Easy Carnitas Recipe (Slow Cooker or Dutch Oven)
Tender, crispy pork carnitas… they’re what’s for dinner! and lunch! and maybe breakfast too!
If you’re looking for a recipe that makes a LOT for a little, these pork carnitas are it! you probably have all of the braising ingredients in the pantry and you can get any size cut of pork shoulder (also known as pork butt… seems like a very bizarre synonym) from your butcher. Whole Foods on Lemmon had an 8 lb. shoulder I had them cut down to just 2.5 lbs. for me and Ty – and if you watched my stories last night you saw just how much shredded meat it made! the little shoulder that could.
This juicy, tender meat can be used for tacos, quesadillas, enchiladas, in salads and in bowls – you name it! added bonus: your house will smell heavenly as it cooks either in your slow cooker or on the stovetop! I’ve provided instructions for both. Enjoy!
Watch How To Make The Recipe!
Why I Love This Recipe
This is one of those recipes that gives you so much with so little. A 2.5–3 lb shoulder (aka a boston butt… which still makes me laugh every time) turns into a huge batch of seasoned pork that somehow tastes even better the next day. It’s truly the best way to prep for taco night, burrito bowls for lunch, or a quick meal during a busy week.
The slow cooking does all the hard work — all you have to do is crisp it up, pile it into warm tortillas, and add your favorite toppings like pico de gallo, lime juice, or even Mexican street corn salad.
bonus: your entire house will smell heavenly for a long time after cooking this recipe.
Ingredients You’ll Need
- 1 2.5-3 lb. pork shoulder or “butt”
- 6 cups chicken stock
- 1 onion quartered
- 1 orange
- 1 Mexican beer like Modelo
- 1 7.5 oz. can Coca-cola soda
- olive oil
- salt + pepper
How to Make Carnitas (Slow Cooker or Dutch Oven)
- Bring the pork shoulder to room temperature. Drizzle with olive oil and season liberally with kosher salt and pepper.
If using a slow cooker:
- In a sauté pan, heat 2-3 tbs. olive oil and when hot, add in pork shoulder. Brown on each side, about 2-3 minutes each.
- Transfer the pork shoulder into the slow cooker pot, then lower the heat under the sauté pan to medium. Add in quartered onion pieces and sauté until golden brown, about 3-4 minutes. Transfer onions and juices into slow cooker pot.
- Cover the shoulder with chicken stock, Mexican beer and juice from one orange. You might need more chicken stock if shoulder is thicker!
- Cover the slow cooker pot and set to High for 4 hours.
If using dutch oven/deep pot:
- In pot, heat 2-3 tbs. olive oil and when hot, add in pork shoulder. Brown on each side, about 2-3 minutes each.
- Add in quartered onion pieces and sauté until golden brown, about 3-4 minutes. Cover the shoulder with chicken stock, Mexican beer and juice from one orange. You might need more chicken stock if shoulder is thicker!
- Bring stock to a high simmer and cover. Rotate shoulder every hour for 4 hours total.
To crisp carnitas:
- After four hours either in slow cooker or pot, turn heat off and pull meat carefully from stock. Let cool for 10-15 minutes before shredding using two forks.
- Place meat onto a cooking sheet lined with tin foil. Pour on coca-cola and 1/3 cup of reserved chicken stock, then place under broiler for 5-10 minutes!
Notes
This juicy, tender meat can be used for tacos, quesadillas, enchiladas, in salads and in bowls – you name it! Will save in refrigerator for up to 1 week.
Best Ways to Eat Carnitas
There are so many ways to enjoy this:
- carnitas tacos with warm tortillas + pico de gallo
- burrito bowls with mexican rice
- on top of salads or in bowls for meal prep
- folded into quesadillas
- in enchiladas or stuffed peppers
- for breakfast with eggs or huevos rancheros
Honestly, leftover carnitas might be the best carnitas — they reheat perfectly and you can crisp them again the next time you serve them.
Tips for the Best Results
- For extra crispy edges, broil a few minutes longer.
- If your pork seems too fatty, don’t worry — the rendered fat in the pot adds big flavor.
- Make sure there’s enough liquid to keep the pork covered while cooking.
- A sharp knife makes trimming easier if needed.
- Store in an airtight container for up to 1 week.
- Carnitas freeze really well, so don’t stress if you make too much.
FAQs
This juicy, tender meat can be used for tacos, quesadillas, enchiladas, salads, bowls — you name it! Store in the fridge for up to one week in an airtight container.
Tender, Crispy Carnitas
Ingredients
- 1 2.5-3 lb. pork shoulder or "butt"
- 6 cups chicken stock
- 1 onion quartered
- 1 orange
- 1 Mexican beer like Modelo
- 1 7.5 oz. can Coca-cola soda
- olive oil
- salt + pepper
Instructions
- Bring the pork shoulder to room temperature. Drizzle with olive oil and season liberally with kosher salt and pepper.
If using a slow cooker:
- In a sauté pan, heat 2-3 tbs. olive oil and when hot, add in pork shoulder. Brown on each side, about 2-3 minutes each.
- Transfer the pork shoulder into the slow cooker pot, then lower the heat under the sauté pan to medium. Add in quartered onion pieces and sauté until golden brown, about 3-4 minutes. Transfer onions and juices into slow cooker pot.
- Cover the shoulder with chicken stock, Mexican beer and juice from one orange. You might need more chicken stock if shoulder is thicker!
- Cover the slow cooker pot and set to High for 4 hours.
If using dutch oven/deep pot:
- In pot, heat 2-3 tbs. olive oil and when hot, add in pork shoulder. Brown on each side, about 2-3 minutes each.
- Add in quartered onion pieces and sauté until golden brown, about 3-4 minutes. Cover the shoulder with chicken stock, Mexican beer and juice from one orange. You might need more chicken stock if shoulder is thicker!
- Bring stock to a high simmer and cover. Rotate shoulder every hour for 4 hours total.
To crisp carnitas:
- After four hours either in slow cooker or pot, turn heat off and pull meat carefully from stock. Let cool for 10-15 minutes before shredding using two forks.
- Place meat onto a cooking sheet lined with tin foil. Pour on coca-cola and 1/3 cup of reserved chicken stock, then place under broiler for 5-10 minutes!
