Can I make Carnitas in the Instant Pot?

You bet! We have all of the instructions written up for you in our Instant Pot Carnitas recipe. We also wrote a Dutch Oven Carnitas recipe.

What kind of hot sauce do I use?

Any hot sauce will work. Most people have a favorite that they keep on hand. Personally, I use Frank’s brand, but I see Tabasco at most restaurants.

Do I use bone-in or boneless pork shoulder?

Both will work. I have found that using a bone-in pork shoulder does yield more tender pork but you don’t get as much meat from the cut.

Can I cook the pork on high in the Crock Pot?

Yes, this recipe will work to cook on high in the Crock Pot. It should be done in 4-5 hours.

Crowd-Pleaser Slow Cooker Carnitas

Name: Slow Cooker Carnitas
Prep time: 10 min
Cook time: 9 h
Total time: 9 h 10 min
Cuisine: Mexican
Ingredients: 1 white or yellow onion, diced; 5 cloves garlic, minced; 1 (3-4 pound) pork shoulder (also known as pork butt or Boston butt), trimmed of excess fat; 1 teaspoon oregano; 2 teaspoons ground cumin; 1 teaspoon chili powder; 2 teaspoons salt; 1 teaspoon ground black pepper; 1/2 cup lime juice* (juice of about 4 limes); 3/4 cup orange juice* (juice of about 3 oranges); 1 tablespoon hot sauce; Optional garnishes: Chopped cilantro, Pineapple Salsa, Pickled Red Onions, Avocado Salsa

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Slow Cooker Carnitas

The seasoning and marinade, plus the slow cooking method, pack some serious tangy-smoky-citrusy flavor into the meat. You’ll find yourself going back to this recipe again and again!

Yield: 8-10 1x

Prep: 10 minutesCook: 9 hoursTotal: 9 hours 10 minutes

Scale:

Ingredients

1 white or yellow onion, diced
5 cloves garlic, minced
1 (3-4 pound) pork shoulder (also known as pork butt or Boston butt), trimmed of excess fat
1 teaspoon oregano
2 teaspoons ground cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup lime juice* (juice of about 4 limes)
3/4 cup orange juice* (juice of about 3 oranges)
1 tablespoon hot sauce
Optional garnishes: Chopped cilantro, Pineapple Salsa, Pickled Red Onions, Avocado Salsa

*Freshly squeezed is the best!

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Instructions

Make It Now:

In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper.
Pat the roast dry with paper towels and then rub the seasoning all over each piece. (Freezing instructions begin here.)
Add the seasoned meat, diced onion, minced garlic, lime juice, orange juice, and hot sauce into the slow cooker.
Cover and cook on low for 7-9 hours.
Remove the pork to a wooden cutting board, and shred with two forks.
Optional: Preheat the broiler. Broil the meat on a rimmed baking sheet until crispy – roughly 3-5 minutes. Using tongs, turn the meat over and spoon about 1/4 cup of the juices from the slow cooker over the meat. Broil another 3 to 5 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another 1/4 cup of the juices over the cooked pork.
Serve immediately in tacos, burritos, or salads, or enjoy a la carte.

Freeze For Later*: Follow Steps 1-3 but place all of the ingredients into a gallon-sized freezer bag. Seal and freeze.

Prepare From Frozen: Thaw 24-48 hours. Follow steps 5-8.

Notes/Tips

Tip: Freeze the cooked meat in small portions. When ready to eat, warm in the microwave, slow cooker, or over low heat on the stove top.
For crispier meat, use our broiling instructions above.
Try our Dutch Oven Carnitas instead.
Try our Instant Pot Carnitas instead.

Cuisine: Mexican Method: Slow Cooker

Find it online: https://thrivinghomeblog.com/slow-cooker-crispy-carnitas/