Easy Healthy Carnitas - Slow Cooker or Instant Pot

Carnitas are the ultimate filling for all your Mexican favorites. They are crunchy and crispy on the outside while still staying moist and tender inside. Seriously good, and this version couldn't be easier to make with options for the crockpot and the Instant Pot.

Carnitas are like a Mexican version of pulled pork, made with spices, orange juice, and lime juice. Traditionally, they're cooked in lard for tender, crispy pork, but we're skipping the lard for a healthier version that's just as delicious.

The secret to great carnitas is crisping up the pork after it's cooked low and slow, either in the broiler or a skillet. I prefer the broiler for quick, easy cleanup, but you can also use a cast iron skillet with a little oil if that's more your style.

They make the best filling for classic carnitas tacos, burritos, rice bowls, and more. Serve them with these Slow Cooker Pinto Beans or add them to this Mexican Chopped Salad.

Looking for a faster option? Try these quick and easy pork tacos.

What are Carnitas?

Pork carnitas are a traditional Mexican dish, usually made with pork shoulder that is cooked for hours in lard or cooking fat. It's addictive and delicious and something that almost everyone I know loves once they try it.

Since it is cooked in lard, it gets incredibly tender but also gets nice and crispy on the outside. Normally, it is cooked with a basic spice blend and served with corn tortillas, cilantro, onions, and a spicy salsa.

Since cooking pork in a vat of lard isn't something most people want to take on, it's actually really easy to make a version at home using the Instant Pot or slow cooker that tastes just as delicious. The only catch is that you have tocrisp up the pork after cooking it in the broiler or in a hot skillet.

Ingredients and Substitutions

Here's a rundown of the ingredients you'll need to make these delicious carnitas:

• Pork shoulder blade roast: Pork shoulder blade roast comes from the upper part of the pig's shoulder, specifically the area near the shoulder blade. If lean pork shoulder isn't available, you can substitute it with traditional pork shoulder, pork picnic roast, or boneless country-style ribs.
• Onion and garlic: These add a ton of flavor! They're the base of the seasoning and give a savory depth to the dish.
• Chicken broth: This keeps the pork moist while cooking and adds richness to the flavor, ensuring that the meat stays tender as it cooks low and slow.
• Orange and lime juice: These bring a touch of sweetness and acidity to balance the richness of the pork. They give that authentic Mexican flavor that really brightens up the carnitas.
• Spices (cumin, ancho chili powder, oregano, and pepper): This blend is key for seasoning. The cumin adds a warm, earthy flavor, the ancho chili powder gives it a little smokiness, the oregano adds an herbal note, and the pepper gives a nice little kick.

Can I make Carnitas with chicken?

Absolutely! You can use the recipe included here, but replace the pork with chicken thighs instead. You will also need to adjust the cooking time. It will take about 4 hours in the slow cooker and about 20 minutes in the Instant Pot.

Here is a complete recipe for Chicken Carnitas.

How to Make Carnitas in the Slow Cooker and Instant Pot

1. Prep the Pork

Trim excess fat from the pork shoulder and cut it into a few large pieces. Coat the pork in a spice rub with chili powder, cumin, oregano, salt, and pepper, then add lime juice, orange juice, onion, and garlic.

2. Cook the Pork

For the slow cooker, cook the pork on low for about 8 hours until it's fork-tender. For the Instant Pot, use the meat setting on high pressure for 30 minutes, then let it naturally release.

3. Shred the Pork

Once cooked, shred the pork using two forks for that tender, juicy texture.

4. Crisp It Up

For crispy carnitas, broil the shredded pork in the oven on a baking sheet for 4-6 minutes until crispy. Toss with some of the cooking liquid to keep the flavor and moisture in. You can also crisp it up in a skillet over medium heat.

Serving Suggestions

These carnitas can be served in so many ways! Here are some of our favorites:

• Tacos: Pile your carnitas onto warm tortillas and top with fresh cilantro, pickled onions, corn and black bean salad, and a squeeze of lime for the perfect taco that's full of flavor. Usually, I will serve some lettuce wraps as an option too for people who are eating low-carb, Paleo, or Whole30.
• Burritos: Wrap up the carnitas with rice, beans, cheese, and a bit of sour cream or salsa in a soft flour tortilla for a satisfying, handheld meal.
• Rice bowls: Serve your carnitas over a bowl of Garlic Cilantro Brown Rice, adding refried beans, corn, avocado, Mango Black Bean Salsa, and your favorite toppings to make a delicious, filling bowl. You can use Cilantro Lime Cauliflower Rice for a low-carb option.
• Enchiladas: Roll the carnitas in corn tortillas, cover with sauce and cheese, then bake until golden and bubbly for a comforting, melt-in-your-mouth meal.
• Nachos: Layer carnitas on crispy tortilla chips, throw on some cheese, jalapeños, pico de Gallo, and top with sour cream or guacamole for a fun and shareable dish.
• Quesadillas: Stuff carnitas between two tortillas with a generous amount of cheese, then cook until crispy and golden for the ultimate cheesy treat.
• Salad: Top a fresh, crunchy salad with carnitas, adding avocado, Slow Cooker Black Beans, corn, tomatoes, and Southwest Salad Dressing for a light yet flavorful meal that still satisfies.

How do I store or reheat carnitas?

Store leftover carnitas in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Just make sure to thaw in the fridge before reheating. I love making a huge batch and storing extras in the freezer so I can have carnitas whenever I want!

Reheat in the microwave with a splash of chicken broth to prevent the meat from drying out. You can also reheat it in a skillet over medium heat or in the oven at 350ºF.