Carnitas (Mexican Slow Cooker Pulled Pork)


Carnitas (Mexican Slow Cooker Pulled Pork)

Every tortilla dreams of being stuffed with Carnitas. Picture seasoned pork slow-cooked into tender submission, gently shredded and pan-fried to golden, crispy perfection. Carnitas has that elusive combination of juicy and crispy that’s so irresistible. The best part of this Carnitas? 5 minutes prep!

Total time: 6 hrs 15 mins

Serves 10-12


  • 2 kg  pork shoulder, skinless, boneless (2.5kg bone in)
  • 2 1/2 tsp salt
  • 1 tsp black pepper
  • 1 onion, chopped
  • 1 jalapeno, deseeded, chopped
  • 4 cloves garlic, minced
  • 3/4 cup juice from orange (2 oranges)
  • RUB
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp The Good Grocer Collection extra virgin olive oil


        1. Rinse and dry the pork shoulder, rub all over with salt and pepper.
        2. Combine the Rub ingredients then rub all over the pork.
        3. Place the pork in a slow cooker, top with the onion, jalapeño, minced garlic and squeeze over the juice of the oranges.
        4. Slow Cook on low for 10 hours or on high for 7 hours.
        5. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
        6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
        7. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside – don’t bother straining onion etc, it’s super soft.
        8. Heat 1 tbsp of oil in a large non stick pan over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, need tender juicy bits.
        9. Remove pork from pan. Repeat in batches (usually about 4 batches) – don’t crowd the pan.
        10. Just before serving, drizzle over more juices and serve hot, stuffed in tacos.

        Recipe by Recipe Tin Eats