescue plan on those nights when dinner needs to basically cook itself. My kids go absolutely bonkers for carnitas night. I can’t blame them; who can resist those crispy, caramelized bits? Not me. Oh, and here’s a confession: I used to get super stressed trying to brown the pork just right before slow cooking, but honestly? It’s fine either way (and people will eat it so fast they won’t notice, promise).
My Carnitas Ingredients (Feel Free to Swap!)
- 3 to 4 pounds pork shoulder or pork butt (sometimes I use boneless country ribs if they’re on sale; my mother-in-law insists on bone-in, but I rebel)
- 2 teaspoons salt (kosher salt is nice, regular works too)
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (Mexican oregano is authentic, but the plain stuff does the trick)
- 1 onion, roughly chopped (I like yellow; red is fine if that’s what’s rolling around in your pantry)
- 5 garlic cloves, smashed (or a heaping tablespoon of pre-minced garlic from a jar if you’re in a rush)
- 1 orange, juiced (and toss in the spent halves—it works magic)
- 1 lime, juiced (skip it if you’re out, it’ll still taste great)
- 1/2 cup chicken broth (sometimes I just wing it with water, especially if I’ve forgotten to buy broth, oops)
- 2 bay leaves
- Optional but awesome: 1 jalapeño, sliced (seeds in for a kick, out for wimps like me)
How to Make Carnitas in a Crockpot or Instant Pot (My Way)
- Get your pork ready. Cut the pork into big chunks (like the size of your fist, or if you’re in a hurry just toss the whole thing in). Season generously with salt, pepper, cumin, and oregano. Don’t be shy here—every bit of meat should be cozy with seasonings.
- Load everything up. Layer the pork into the bowl of your slow cooker (or the Instant Pot insert) with the chopped onion, smashed garlic, orange and lime juice (seriously, chuck the peel halves in too), bay leaves, and chicken broth. If you’re feeling spicy, now’s the time to add that jalapeño.
- Cook it low and slow (or fast and furious). If you’re using a slow cooker, set it to low for 8 to 10 hours (my preference; the house smells amazing). For Instant Pot, high pressure for about 60 minutes, then let it natural-release at least 15 minutes, or longer if you forget (like I always do).
- Shred the pork. Take the meat out and shred it with two forks. Don’t burn yourself—this is where I always get impatient and try to sneak a piece. Return the shredded pork to the juices. Don’t worry if it looks soggy at this stage—magic is coming.
- Crisp it up! Crank your oven broiler to high (or just use a big skillet on the stove). Spread the shredded pork onto a rimmed baking sheet, spoon some juices over it, and broil 4 to 5 minutes. Flip, hit it with more juice, and broil again. You want those crispy golden bits, trust me. This step is oddly satisfying.
A Few Honest Notes From My Kitchen
- Once, I tried searing the pork before slow cooking. Did it help? Eh. Maybe a smidge, but the difference is minor compared to the cleanup. Up to you!
- I sometimes mix in extra orange juice if the pork comes out a tad dry. It happens, especially if you forget to put the lid on tight (not that I’ve done that…)
- If you skip the broiling, you’ll miss some texture, but the flavor still rocks.
My Carnitas Experiments (What Worked and What… Didn’t)
I once tossed in a can of chipotles in adobo. Wow, spicy! Too much, honestly—tasted like fire. But a little bit of the adobo sauce is nice if you want a smoky undertone.
I tried sweet potatoes in the pot once for a “fiber boost” phase. They totally dissolved. Not great, but hey, live and learn.
If you’re out of limes, I’ve splashed in a little apple cider vinegar instead and no one complained.
Let’s Talk Gear
Crockpot or Instant Pot are my go-tos, but you know what? If you only have a Dutch oven and some patience, you can do a super low oven version (about 300°F for 3+ hours, covered). The set-it-and-forget-it of the slow cooker is my personal sanity saver, though. Also, don’t sweat it if you don’t have a broiler—the stovetop delivers plenty of crispy action!
How to Store (Not That There Will Be Much Left)
Leftover carnitas will keep in an airtight container in the fridge for up to four days, or in the freezer for two months-ish. But, real talk: this might just disappear the first night. For reheating, a quick skillet toss wakes it up nicely.
This Is How We Serve Carnitas at My House
I’m a total sucker for piling carnitas onto little corn tortillas, hit with diced onions, chopped cilantro, a squeeze of more lime, and—if I’m feeling healthy—some shredded cabbage. My youngest drowns his in store-bought salsa and shredded cheddar. Sometimes I use the leftovers in quesadillas or toss over rice for “make-it-work” bowls. Oh, and once I layered it on nachos for a midnight snack (no regrets).
Pro Tips Learned the Slightly Stubborn Way
- Don’t skip the shredding-in-the-juices step. I tried skipping it once and it just wasn’t the same.
- I once rushed the broiling step—impatience is real—and regretted it because the carnitas were soft, not crispy.
People Have Actually Asked Me These Things
- Can I use pork loin? Yes, but it’s leaner. Won’t be quite as juicy but still tasty in a pinch.
- What if I don’t have an Instant Pot? No sweat. Slow cooker or even stovetop Dutch oven works just fine (long and slow does the trick).
- Should I trim the fat? Not too much! You want enough fat for juicy meat, promise.
- Can I double the recipe? Absolutely—just don’t overfill your pot. Trust me, overflow carnitas juice is a nightmare to clean.
- How spicy is this? Not very, unless you go nuts with jalapeño. But add hot sauce if you need to bring the heat!
And there you go—carnitas that are hands-down easier than they have any right to be, and so good you’ll wonder why you ever bothered with takeout.
Ingredients
- 3 to 4 pounds pork shoulder or pork butt (sometimes I use boneless country ribs if they’re on sale; my mother-in-law insists on bone-in, but I rebel)
- 2 teaspoons salt (kosher salt is nice, regular works too)
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (Mexican oregano is authentic, but the plain stuff does the trick)
- 1 onion, roughly chopped (I like yellow; red is fine if that’s what’s rolling around in your pantry)
- 5 garlic cloves, smashed (or a heaping tablespoon of pre-minced garlic from a jar if you’re in a rush)
- 1 orange, juiced (and toss in the spent halves—it works magic)
- 1 lime, juiced (skip it if you’re out, it’ll still taste great)
- 1/2 cup chicken broth (sometimes I just wing it with water, especially if I’ve forgotten to buy broth, oops)
- 2 bay leaves
- Optional but awesome: 1 jalapeño, sliced (seeds in for a kick, out for wimps like me)
Instructions
-
1Get your pork ready. Cut the pork into big chunks (like the size of your fist, or if you’re in a hurry just toss the whole thing in). Season generously with salt, pepper, cumin, and oregano. Don’t be shy here—every bit of meat should be cozy with seasonings.
-
2Load everything up. Layer the pork into the bowl of your slow cooker (or the Instant Pot insert) with the chopped onion, smashed garlic, orange and lime juice (seriously, chuck the peel halves in too), bay leaves, and chicken broth. If you’re feeling spicy, now’s the time to add that jalapeño.
-
3Cook it low and slow (or fast and furious). If you’re using a slow cooker, set it to low for 8 to 10 hours (my preference; the house smells amazing). For Instant Pot, high pressure for about 60 minutes, then let it natural-release at least 15 minutes, or longer if you forget (like I always do).
-
4Shred the pork. Take the meat out and shred it with two forks. Don’t burn yourself—this is where I always get impatient and try to sneak a piece. Return the shredded pork to the juices. Don’t worry if it looks soggy at this stage—magic is coming.
-
5Crisp it up! Crank your oven broiler to high (or just use a big skillet on the stove). Spread the shredded pork onto a rimmed baking sheet, spoon some juices over it, and broil 4 to 5 minutes. Flip, hit it with more juice, and broil again. You want those crispy golden bits, trust me. This step is oddly satisfying.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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