Slow Cooker Carnitas (Pork Carnitas With Pork Loin Or Tenderloin)
Prep
15m
·
Cook
4h
·
Total
4h 15m
About This Recipe
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
(Servings:
6)
Scale
Convert
For The Carnitas Rub
For The Carnitas
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories515kcal25%
-
Fat26g40%
-
Saturated Fat8g40%
-
Carbohydrates7g2%
-
Fiber2g8%
-
Sugar4g8%
-
Protein64g128%
-
Cholesterol200mg66%
-
Sodium1,000mg41%
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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