Slow Cooker Carnitas (Pork Carnitas With Pork Loin Or Tenderloin)
Prep
15m
Cook
4h
Total
4h 15m
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!
Ingredients
6 servingsFor The Carnitas Rub
For The Carnitas
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 515kcal 25%
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Fat 26g 40%
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Saturated Fat 8g 40%
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Carbohydrates 7g 2%
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Fiber 2g 8%
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Sugar 4g 8%
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Protein 64g 128%
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Cholesterol 200mg 66%
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Sodium 1,000mg 41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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.
Add a small can of diced green chilies for a little more kick.
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.
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.
Add a small can of diced green chilies for a little more kick.
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.
Imported & edited by @aannmiller
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