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    Home » Recipes » Slow Cooker » Slow Cooker Mexican Carnitas

    Slow Cooker Mexican Carnitas

    Published on November 8, 2017 - Updated on May 5, 2023 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    This Slow Cooker Mexican Carnitas recipe is my favorite way to make one of my favorite Mexican dishes. I LOVE Carnitas.
     
    Slow Cooker Mexican Carnitas

    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!

    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?

    pork cuts diagram

    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:

    • cuban mojo pork
      Slow Cooker Cuban Mojo Pork
    • Smoked Pulled Pork
      Smoked Pulled Pork
    • BBQ Pulled Pork Sliders with Ranch Slaw
      BBQ Pulled Pork Sliders with Ranch Slaw
    • Instant Pot Pulled Pork Sandwiches
      Instant Pot Pulled Pork Sandwiches

    📋 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

    Slow Cooker Mexican Carnitas

    This Slow Cooker Mexican Carnitas recipe is my favorite way to make one of my favorite Mexican dishes. I LOVE Carnitas.
    5 from 3 votes
    Print Recipe Rate Recipe
    Prep TimePrep Time 10 minutes mins
    Cook TimeCook Time 4 hours hrs
    Total TimeTotal Time 4 hours hrs 10 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 12
    Calories 219 kcal

    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

    → 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.

    Nutrition

    Calories: 219kcalCarbohydrates: 3gProtein: 29gFat: 9gSaturated Fat: 3gCholesterol: 90mgSodium: 125mgPotassium: 606mgVitamin A: 440IUVitamin C: 0.7mgCalcium: 36mgIron: 2.5mg

    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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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