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Tender pork, slow-cooked to juicy perfection, then quickly browned for deliciously crisp edges. This slow cooker carnitas recipe couldn’t be easier or more incredible, made with a simple spice blend and simmered in citrus juices with a handful of aromatics. I’ve been making this Crockpot pork carnitas for years and it’s still a huge hit in my house!
🌮 What Makes This Recipe So Good
- This easy pork carnitas recipe has been a favorite of mine for years. It’s just SO good! It uses your choice of pork tenderloin or pork loin, so you end up with unbelievably tender, juicy meat. Plus, the perfect amount of lime and orange juices tenderizes the pork even more while adding a delicious citrus flavor.
- Speaking of flavor, there’s SO MUCH of it here. Oregano and cumin, onion and garlic and jalapeño, lime and orange juices, not to mention the pork itself. It’s a simple recipe with just a handful of ingredients, but wow do they have a big impact!
- Cooking carnitas in the Crockpot means you have an incredible, flavorful, protein-packed Mexican dinner waiting for you when you get home. Just add the meat to tortillas or a salad with your favorite toppings, or even just eat it as-is. You’re all set!
👩🏼🍳 Chef’s Tips
- You’ll be tempted to skip the sear, but I’m telling you… DON’T. I mean, you can, but I really recommend the extra step. Browning the pork carnitas after it comes out of the slow cooker really makes a big difference. The meat gets just a little crisp on the edges, and it’s so, so good. You even get a little caramelization from the juices. Don’t worry, though, it doesn’t make the pork dry or tough at all.
- Whether you use pork loin or pork tenderloin for your slow cooker carnitas, make sure you only use 2 pounds! This recipe is written for 2 pounds of pork. If you use a whole pork tenderloin (or pork loin), you won’t have enough cooking liquid unless you adjust the amounts for all the other ingredients to match.
- Don’t let the ingredients list fool you. The recipe doesn’t call for a ton of liquid, because you really don’t need more than we’re using. The lime and orange juices keep the pork loin or tenderloin moist while the slow cooker warms up. From there, the pork starts to release its natural juices. You’ll actually end up with a little more liquid than you start with.
Crockpot Carnitas Recipe Variations
- Add a cinnamon stick to the Crockpot with the other ingredients for a super rich flavor.
- Add ½ cup beer (preferably Mexican beer) to the cooking liquid. The pork will have an even deeper flavor and be that much more tender.
- For hotter carnitas, don’t remove the seeds from the jalapeño when you chop it.
- Add a small can of diced green chilies for a little more kick.
💬 Frequently Asked Questions
Can I cook pork carnitas in the Instant Pot instead of the slow cooker?
Absolutely! I’ve even got an Instant Pot carnitas recipe on the blog already.
What cut of meat is best for pork carnitas?
Pork shoulder and pork butt are the traditional cuts for carnitas, but this recipe was actually developed to use pork loin or pork tenderloin. That’s why the cook time is so short!
What toppings do you put on slow cooker carnitas?
Anything you like! My favorite pork carnitas toppings are cotija crumbles, chopped cilantro, red onion, guac, pico de gallo, sour cream, and jalapeños.
How do you serve Crockpot carnitas?
Whether you make carnitas with pork loin, tenderloin, butt, or shoulder, it’s super versatile. Use it for tacos, quesadillas, nachos, salads, chilaquiles, burritos, or just enjoy it on its own or with a side of cilantro lime rice.
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Slow Cooker Carnitas (Pork Carnitas with Pork Loin or Tenderloin)
Tender, juicy, crispy, and full of flavor. This slow cooker carnitas recipe is made with a handful of simple ingredients and perfect for tacos, burritos, salads, chilaquiles, or just on its own!
servings
Equipment
- Small bowl
- whisk or small silicone spatula
- Cutting board
- Paper towels
- Slow Cooker with lid
- Tongs
- internal meat thermometer
- 2 forks
- Medium skillet
- ladle or measuring cup
- Large bowl
Ingredients
For the Carnitas Rub
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon avocado oil or olive oil
For the Carnitas
- 2 pounds pork tenderloin or boneless pork loin
- half of one onion chopped, approximately 1 cup
- 3 cloves garlic minced
- 1 medium jalapeño stem removed, chopped
- 2 teaspoons salt
- 2 tablespoons fresh lime juice juice from 1 medium lime
- 4-5 tablespoons fresh navel orange juice juice from 1 medium navel orange
- avocado oil
Instructions
To Make the Carnitas
- Add 1 tablespoon dried oregano, 2 teaspoons ground cumin, and 1 tablespoon avocado oil to small bowl. Whisk or stir ingredients together until well combined. Set bowl aside.
- Place 2 pounds pork tenderloin or pork loin on cutting board. Pat pork completely dry with paper towels on all sides.
- Coat pork in carnitas rub, gently massaging spice rub into tenderloin until fully coated on all sides. Place seasoned tenderloin in slow cooker.
- Add half of one onion, 3 cloves garlic, 1 medium jalapeño, 2 teaspoons salt, 2 tablespoons fresh lime juice, and 4-5 tablespoons fresh navel orange juice to slow cooker.
- Cover slow cooker with lid. Cook on HIGH 4 to 6 hours, or LOW 6 to 8 hours. Check pork occasionally – when fully cooked, internal temperature will read 145° Fahrenheit on meat thermometer and meat will be easy to separate with fork.
- When pork is ready, carefully shred tenderloin in slow cooker using 2 forks. Alternately, remove meat from slow cooker and shred on cutting board, but do not discard any juices.
- If serving carnitas immediately, continue to next section of instructions. If not serving immediately, transfer shredded pork and juices to airtight container and refrigerate until ready to serve, then continue with next section of instructions.
To Serve the Carnitas
- Heat medium skillet over medium heat. When skillet is warm, add drizzle of avocado oil and continue heating skillet until oil is hot and shimmering.
- When oil is hot, add just enough shredded pork to cover bottom of skillet without crowding. Ladle small amount of carnitas juice over meat in skillet and cook until liquid has evaporated and bottom of meat is browned and crispy.
- Flip meat over and briefly cook other side until lightly browned. Transfer seared carnitas to large bowl.
- Repeat process with any remaining carnitas. Once all carnitas has been seared and transferred to bowl, drizzle small amount of carnitas juice over meat and serve immediately as desired.
- Pork: It’s important that you use only 2 pounds of pork as directed, unless you also increase the amounts of the other ingredients. If you use more than 2 pounds without adjusting the rest of the ingredients, you will not have enough liquid. Use the servings calculator in the recipe card above to adjust the quantities as needed based on the weight of the pork you’re using.
- Jalapeño: For more heat, don’t remove the seeds from the jalapeño when you chop it.
- Searing Carnitas: Wait to sear the carnitas until you’re ready to serve it. Until then, just refrigerate it in an airtight container with juices drizzled on top.
Approximate Information for One Serving
Serving Size: 1 serving of carnitasCalories: 225calProtein: 32gFat: 8gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 98mgSodium: 857mgPotassium: 699mgTotal Carbs: 5gFiber: 1gSugar: 2gNet Carbs: 4gVitamin A: 53IUVitamin C: 6mgCalcium: 39mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Hi!
I made these last week and they were gone after 2 meals! I didn’t know pork tenderloins would yield such tasty carnitas.
So, now I’m doubling it!
I doubled everything – do I also double cooking time? Thanks 🙂
This is one of the BEST recipes! Love love the flavor. I just got a pressure cooker and would love to do THIS recipe in there. Any advice on times/settings? And if it could be cooked from frozen?
Can I use diced green chiles instead of the jalapeno?
Hi!
I made this last night in my new all in one cooker (similar to Instant Pot, but we don’t have that in Australia yet)! Absolutely loved it and I know it will be a weekly staple in our house now!
My husband “doesn’t usually like carnitas,” because he finds that it is normally dry and lacks flavor, but last night he said he could see why I always talk about my love affair with carnitas!
Thanks for sharing your recipe with us! I also loved the video for reference while I was getting things ready! x
This is absolutely one of my favorite recipes whether I am on a Whole30 round or not. It is so easy to prepare and incredibly delicious!
I love hearing that so much!
These are amazing, I just made them and they are an instant favorite!
My husband and kids could not get enough of these. I even ate them for breakfast with poached eggs and sliced avacados. Can you do the same with chicken, or any spice changes? This recipe was amaze-balls!!! Thank you!
That is so great to hear! So, you could sort of do the same with chicken, it would just be very much a shredded chicken recipe, but with that delish carnitas flavor. I’d definitely try it!
Hi! I just came across this delicious looking recipe. Only problem is pork doesn’t agree with me. Do you think chicken thighs would work well? If so, how would the timing change?
I think chicken could work! I’m not sure of timing, though. I don’t think it would change too drastically. Maybe start testing the meat about an hour before the carnitas time is up?
This was dinner tonight. SO. GOOD. My whole family enjoyed it! Thanks for the recipe 🙂
I’m sooo glad you liked it!
Do I need to make sure the 1 tenderloin is 2 lbs or can I do two 1 lb tenderloins? Also, this recipe double just fine, right? Any tips for doubling this recipe?
As long as you have two pounds of tenderloin, you’re set!
I am making this for the first time and I am really confused about the whole two-pounds of pork loin thing. What exactly do I buy at the store?
You just need two pounds of either pork loin or pork tenderloin. You can buy a larger pork tenderloin and save what’s left over after you portion out the 2 pounds if you like.