It’s no secret that I love Mexican food. And living in Southern California gives me easy access to some of the best authentic Mexican food in the US. One of my absolute favorite Mexican dishes to have is Carnitas. So let's make some Slow Cooker Mexican Carnitas!
Carnitas is basically shredded pork. It can take as much as 3 to 4 hours to achieve juicy and tender carnitas. While this recipe is not the most authentic way to make carnitas, I would put this recipe up with some of the best of them.
If you've ever wondered what part of the pig the Pork Butt comes from check out the picture below. Surprised?
This Carnitas recipe is relatively easy to make and rivals some of the best restaurants out there. Carnitas is typically served with chopped cilantro, diced onions, salsa, guacamole, tortillas, and refried beans.
Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on hand.
For more great recipes with Pork, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Mexican Carnitas recipe in your Slow Cooker (see recipe card for quantities): Pork Butt or Shoulder, Chili Powder, Garlic Powder, Ground Cumin, Paprika, Low Sodium Chicken Broth, Yellow Onion, Red Pepper Flakes and Ground Cinnamon.
🥣 How to Make Slow Cooker Mexican Carnitas
Trim any excess fat off the pork. It's ok to leave some fat as this will create more flavorful juices.
Cut the pork into approximately 8 cubes and set aside.
In a small mixing bowl, combine the chili powder, garlic, cumin and paprika. Mix until well combined.
Coat all sides of the pork with the spice mixture. Make sure you use all of the spice mixture. Place the seasoned pork into the slow cooker.
Pour the chicken broth into the slow cooker avoiding the pork so the spices won't come off the pork.
Cover the slow cooker and cook on high for 4 hours or on low for 10 hours.
Once the pork is tender, use two forks to shred the meat inside the slow cooker. Line a baking sheet with foil. Using a slotted spoon, remove the pork from the slow cooker and place it on the baking sheet.
Pour the remaining liquid from the slow cooker over the pork on the baking sheet.
Broil the pork until the edges are nice and crispy, about 3 to 5 minutes.
Serve with flour tortillas and your favorite toppings.
Slow Cooker Mexican Carnitas
Equipment
- Slow Cooker
- Bowl for Mixing
- Baking Sheet
Ingredients
- 4 lbs Pork Butt or Shoulder
- 1 tablespoon Chili Powder
- 5 teaspoon Garlic Powder
- 2 teaspoon Ground Cumin
- 2 teaspoon Paprika
- 2 Cups Low Sodium Chicken Broth
- 1 Medium Yellow Onion, Chopped
- 1 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Ground Cinnamon
Instructions
- Trim any excess fat off the pork. It's ok to leave some fat as this will create more flavorful juices.
- Cut the pork into approximately 8 cubes and set aside.
- In a small mixing bowl, combine the chili powder, garlic, cumin and paprika. Mix until well combined.
- Coat all sides of the pork with the spice mixture. Make sure you use all of the spice mixture. Place the seasoned pork into the slow cooker.
- Pour the chicken broth into the slow cooker avoiding the pork so the spices won't come off the pork.
- Cover the slow cooker and cook on high for 4 hours or on low for 10 hours.
- Once the pork is tender, use two forks to shred the meat inside the slow cooker. Line a baking sheet with foil. Using a slotted spoon, remove the pork from the slow cooker and place it on the baking sheet.
- Pour the remaining liquid from the slow cooker over the pork on the baking sheet.
- Broil the pork until the edges are nice and crispy, about 3 to 5 minutes.
- Serve with flour tortillas and your favorite toppings.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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