Carnitas Recipe: Crockpot or Instant Pot Mexican Pulled Pork

This carnitas recipe uses just a few simple ingredients and minimal prep. It yields juicy, tender Mexican pulled pork made with a dry rub, a pork roast, and citrus juices—easy and flavorful.

You can make these carnitas in a slow cooker and have them ready in about 4 hours on high (or 7–8 hours on low). Use an Instant Pot to cut time to roughly 1.5 hours from start to finish. If you choose to crisp the pork in the oven, add another 10 minutes for broiling.

How to Make Easy Carnitas in the Crockpot

• Mix the dry rub ingredients in a small bowl and set aside.
• Add pork chunks to the slow cooker. Sprinkle half the dry rub over the meat and pat it in, flip the pieces, then pat the remaining rub on the other side.
• Pour fresh orange juice and lime juice over the pork. Cover and cook on high for 4 hours (or low for 7–8 hours). If the meat is not easily shredable, continue cooking in 30-minute increments until tender.
• Using a slotted spoon or tongs, transfer pork to a large bowl (reserve the cooking liquid). Shred with two forks and discard any large pieces of fat.
• If you won’t crisp the meat, mix in about 1.5 cups of the reserved liquid and serve. For best results, crisp the pork (instructions below).

Serve the carnitas as tacos, topped with diced onion, cilantro, queso fresco, and sliced jalapeños. Offer lime wedges on the side. Leftovers are versatile—use them in burritos, quesadillas, nachos, taquitos, omelets, enchiladas, and more.

Alternate Cooking Methods

Instant Pot Carnitas Instructions

• Prepare the pork and rub the same way as for the slow cooker. Place pork in the Instant Pot and seal the lid.
• Cook on Manual/High pressure for 45 minutes. It will take about 15 minutes to come to pressure before the timer starts.
• Allow a 15-minute natural pressure release, then carefully release remaining pressure. Transfer the pork to a bowl (reserve the liquid), shred, and discard any large pieces of fat.
• For crisping, follow the oven or stove-top crisping steps above. If not crisping, mix in about 1.5 cups of the reserved liquid and serve.

Stove-top Carnitas Instructions

• Follow the same prep as the Crockpot version. Add 1/2 cup chicken broth to the pot and use a stock pot or Dutch oven. Partially cover and bring to a boil over medium-high heat, then reduce to low and simmer about 2 hours. If not fork-tender, continue cooking in 30-minute increments until shreddable.
• Remove the pork with a slotted spoon into a large bowl (reserve the liquid). Shred the pork and discard any large pieces of fat.
• Crisp in the oven or skillet if desired, or mix in 1.5 cups of reserved liquid and serve.

Easy Carnitas {Crockpot or Instant Pot Mexican Pulled Pork}

Simple carnitas made with a spice rub and citrus juices, slow-cooked or pressure cooked, then crisped for texture.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 6 cups

Calories: 199 kcal

Equipment

• Crockpot or slow cooker
• Instant Pot (optional)
• Sheet pan for broiling or large skillet for stove-top crisping

Ingredients

• 3/4 cup fresh orange juice (about 2 oranges)
• 1/4 cup fresh lime juice (about 1 large lime)
• 3.5–4 lb boneless, skinless pork shoulder (pork butt), cut into ~4″ chunks

Dry Rub

• 2.5 tsp salt (or to taste)
• 1 tsp black pepper
• 2.5 tsp ground cumin
• 2 tsp oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 1.5 tsp chili powder
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Mix the dry rub in a small bowl and set aside.
2. Place pork chunks in the Crockpot, sprinkle half the rub over the meat and pat in. Flip pieces and pat the remaining rub on the other side.
3. Pour orange and lime juice over the pork. Cover and cook on high for 4 hours (or low for 7–8 hours) until easily shredded.
4. Remove pork with a slotted spoon into a large bowl, reserving the cooking liquid. Shred with two forks and trim any large pieces of fat.
5. If not crisping, stir in 1.5 cups of reserved liquid and serve. To crisp, follow the oven or stove-top crisping steps above.

To Crisp Carnitas

1. Preheat broiler. Spread shredded pork on a sheet pan and pour about 3/4 cup reserved liquid over it, mixing to coat.
2. Broil 4–5 minutes until edges brown and crisp, watching carefully.
3. Remove, add another 3/4 cup reserved liquid, toss, then broil an additional 4–5 minutes.
4. Serve in tacos with minced onion, cilantro, queso fresco, sliced jalapeños, and lime wedges.

Notes

Pork Roast

• You can use a bone-in roast if preferred; increase roast size to about 4.5–5 lb if using bone-in. Cut around the bone when shredding.
• Cutting the roast into chunks speeds cooking and yields more even results. If you leave the roast whole, rub it, then cook on high 5–6 hours or low 8–10 hours until fork-tender.

Alternate Crisping Method

Pan-frying in a large skillet with a little oil works well: crisp in batches over medium-high heat, add a splash of reserved liquid, and finish until golden and slightly caramelized.

Instant Pot

Follow the same prep, pressure cook on high for 45 minutes, allow a 15-minute natural release, then finish as above.

Nutrition facts are for 1/2 cup shredded pork from a 3.5 lb boneless pork shoulder.

Nutrition Facts

Serving: 0.5 cup | Calories: 199 kcal | Carbohydrates: 1.8 g | Protein: 30 g | Fat: 11.4 g | Saturated Fat: 4 g | Sodium: 588.5 mg

Enjoy! Try serving with your favorite salsas and toppings. Leftovers make excellent burritos, quesadillas, nachos, taquitos, omelets, and enchiladas.