Mexican Pork Carnitas

Rich and flavorful, Mexican Pork Carnitas make your taco night an instant success. Just as easy as ground beef and much more interesting, carnitas are a traditional meat used in many different dishes, so this recipe is incredibly versatile. Perfect for any day you want to throw something in the slow cooker and come home to a house smelling like amazing food you get to eat within the hour.

Just like most of our freezer meals, Mexican Pork Carnitas as easy to freeze, easy to make, and absolutely yummy. If you want more great ways to use your slow cooker, consider the Slow Cooker Stack or Slow Cooker Stack Vol 2. Both are excellent ways to get to know our system and recipes before you jump into the Freezer Meals 101 Club feet first. Hint: You’re going to love it!

Mexican Pork Carnitas Recipe

Ingredients

• 4 lbs. pork shoulder or butt trim fat
• 1 onion diced
• 1 jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 1 tsp. black pepper
• 2 tsp. salt
• 2 tsp. cumin
• 1 tsp. oregano
• 1 tsp. coriander
• 1/2 tsp. cinnamon
• 12 oz. beer
• 1/2 cup orange juice
• 1 Tbsp. chipotle hot sauce
• 1 tsp. cayenne pepper (optional)

How to Make Mexican Pork Carnitas

Assembly Instructions

1. Put all ingredients in a large resealable freezer bag.
2. Remove excess air, seal, and freeze.

Slow Cooker Instructions

1. Thaw in the fridge overnight.
2. Cook in slow cooker on low for 7 hours.
3. Shred.
4. Put the meat on a foil lined tray.
5. Spoon some of the juices over top.
6. Broil 5-10 minutes until the edges of the meat start to brown.

Instant Pot Instructions

1. Thaw in the fridge overnight.
2. Remove roast from bag and cut into 3 or 4 even sized chunks.
3. Add bag contents and roast into the instant pot.
4. Lock cover and seal steam nozzle.
5. Choose the meat setting for 50 minutes.
6. When pressure releases, shred pork.
7. Broil for 5-10 minutes until the edges crisp up and start to brown.

Serving Instructions

1. Serve in flour tortillas.
2. Topping suggestions include guacamole, salsa, tomatoes, cilantro, avocados, cabbage slaw.

What is the best way to shred pork?

The fastest way is to use a hand mixer or stand mixer to shred the meat. It’s also perfectly reasonable and easy to shred the meat with two forks.

What kind of meat should I use for pork carnitas?

The traditional cut of meat is a pork butt or pork shoulder. These are essentially the same thing — from the same area of the pig. You may find it sometimes listed as a picnic shoulder. Boneless is preferred, but it can be cut off the bone for this recipe preparation.

Mexican Pork Carnitas Recipe Ideas

Want more heat? Add chili pepper, red pepper flakes, ancho chili powder, or extra hot sauce or cayenne pepper. You could even consider leaving the seeds of the jalepeno in the marinade as long as you know what that will do.

Other spices and seasonings I have seen using that work well include chili powder, ground mustard, and liquid smoke.

Lime juice can be used in place of orange juice if desired.

In restaurants, I have seen the chefs add a green tomatillo sauce, an enchilada sauce (red or green), and other sauces to the meat to make a more moist and add additional flavor profiles. It’s a fun way to change up the meat!

Here’s a fun way to use the carnitas meat for a second meal — make nachos! Layer a sheet pan with tortilla chips. Add shredded meat, drained black beans, frozen corn, and a bbq sauce or enchilada sauce drizzle. Top with plenty of cheese: cheddar, colby jack, pepperjack, or any combination. Bake at 400ºF for 15-20 minutes until the meat is hot and bubbly and the cheese starts to brown. Remove from the oven and top with pico de gallo, guacamole, or sour cream in the center.

How do I store Mexican Pork Carnitas

Store your leftovers in an airtight container in the refrigerator for two or three days. Freeze for up to six months in an airtight container. Reheat individual servings in a microwave or skillet. Reheat large portions in a sauce pan, crockpot, or oven. Make sure leftovers are heated to 165ºF for food safety.

What to Serve with Mexican Pork Carnitas

We suggest serving the meat as tacos in flour or corn tortillas with any variety of toppings. To your tacos, you can add Mexican rice or white rice, refried beans or black beans, corn tamales, tortilla chips and salsa, and guacamole. Mexican pork carnitas can also be eaten as a platter, on burritos or enchiladas, in rice bowls, or on salads. You are not limited to a taco!

Print

Mexican Pork Carnitas

Prep Time

15 mins

Cook Time

7 hrs

Total Time

7 hrs 15 mins

 

Servings: 4

Calories: 324 kcal

Ingredients

• 4 lbs pork shoulder or butt, trim fat
• 1 onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 1 tsp pepper
• 2 tsp salt
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp coriander
• 1/2 tsp cinnamon
• 12 oz beer
• 1/2 cup orange juice
• 1 Tbsp chipotle hot sauce
• 1 tsp cayenne pepper, optional

Instructions

Assembly Instructions

1. Put all ingredients in a large resealable freezer bag.

2. Remove excess air, seal, and freeze.

Slow Cooker Instructions

1. Thaw in the fridge overnight.

2. Cook in slow cooker on low for 7 hours.

3. Shred. Put the meat on a foil lined tray.

4. Spoon some of the juices over top.

5. Broil 5-10 minutes until the edges of the meat start to brown.

Instant Pot Instructions

1. Thaw in the fridge overnight.

2. Remove roast from bag and cut into 3 or 4 even sized chunks.

3. Add bag contents and roast into the instant pot.

4. Lock cover and seal steam nozzle.

5. Choose the meat setting for 50 minutes.

6. When pressure releases, shred pork.

7. Broil for 5-10 minutes until the edges crisp up and start to brown.

Serving Instructions

1. Serve in flour tortillas.

2. Topping suggestions include guacamole, salsa, tomatoes, cilantro, avocados, cabbage slaw.