This easy Pork Carnitas recipe is sure to win you over. They are crispy on the outside and juicy on the inside! Let the slow cooker do all the work and you will make restaurant-quality Mexican carnitas with little mess or fuss.

We love re-creating our favorite Mexican-inspired recipes at home, from Guacamole to Fish Tacos and even Chicken Fajitas. These pork carnitas are another family favorite that will be on your regular rotation. You’ll also appreciate that leftovers keep really well.

Pork Carnitas tacos with herbs and limes

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Carnitas

We love slow cooker recipes that require simple ingredients and minimal clean-up. I’m SO looking forward to sharing this recipe with you! For years, I’ve worked on creating the perfect carnitas. They either came out too dry or too greasy. But, these are JUST right. Here’s why you will love this Carnitas Recipe:

  • Easy – there’s no need to pre-sear the meat, just season it and add it to the slow cooker along with all the other ingredients.
  • Crisp and Tender – the slow cooker makes the meat super tender and finishing it off in the oven (or skillet – see below) creates the dreamiest crispy edges.
  • FLAVOR – the addition of lime and orange juice create a richly flavored broth that bastes the meat as it slowly cooks.
  • Leftovers – Pork carnitas store really well in the refrigerator or freezer so they a great idea for your weekly meal plan.
  • Crowd-Pleasing – this recipe is easy and makes a generous batch which is perfect for feeding a crowd. It’s a great option for hosting, birthdays or events.

What is Carnitas?

Carnitas, or “little meats” in Spanish, is a popular Mexican recipe. It’s essentially braised or simmered pork that has been cooked in a flavorful broth until ridiculously tender.

If they already aren’t one of your favorite dishes to order at your local taqueria, get prepared to fall in love. This pork packs some serious flavor and is the perfect candidate for weekend meal prepping. From carnitas tacos to burritos to salads, carnitas go great on almost anything.

Pork Carnitas on a baking sheet with herbs

Ingredients

  • Pork Roast – The best roast for Carnitas is a boneless pork shoulder or pork butt.
  • Carnita seasonings – Salt, black pepper, and dried oregano make a simple and delicious seasoning.
  • Onion and Garlic – add rich flavor to the broth.
  • Lime juice and Orange juice – add bright flavor and keep the carnitas from feeling too greasy. The acidity also helps to tenderize the pork roast. This is the key to the best carnitas.
  • Bay leaves – If you don’t have bay leaves on hand, you can skip them, but just as with soups, we like to add them for more aroma and flavor.
Ingredients for making pork carnitas

How to Make Carnitas

Let the slow cooker do ALL the work for you. Cooking your pork low and slow ensures that it will be nice and tender when it is time to chow down. There’s nothing worse than spending a bunch of time prepping carnitas for them to simply turn out bland and dry. Follow this easy step-by-step process for perfect carnitas every time:

  1. Season – Pat your pork dry and season pork roast liberally.
  2. In the slow cooker, add your veggies, broth, citrus and bay leaves.
  3. Add the roast and slow cook on high heat for 5 hours (or on low for 7-9 hours) or until pork is very tender and shreds easily with a fork.
  4. Shred pork – transfer to a rimmed baking sheet and shred pork with 2 forks. Drizzle 1/2 cup of the slow cooker juices on top.
  5. Broil the shredded pork for 5 minutes, until the edges are delicious and crispy.
Step by step how to make pork carnitas

How to Serve Pork Carnitas

  • Carnita tacos: Grab your favorite corn tortilla, some onions, Cowboy Caviar, cilantro, and lime wedges. Pack each tortilla with crispy pork. This is the perfect party food!
  • Nachos: Oh yes, everyone’s favorite snack food is made that much more delicious with some homemade carnitas. Top your chips off with a scoop of carnitas, cheese, sour cream, and Pico de gallo.
  • Burrito: I mean, who doesn’t love a good burrito? Stuff a large, flour tortilla with all the usual suspects and dip it into jalapeno ranch.
  • Salad: Add carnitas for our favorite Mexican Salad! This makes for a great weekday lunch.
A tray of nachos with vibrant veggies on top

Common Questions

Can I use pork tenderloin or pork loin?

Unfortunately, a pork tenderloin or pork loin would not work well in this recipe because they are too lean and will end up tough and dry.

Can I use frozen pork?

Be sure to thaw your pork roast before putting it into the slow cooker, otherwise, your cook times will be off and your pork won’t cook properly. The USDA recommends you always defrost meat before putting it into a slow cooker.

Can I pan-fry carnitas?

Yes, you can crisp up the carnitas in a skillet after you shred the meat. Oil a skillet, add pork and drizzle with some of the slow cooker juices. Let the meat cook and sear until golden brown on the first side, then flip and briefly sear on the second side to your desired crispiness.

Is this the same as Barbacoa?

Carnitas are often confused for another dish called “barbacoa”. While the concept is similar, barbacoa is typically beef that has been slow-cooked in dried chiles and spices until tender. Also, barbacoa is much spicier!

Tacos made with pork carnitas meat

Make Ahead

We love that this Mexican pulled pork can be made ahead.

  • Refrigerating – Before the final crisping step, carnitas can be covered and refrigerated for up to 3 days.
  • To freeze – Carnitas can be frozen for up to 3 months. Pack carnitas in a freezer-safe bag with some of the juices from the slow cooker. To prevent freezer burn, remove as much air as you can when sealing.
  • To reheat – Thaw carnitas if frozen, then you can crisp them on a skillet or in the oven per the recipe instructions.

More Pork Recipes

Natasha's Kitchen Cookbook

Carnitas Recipe (Mexican Pulled Pork)

4.99 from 187 votes
Author: Natalya Drozhzhin
Pork carnitas served as Carnita tacos
Pork Carnitas are crispy on the outside with a juicy center. It's so easy to make authentic Mexican pulled pork in the slow cooker.
Prep Time: 20 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 30 minutes

Ingredients 

Servings: 8 servings
  • 4 lb boneless pork roast, (pork butt or pork shoulder)
  • 3 Tbsp fine sea salt, (or 2 1/2 tsp table salt)
  • 1 Tbsp ground black pepper
  • 1 tsp dried oregano
  • 1 large yellow onion, diced
  • 5 garlic cloves
  • 4 Tbsp lime juice, (from 2 limes)
  • 1/2 cup orange juice, (from 2 oranges)
  • 1 cup chicken broth
  • 2 bay leaves, optional

Instructions

  • Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
  • In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves if using.
  • Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-9 hours.
  • Remove the pork from the slow cooker and transfer it to a rimmed baking sheet. Shredded the pork with two forks and drizzle the top with 1/2 cup of the slow cooker juices.
  • To get crispy edges, broil in the oven for 5-7 minutes, or until golden brown.

Nutrition Per Serving

324kcal Calories5g Carbs52g Protein9g Fat3g Saturated Fat1g Polyunsaturated Fat4g Monounsaturated Fat143mg Cholesterol2738mg Sodium955mg Potassium1g Fiber2g Sugar45IU Vitamin A12mg Vitamin C31mg Calcium2mg Iron
Nutrition Facts
Carnitas Recipe (Mexican Pulled Pork)
Amount per Serving
Calories
324
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
143
mg
48
%
Sodium
 
2738
mg
119
%
Potassium
 
955
mg
27
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
52
g
104
%
Vitamin A
 
45
IU
1
%
Vitamin C
 
12
mg
15
%
Calcium
 
31
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: carnitas, pork carnitas
Skill Level: Easy
Cost to Make: $$
Calories: 324

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Anu
    February 10, 2024

    Hi. I don’t have an insta pot or Dutch oven. What else could I use to make these pork carnitas

    Reply

    • NatashasKitchen.com
      February 10, 2024

      Hi Anu! If you want to bake them, you’ll want to use something similar like an oven safe pot/dish with a lid. I used my dutch oven at 300˚F for about 3 1/2 hours or until the meat is tender and easy to shred with forks.

      Reply

      Reply

  • Kelly H.
    January 9, 2024

    Made this tonight for my family and they loved it. The meet was so tender and flavorful. Thank you so much for the recipe. This will be my go to for recipe for carnitas…and I love carnitas. lol 🙂

    Reply

    • NatashasKitchen.com
      January 9, 2024

      Hi Kelly! You’re very welcome!

      Reply

  • Karen J
    November 13, 2023

    This was absolutely delicious. I did make it with a pork tenderloin though. I just halved the recipe ingredients and used a meat thermometer to test to see if it was done. Cooked 1 hour on high, and 3 1/2 on low. Nice and tender. Definitely will make this again. Made some lime and cilantro rice to go with it.

    Reply

    • NatashasKitchen.com
      November 13, 2023

      That’s great, Karen! Thank you for sharing.

      Reply

  • Marta
    October 31, 2023

    I am considering making this for a party this weekend. I will have around 25 guests so if the measurements you provide are for 8 servings, I’m guessing I will need to get at minimum 12 pounds of meat. Because I will be tripling the recipe, does this mean I should triple all seasoning amounts? I don’t want it to come out too salty like other reviews have mentioned.

    Reply

    • NatashasKitchen.com
      October 31, 2023

      Hi Marta. You can season to your preference but yes, you’d increase all the ingredients the same. You can actually change the number of servings in the recipe card and it will convert the list for you.

      Reply

  • Bianca
    October 28, 2023

    This was delicious. I also drizzled honey over the pork just before I crisped the meat.

    Reply

    • NatashasKitchen.com
      October 28, 2023

      Sounds wonderful!

      Reply

  • Cindy
    October 21, 2023

    This was so good. I can’t get over how delicious this was. It is one of my new favorite dishes. Thank you for sharing this recipe. AMAZING! Flavor explosion.

    Reply

    • NatashasKitchen.com
      October 22, 2023

      I’m so glad to hear that, Cindy! Thank you

      Reply

  • Melanie
    July 10, 2023

    Can’t wait to try this recipe! If I make ahead, what is the best way to reheat from the refrigerator? Also- how long will it keep in the refrigerator?

    Reply

    • Natashas Kitchen
      July 10, 2023

      Hi Melanie, you can crisp them on a skillet or in the oven per the recipe instructions. I hope you love these!

      Reply

      • SweetSue
        July 24, 2023

        This is such an AWESOME and LOW CARB RECIPE! I will be using low carb tortillas, too. Also VERY BUDGET FRIENDLY. Pork butt on sale often for $1.99/#. One recipe makes a LOT of meals. BUDGET AND CARB FRIENDLY!!! AND OH SO YUMMY!!!

        Reply

        • Natasha's Kitchen
          July 24, 2023

          Thanks for your good comnents ad feedback, Sue. So glad to hear that you loved it!

          Reply

  • Linda
    June 23, 2023

    I just made these using a 7 1/2lb pork butt. Too much meat for my (large) slow cooker, so I roasted it in a tightly covered deep roasting pan at 275F for about 5 hours. Barely needed much shredding. Will crisp the meat tomorrow and my guests will enjoy it on homemade buns. I reserved some of the un crisped meat & we’re having it in burritos tonight because it’s too good to wait until tomorrow! Thank you for sharing your recipe.

    Reply

    • NatashasKitchen.com
      June 24, 2023

      Hi Linda! I’m so glad you loved the recipe. Thank you for sharing.

      Reply

  • Lydia
    May 27, 2023

    Oh this is going to be another awesome supper Nat !! We have never had Mexican Carnitas before so kind of looking forward to it !! Also having mango margeritas to drink and deep fried mozza sticks and deep fried dill pickles to nibble on..I was thinking about doing fried icecream balls (mmm so delish) and would be a great finish for a late night desert but mabe just churros instead. They are yummy also. I was looking at another recipe and i think philly cheese steaks will be next…haven’t had them for a long time…Thanks again Nat..Have a great evening !!

    Reply

    • NatashasKitchen.com
      May 27, 2023

      Hi Lydia! You’re welcome. That menu sounds amazing!

      Reply

  • Jessica Sbragia
    May 12, 2023

    Hi my pork shoulder had a ton of fat so I trimmed some off. Is that ok? Is it supposed to have that much fat? Thanks so much.

    Reply

    • Natasha
      May 12, 2023

      Hi Jessica, some cuts will have more fat than others and I would do the same if there was too much fat on the roast.

      Reply

  • Elise Des roches
    May 3, 2023

    I don’t have a slowcooker. Can I make It in a dutch oven instead?
    Thank you 🙂

    Reply

    • Natasha's Kitchen
      May 3, 2023

      Hello Elise, you can also make baked carnitas in the oven covered in a Dutch oven at 300˚F for about 3 1/2 hours or until the meat is tender and easy to shred with forks.

      Reply

  • April
    May 2, 2023

    OMG soooooo good! We made these the other night and the kids just gobbled them up! Definitely will be making again soon!

    Reply

    • NatashasKitchen.com
      May 2, 2023

      So glad you finally had the opportunity to make the recipe, April! Thank you for the feedback.

      Reply

    • AndreaJane
      September 12, 2023

      I have made this two weekends in a row to raving reviews. I do have a question about the amount of salt listed in the recipe. Three tablespoons seems like an awful lot. I only put in two tsp. Of kosher salt and it was perfectly seasoned. Thanks for a fabulous and easy recipe!

      Reply

      • NatashasKitchen.com
        September 12, 2023

        Hi Andrea! I’m so glad you love it.

        Reply

  • Samantha
    May 2, 2023

    My family raved over these tacos! The pork just melted in our mouths. And it was SO easy to make — thank you!

    Reply

    • NatashasKitchen.com
      May 2, 2023

      That’s great to hear, Samantha! I’m so glad they were a hit.

      Reply

  • Sandy
    February 27, 2023

    I made this using a 4 lb pork roast. It was delicious. Perfectly seasoned & fall apart tender. This is definitely staying in my dinner menu rotation.

    Reply

    • Natasha's Kitchen
      February 27, 2023

      Happy to hear that, Sandy. Thanks for sharing!

      Reply

  • Eva
    December 21, 2022

    I used a 6.5 lb pork butt roast with all the seasoning (used fine sea salt as directed). The flavors were delicious and perfectly seasoned.

    Reply

    • NatashasKitchen.com
      December 22, 2022

      I’m so glad you loved the recipe, Eva! Thank you for sharing.

      Reply

  • Teresa VanOpdorp
    December 15, 2022

    After your roil it can you add it back to the crock pot to serve and keep warm?

    Reply

    • NatashasKitchen.com
      December 15, 2022

      Hi Teresa! Yes, you can throw this back in the crock pot to keep it warm.

      Reply

  • Lana
    October 3, 2022

    My dear Natasha, I love your recipes and your personality is adorable too! I subscribe to your YouTube channel and follow you here on Pinterest but…the salt amount in this recipe is way, way, off. 3 tbsp is so much, it makes it too salty.

    Reply

    • Natashas Kitchen
      October 3, 2022

      A warm welcome to you! Thank you so much for subscribing, Lana!

      Reply

  • Stephanie
    August 17, 2022

    My boyfriend, kids and I have made this a weekly staple! It’s so easy and so delicious! I make a coleslaw topping and pineapple salsa for them and everyone eats it up!! Thank you for this gem!

    Reply

    • NatashasKitchen.com
      August 17, 2022

      That sounds delicious! Thank you for the review.

      Reply

  • Nancy
    August 15, 2022

    I often make burrito bowls, like from Chipotle, with pork carnitas. Its always a hit!

    Reply

    • Natasha's Kitchen
      August 15, 2022

      Happy to hear that, Nancy!

      Reply

  • Julie
    July 31, 2022

    Maybe I missed it, but what are they topped with in the pic? Cilantro for sure but is that also pickled onions? Do you have a recipe for it?
    Thanks!

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Hi Julie, those are serving suggestions since pork carnitas are just plain flavored pork without toppings or fixings. Yes, you may use cilantro, finely chopped onions, shredded cabbage and so much more!

      Reply

  • Rosemary
    July 10, 2022

    Why the the recipe say it’s being cooked in a slow cooker but the picture shows an Instant Pot?

    Reply

    • Natashas Kitchen
      July 11, 2022

      Hi Rosemary, The Instant Pot is a multi-cooker—it has settings for pressure cooking, slow cooking, sautéing, and yogurt making. I hope that helps.

      Reply

      • Carolanne Daniels
        May 5, 2023

        How long should i do this in the instant pot if i didnt want to slow cook?

        Reply

        • NatashasKitchen.com
          May 5, 2023

          Hi Carolanne! I have not tested this in an instant pot to advise.

          Reply

  • Tabatha
    June 16, 2022

    I made this for my family and it was absolutely delicious. I will be making again for sure.

    Reply

    • Natasha's Kitchen
      June 16, 2022

      Glad that your family enjoyed this recipe! Thank you for sharing that with us.

      Reply

  • Kate
    May 13, 2022

    Hi there. I am making this recipe for 50 people and got the pork shoulder roast a week early, as it was on sale. Can i rub the spices on the meat, put in a zip lock bag and place in freezer for a few days, or should I just make it early and freeze until the party. Unsure if they will taste the same after being frozen.

    Reply

    • NatashasKitchen.com
      May 13, 2022

      Hi Kate, I would think seasoning and freezing the meat before cooking is best.

      Reply

  • Dee
    January 22, 2022

    I’ve made this several times for guests and it always gets complements. My only — complaint — is not really correct is that I think the salt part of the recipe must be incorrect. I’ve tried it with both kosher and regular salt — both times got way too salty results. Now skip the salt and everyone is happier.

    Reply

    • Lucy
      August 11, 2023

      I agree, I trimmed the fat and used fine sea salt and it was super salty to me.

      Reply

  • Morgan Waterman
    October 17, 2021

    Love these carnitas! I use kosher salt and I think the 3 Tablespoons is spot on, with 4 pounds of meat and the natural amount of fat in the meat, you need that much salt (plus some gets left behind in the liquid) I serve it with homemade salsa verde, raw onion, and cilantro. Every time I make this for others they ask for the recipe!

    Reply

    • Natasha's Kitchen
      October 17, 2021

      Great to hear that this always gets good reviews from others too! Thank you for your good comments and feedback, Morgan.

      Reply

  • Ken B
    September 26, 2021

    If we to replace the pork with a vegetable; to make it for a vegetarian what vegetable would you use for this? We are going to make the Pork Carnitas but we also need to make a small portion of this (without meat) for a guest who is a vegetarian. So, if there is a vegetable that you would recommend to use or a meat alternative please let us know.

    Thank You 🙂

    Reply

    • Natashas Kitchen
      September 27, 2021

      Hi Ken, I haven’t tried a vegetarian substitution myself to advise on the outcome. If you happen to experiment, I’d love to know how it goes!

      Reply

    • LaDonna A.D.
      September 21, 2023

      Hi Ken, next time you need to make it vegetarian how about using black beans. If using canned I would just drain it really well first. I’m not vegetarian but I’m going to try making some this way just for variety.
      Good luck!

      Reply

  • Courtney
    May 7, 2021

    These were a hit at my husbands birthday. The only negative is you could not eat the meat on its own because it was so salty! When added with all the taco fixings it was good. My husband usually likes things much saltier than I do and even he said it was a bit much for him. I triple checked that the recipe actually called for 3 TABLESPOONS. I would definitely cut this to 1.5 next time.

    Reply

    • Natasha
      May 7, 2021

      Hi Courtney, we use fine sea salt, but if using table salt, I would definitely recommend using 2 1/2 tsp. I added that note in the recipe card to clarify.

      Reply

  • John
    April 19, 2021

    Do you have to use juice straight from lime or orange? Would bottled juice be ok?

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi John, I haven’t tried bottled juice to advise on the outcome; it truly works best with fresh squeezed!

      Reply

  • Michele
    April 18, 2021

    OMG! These were amazing! Even my picky 12 year old liked them too! We added pico, guacamole, coijta, and the jalapeño ranch. Sooooo good! We will be making these again soon. ❤️

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Fantastic! So great to hear that the recipe was a hit. I hope you and your family will love every recipe that you will try for them.

      Reply

  • Randy Winkler
    April 15, 2021

    I have made this two times. The first time it was okay, nothing to write home about. I had made a mistake the first time by forgetting to place under the broiler for a few minutes. So it tasted just okay. The second time I did the broiler and WOW what a difference. It was so good and tasty. I also changed the recipe by using a can of beer in place of the chicken stock because beer makes me a jolly good fellow. You have to be old to know that song. Anyway going to make it again. Thanks for sharing.

    Reply

    • Natasha's Kitchen
      April 16, 2021

      Hi Randy, nice to know that you enjoyed this recipe! Thank you so much for sharing your experience making this recipe, that was helpful!

      Reply

  • Bonnie
    March 27, 2021

    Could I cook in a roasting pan in oven on low heat? If so, what temp do you suggest? I need to make for 30 people. TiA!

    Reply

    • Natasha
      March 30, 2021

      Hi Bonnie, I haven’t tested this recipe in the oven so I can’t speak to that. If anyone else has advice on that, please let us know.

      Reply

    • Debbie
      August 3, 2022

      I have done it in the oven only. I usually cook at about 325 for several hours until it starts to pull easily and then shred and finish under the broiler.

      Reply

  • Amy
    February 5, 2021

    This was such a great recipe! I loved the carnitas!

    Reply

    • Natashas Kitchen
      February 5, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Amy!

      Reply

  • Kristine
    January 23, 2021

    OMG the title of this from Pinterest did not lie. This was hands down THE BEST tasting and juiciest carnitas ever!

    Reply

    • Natashas Kitchen
      January 23, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Kristine
    January 23, 2021

    OMG the title of this from Pinterest did not lie. This was seriously THE BEST tasting carnitas I’ve ever had. 😍😍😍 hands down, most tastiest and moist carnitas!

    Reply

    • Natashas Kitchen
      January 23, 2021

      Thank you for the wonderful review!

      Reply

  • Barbara MacPherson
    January 1, 2021

    After reading other reviews, I cut back on salt to 1 T. Then I followed the directions as written. It was fabulous! I made Carnitas Burritos, with shredded cheese, pico de Gallo, sour cream and shredded lettuce!
    Best carnitas I’ve ever had!

    Reply

    • Natashas Kitchen
      January 2, 2021

      That’s so great! It sounds like you have a new favorite, Barbara!

      Reply

  • Katie Rae
    December 29, 2020

    What temp do you usually cook this meat at? Our slow cooker is always fast!

    Reply

    • Natasha
      December 30, 2020

      Hi Katie, we used the slow cooker function on our instant pot for this. The low setting is about 170 degrees, and high is 210 degrees.

      Reply

  • Giana
    December 21, 2020

    What did I do wrong?? It’s sooo salty! 😩

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Giana, I would double-check the ingredients and measurements you used based on the amount of meat. It sounds like something was not proportioned correctly.

      Reply

    • Brandon
      December 28, 2020

      You didn’t do anything wrong. That is way too much salt for this recipe. Even the nutrition facts show that’s enough salt to cause a problem.

      I used low sodium broth and cut the salt to 3 tsps. You can always add more later.

      Reply

    • Rick
      January 24, 2021

      Cut back on the added salt. Chicken broth has a lot of salt in it already, so you can skip the added salt all together, or cut it to about 1 teaspoon.

      Reply

  • Lorraine Ekberg
    November 27, 2020

    I’m a rebel, and I got tired of turkey and Ham on Thanksgiving. So I made Carnitas. Coming from California I know Good Carnitas. Now I live in a small town. I had friends ove for Thanksgiving all Mexican menu…

    Carnita tacos
    Spanish rice
    refried beans
    pico de gallo
    margaritas Virgin

    I have a feeling a lot of people are coming next year, because some of my guest are still talking about the best carnitas they ever had. i guess I’ll make some tamales.
    Thank you Natsha The recipe was a star!

    Reply

    • Natashas Kitchen
      November 27, 2020

      That’s so great! That sounds like a very tasty and special Thanksgiving Dinner! THank you so much for sharing that with me!

      Reply

  • Heather
    November 17, 2020

    Best carnitas I ever had!! Accidentally bought a bone in pork, still worked though. Amazing, so good!!

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Fantastic! Thank you for your excellent rating, Heather. I’m glad you enjoyed this recipe!

      Reply

  • katherine
    November 1, 2020

    could I use a pork tenderloin for this?

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Katherine, I have not tried this with pork tenderloin to advise. If you experiment I would like to know how you like this recipe.

      Reply

      • Angela
        March 28, 2022

        I used a 2 pound pork tenderloin, halved the recipe and it was delicious!

        Reply

        • Natashas Kitchen
          March 28, 2022

          Thank you so much for sharing that with me!

          Reply

  • Sydney
    October 27, 2020

    Hi! Can this be made in the instant pot? What time would you suggest?

    Reply

    • Natasha's Kitchen
      October 27, 2020

      Hi Sydney, typically for this amount of pork, you could make pork carnitas in an instant pot on high pressure for 30 minutes with a 15-minute natural pressure release.

      Reply

  • Nallely Gatica
    October 6, 2020

    Do i use all the seasoning? Seems like a lot but don’t want to not use it if need be.

    Reply

    • Natashas Kitchen
      October 6, 2020

      Hi Nallely, we used everything listed in the recipe!

      Reply

  • Steve
    October 5, 2020

    I bought a massive pork shoulder/butt from Costco. So I split up the pork and made 2 different carnitas recipes. This recipe totally annihilated the other recipe!!! This recipe is sooo good, my whole family enjoyed it, including my 5 yr old and 1 yr old! I definitely want to make this for an upcoming celebration/party. Thanks for sharing! One note: I did have to cook mine slightly longer, maybe 8.5 hours in the slow cooker, but I also could have had closer to a 5 lb pork shoulder. Totally worth the wait!!!

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Yay so great to read your comments and awesome feedback. Thank you so much for sharing, Steve!

      Reply

  • Ted peake
    September 29, 2020

    Excellent, I used coke instead of stock

    Reply

    • Natashas Kitchen
      September 29, 2020

      I’m so glad you enjoyed that! Thank you for sharing that substation idea with us!

      Reply

  • Annie
    September 14, 2020

    Can I cook on low? How long?

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Annie, I bet that could work. I imagine it will take significantly more time and without testing that I can’t say. I would recommend checking it with a temperature probe to be sure it is fully cooked.

      Reply

  • Samantha
    September 13, 2020

    Hi Natasha!
    Can you use Bone-In Pork Butt for this recipe? Any different cooking times?

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Samantha, I haven’t tested this bone in but I imagine you will need to increase cook time.

      Reply

  • Anisa
    September 6, 2020

    Love love love this recipe! I get a little intimated by cooking meats sometimes as I was vegetarian for a few years. But this has got to be one of my favorite meals I’ve made! The meat is juicy & flavorful, no additional seasoning required! We made street tacos out of this & topped it with green Chile salsa & cheese on a corn tortilla, so yummy! Oh & it’s easy! What more can you ask for in a weeknight dinner recipe?!

    Reply

    • Natasha's Kitchen
      September 7, 2020

      I love your comments! Thank you so much for sharing that with us, so glad you loved this recipe!

      Reply

  • Carrie Childers
    July 28, 2020

    Amazing! Cooked this tonight with a 2.75lb. Pork roast and still used the recipe ingredients as recommended. I let cook on high for 5 hours. So juicy and tender. Made corn tortillas and served with radishes, onion and cilantro and a bit of cheese. So good. I may try it next time with a bit of cumin it spice it up a bit but overall we enjoyed it and will definitely be making it again!!

    Reply

    • Natasha's Kitchen
      July 29, 2020

      That sounds so awesome! I am so glad you enjoyed this recipe, thank you for sharing your experience with us!

      Reply

  • judith matalavy
    July 20, 2020

    This sounds wonderful. For the carnitas do you use a pork loin roast?

    Thank you

    Reply

    • Natashas Kitchen
      July 20, 2020

      Hi Judith! I hope you love this recipe! We used a 4 lb boneless pork roast.

      Reply

  • Shannon
    July 19, 2020

    What if I don’t have orange juice or oranges? What can I use instead? Thanks!

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Hi Shannon, I have not tried any other substitute ingredient to advise.

      Reply

      • J Davis
        July 22, 2020

        The recipe calls for 5 garlic cloves. Are added whole? Step 2 in the instructions say add garlic cloves then at the end of the sentence it says to add garlic and bay leaves.

        Reply

        • Natasha
          July 22, 2020

          Hi, yes those are whole cloves and I apologize we had the word garlic doubled in those instructions.

          Reply

  • Paula Englert
    June 22, 2020

    I love all of Natasha’s recipes. She makes them all sound so easy and so good. I really like the nutritional info after each recipe, BUT while recipes give info on a serving, SERVING SIZE is not given. For those of us on special diets, we need the serving size so we can plan our daily meals and keep nutritional values within our necessary ranges. Can that be included in the nutrition info, please?

    Reply

    • Natashas Kitchen
      June 22, 2020

      Hi Paula, thank you so much for that suggestion. As you can imagine it is a time-consuming process to add those to each post and we are working through our list. We include the serving sized on our printable recipe card.

      Reply

  • Andrew
    May 25, 2020

    Looks like that would be an awesome meal for a pressure cooker.
    Cooked half the time.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      I hope you like it and please share with us how it goes.

      Reply

  • Sandy
    May 24, 2020

    Try using smoked pork for making this. It takes it all up to another level of deliciousness. As always, I love your blog and trying your recipes. Good work Natasha!

    Reply

    • Natasha's Kitchen
      May 24, 2020

      So great to hear that Sandy. Thank you so much for your suggestion and tip!

      Reply

  • Isa
    May 22, 2020

    It looks delicious. Is that pickled red onions you served them with? How do you make it?

    Reply

    • Natasha
      May 22, 2020

      HI Isa, if you marinate sliced red onion in a little vinegar, it will create pickled onion. I don’t have a recipe posted for that yet but that is the simplest way.

      Reply

  • Roger
    May 20, 2020

    Loved this recipe and flavor was good but next time I cook this I will cut the salt in half as it was too salty for me.

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Claire
      December 11, 2020

      I agree, way to salty and this is coming from someone who will literally lick salt from the palm of their hand.

      Reply

  • Kathy
    May 5, 2020

    My husband loved it and I did, too!! <3

    Reply

    • Natasha's Kitchen
      May 5, 2020

      Great to hear that, Kathy! I hope you both love every recipe that you try.

      Reply

  • Lia
    April 29, 2020

    I have a bone-in pork roast. Should I adjust cook time?

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Lia, you’re right – bone-in would require more cook time.

      Reply

  • Debbie Cook
    April 26, 2020

    Made these for all the neighbors, they were amazing!! Everyone loved them! Will make again, freezer left overs were just as good!!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      That is so nice of you to share it with your neighbors. I’m glad everyone enjoyed this recipe!

      Reply

  • robert sumner
    April 23, 2020

    THE PICS FOR THE RECIPE SURE DON’T ADD UP?? WHATS THE GREEN STUFF?? WHERE DID THE RED ONIONS COME FROM??

    Reply

    • Natasha
      April 23, 2020

      Hi Robert, those are serving suggestions since pork carnitas are just the plain flavored pork without toppings or fixings.

      Reply

  • chefkreso
    April 22, 2020

    Thanks so much for the recipe, these look so delicious, perfect weekday lunch idea! Can’t wait to prepare these for my family!

    Reply

    • Natashas Kitchen
      April 22, 2020

      I hope your family loves this recipe!

      Reply

  • Tony Arkin
    April 22, 2020

    Easier way. Cut a pork shoulder into four sections, place in a oven roasting bag – like the turkey bags but smaller – place in roasting pan and into a 300 degree over for four hours the meat will literally fall off the bone scoop the meat out with a slotted spoon and it’s ready. What happens as the meat cooks the fat is rendered out and the pork will actually deep fry itself in it’s own fat. One can put rubs on pieces before cooking and add a quartered onion to the bag. Comes out like carnitas which is really deep fried pork

    Reply

    • Natashas Kitchen
      April 22, 2020

      Thank you so much for sharing that with me.

      Reply

  • Barbara S.
    April 22, 2020

    This sounds delicious! Do you think it could be done in an Instant Pot or other pressure cooker, and how long would that take? Thanks in advance for your advice!

    Reply

    • Natasha
      April 22, 2020

      Hi Barbara, typically for this amount of pork, you could make pork carnitas in an instant pot on high pressure for 30 minutes with a 15-minute natural pressure release.

      Reply

  • Marina Tadzhibayev
    April 21, 2020

    Can I cook on the stove or in the oven of i don’t have a slow cooker? If so, for how long? Thanks

    Reply

    • Natasha
      April 21, 2020

      Hi Marina, you can also make baked carnitas in the oven covered in a dutch oven at 300˚F for about 3 1/2 hours or until the meat is tender and easy to shred with forks.

      Reply

  • Alisha
    April 21, 2020

    Great for Taco Tuesday

    Reply

    • Natashas Kitchen
      April 21, 2020

      The best! I hope you love this recipe!

      Reply

  • Chelsea
    April 21, 2020

    These are seriously sooo delicious and flavorful! And so simple! My family is so obsessed! Thanks so much for sharing!

    Reply

    • Natasha
      April 21, 2020

      I’m so happy you love the carnitas recipe! Thank you for sharing that with me!

      Reply

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