Slow Cooker Carnitas
Slow Cooker Carnitas bring bold, smoky flavor with minimal effort. The tangy salsa verde and citrus-packed Cuban mojo marinade infuse the pork, making it tender and juicy—perfect for busy weeknights.
This dish is ideal for anyone craving restaurant-quality carnitas without the hassle. Simply sear the pork, add it to the slow cooker, and let the flavors meld while you focus on other things.
For an extra touch, crisp the carnitas for a satisfying crunch. Whether served in tacos or with your favorite sides, this easy recipe will become a crowd favorite!
Slow Cooker Carnitas Ingredients
The foundation of this dish starts with a tender, boneless pork roast, offering rich, juicy meat that absorbs all the vibrant flavors. Salsa verde brings a zesty, tangy kick, balancing the richness of the pork with its bright, herbal notes. Mojo marinade adds a citrusy depth, infusing the meat with bold, aromatic flavors. Garlic enhances the savoriness, rounding out the dish with a warm, fragrant base. Together, these ingredients create a harmonious blend, turning simple pork into a flavorful feast.
Recipe Tips
- Searing the Pork Adds Flavor
Before adding the pork to the slow cooker, take a few minutes to sear it on all sides in a hot pot. This step not only locks in moisture but also creates a caramelized exterior that boosts the flavor. The rich, browned bits left in the pan can be deglazed with a little liquid (like the salsa verde or mojo marinade) and added to the slow cooker for an extra layer of depth. - Customize the Heat
If you like your carnitas with a spicy kick, consider adding finely chopped jalapeños or serrano peppers directly into the slow cooker. Alternatively, use a spicy salsa verde to elevate the heat without overwhelming the other flavors. Adjust the spice level according to your preference, and always taste-test before serving. - Crisping the Carnitas
For a crispy texture, take the extra step of pan-frying the shredded pork after slow cooking. Heat oil in a skillet, add the shredded meat along with some reserved cooking liquid, and cook until the liquid evaporates and the pork crisps up. For a simpler method, broil the carnitas in the oven until they develop a crunchy exterior. The contrast of tender meat and crispy edges makes this dish truly irresistible.
What to Serve with Slow Cooker Carnitas
- Flour or Corn Tortillas
Soft, warm tortillas are a classic pairing for carnitas. Whether you choose flour or corn, they provide the perfect vehicle for scooping up the savory, shredded pork. Serve them on the side or warm them up to make tacos right at the table for a fun, interactive meal. - Corn Salsa
A fresh, tangy corn salsa complements the rich flavors of carnitas with a burst of sweetness. Combine corn, diced red onion, cilantro, lime, and a touch of chili for a light and vibrant side that balances the savory, slightly fatty pork. It’s a refreshing contrast to the main dish and enhances the overall flavor profile. - Guacamole and Mexican Crema
Smooth guacamole and cool Mexican crema (or sour cream) are essential toppings for carnitas. The creamy texture of guacamole adds a satisfying richness, while the slight acidity of lime in both the guacamole and crema brightens the dish. These additions elevate your carnitas tacos or bowls to a whole new level.
FAQ
- Can I use a different cut of pork?
Yes, while a boneless pork roast is ideal for carnitas, you can also use pork shoulder or butt. These cuts are well-marbled and will shred easily after slow cooking, ensuring tender and flavorful carnitas. - Can I make this recipe in the oven?
Yes, if you prefer not to use a slow cooker, you can cook the pork in the oven. Braise the pork at a low temperature (around 300°F) with the salsa verde and mojo marinade for about 4-5 hours, until tender. Follow the same steps to shred and crisp the pork. - How do I store leftovers?
Store any leftover carnitas in an airtight container in the fridge for up to 5 days. You can also freeze the shredded pork in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating for the best results. - Can I make this recipe ahead of time?
Yes, carnitas can be prepared ahead of time. You can cook them in the slow cooker a day before serving, store the pork in the cooking liquid, and reheat it on the stovetop or in the microwave. This makes for an easy and stress-free meal when you’re ready to enjoy.
Slow Cooker Carnitas
This Slow Cooker Carnitas recipe, featuring a flavorful combination of tangy salsa verde and zesty Cuban mojo marinade, offers a simple and effortless solution for busy weeknights. The pork becomes incredibly tender and rich with savory notes, making it perfect for a variety of dishes.
Ingredients
- 3 lb boneless pork roast
- 4 tablespoons vegetable oil divided
- 16 oz salsa verde
- 20 oz mojo marinade for store-bought, consider Badia mojo
- 8 large cloves garlic minced
- Optional for Serving:
- Flour or corn tortillas
- Corn salsa
- Guacamole
- Mexican crema or sour cream
- Pico de gallo or a mix of diced cilantro tomato, and onion
- Lime wedges
Instructions
- Slow Cooker Method:
- Begin by heating a large, heavy-bottomed pot over medium-high heat. Add 2 tablespoons of vegetable oil and sear the pork roast on all sides until golden brown.
- Transfer the seared pork into a 7+ quart slow cooker. Pour in the salsa verde and mojo marinade, and stir to combine. Cover and cook on low for 8 hours.
- Once cooked, shred the pork in a large bowl, making sure to reserve the cooking liquid for later use.
- Optional: Crisping the Carnitas
- Heat the remaining 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the shredded pork to the pot, ensuring it is well coated in the garlic and oil. Then pour in 1.5 cups of the reserved cooking liquid. Continue to cook, tossing frequently, until the liquid has reduced and absorbed into the meat. Repeat this process until the pork has reached the desired flavor intensity.
- Once the pork is infused with the cooking liquid, spread it out evenly in the pot. Cook over high heat, turning occasionally, until the meat becomes crispy in spots. If preferred, you may also broil the shredded pork in the oven for a few minutes to achieve a similar crispy texture.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Transfer the carnitas to freezer-safe bags or containers in individual portions and freeze for up to 3 months. Thaw overnight in the refrigerator for optimal results.
Reheating: To reheat, microwave in 30-second intervals, or warm in a pan with a little oil over medium-high heat for 8-10 minutes, stirring occasionally, to re-crisp the pork.
Variations:
For Added Spice: Finely chop a couple of jalapeños or serrano peppers and add them to the slow cooker for an extra kick of heat. Alternatively, a spicy salsa verde can be used for a similar effect.
Beer Infusion: Replace the mojo marinade entirely with lager beer to introduce subtle malted flavors of barley and nuts.
Sautéed Onion: For added depth, slice an onion thinly and sauté it with the garlic before adding the shredded pork to the skillet.
Oven-Crisped Carnitas: If you prefer, spread the shredded pork onto a baking sheet and broil for a few minutes until crisp. Keep a close eye on the pork to prevent over-browning.
Freezing: Transfer the carnitas to freezer-safe bags or containers in individual portions and freeze for up to 3 months. Thaw overnight in the refrigerator for optimal results.
Reheating: To reheat, microwave in 30-second intervals, or warm in a pan with a little oil over medium-high heat for 8-10 minutes, stirring occasionally, to re-crisp the pork.
Variations:
For Added Spice: Finely chop a couple of jalapeños or serrano peppers and add them to the slow cooker for an extra kick of heat. Alternatively, a spicy salsa verde can be used for a similar effect.
Beer Infusion: Replace the mojo marinade entirely with lager beer to introduce subtle malted flavors of barley and nuts.
Sautéed Onion: For added depth, slice an onion thinly and sauté it with the garlic before adding the shredded pork to the skillet.
Oven-Crisped Carnitas: If you prefer, spread the shredded pork onto a baking sheet and broil for a few minutes until crisp. Keep a close eye on the pork to prevent over-browning.
