Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (2024)

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This Carnitas recipe has just a few simple ingredients, and minimal prep time! It's juicy, tender, Mexican pulled pork... made with just a dry rub, a roast, and citrus juices! Doesn't get easier than that!

Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (1)

You can cook the carnitas in a slow-cooker (I use a Crockpot) and have it ready in as little as 4 hours. Or, try the Instant pot method, and have it ready in 1.5 hours from start to finish! (If crisping in oven, add 10 minutes time.)

Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (2)

How to Make Easy Carnitas in the Crockpot

  • Mix all dry rub ingredients in a small bowl, set aside.
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (3)
  • Add the pork chunks to the Crockpot insert, and sprinkle with half of the dry rub. Pat the rub onto the top of the pork. Then, flip the pork chunks, and pat the remaining dry rub onto the top.
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (4)
  • Pour the orange juice and lime juice over the pork. Close the lid, and cook on high for 4 hours(or low for 7-8 hours). If it's still not shreddable, just continue adding 30 minutes until ready.
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (5)
  • Remove the pork from the Crockpot with a slotted spoon, or tongs, and place into a large bowl(do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (6)
  • If you plan on crisping the pork(recommended), read instructions below. Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

Want Crispy Carnitas?

If you would like to crisp your carnitas, the easiest method is broiling! But, you can also pan fry in a bit of oil. Both methods result in carnitas with crisped edges, and adds a whole other level of flavor! So, I recommend you don't skip this step!

Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (7)

How to Crisp Carnitas in the Oven:

  • Set oven to HIGH BROIL. Spread the shredded pork evenly on a sheet pan. Take about ¾ cups of reserved liquid from Crockpot, pour it over the pork, and mix it in.
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (8)
  • Broil for about 4-5 minutes, or until edges are slighlty browned and crisped(watch carfeully to not burn).
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (9)
  • Remove from the oven, add another ¾ cup reserved liquid, and mix together. Broil another 4-5 minutes.
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (10)

How to Crisp on the Stove-top:

  • In a large skillet, heat a bit of oil over medium-high heat.
  • Spread some of the carnitas onto the pan and cook for a few minutes(until edges start to crisp), stir, then add a bit of the reserved liquid.
  • Continue cooking for a couple minutes to soak up the liquid.
  • Do this in batches, to not overcrowd the pan.
  • Ready to serve!
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (11)

You can serve as tacos with toppings of your choice. Our favorite way (as pictured) is topped with diced onion, cilantro, quest fresco, and sliced jalapeños! We always serve with extra lime wedges and our Homemade Salsa Roja and Salsa Verde!

Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (12)

Some of our Other Homemade Toppings to Try:

  • Healthy Mexican Crema
  • Authentic Guacamole
  • Creamy Avocado Sauce
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (13)

Other Ways to Serve Carnitas

I love this Carnitas recipe because leftovers are so versatile! You can use leftovers in burritos, quesadillas, nachos, taquitos, omelets, enchiladas, and so many other dishes!

Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (14)

Alternate Cooking Methods

Instant Pot Carnitas Instructions:

  • Follow the same prep instructions as the Crock Pot version, then close the lid and set the valve to “sealing”.
  • Turn the Instant Pot on “Manual” mode for 45 minutes(or pressure cook on “HIGH”). (It will take about 15 minutes to come up to pressure, and for the cooking timer to start.)
  • Once done, allow a 15 minute natural release(meaning: leave it alone). Then, set the valve to “venting” to allow the rest of the pressure to release.
  • Remove the pork from the Instant Pot with a slotted spoon, or tongs, and place into a large bowl(do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
  • If you plan on crisping the pork(recommended), follow steps for Crisping(listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

Stove-top Carnitas Instructions:

  • Follow the same prep instructions as the Crock Pot version, except add ½ cup of chicken broth and place into aStock Pot, or aDutch Oven
  • Partially cover the pot with a lid, and bring to a boil over medium-high heat. Reduce the heat to low and cook for about 2 hours. Check the pork is fork tender and shreddable,(continue cooking 30 minutes if it is still a little tough).
  • Remove the pork from the pot with a slotted spoon, or tongs, and place into a large bowl(do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
  • If you plan on crisping the pork(recommended), follow steps for Crisping(listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

Enoy! 🙂

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Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (15)

Easy Carnitas {Crockpot, or Instant Pot, Mexican Pulled Pork}

Easy Carnitas Recipe, made with just a spice rub and citrus juices! It's slow-cooked or pressure cooked, then crisped in the oven!

4.85 from 45 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6 cups

Calories: 199kcal

Ingredients

  • ¾ cup orange juice, fresh (about 2 oranges)
  • ¼ cup lime juice, fresh (about 1 large lime)
  • 3.5-4 lb pork shoulder (aka pork butt), boneless & skinless cut into about 4" chunks*

Dry Rub

  • 2.5 teaspoon salt (or to taste)
  • 1 teaspoon black pepper
  • 2.5 teaspoon ground cumin
  • 2 teaspoon oregano
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1.5 teaspoon chili powder (I used McCormick Brand)
  • ¼ teaspoon cayenne pepper (optional, more or less to taste)

Instructions

  • Mix all dry rub ingredients in a small bowl, set aside.

  • Add the pork chunks to the Crockpot insert, and sprinkle with half of the dry rub. Pat the rub onto the top of the pork.

  • Flip the pork chunks, and pat the remaining dry rub onto the top.

  • Pour the orange juice and lime juice over the pork. Close the lid, and cook on high for 4 hours (or low for 7-8 hours). If it's still not shreddable, just continue adding 30 minutes until ready.

  • Remove the pork from the Crockpot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.

  • If you plan on crisping the pork (recommended), move on to the next step. Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

To Crisp Carnitas:

  • Set oven to HIGH BROIL. Spread the shredded pork evenly on a sheet pan. Take about ¾ cups of reserved liquid from Crockpot, pour it over the pork, and mix it in.

  • Broil for about 4-5 minutes, or until edges are slighlty browned and crisped (watch carfeully to not burn).

  • Remove from the oven, add another ¾ cup reserved liquid, and mix together. Broil another 4-5 minutes.

  • Ready to serve. You can serve as tacos, and top with minced onion, cilantro, and other toppings of your choice!

Video

Notes

Pork Roast:

  • You can use a bone-in pork roast, and just cut around the bone. Just be sure to buy a bone-in roast that is 4.5-5 pounds.
  • Why cut the roast into chunks? It reduces cook time, and allows for more even cooking. But, you can skip this step and just pat the spice rub all around the whole roast. Then, cook on high for 5-6 hours, or low for 8-10 hours, or until fork tender and shreddable.

Alternate Crisping Method:

I love crisping the Carnitas in the oven, because it's easier and quicker than stove-top method! But, if you choose stove-top method, here are the instructions:

  • In a large skillet, heat a bit of oil over medium-high heat.
  • Spread some of the carnitas onto the pan and cook for a few minutes (until edges start to crisp), stir, then add a bit of the reserved liquid.
  • Continue cooking for a couple minutes to soak up the liquid.
  • Do this in batches, to not overcrowd the pan.

Instant Pot Carnitas Instructions:

  • Follow the same prep instructions as the Crock Pot version, then close the lid and set the valve to “sealing”.
  • Turn the Instant Pot on “Manual” mode for 45 minutes (or pressure cook on “HIGH”). (It will take about 15 minutes to come up to pressure, and for the cooking timer to start.)
  • Once done, allow a 15 minute natural release (meaning: leave it alone). Then, set the valve to “venting” to allow the rest of the pressure to release.
  • Remove the pork from the Instant Pot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
  • If you plan on crisping the pork (recommended), follow steps for Crisping (listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

Stove-top Carnitas Instructions:

  • Follow the same prep instructions as the Crock Pot version, except add ½ cup of chicken broth and place into a Stock Pot, or a Dutch Oven
  • Partially cover the pot with a lid, and bring to a boil over medium-high heat. Reduce the heat to low and cook for about 2 hours. Check the pork is fork tender and shreddable, (continue cooking 30 minutes if it is still a little tough).
  • Remove the pork from the pot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
  • If you plan on crisping the pork (recommended), follow steps for Crisping (listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

(Nutrition facts are for ½ cup shredded pork using a 3.5 pound boneless skinless pork shoulder.)

Nutrition Facts

Serving: 0.5cup | Calories: 199kcal | Carbohydrates: 1.8g | Protein: 30g | Fat: 11.4g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 74.7mg | Sodium: 588.5mg | Potassium: 321.8mg | Sugar: 1.3g | Vitamin A: 0.5IU | Vitamin C: 13.6mg | Calcium: 0.5mg | Iron: 9.5mg

Course: Main Course

Cuisine: Mexican

Keyword: carnitas, crockpot, easy recipe, instant pot, keto, mexican, pork, pulled pork, tacos

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Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (16)
Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (17)

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Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork} (2024)

FAQs

Is pulled pork better in the instant pot or crock pot? ›

Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

What is the difference between carnitas and pulled pork? ›

Pulled Pork. Both carnitas and pulled pork are cooked slowly for several hours, and great to make in the slow cooker or instant pot. Unlike pulled pork, however, carnitas are finished by roasting the meat in the oven until browned and crisp.

Why is my pulled pork tough in the instant pot? ›

An immediate release can be why your Instant Pot pulled pork is tough. It will cause the meat to seize and toughen. Avoid Using Pork Tenderloin.

Can you overcook carnitas in slow cooker? ›

Yes, you can overcook carnitas in a crockpot. If you planned on cooking meat for a really long time, like 18+ hours, you would likely end up with overcooked meat that separated into really fine strands. I prefer cooking these on LOW so that the timeframe where they're cooked is more forgiving.

What is the best liquid to cook pulled pork in? ›

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Is an Instant Pot really better than a crock pot? ›

An Instant Pot is a countertop appliance that slow-cooks—and then some. It is a brand of multicooker, an appliance known for having lots of features, typically including slow cooking, pressure cooking, rice cooking, steaming, searing, fermenting, and more. In sum, multicookers do more than slow cookers.

Is it better to slow cook or pressure cook pork? ›

Slow cooking and pressure cooking are both effective methods for tenderizing meat. Slow cooking might make meat a bit more tender in the end, as the prolonged, gentle heat gradually breaks down collagen and connective tissue, resulting in very soft, flavorful meat.

Why are my carnitas tough? ›

Carnitas doneness temps

The connective tissue needs to be heated to at least 170°F (77°C) to start to dissolve properly. If pulled at 145°F (63°C), pork shoulder will be inedibly tough. Most smoked pork shoulders are pulled in the temperature range of 195-205°F (91-96°C), and the same temperature will apply here.

Why is my slow cooked pork not shredding? ›

Difficulty in Shredding: If the pork is hard to shred, it might not be cooked enough. Pork should reach an internal temperature of around 195°F to 205°F to be easily shreddable. Uneven Cooking: Inconsistent cooking temperatures can lead to unevenly cooked pork.

Why do you put orange juice in carnitas? ›

Why do you put orange juice in carnitas? The acidity of orange juice helps to break down the meat so it's meltingly tender and shreddable and adds flavor depth to the cooking liquid.

Does pulled pork need to be submerged in slow cooker? ›

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.

Should you flip pulled pork in slow cooker? ›

I recommended turning the pork at least once to help the meat cook evenly.

Which makes meat more tender, slow cooker or pressure cooker? ›

Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat.

Is it better to cook pork fast or slow? ›

Cuts that respond well to low and slow cooking

Anyone who reads this blog regularly knows that ribs (beef or pork), brisket, shoulders (pork or lamb), and pork belly are all fantastic candidates for low and slow cooking. But there are more!

Can you overcook pulled pork in crock pot? ›

On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. Can you overcook pulled pork in a slow cooker? Yes, overcooking can lead to dry, tough meat.

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