Easy Carnitas {Crockpot Or Instant Pot Mexican Pulled Pork}

This Carnitas recipe has just a few simple ingredients, and minimal prep time! It's juicy, tender, Mexican pulled pork... made with just a dry rub, a roast, and citrus juices! Doesn't get easier than that!

You can cook the carnitas in a slow-cooker (I use a Crockpot) and have it ready in as little as 4 hours. Or, try the Instant pot method, and have it ready in 1.5 hours from start to finish! (If crisping in oven, add 10 minutes time.)

How to Make Easy Carnitas in the Crockpot

• Mix all dry rub ingredients in a small bowl, set aside.

• Add the pork chunks to the Crockpot insert, and sprinkle with half of the dry rub. Pat the rub onto the top of the pork. Then, flip the pork chunks, and pat the remaining dry rub onto the top.

• Pour the orange juice and lime juice over the pork. Close the lid, and cook on high for 4 hours (or low for 7-8 hours). If it's still not shreddable, just continue adding 30 minutes until ready.

• Remove the pork from the Crockpot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.

• If you plan on crisping the pork (recommended), read instructions below. Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

How to Crisp Carnitas in the Oven:

• Set oven to HIGH BROIL. Spread the shredded pork evenly on a sheet pan. Take about ¾ cups of reserved liquid from Crockpot, pour it over the pork, and mix it in. 

• Broil for about 4-5 minutes, or until edges are slighlty browned and crisped (watch carfeully to not burn). 

• Remove from the oven, add another ¾ cup reserved liquid, and mix together. Broil another 4-5 minutes. 

• Ready to serve!

You can serve as tacos with toppings of your choice. Our favorite way (as pictured) is topped with diced onion, cilantro, quest fresco, and sliced jalapeños! We always serve with extra lime wedges and our Homemade Salsa Roja and Salsa Verde!

Other Ways to Serve Carnitas

I love this Carnitas recipe because leftovers are so versatile! You can use leftovers in burritos, quesadillas, nachos, taquitos, omelets, enchiladas, and so many other dishes!

Alternate Cooking Methods

Instant Pot Carnitas Instructions:

• Follow the same prep instructions as the Crock Pot version, then close the lid and set the valve to “sealing”.
• Turn the Instant Pot on “Manual” mode for 45 minutes (or pressure cook on “HIGH”). (It will take about 15 minutes to come up to pressure, and for the cooking timer to start.)
• Once done, allow a 15 minute natural release (meaning: leave it alone). Then, set the valve to “venting” to allow the rest of the pressure to release.
• Remove the pork from the Instant Pot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
• If you plan on crisping the pork (recommended), follow steps for Crisping (listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

Stove-top Carnitas Instructions:

• Follow the same prep instructions as the Crock Pot version, except add ½ cup of chicken broth and place into a Stock Pot, or a Dutch Oven
• Partially cover the pot with a lid, and bring to a boil over medium-high heat. Reduce the heat to low and cook for about 2 hours. Check the pork is fork tender and shreddable, (continue cooking 30 minutes if it is still a little tough). 
• Remove the pork from the pot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
• If you plan on crisping the pork (recommended), follow steps for Crisping (listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

Enoy! 🙂

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Easy Carnitas {Crockpot, or Instant Pot, Mexican Pulled Pork}

Easy Carnitas Recipe, made with just a spice rub and citrus juices! It's slow-cooked or pressure cooked, then crisped in the oven!

4.86 from 48 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6 cups

Calories: 199kcal

Equipment

• Crockpot
• Instant Pot (6 quart)

Ingredients

• ¾ cup orange juice, fresh (about 2 oranges)
• ¼ cup lime juice, fresh (about 1 large lime)
• 3.5-4 lb pork shoulder (aka pork butt), boneless & skinless cut into about 4" chunks*

Dry Rub

• 2.5 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 2.5 teaspoon ground cumin
• 2 teaspoon oregano
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1.5 teaspoon chili powder (I used McCormick Brand)
• ¼ teaspoon cayenne pepper (optional, more or less to taste)

Instructions

• Mix all dry rub ingredients in a small bowl, set aside.
• Add the pork chunks to the Crockpot insert, and sprinkle with half of the dry rub. Pat the rub onto the top of the pork.
• Flip the pork chunks, and pat the remaining dry rub onto the top.
• Pour the orange juice and lime juice over the pork. Close the lid, and cook on high for 4 hours (or low for 7-8 hours). If it's still not shreddable, just continue adding 30 minutes until ready.
• Remove the pork from the Crockpot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
• If you plan on crisping the pork (recommended), move on to the next step. Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

To Crisp Carnitas:

• Set oven to HIGH BROIL. Spread the shredded pork evenly on a sheet pan. Take about ¾ cups of reserved liquid from Crockpot, pour it over the pork, and mix it in.
• Broil for about 4-5 minutes, or until edges are slighlty browned and crisped (watch carfeully to not burn).
• Remove from the oven, add another ¾ cup reserved liquid, and mix together. Broil another 4-5 minutes.
• Ready to serve. You can serve as tacos, and top with minced onion, cilantro, and other toppings of your choice!

Video

Notes

Pork Roast:

• You can use a bone-in pork roast, and just cut around the bone. Just be sure to buy a bone-in roast that is 4.5-5 pounds. 
• Why cut the roast into chunks? It reduces cook time, and allows for more even cooking. But, you can skip this step and just pat the spice rub all around the whole roast. Then, cook on high for 5-6 hours, or low for 8-10 hours, or until fork tender and shreddable.

Alternate Crisping Method:

I love crisping the Carnitas in the oven, because it's easier and quicker than stove-top method! But, if you choose stove-top method, here are the instructions:

• In a large skillet, heat a bit of oil over medium-high heat.
• Spread some of the carnitas onto the pan and cook for a few minutes (until edges start to crisp), stir, then add a bit of the reserved liquid.
• Continue cooking for a couple minutes to soak up the liquid. 
• Do this in batches, to not overcrowd the pan.

Instant Pot Carnitas Instructions:

• Follow the same prep instructions as the Crock Pot version, then close the lid and set the valve to “sealing”.
• Turn the Instant Pot on “Manual” mode for 45 minutes (or pressure cook on “HIGH”). (It will take about 15 minutes to come up to pressure, and for the cooking timer to start.)
• Once done, allow a 15 minute natural release (meaning: leave it alone). Then, set the valve to “venting” to allow the rest of the pressure to release.
• Remove the pork from the Instant Pot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
• If you plan on crisping the pork (recommended), follow steps for Crisping (listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

Stove-top Carnitas Instructions:

• Follow the same prep instructions as the Crock Pot version, except add ½ cup of chicken broth and place into a Stock Pot, or a Dutch Oven
• Partially cover the pot with a lid, and bring to a boil  over medium-high heat. Reduce the heat to low and cook for about 2 hours. Check the pork is fork tender and shreddable, (continue cooking 30 minutes if it is still a little tough). 
• Remove the pork from the pot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.
• If you plan on crisping the pork (recommended), follow steps for Crisping (listed in the crockpot recipe instructions above). Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

 

 

(Nutrition facts are for ½ cup shredded pork using a 3.5 pound boneless skinless pork shoulder.)

Nutrition Facts

Serving: 0.5cup | Calories: 199kcal | Carbohydrates: 1.8g | Protein: 30g | Fat: 11.4g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 74.7mg | Sodium: 588.5mg | Potassium: 321.8mg | Sugar: 1.3g | Vitamin A: 0.5IU | Vitamin C: 13.6mg | Calcium: 0.5mg | Iron: 9.5mg

Course: Main Course

Cuisine: Mexican

Keyword: carnitas, crockpot, easy recipe, instant pot, keto, mexican, pork, pulled pork, tacos

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Check out some of our other easy "dump and go" Taco Meat recipes:

• Easy Mexican Shredded Beef
• Easy 3-Ingredient Shredded Chicken