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You are here: Home / Dinner / Chicken / Crispy Slow Cooker Carnitas (Mexican Pulled Pork)

By Karina 45 Comments Filed Under: Chicken

Crispy Slow Cooker Carnitas (Mexican Pulled Pork)

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Crispy Slow Cooker Carnitas (Mexican Pulled Pork) Con Ancho Chiles | Poblano Peppers smothered in so much flavour, you won’t be able to put your forks down! Yes, I sound like an infomercial. After having tried different types of recipes, this is the most incredible Carnitas recipe we tried! Carnitas literally means ‘little or small meats’. It’s usually taken as a cute way of saying ‘carne’, which in Spanish is meat. So: cute little small meats, I guess is the translation. May sound odd in English, but to those of us native spanish speaking gente (people), it completely makes sense. And sounds delicious.

And in this recipe, I’ve included TWO methods to cooking this pulled pork! One is in a slow cooker, and the other is slow cooked in your OVEN!

Crispy Slow Cooker Carnitas (Mexican Pulled Pork) so tender an falling apart smothered in so much flavour, you won't be able to put your forks down! | https://cafedelites.com

Now, although I’m not Mexican, (being half Colombian and half Uruguayan), the language we all speak is the same. We may have different dialect and few words have different meanings, but there’s ONE thing that unites all latinos…besides music and dancing. And that one thing is food. Comida. Good in both languages.

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

When I saw Poblano Peppers, known as Ancho Chiles in spanish (translated means wide chillies), I KNEW a Mexican-inspired recipe was coming. I felt it in my bones. Having tried authentic Carnitas at many food festivals here in Melbourne over the years, and over in L.A when travelling to my original home town, New York, the time came for me to attempt to make a lower fat, but just as delicious version, in my appliance lover — my slow cooker.

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

I say lower fat version, because most Carnitas are made in lard. They’re crispy and tender, and worth every single calorie. BUT. Sometimes, you want the best of flavours without worrying about the new pair of jeans you just bought and fitting into them tommorow.

Searching through recipes, a lot of them call for orange juice mixed with lime juice. Well, we tried those recipes. Honestly, I have to say no. Not for us. Not to say others won’t enjoy carnitas in orange juice. We just. Well, we couldn’t do it. Not even the smell was enticing us while they were cooking. They just smelt, and tasted, wrong? You know when things just don’t really go together?

Anyway, I threw all of those recipes out the window and settled for my own version, trusting myself to come up with something absolutely incredible rather than copying what everyone else is doing.

¡Oh diosito! The aroma sifting through my kitchen while these were cooking was mouthwatering! I kept peeking through the glass waiting, with my fingers tapping on the kitchen bench, for what I would find inside. And I wasn’t disappointed in the least!

As with other slow cooker recipes, these are extremely easy to make. Simply rub the pork in Mexican inspired spices we love so much. Pour in crushed tomatoes.

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

Add in sliced, fresh Jalapeños and garlic with chopped onion…..

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

And rub it all together for the best marinade you may ever try on pork.

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

After 4 hours on high, or 7-8 hours on low setting, carefully lift the pork out of your cooker pot (I say carefully, because it melts through your spoons and falls apart so deliciously almost before hitting your skillet).

Pull it apart with your forks and you can either fry the Carnitas in a skillet OR place them on an oven tray and broil (or grill) under your oven broiler until they crisp up and became the best tasting Carnitas you’ve ever tried. And if you’ve never tried them? Well, now’s your chance!

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

Steaming hot and super crispy!

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com
Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

Pour over a little extra sauce from your slow cooker…

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com
These can be served in tacos (one of the most popular way of eating them), or burritos. But! I’ll be posting a lower carb version on Monday! Keep your eyes peeled for that!

Crispy Slow Cooker Carnitas (Mexican Pulled Pork) so tender an falling apart smothered in so much flavour, you won't be able to put your forks down! | https://cafedelites.com


In the meantime, I’ll leave you with crispy, tender, falling apart pork smothered in so much flavour, you won’t be able to put your forks down!

Crispy Slow Cooker Pork Carnitas (Mexican Pulled Pork) | https://cafedelites.com

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Crispy Slow Cooker Carnitas

Crispy, tender, falling apart pork smothered in so much flavour, you won't be able to put your forks down!
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Serves: 6 -8

Ingredients

  • 4 pounds (2 kg) boneless pork shoulder (pork butt), trimmed of any excess fat
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika (sweet or smokey)
  • 1 1/2 - 2 tablespoons sea salt flakes OR 1 tablespoon table salt (adjust to your tastes)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 1 onion , coarsely chopped
  • 6 large cloves garlic , sliced in half
  • 1 jalapeno , deseeded and ribs removed, chopped
  • 1 x 14-ounce (410g) can crushed tomatoes
  • Juice from 2 limes (1/4 cup lime juice)
  • 2 ancho chiles (poblano peppers), deseeded, ribs removed and sliced

Instructions

Slow Cooker Method:

  • Rinse and dry the pork shoulder with paper towel. Place the pork in slow cooker bowl and add in the oil, oregano, cumin, paprika, salt, pepper and brown sugar on the pork. Rub seasoning all over pork; top with the onion, garlic, and jalapeno.
  • Add in the tomatoes and squeeze the lime juices over the pork. Mix everything together until well combined.
  • Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.
  • Once the meat is fork tender and falling apart, remove from slow cooker and allow to cool slightly before pulling apart with 2 forks.
  • Place the carnitas (shredded meat) onto a baking tray; drizzle with sauce from the slow cooker; add the ancho chiles (poblano peppers) and allow to grill/broil in a preheated oven on medium-high settings until golden and crispy. Alternatively, place shredded pork into a skillet and fry until crispy with the chile slices over medium-high heat.

Oven Method:

  • Preheat oven to 120°C | 250°F. Place an oven rack in the lower-middle part of your oven.
  • Coat pork in spices and sauces as above. Put the pork in a roasting pan and cover pan tightly with foil. Bake for about 6-8 hours, or until falling apart, basting it in it's own juices after three hours or so. Add in the ancho pepper strips during the last hour of roasting (if including).
  • Shred as above.
Crispy Slow Cooker Carnitas | https://cafedelites.com
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Reader Interactions

Comments

  1. robert says

    July 29, 2020 at 9:06 am

    5 stars
    I made this last week for my wife and myself and all i can say is AAAAmazing!!!!!!!!!!!!!!!!
    made Burritos out of it Im making it this friday for my mom,dad,sister and husband

    Reply
  2. Andrew Tucker says

    February 27, 2020 at 2:45 am

    Would this still taste good with no brown sugar?

    Reply
    • Tricia F says

      April 03, 2020 at 7:35 am

      5 stars
      I just made this today and it was delicious! I actually added a bit more more that was called for on the brown sugar and it was a bit too much. I think the amount she states is perfect. Just that hint of sweet was outstanding with the tomatoes and onions and spices. Just make sure to pour some of that delicious juice on the meat!

      Reply
  3. Barb says

    January 05, 2020 at 12:01 am

    Can I put back in crockpot to serve at a party?

    Reply
  4. Christine says

    September 13, 2019 at 7:01 am

    5 stars
    Absolute best carnita recipe out there, I make this all the time for family and friends and it is constantly requested

    Reply
  5. James says

    April 10, 2019 at 11:46 am

    5 stars
    This was excellent! My family loved it!

    One addition that I made was to fry a spicy cheese blend until fully melted, then cook a raw flour tortilla on it.

    Next, I’m going to try your chili lime chicken salad!

    Reply
  6. Jennifer says

    February 26, 2019 at 12:30 pm

    5 stars
    OMG! This recipe is awesome. Makes me feel like a great cook!

    Reply
  7. OG says

    August 29, 2018 at 9:34 am

    I never found the “low carb version”

    Reply
    • Karina says

      September 14, 2018 at 11:33 pm

      This is the lower fat version since most of the meats cooked like this are cooked in lard. This recipe is not like that. Hope that you enjoy it!

      Reply
  8. Jacqueline says

    June 14, 2018 at 6:08 am

    The recipe isn’t posted any more! Can someone please share it?

    Reply
    • Karina says

      June 14, 2018 at 7:52 am

      Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

      Reply
  9. Eli says

    June 07, 2018 at 9:49 am

    5 stars
    I made these in the slow cooker today, paired with home made tortillas. They look great, taste amazing, and ingredients were cheap. Thanks for the great recipe! This will become a regular dish at my house.

    Reply
    • Karina says

      June 07, 2018 at 2:21 pm

      I am so glad it turned out so well for you! Thank you so much for sharing and following along with me! XO

      Reply
  10. Kathleen says

    April 30, 2018 at 10:40 am

    Sounds as if this could be a nice family meal. Can this be made in a pressure cooker instead of a slow cooker?

    Reply
    • Karina says

      April 30, 2018 at 1:19 pm

      Yes, you are welcome to try it with a pressure cooker. I have not tried it yet. Let me know how it turns out!

      Reply
  11. derek barrios says

    November 30, 2017 at 1:18 pm

    5 stars
    what is the nutritional facts of this dish?

    Reply
  12. Christopher Glenn says

    November 28, 2017 at 4:27 am

    Karina:
    By way of an “FYI,” If you go to a place that sells Chilies, the Poblano’s are green and usually quite mild. (They can be hotter, it is always a good idea to do a taste test with a “small” piece! The Ancho Chili peppers are the dried version of the Ripened or fully matured Poblano chilies. They will be very shriveled, look black and are a whole lot hotter than the green poblanos!
    Tis, by the way, not intended to be a lecture, or “Snarky! The only reason I’m going into this is if you go to a restaurant and
    order something listing ancho chilies as an ingredient…be prepared for hot! (Pretty much the same as something with Chipotle as an ingredient!) & What makes the heat levels of chilies so variable, is very hot weather and lack of water, as in growing conditions!
    Chris

    Reply
  13. Candice Taube says

    July 30, 2017 at 7:11 am

    5 stars
    Hi Karina, this recipe looks amazing and I really want to try it but we don’t eat pork. Is there another cut of meat I can substitute? Thank you so much.
    Candice

    Reply
  14. Sabrina says

    July 24, 2017 at 5:09 am

    Hi,
    First of all Thank you so much for your awesome recipes! I make them all the time. My question is: can I use bbq sauce instead of the can tomatoes?

    Reply
  15. Yvonny says

    May 26, 2017 at 10:37 am

    This was AHHHHHMAZING to say the least. My hubby could not stop eating them. Definitely a favorite for sure!! Thank you so much for this recipe!!

    Reply
    • Karina says

      May 26, 2017 at 10:40 am

      Yvonny I’m so happy to hear this! You’re very welcome! Thank you for stopping by to share your feedback 😉

      Reply
  16. tatyana says

    April 11, 2017 at 7:04 pm

    Hi, Karina,
    Since I do not have a slow cooker, do you suppose I can use a multicooker instead? Put it in the “stew” regime for about 3 hrs?

    Reply
  17. Miranda says

    April 11, 2017 at 6:06 am

    5 stars
    Amazing! My family is Mexican and we usually make fried beef tacos per a family recipe. We wanted to mix it up and this is so good!

    We usually serve on corn tortillas with red cabbage and pineapple for a street taco feel, but we have this about once or twice a month it makes for delicious leftovers. Everything I’ve tried from your website is always good. 🙂

    Reply
  18. Jenny says

    July 13, 2016 at 8:08 am

    5 stars
    I’ve made this recipe twice now, and it’s been my only foray into cooking pork other than a pork tenderloin. Man girl, you nailed it on this recipe! Thanks for an AMAZING and easy way to prepare for multiple dinners and then some!

    Reply
  19. Liz says

    May 22, 2016 at 6:00 am

    Thanks Karina for the nice recipe for pork carnitas.

    Reply
  20. Ozzie says

    May 02, 2016 at 3:58 pm

    5 stars
    Made this today for Sunday dinner and it was out of this world delicious!! The only thing I did was use 1/2 cup of canned diced tomatoes ( all I had) then added chicken broth to make up the difference….I used smoked paprika and cooked a 6.4 lb roast in the crock pot on night for 2 hours then low for 2.75 hours. The meat fell off the bone and it was super moist. Definitely will make again!! Thank you!!

    Reply
  21. Aubrey says

    April 13, 2016 at 6:17 am

    If I am cutting the recipe in half, do I also cut the time it cooks in half? (I am doing the oven method)

    Reply
    • Karina says

      April 13, 2016 at 8:41 am

      Hi Aubrey! I would say at the half way mark during cooking, check the meat first to make sure it’s soft and pulls away. If it’s at the consistency then yes! It may need a little longer than half the cook time 🙂

      Reply
  22. Karly Campbell says

    March 26, 2016 at 1:40 am

    Cannot. Stop. Drooling. These look incredible! And I love the option of slow cooking in the oven- what a great idea!

    Reply
    • Karina says

      March 26, 2016 at 2:59 pm

      Haha aw thanks girl!

      Reply
  23. Julia @ Bavarian Epicure says

    March 24, 2016 at 12:24 am

    5 stars
    Now I’m hungry! It looks so yummy, definitely on my list!

    Reply
  24. Andrea says

    March 08, 2016 at 5:42 am

    This looks absolutely amazing! My mouth may or may not be drooling on my desk right now. I was just wondering if you think I would be able to get away with using a tenderloin rather than the shoulder because that is what I have in my freezer right now.

    Thanks so much!

    Reply
    • Karina says

      March 08, 2016 at 5:18 pm

      Hi Andrea! Your comment made me laugh so hard, so thank you! I hope your desk is okay 😉 I wouldn’t suggest tenderloin as it can dry out. You could try it, but I would make it with the shoulder. Shoulder has m ore fat which makes this recipe super moist and juicy. I hope that helps?

      Reply
  25. Rhonda Robbins says

    February 27, 2016 at 9:38 am

    Karina, this recipe was A.M.A.Z.I.N.G.!!! We loved it so much ~ served it taco-style and will be using the remainder in hoagies…can’t wait to have it again! Your recipes are fabulous! We also loved your Lasagna Soup…both of these will be in our regular rotation and we can’t wait to try more of your creations. Many thanks to you from the Robbins family!! Xoxo

    Reply
    • Karina says

      February 27, 2016 at 12:14 pm

      Rhonda! Here you are! Thank you so much for your feedback! I usually miss them over on Instagram, so I’m really glad I caught yours! I’m so happy you all liked the Soup too. Ah! What a great message to read this morning, thank you! Makes all the work worth while 🙂

      Reply
  26. Terran says

    February 23, 2016 at 4:03 pm

    5 stars
    Delicious! Tried these tonight, my first experience with carnitas, and I gotta say they were EXCELLENT. Even my mother (who ate with us, and usually hates new things) loved them.

    Reply
    • Karina says

      February 23, 2016 at 8:03 pm

      That’s AWESOME Terran! My mother is the SAME! So I completely understand where you’re coming from 🙂

      Reply
  27. Derek says

    February 21, 2016 at 10:52 am

    5 stars
    These carnitas look fantastic! Thanks for sharing!

    Reply
    • Karina says

      February 21, 2016 at 11:31 am

      Thank you Derek! They were amazing if I do say so myself 😉

      Reply
  28. Heather says

    February 21, 2016 at 6:49 am

    Looks delish! Will definitely be trying this one out. Thanks! : )

    Reply
    • Karina says

      February 21, 2016 at 11:27 am

      You’re very welcome Heather! I hope you do and equally hope you enjoy it!

      Reply
  29. mary beth says

    February 21, 2016 at 3:53 am

    I def. want to try this! What size was that can of crushed tomatoes? Thank you! Mary Beth

    Reply
    • Karina says

      February 21, 2016 at 11:26 am

      Hi Mary Beth! I’ve just updated the recipe. Thank you for picking that up! It’s a 410 gram can or 14 ounce 😉

      Reply
  30. Camilla says

    February 20, 2016 at 6:21 pm

    4 stars
    Hi Karina!
    Love your blog and recipies! I would love it even more if there was an instruction to make this without a slow cooker or a le cruset… Do you think it is possible to make this in the oven with silverfoil??

    Hugs from Camilla in Denmark!

    Reply
    • Karina says

      February 21, 2016 at 11:01 am

      Hi Camilla! I’ve just updated the recipe now to include a slow cooker oven version 🙂 Definitely possible to make with foil! If you try it, please let me know how you go! It’s one of our favourite methods of slow cooking pork when the slow cooker isn’t available 🙂

      Reply

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