Pulled Pork Carnitas (Slow Cooker) | CookOS

Pulled Pork Carnitas

Name: Pulled Pork Carnitas (Slow Cooker)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 15 servings
Cuisine: Mexican
Ingredients: 7.5 lb boneless pork shoulder butt roast; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 cup chicken broth; 1/2 cup lime juice; 1/2 cup orange juice; 2 tbsp minced garlic; 1 (4 oz) can diced green chiles; 1/4 cup taco seasoning; 1 large yellow onion, diced; Corn tortillas, for serving; Shredded Monterey Jack cheese, for serving; Fresh cilantro, for garnish; Pico de gallo, for serving; Lime wedges, for serving

Pulled pork carnitas are tender, juicy shredded pork slow-cooked with lime juice, orange juice, and spices that yields a large batch perfect for tacos and crowd meals.

🌍Mexican 🏷️Pulled pork 🏷️Carnitas 🏷️Tacos 🏷️Pork shoulder 🏷️Shredded pork

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Total

8h 15m

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

7.5 lb boneless pork shoulder butt roast
salt, to taste
black pepper, to taste
garlic powder, to taste
1 cup chicken broth
1/2 cup lime juice
1/2 cup orange juice
2 tbsp minced garlic
1 (4 oz) can diced green chiles
1/4 cup taco seasoning
1 large yellow onion, diced
Corn tortillas, for servingoptional
Shredded Monterey Jack cheese, for servingoptional
Fresh cilantro, for garnishoptional
Pico de gallo, for servingoptional
Lime wedges, for servingoptional

16 Ingredients

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Instructions

1
Season the pork butt roast generously on all sides with salt, black pepper, and garlic powder.
2
Sear the pork on all sides in a hot skillet until a brown crust forms.
3
Transfer the seared pork to a slow cooker.
4
Pour chicken broth, lime juice, and orange juice over the pork.
5
Top with minced garlic, diced green chiles, taco seasoning, and diced onion.
6
Cover and cook on low for 8-10 hours, or until the pork is fall-apart tender.
7
Shred the pork directly in the slow cooker using two forks.
8
To make tacos, add some of the shredded pork to a hot skillet to crisp it up.
9
Dip corn tortillas in the cooking liquid from the slow cooker, then place them in the skillet to fry.
10
Top the frying tortillas with shredded cheese.
11
Place a portion of the crisped pork on one half of the cheesy tortilla and fold it over.
12
Garnish with fresh cilantro and serve with pico de gallo and lime wedges.

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Tips & Notes

Pro tips

Sear the pork shoulder on all sides in a hot Dutch oven or skillet before adding to the slow cooker—this builds flavor and color.
Squeeze fresh lime and orange juice just before cooking to maximize acidity and prevent browning of citrus.
Shred the pork using two forks while still warm; it pulls apart more easily and absorbs cooking liquid.
Reserve 1–2 cups of cooking liquid after shredding to keep the pork moist during storage and reheating.

Substitutions

Chicken broth → beef broth or vegetable broth (no flavor change, adjust seasoning to taste)
Green chiles → jalapeños or serrano peppers (fresh peppers add heat; reduce quantity by half if using raw)
Lime + orange juice → lemon juice + grapefruit juice (similar acidity; flavor will shift slightly)

Storage & make-ahead

Cool completely, store in an airtight container with reserved cooking liquid in the refrigerator up to 4 days, or freeze up to 3 months. Reheat on the stovetop over medium heat with a splash of broth until warmed through.

Equipment

slow cooker (6-quart or larger) · Dutch oven or heavy-bottomed skillet (for searing)

Common Questions

How long does it take to cook pulled pork carnitas in a slow cooker?

Most slow cookers require 8–10 hours on low for a 7.5-lb pork shoulder to become tender and shred easily.

Can you make pulled pork carnitas in an Instant Pot instead?

Yes. Use high pressure for 90 minutes, then allow natural release. Cooking time will be roughly 2 hours total.

What's the difference between pulled pork and carnitas?

Carnitas are traditionally braised in lard until crispy; this recipe uses broth and citrus for a slower-cooked, tender version that mimics carnita texture.