Slow cooker Mexican pork carnitas

    10 hours 15 min

    The pork used for carnitas is so tender that it just falls apart. That's why a slow cooker is ideal! You could also use this pork filling for tamales, enchiladas, tacos and burritos. Serve with soft flour tortillas, salsa and fresh coriander.

    1326 people made this

    Serves: 10 

    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cinnamon
    • 1.8kg piece of boneless pork shoulder
    • 2 bay leaves
    • 475ml chicken stock

    Prep:15min  ›  Cook:10hr  ›  Ready in:10hr15min 

    1. Mix together salt, garlic powder, cumin, oregano, coriander and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken stock around the sides of the pork, being careful not to rinse off the spice mixture.
    2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use the leftover cooking stock as needed to moisten the meat.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1351)


    I made this and it smelt lush cooking. It filled me and my hubby and 3 boys. I found a salsa recipe on here to go with it and was divine. Mmmm could just eat it now  -  14 May 2014


    Carnitas is always served with corn tortillas. They can be steamed in the microwave. 10 seconds per tortilla. I put in about 6 at a time and set for 1 minute. They are good fried too and I can do a stack of 6 at a time just flipping and alternating sides in cooking in the fry pan. They are all nearly done at the same time. Our Mexican family does not use any of the spices mentioned here and pork makes it's own broth for our carnitas. I don't know any Mexicans who make carnitas like this recipe. Only the pork cooked and crisped under the broiler or in a dry pan, put in corn tortillas and topped with pico de gallo. Lime juice is optional. This is the authentic traditional Mexican way.  -  02 Nov 2017


    Great recipe. I served with pan heated corn tortilla (just one at a time in a hot, dry frying pan for about 20-30 seconds each side), shredded ice-berg lettuce, chopped cherry tomatoes, pickled jalapeños, a little shop bought salsa, sour cream and some pickled red onion (put thinly sliced red onion into a mixture of the juice of 2 limes, 1 tsp of salt, 1/2 tsp dried oregano and 1 tbsp of olive oil. Left for 30 mins at room temperature, then chill till needed). Absolutely delicious. I used a slightly smaller cut of meat, but it's fed 2 of us for 5 meals and worked out at about £1 per person, per sitting.  -  08 May 2017