Easy Crock Pot Carnitas Recipe

This is a sponsored conversation written by me on behalf of Knorr^®. The opinions and text are all mine.

This easy carnitas crockpot recipe can also be cooked in an Instant Pot, oven, or portable roaster oven.

So, you have a craving for carnitas but don’t know where to start. Is it just easier to buy some from the local market? Sure. But they are so easy to make and are a fraction of the cost of pre-seasoned market meat. Plus, you can make carnitas in large batches – making them the perfect choice for parties!

Easy Carnitas Crockpot Recipe

If you’ve had good carnitas before, you know how delish and versatile the meat can be.  This recipe is so simple and full of flavor and has gotten praise from all of my family and friends who’ve had it.

I recently hosted a HUGE fifth birthday party for my daughter. I served carnitas tacos, Mexican street corn, rice and beans for dinner and everyone loved it all. The best part about this meat recipe is that, if you are entertaining, you don’t have to stand around cooking while your guests are present.

Why Bouillon vs. Broth?

Technically, for this recipe, you can use chicken broth instead of bouillon, but if you want a richer flavor, I recommend you go with the Knorr Selects Bouillon. With the powdered bouillon, you are more in control of the flavor.

The Knorr selects powders contain 30% less ingredients than traditional bouillon, giving you a purer flavor for your recipes.  Knorr uses natural chicken stock instead of artificial flavors and uses the ingredients’ natural colors to brighten the powder (versus adding artificial colors).

You also won’t find any artificial preservatives or MSG in the Knorr Selects.

How to Eat Carnitas Meat

This Mexican slow cooked pulled pork is very versatile and can be eaten in tacos, added to enchiladas, tostadas, burritos, nachos, and soups.

For the tacos, I like to offer cotija cheese, fresh green salsa, lime wedges, and cilantro and onions for people to garnish with.

Tip:  I like to use any leftover meat for nachos and soups the next day.

Easy Crock Pot Carnitas Recipe

These easy Crock Pot carnitas are juicy, flavorful, and perfect for tacos, burrito bowls, nachos, or quesadillas. The slow cooker does most of the work, and a quick trip under the broiler gives the shredded pork deliciously crispy edges.

Ingredients

• 3–4 pounds boneless pork shoulder or pork butt
• 1 tablespoon olive oil
• 1 tablespoon Knorr chicken or tomato-chicken bouillon
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 medium onion, roughly chopped
• 4 garlic cloves, minced
• Juice of 2 oranges
• Juice of 2 limes
• 2 bay leaves
• ½ cup chicken broth made from bouillon powder

For Serving

• Corn or flour tortillas
• Chopped fresh cilantro
• Diced onion
• Lime wedges
• Crumbled cotija cheese
• Salsa or your favorite taco toppings

Instructions

1. Cut the pork into several large chunks and trim away any large pieces of excess fat.
2. Combine the bouillon, cumin, oregano, chili powder, smoked paprika, salt, and black pepper in a small bowl. Rub the seasoning mixture over all sides of the pork.
3. Place the chopped onion and minced garlic in the bottom of the slow cooker. Arrange the seasoned pork on top.
4. Pour the orange juice, lime juice, and chicken broth around the pork. Add the bay leaves.
5. Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork is tender and pulls apart easily with a fork.
6. Transfer the pork to a large bowl or baking sheet. Discard the bay leaves and shred the meat using two forks.
7. For crispy carnitas, spread the shredded pork across a foil-lined baking sheet. Spoon approximately ½ cup of the cooking liquid over the pork.
8. Broil for 3–5 minutes, toss the pork, and broil for another 2–3 minutes. Watch it closely so the edges become crispy without burning.
9. Serve the carnitas in warm tortillas with cilantro, onion, cotija cheese, lime wedges, and your favorite toppings.

Recipe Notes

• Pork shoulder or pork butt works best because it becomes especially tender when cooked slowly.
• Don’t discard the cooking liquid. It keeps the shredded pork juicy and adds extra flavor before broiling.
• Store leftovers in an airtight container with some of the cooking liquid for up to four days in the refrigerator.
• Carnitas can also be frozen for up to three months. Thaw them overnight before reheating in a skillet or under the broiler.
• For extra citrus flavor, add a few pieces of the squeezed orange to the slow cooker and remove them before shredding the pork.