Carnitas (Crockpot)

Prep Time
Cook Time
8h 15m
Ready In

"Make carnitas simple! No more messing up your kitchen with grease splatters! I haven't tried this yet, but as a self-proclaimed "carnitas expert", I will update my description once I've made this. Sounds good, though. This is a Melissa D'Arabian recipe, slightly tweaked."

Original recipe yields 6 servings


  • Serving Size: 1 (229.9 g)
  • Calories 504.7
  • Total Fat - 41 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 122.3 mg
  • Sodium - 117.1 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.2 g
  • Protein - 27.7 g
  • Calcium - 83.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 1.2 mg

Step 1

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.

Step 2

Place the pork in a slow cooker and top with the onion and garlic. Squeeze the orange over the pork and add the two squeezed halves to the pot.

Step 3

Cover and cook on low for 8 to 10 hours or on high 4 hours.

Step 4

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.

Step 5

In a large sauté pan, heat the vegetable oil (see note) over high heat. Press the carnitas into the oil and fry until crusty on one side.

For an element of authenticity, substitute lard for vegetable oil when frying the meat.

Tips & Variations

  • Slow Cooker



This the my first time making Carnitas, so I have no preconceived ideas of how it should taste. We thoroughly enjoyed this recipe! I did not serve it the traditional way, but roasted a tray of veggies and mixed in the pork, topped with a fried egg. Delicious dinner! Will be making this again when family comes to visit. Thank you for sharing Lori!

review by:
(13 Dec 2014)