We choose this year’s winner of the Best Rice Village Brunch.
Best Brunch – Rice Village: Maximo
Buzzy Rice Village hotspot turns weekend brunch into a celebration of nixtamalized corn masa. Think masa cornbread with chorizo gravy, masa pancakes topped with peach jam and brown sugar whip, and confit brisket tacos on hot corn tortillas. Tack on roasted oysters dripping in green garlic butter, fat housemade bacon with salsa ranchera and an agave-smooched sangria or some bubbly to wash it all down.
These Easy Carnitas Taquitos are one of those recipes I come back to again and again—crispy, cheesy, and the perfect way to turn leftover carnitas into something new and exciting. You can bake, fry, or air-fry them, and no matter how you make them, they come out perfectly golden and crunchy. Best of all, they’re simple, family-friendly, and guaranteed to disappear fast!
Oriana’s Thoughts On The Recipe
These carnitas taquitos are the perfect way to give leftover carnitas a second life. When I make carnitas, I like to cook a big batch. Half gets turned into tacos the same day, and the rest goes straight into the freezer so I can whip up taquitos the following week. Smart, right? Cook once, eat twice—that’s my kind of motto! Instead of just reheating the pork, you wrap it in a tortilla with cheese and creaminess, crisp them up, and suddenly you’ve got something everyone’s excited about. My kids actually cheer when these are on the menu!
And let’s be honest—sometimes the best dinners are the ones you can eat with your hands. These taquitos are crispy, cheesy, and just plain irresistible. No matter if I bake, fry, or pop them in the air fryer, they disappear fast.
Why You’ll Want to Try My Recipe
Leftovers Made New: Turn yesterday’s carnitas into today’s crispy, cheesy taquitos.
Quick & Easy Dinner: With just 15 minutes of prep, dinner is on the table in no time.
Crispy Finger Food: Perfect for family dinners, parties, or game night—taquitos are always a hit.
Cook Your Way: Bake, fry, or air-fry… they’re delicious every single time.
Family Favorite: Trust me, when these are on the menu, nobody complains!
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Cooked Carnitas or Pulled Pork: The star of this recipe! Tender, flavorful pork gives taquitos their meaty bite. You can use shredded chicken as an alternative if you don’t have carnitas. This is the slow cooker carnitas recipe I use.
Cream Cheese: Adds creaminess and helps the filling stick together. You can use dairy-free cream cheese if needed.
Shredded Cheese: Melty, gooey goodness! I usually use a Mexican blend, but cheddar or Monterey Jack works great. For dairy-free, use your favorite vegan shredded cheese.
Corn Tortillas: Classic choice for taquitos. Flour tortillas also work, but corn gives that authentic flavor.
Vegetable Oil: Needed for frying, but if you’re baking or air-frying, just a light brush is enough.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Filling
Mix your cooked carnitas, cream cheese, and shredded cheese in a big bowl. Give it a good stir until everything is creamy and blended together. This is your tasty, cheesy filling.
Step 2 – Roll the Taquitos
Warm up the tortillas so they don’t crack when you roll them. Spoon some filling onto each tortilla, roll them up tightly, and place them seam-side down.
Step 3 – Cook Until Crispy
Choose your favorite method: fry in hot oil until golden, bake in the oven, or pop them in the air fryer. No matter which way you go, they’ll turn out crunchy and delicious.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Tortillas Cracking When Rolling: Corn tortillas can be a little stubborn and tear when rolled. Pro Tip:Warm them up first! A quick pass on a hot skillet or wrapped in a damp paper towel and microwaved for 30–40 seconds makes them soft and easy to roll.
Taquitos Unrolling While Cooking: Sometimes they want to open up while baking or frying. Pro Tip:Place them seam side down on the pan or use a toothpick to secure while frying.
Not Crispy Enough: Nobody wants soggy taquitos. Pro Tip:Don’t overcrowd the pan or baking sheet—air needs to circulate for the perfect crunch.
Don’t overfill the tortillas or they’ll be hard to roll.
Roll them tightly for best results.
Keep finished taquitos warm in a low oven (200ºF / 95ºC) if you’re cooking in batches.
Variations & Additions
Add sautéed onions or bell peppers to the filling for extra flavor.
Spice it up with jalapeños or a dash of hot sauce.
Use shredded chicken or even leftover beef instead of pork.
Serving Suggestions
Pile them high on a platter with shredded lettuce, guacamole, salsa, and crema on the side. They’re fun for family dinner, but also perfect as a party appetizer. My kids love dunking theirs in guacamole while I pile mine with pico de gallo.
Storage and Freezing Instructions
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Freezing: Assemble the taquitos, but don’t cook them. Place on a baking sheet to freeze individually, then transfer to a freezer bag. Bake or air fry straight from frozen (just add a few extra minutes).
These Easy Carnitas Taquitos are one of those recipes I come back to again and again—crispy, cheesy, and the perfect way to turn leftover carnitas into something new and exciting. You can bake, fry, or air-fry them, and no matter how you make them, they come out perfectly golden and crunchy. Best of all, they’re simple, family-friendly, and guaranteed to disappear fast!
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 16taquitos
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Cook:
To fry: Add enough oil to a deep skillet so it comes about halfway up the sides of the taquitos. Heat the oil over medium-high until it reaches 350°F. Test it by dropping in a tiny piece of tortilla—if it sizzles, you’re good to go. Fry 3–4 taquitos at a time for 1–2 minutes, turning once, until golden and crispy. Transfer to a plate lined with paper towels to drain.
To bake: Preheat the oven to 425°F. Arrange the taquitos on a parchment-lined baking sheet, lightly brush or spray the tops with oil, and bake for 15–20 minutes, until golden and crisp.
To air fry: Preheat your air fryer to 400°F. Place the taquitos seam-side down in the basket in a single layer. Spray with cooking spray and air fry for 5 minutes. Flip, spray again, and cook for 2 more minutes.
Remove the toothpicks and serve warm with shredded lettuce, pico de gallo, crema, and guacamole.
Carnitas Filling Options: I usually make these taquitos with leftover carnitas. When I cook carnitas, I like to make a big batch—half goes into tacos that same day, and the rest gets tucked into the freezer for easy taquitos the next week. But don’t worry if you don’t have homemade carnitas on hand! You can use Trader Joe’s Fully Cooked Traditional Carnitas, Costco’s version, or even rotisserie chicken if that’s what you’ve got. I’ve done it plenty of times. If you go the chicken route, I recommend adding extra seasoning to boost the flavor. Try 2 tablespoons of my homemade taco seasoning, or mix together 1 tablespoon chili powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ½ teaspoon onion powder, and salt to taste. This is the slow cooker carnitas recipe I use. Cheese: Your favorite shredded cheese works great. I like using cheddar, pepper jack, Monterey jack, or Chihuahua for a more authentic taquito. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy. Freezing: Assemble the taquitos, but don’t cook them. Place on a baking sheet to freeze individually, then transfer to a freezer bag. Bake or air fry straight from frozen (just add a few extra minutes). Food Allergy Swaps: This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips:
Tortillas Cracking When Rolling: Corn tortillas can be a little stubborn and tear when rolled. Pro Tip: Warm them up first! A quick pass on a hot skillet or wrapped in a damp paper towel and microwaved for 30–40 seconds makes them soft and easy to roll.
Taquitos Unrolling While Cooking: Sometimes they want to open up while baking or frying. Pro Tip: Place them seam side down on the pan or use a toothpick to secure while frying.
Not Crispy Enough: Nobody wants soggy taquitos. Pro Tip: Don’t overcrowd the pan or baking sheet—air needs to circulate for the perfect crunch.
➤ Extra Tips:
Don’t overfill the tortillas or they’ll be hard to roll.
Roll them tightly for the best results.
Keep finished taquitos warm in a low oven (200ºF / 95ºC) if you’re cooking in batches.
Variations & Additions:
Add sautéed onions or bell peppers to the filling for extra flavor.
Spice it up with jalapeños or a dash of hot sauce.
Use shredded chicken or even leftover beef instead of pork.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This pork carnitas recipe is so flavorful and moist and the best part? They are crazy easy to make with only a few ingredients and a slow cooker!
We had a little Mexican Pot luck in my neighborhood the other night. It was tons of fun and so nice to have everyone out together and just enjoy each others’ company. Everyone brought a dish to share and it turned out perfect. I decided to go with carnitas. I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful. I love that you just throw it in the crockpot and don’t think about it all day. You may wonder if with so few ingredients it’s really that delicious, but it is.
I made one big fat error this time around. You may not think it’s that big of a deal, but for me it is. At about 12:30 in the afternoon I realized that I had not placed the pork in the crock. DANGIT!!!! I am a huge, huge believer in letting roasts, and all kinds of pork cook for 8 hours in the crock on low. It is soooooooooo much more juicy, tender and flavorful. I promise. This pork still turned out well, but it would have been 1 million times better if I had been more on top of things. SO, when you try this, don’t forget to slooooooow cook it.
Ingredients for Slow Cooker Pork Carnitas
The ingredients for crockpot pork carnitas are simple and pack so much flavor. You will need a few ingredients for a dry rub and then a few items for cooking the pork in the slow cooker. The orange juice and lime juice add the punch of citrus you want in carnitas! This is what you will need:
Corn Tortillas
Queso Fresco
Cilantro
For the Rub
Seasonings: Dried Oregano, Ground Cumin, Smoked Paprika, Kosher Salt and Pepper
Garlic
Oil
For the Pork
Pork Shoulder/Butt
Onion
Garlic
Jalapeno
Fresh Black Pepper
White Vinegar
Kosher Salt
Oranges
Limes
The measurements for each ingredient can be found in the recipe card at the end of the post so keep scrolling for all the details!
How to Make Pork Carnitas
Now we come to my favorite part of this slow cooker carnitas recipe…the simplicity! Here are the basic steps:
Combine: Add all the ingredients for the dry rub together in a small bowl and then rub it all over the outside of the pork. Place it in the slow cooker.
Add: Juice the oranges over the pork and leave one of the oranges in the slow cooker. Add the rest of the ingredients to the slow cooker.
Cook: Set the slow cooker to low heat and cook for 10-12 hours or until the meat falls apart.
Shred: Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.
OPTIONAL: If you crave those crispy edges on your carnitas, place the pork on a baking sheet and stick it in the oven to broil for a few minutes.
Serve: Dish up the pork into warmed corn tortillas with some cilantro, diced red onions and queso fresco on top. Avocado slices also make a great addition!
These instructions can also be found in the recipe card at the end of this post.
Watch How to Make Slow Cooker Pork Carnitas
What are Carnitas?
Carnitas are the Mexican version of pulled or shredded pork and can be used for tacos, burritos, quesadillas, nachos, enchiladas, tostadas or just to eat plain. The meat is cooked low and slow and is so tender that it practically melts in your mouth.
The meat is usually braised or roasted in lard until it is super tender. We have a roasted pork carnitas recipe that is super popular on the blog if you want to go the traditional route. We also have an Instant Pot Carnitas recipe that gives you carnitas in a fraction of the time.
What is Queso Fresco?
Queso Fresco is a semi-soft cheese, white in color. It is often used in Mexican cuisine. It is mild in flavor and slightly tangy.
What Can You Substitute For Queso Fresco?
Cotija cheese is the best substitute for queso fresco, but usually if you can’t find one, you won’t find the other. A mild feta cheese is your next best substitute for queso fresco.
Can I Use Pork Loin to Make Carnitas?
You really want to use pork shoulder or pork butt because they have a higher fat content which makes them super tender and juicy. Pork loin is a little too lean for carnitas, but if you have a pork loin that you want to use up, try our rosemary pork tenderloin! It’s fabulous!
What to Serve with Pork Carnitas
Homemade crockpot carnitas can be topped with pico de gallo, fresh salsa or guacamole. If you are looking for delicious side dishes, here are some ideas:
Storing and Reheating
Pork carnitas should be stored in the refrigerator in an airtight container. They will keep for 3-4 days.
Carnitas also freeze extremely well. Allow them to cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months.
To reheat carnitas, I prefer to sauté them on the stove top to recreate those crispy edges. Add a little oil to a skillet and heat them up until warmed through.
Learn how to make delicious and tender pork carnitas in your slow cooker with this easy recipe. Perfect for tacos, burritos, and more, this is a crowd-pleasing dish that can be prepared ahead of time.
More Slow Cooker Recipes to Try:
Servings: 8servings
Prep Time: 30 minutesmins
Cook Time: 1 hourhr
Total Time: 1 dayd8 hourshrs30 minutesmins
Description
I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful.
Prevent your screen from going dark
Combine the dry rub ingredients and rub it all over the pork. Place in the slow cooker.
Cook for 10-12 hours or until the meat is falling apart.
Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.
OPTIONAL: Place the pork on a baking sheet and stick it under the broiler for a few minutes. You can also sauté it in a skillet with a little oil in batches. Then place it back in the juices in the crockpot to serve.
We like to serve ours with warmed corn tortillas, cilantro, diced red onions and cotija or queso fresco and sometimes a little avocado.
In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy. Yields approximately 6 (4-ounce) servings.
I love carnitas.
And I’ve found the best way to make them at home is in the slow cooker.
This is far from traditional carnitas… but in this day and age, unless you’re in a kitchen in Mexico, standing over a copper pot with someone who’s been turning out carnitas since they could hold a spoon, then how could any carnitas be called authentic? But what I can call this recipe is amazing.
In this recipe, a seasoned pork shoulder cooks low and slow with onions, garlic and citrus juice until it’s fall apart tender. The hardest part? Figuring out what you want to use it in… tacos? nachos? burritos? Decisions – decisions.
To Make These Slow Cooker Pork Carnitas You Will Need:
boneless pork shoulder – An inexpensive cut from the shoulder of a pig that has great flavor and texture.
kosher salt – For seasoning the pork and will also enhance the flavors in this recipe.
freshly ground black pepper – Adds distinct bite and flavor.
avocado oil – Used for helping the herbs and spices adhere to the pork.
oregano – Mexican oregano is preferred. I’ve linked the one I use in the printable recipe near the end of the post.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
coriander – Lends a citrusy flavor with a slight sweetness and subtle hint of earthiness.
white onion – Or substitute with a yellow onion.
jalapeño – I leave the seeds and ribs intact but you can remove them if desired. I don’t notice the meat to be spicy when I leave them in.
garlic – Adds subtle yet distinct punchy flavor.
orange – Lends acidity, moisture and adds delicate citrus flavor.
lime – Lends acidity, moisture and adds delicate citrus flavor.
Prep The Pork:
Pat-dry a 4 pound boneless pork shoulder roast. Season it heavily with 1 tablespoon kosher salt and lots of freshly ground black pepper. Set this off to the side for a moment.
Then in a small bowl add three tablespoons of avocado oil, 2 teaspoons of dried oregano (Mexican oregano if possible), 1 teaspoon cumin and 1/2 teaspoon ground coriander.
Whisk to combine.
Pour this over the pork shoulder.
Use your impeccably clean hands to rub the oil mixture over the pork, massaging it into the meat.
Prep the veggies and citrus:
Next roughly chop up 1 large white onion, 1 jalapeño and smash and peel 6 cloves of garlic.
Add the onions, garlic and jalapeño to the bottom of your slow cooker.
Then place the pork on top.
Squeeze juice from both the orange and lime halves over the pork.
Throw the squeezed orange and lime halves into the slow cooker as well.
Slow Cook The Pork:
Cover and allow the slow cooker to do its thing. I prefer to cook my pork on low for 10 to 12 hours, however you can cook it on high for 6 to 8 hours.
By now your home should be smelling amazing.
Shred and Fry The Pork:
Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat.
Discard any pieces of fat.
Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder.
Cook until a deep golden crust form, then toss and continue to crisp the pork.
It’s nearly impossible to NOT snack as you go. My girls where all up in my face trying to steal more pieces.
What To make With Slow Cooker Pork Carnitas:
Ways To Use Leftover Pork Carnitas:
Add to potato skins with cheese and any desired add-ins.
Serve in a salad and maybe dressed with cilantro ranch.
Toss with roasted potatoes and veggies and serve with a fried egg on top.
Add to soup or tuck into sandwiches.
Top crispy French fries with pork carnitas, cheese, pico and guacamole.
Enjoy! And if you give this Slow Cooker Pork Carnitas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Slow Cooker Pork Carnitas
In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy.
Prep Time: 25 minutesmins
Cook Time: 10 hourshrs
Total Time: 10 hourshrs25 minutesmins
4poundsboneless pork shoulder
1tablespoonkosher salt
freshly ground black pepper
3tablespoonsavocado oil, or extra light olive oil
2teaspoonsdried oregano, I use Mexican oregano
1teaspoonground cumin
1/2teaspoonground coriander
1orange
1lime
1white onion, roughly chopped
1jalapeno, roughly chopped
6clovesfresh garlic, smashed and peeled
Use paper towel to pat the pork shoulder dry before generously seasoning with salt and pepper.
In a small bowl combine the oil with the oregano, cumin and coriander. Pour the oil mixture all over the pork shoulder and massage it into the mean until evenly coated.
To your slow cooker, add the onions, garlic and jalapeño and then place the pork shoulder on top. Squeeze the juice from both the lemon and lime and add the citrus halves to the slow cooker as well.
Cover and cook on low for 10 to 12 hours (recommended) or on high for 6 to 8.
Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat. Discarding any pieces of fat.
Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder. Cook until a deep golden crust form, then toss and continue to crisp the pork.
Once golden, serve in tacos, burritos or on nachos etc.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE: The amount of pork a (uncooked) 4 pound pork shoulder will yield is roughly about 1½ to 1¾ pounds cooked.
This Slow-Cooker Spicy Pork Carnitas is a game-changer. With just a few ingredients and minimal prep time, you can enjoy the most incredible spicy, slightly sweet, fall-apart tender pork goodness. This recipe is sure to become a favorite in your household.
Tender, Spicy, and So Easy: Your New Favorite Pork Carnitas Recipe!
This Slow-Cooker Spicy Pork Carnitas recipe is the easiest you will ever make—it takes less than 5 minutes to throw the ingredients into a slow cooker. You honestly can’t go wrong with this recipe. You only need to let this baby cook in all its glory for 8 hours for the most amazing fall-apart tender pork goodness!
These pork carnitas are also great because they only require a FEW ingredients, most of which you’ll probably have in your pantry.
I should also mention that this recipe creates enough to feed a big crowd, so it’s perfect for game day gatherings or casual get-togethers. They’re incredibly versatile and make for delicious leftovers.
What To Love About This Recipe
It’s So Easy That Anyone Can Do It!: Seriously, if you can toss ingredients into a slow cooker, you’re golden. It’s a breeze! You’ll spend less than 5 minutes prepping, and then you can just let the slow cooker do its thing while you go about your day. Easy peasy!
Flavor Explosion!: This recipe is all about flavor – spicy, slightly sweet, and oh-so-tender pork that practically melts in your mouth. It’s like a party for your palate!
You Won’t Need a Ton of Ingredients: Forget complicated shopping lists. With just a handful of ingredients, you’ll create a dish that tastes like it came straight from a fancy restaurant. Plus, you probably have most of these items in your pantry already!
Perfect for Feeding a Crowd: Planning a game-day gathering or a casual get-together with friends? This recipe has you covered! It makes enough to feed a small army, so you can be sure everyone leaves happy and satisfied.
Meal Prep Made Simple: Say goodbye to mealtime stress! Whip up a batch of these Spicy Pork Carnitas and you’ve got meals sorted for days. They’re incredibly versatile and make for delicious leftovers.
Freezer Friendly: Got leftovers? No problem! Pop them in the freezer for a future feast. It’s like having a delicious homemade meal waiting for you whenever needed. How awesome is that?
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Pork Shoulder: This cut of meat is perfect for slow cooking. It becomes incredibly tender and shreds easily.
Salt and Black Pepper: Seasoning your pork before cooking is essential for flavor.
Dried Oregano: Adds a hint of earthiness and depth to the dish.
Pace® Picante Sauce: The salsa adds flavor and a bit of acidity to tenderize the meat.Pace® Picante sauce is made with tomatoes, onions, and their famous, hand-picked jalapeños- this sauce really kicked up the flavor! Pace® Picante Sauce comes in mild, medium, and hot. I used the medium level for this recipe because I didn’t want to make it too spicy for children to eat, but feel free to use any version that fits your taste.
Worcestershire Sauce: Provides depth of flavor and a savory kick.
Brown Sugar (optional): If you like a touch of sweetness, add brown sugar to balance the heat. If you prefer a spicier dish, you can omit it.
Bay Leaf: Adds a subtle herbal note.
Rosemary Sprigs (optional): These aromatic herbs infuse the pork with a lovely fragrance.
Process Overview: How To Make Spicy Pork Carnitas In The Slow Cooker Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Season the Pork
Season the pork shoulder with salt, black pepper, and oregano, rubbing in thoroughly on all sides. Be generous.
Throw everything in the slow cooker
Place the pork in the slow cooker. Add picante sauce, Worcestershire sauce, brown sugar, bay leaf, and rosemary.
Cook
Cook for 8 hours on low or 4 hours on high. The pork should be so tender that it falls apart easily. Remove the pork from the slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.
Broil (Optional)
Heat the oven to broil. Line one baking sheet with foil and spray with cooking oil. Place the carnitas onto the baking sheet with half of the juices and broil until most of the pork looks golden, crisp, and crusted, about 4 minutes. Remove from the oven. Serve immediately.
Recipe Tips
Trim Excess Fat: While some fat adds flavor, too much can make the dish greasy. Trim any large pieces of fat from the pork before cooking.
Use Fresh Herbs: If you have fresh rosemary on hand, it adds a wonderful fragrance to the dish. Simply tie the sprigs together with kitchen twine for easy removal before serving.
Adjust Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce.
Shred with Ease: Once the pork is cooked, it should be so tender it practically falls apart. Use two forks to shred it effortlessly.
Finish It In The Broil!:You can either eat the pork right out of the slow cooker or broil it in the oven to give it a crisp edge. I highly recommend finishing these carnitas under the broiler to get them nicely caramelized. Believe me, you need those crisp outside edges in your life.
Food Allergy Swaps
Gluten-Free: Ensure your Worcestershire sauce is gluten-free, or use a gluten-free alternative.
Variations & Additions
Pork: While pork shoulder is the best choice for carnitas due to its tenderness and flavor, you can also use pork butt or pork loin. However, keep in mind that the texture may vary slightly.
Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce, which comes in hot, medium, or mild heat levels.
Serving Suggestions
There are many ways to serve carnitas, but one of our favorites is tostadas. It’s like a taco but flat. It’s usually made with a fried corn tortilla and topped with whatever your heart desires! Today, it’s mashed avocado, mango salsa, and queso fresco. Here are other serving ideas:
Tacos: Serve the Spicy Pork Carnitas in warm tortillas with your favorite taco toppings – shredded lettuce, diced tomatoes, avocado, and a squeeze of lime.
Burrito Bowls: Create a delicious burrito bowl with a base of rice or quinoa, topped with shredded pork, black beans, corn, salsa, and guacamole.
Quesadillas: Fill flour tortillas with the pork and your choice of cheese, then cook until golden and crispy for a tasty quesadilla.
Nachos: Pile the shredded pork onto tortilla chips along with melted cheese, jalapeños, and sour cream for epic nachos.
Storing and Freezing Instructions
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked pork in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat Pulled Pork Leftovers
1. Stovetop Method: Place a non-stick skillet or a saucepan on the stove over medium heat. Add some of the reserved cooking juices to the skillet to help keep the pork moist. Once the liquid is warm, add the leftover pulled pork to the skillet. Stir occasionally to ensure even heating. Cook for 5-10 minutes or until the pork is heated through.
2. Microwave Method: Place the leftover pulled pork in a microwave-safe dish—splash of some of the reserved cooking juices. Cover the pork with a damp paper towel. Microwave on high for 1-2 minutes. Check the pork and stir it halfway through to ensure even heating. Continue microwaving in 30-second intervals until the pork is heated through. Carefully remove it from the microwave, as the dish may be hot.
Frequently Asked Questions
How does the slow cooker mode on the Instant Pot work?
According to my testing, NORMAL = LOW mode in a traditional slow cooker. MORE = HIGH mode in a traditional slow cooker.
Can I use a different cut of meat?
While pork shoulder is the best choice for carnitas due to its tenderness and flavor, you can also use pork butt or pork loin. However, keep in mind that the texture may vary slightly.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Absolutely! Cook on high pressure for about 60-70 minutes, then allow a natural pressure release for 15 minutes before manually releasing any remaining pressure.
How spicy is this dish?
The spiciness level depends on the type of Picante sauce you use. Adjust the heat by choosing mild, medium, or hot sauce according to your taste preference.
This Slow-Cooker Spicy Pork Carnitas is a game-changer. With just a few ingredients and minimal prep time, you can enjoy the most incredible spicy, slightly sweet, fall-apart tender pork goodness. This recipe is sure to become a favorite in your household.
Prep Time 5 minutesmins
Cook Time 8 hourshrs
Total Time 8 hourshrs5 minutesmins
Servings 6servings
Instructions
Season the pork shoulder with salt, black pepper, and oregano rubbing in thoroughly on all sides. Be generous.
Place the pork in the slow cooker. Add Picante sauce, Worcestershire sauce, brown sugar, bay leaf, and rosemary (if using); mix to combine.
Cook for 8 to 12 hours on LOW. The pork should be so tender that the meat falls apart easily. Remove and discard the bay leaf and rosemary sprigs (if used). Then, remove the pork from the slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.
Heat oven's broil. Line one baking sheet with foil and spray with cooking oil.
Place the carnitas on a baking sheet with half of the juices, and broil until most of the pork looks golden, crisp, and crusted, about 4 minutes. Remove from the oven. Serve while warm with whatever your heart desires.Tip: Reserve the other half of the cooking juices to reheat leftovers.
Storing and Freezing: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked pork in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.Reheat Pulled Pork Leftovers:
Stovetop Method: Place a non-stick skillet or a saucepan on the stove over medium heat. Add some of the reserved cooking juices to the skillet to help keep the pork moist. Once the liquid is warm, add the leftover pulled pork to the skillet. Stir occasionally to ensure even heating. Cook for 5-10 minutes or until the pork is heated through.
Microwave Method: Place the leftover pulled pork in a microwave-safe dish—a splash of some of the reserved cooking juices. Cover the pork with a damp paper towel. Microwave on high for 1-2 minutes. Check the pork and stir it halfway through to ensure even heating. Continue microwaving in 30-second intervals until the pork is heated through. Carefully remove it from the microwave, as the dish may be hot.
Instant Pot Method: Season the pork. Place pork in the instant pot and pour coke around it. Add the rest of the ingredients. Cook on Manual/High pressure for 70 minutes. When the timer beeps, allow the pot to naturally release pressure for about 15 minutes longer. Remove the lid and shred the meat.
Recipe Tips:
Trim Excess Fat: While some fat adds flavor, too much can make the dish greasy. Trim any large pieces of fat from the pork before cooking.
Use Fresh Herbs: If you have fresh rosemary on hand, it adds a wonderful fragrance to the dish. Simply tie the sprigs together with kitchen twine for easy removal before serving.
Adjust Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce.
Shred with Ease: Once the pork is cooked, it should be so tender it practically falls apart. Use two forks to shred it effortlessly.
Finish It In The Broil!: You can either eat the pork right out of the slow cooker or broil it in the oven to give it a crisp edge. I highly recommend finishing these carnitas under the broiler to get them nicely caramelized. Believe me, you need those crisp outside edges in your life.
Food Allergy Swaps:Gluten-Free: Ensure your Worcestershire sauce is gluten-free, or use a gluten-free alternative.Variations & Additions:Pork: While pork shoulder is the best choice for carnitas due to its tenderness and flavor, you can also use pork butt or pork loin. However, keep in mind that the texture may vary slightly.Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce, which comes in hot, medium, or mild heat levels.Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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