Slow Cooker Mexican Pulled Pork (Easy Carnitas Recipe)
This Slow Cooker Mexican Pulled Pork is an easy, hands-off dinner that works for tacos, burrito bowls, sandwiches, and more! Made with pork shoulder, warm spices, fresh citrus, and a few simple ingredients, it’s a great recipe to make once and enjoy all week.
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This Slow Cooker Mexican Pulled Pork is one of those recipes that makes busy weeknights so much easier! A pork shoulder (pork butt) cooks low and slow with spices, fresh orange, lime, and garlic until it’s tender enough to shred. Then a quick finish in a hot skillet gives the meat those delicious crispy edges you love in carnitas.
The best part? You can turn one batch into tacos, burrito bowls, quesadillas, or even pulled pork sandwiches when everyone needs dinner on the go.
I especially love recipes like this during softball season. We can pile the pulled pork onto hamburger buns, wrap the sandwiches in aluminum foil, and tuck them into our plug-in food bag for busy practice or tournament nights. Dinner is already made, and we don’t have to rely on another drive-thru meal!
What You’ll Love About This Recipe:
Ingredients for Slow Cooker Mexican Pulled Pork
You don’t need a complicated ingredient list to make flavorful Mexican pulled pork. The slow cooker does most of the work, while a simple spice rub and fresh citrus give the meat plenty of flavor.
Here’s what you’ll need:
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What’s the Best Cut of Pork for Carnitas?
Pork butt or pork shoulder is my first choice for this recipe. These cuts have enough fat to stay juicy during a long cooking time, and they become tender enough to shred with a fork.
If you’re shopping for pork, keep these tips in mind:
- Pork Butt or Shoulder: The best choice for tender, flavorful pulled pork.
- Bone-In Pork Shoulder: A great option if available, although boneless pork works well, too.
- Pork Leg: An acceptable substitute, but the finished meat may not be quite as juicy.
- Pork Loin: Not my first choice because it’s lean and can dry out during a long cook.
- Pork Belly: Too fatty for this particular recipe.
Don’t trim away all the fat before cooking. A little marbling helps keep the pork moist as it cooks.
How to Make Mexican Pulled Pork in the Slow Cooker
This recipe is simple enough for a busy weekday. You only need a few minutes to prepare everything before the slow cooker takes over.
- Season the Pork: Mix the chili powder, cumin, oregano, salt, and pepper in a small bowl. Pat the pork dry with paper towels, then rub the seasoning mixture all over the meat.
- Add Everything to the Slow Cooker: Place the seasoned pork in your slow cooker. Squeeze the orange and lime juice over the meat, then add the squeezed citrus peels, diced onion, quartered jalapeño, and garlic cloves.
- Cook Until Tender: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is tender and shreds easily.
- Shred the Pork: Remove the cooked pork from the slow cooker and shred it using two forks. Discard the citrus peels and any bones, and save some of the cooking juices.
- Crisp the Pork: Heat the olive oil in a large skillet. Add the shredded pork with a little of the reserved cooking liquid and cook until the edges begin to brown and crisp.
- Finish and Serve: Add a fresh squeeze of lime juice, if desired, and serve in warm tortillas or with your favorite sides.
Find the measurements and full recipe below!
How to Get Crispy Carnitas Without Extra Work
The final crisping step is what makes these slow cooker carnitas different from regular shredded pork.
If you’re making a smaller amount, a hot skillet works perfectly. Just add the pork with a little cooking liquid and let some of the edges brown before stirring.
For a larger batch, spread the shredded pork on a lined baking sheet and place it under the broiler until the edges are crispy. Watch it closely so the pork doesn’t burn.
My tip: You don’t have to crisp the entire batch at once! Keep the remaining pork tender and juicy in its cooking liquid, then crisp only what you need for tacos or bowls.
For even more delicious recipes, you will like these:
8 Easy Ways to Serve Mexican Pulled Pork
This is where the recipe really earns its place in your meal plan.
One batch of slow cooker Mexican pulled pork can turn into several completely different meals, which is especially helpful when your evenings are full of practices, activities, and everything else on the calendar.
1. Pulled Pork Tacos
Serve the pork in warm corn or flour tortillas with Monterey cheese, shredded purple cabbage, cilantro, lime wedges, and your favorite salsa.
Add avocado, pickled onions, or crumbled cheese (like cojita) if you have them.
This is a great option for taco night because everyone can build their own.
2. Pulled Pork Sandwiches for Busy Nights
This is one of my favorite ways to use the recipe when we have softball practice or tournaments.
Pile the warm pulled pork onto hamburger buns and wrap each sandwich in aluminum foil. They’re easy to pack in our plug-in food bag and bring along when we need dinner away from home.
You can add coleslaw for a little crunch or keep the sandwiches simple, especially when you’re eating between games.
On-the-Go Tip: If you’re using a heated food bag, make sure it’s designed to hold cooked food safely at 140°F or warmer. Otherwise, transport the pork cold and reheat it thoroughly when you’re ready to eat.
3. Mexican Pulled Pork Burrito Bowls
Start with rice, then add warm pulled pork, black beans, corn, avocado, and salsa.
Set everything out separately and let everyone build their own bowl.
It’s also a great way to use up leftover rice or vegetables from another meal.
4. Pulled Pork Quesadillas
Add shredded pork and cheese between two tortillas, then cook in a skillet until the tortillas are golden and the cheese melts.
Serve with salsa, sour cream, or guacamole.
This is one of the easiest ways to turn leftover pulled pork into another dinner without much effort.
5. Loaded Pulled Pork Nachos
Spread tortilla chips on a baking sheet and top with shredded pork, cheese, and black beans.
Bake until the cheese melts, then add your favorite toppings.
These are perfect for a casual Friday dinner, game day, or a family movie night.
6. Pulled Pork Burritos
Wrap the pork with rice, beans, and cheese in large flour tortillas.
They’re easy to customize and can be packed for a convenient lunch or dinner.
7. Pulled Pork Enchiladas
Use the shredded pork as a filling for enchiladas with your favorite sauce and cheese.
This is a great way to turn leftover pork into a completely different meal.
If you love this combination of flavors, try my Pork and Black Bean Enchilada Tacos for another easy dinner idea.
8. Pulled Pork Salads
Add the warm pork to a bowl of chopped lettuce or cabbage with avocado, tomatoes, black beans, and your favorite dressing.
It’s a simple way to use leftovers when you want something a little lighter than tacos or sandwiches.
Make Once, Eat More Than Once
One of the easiest ways to make meal planning feel less overwhelming is to prepare an ingredient that can work in several different dinners.
Instead of planning three completely separate meals, try using this pulled pork in different ways:
- Dinner One: Mexican Pulled Pork Tacos with Cabbage and Lime
- Dinner Two: Pulled Pork Sandwiches for a Busy Practice Night
- Dinner Three: Pulled Pork Quesadillas with Rice and Beans
You’re not starting from scratch every evening, but you’re also not serving the exact same dinner three times.
If you love meals that help you get ahead, you’ll find more ideas in my 25 Slow Cooker Recipes for Dinner.
Easy Substitutions and Variations
You can make a few small changes depending on what you have in the kitchen.
- Make It Smokier: Replace the jalapeño with a little chipotle pepper in adobo sauce.
- Use Bottled Orange Juice: If you don’t have a fresh orange, use orange juice for the citrus flavor. The recipe will be slightly different without the peel.
- Adjust the Heat: Remove the jalapeño seeds for a milder version or choose a hotter pepper if your family likes spicy food.
- Add a Little Broth: If you’d prefer more cooking liquid, add a small splash of chicken broth. You can also use chicken broth when reheating the meat.
Can You Make Mexican Pulled Pork Ahead of Time?
Yes, and this is one of the reasons I love slow cooker recipes for busy families!
You can cook the pork a day ahead, shred it, and refrigerate it with some of the cooking juices. When you’re ready to serve, reheat the pork and crisp it in a hot skillet or under the broiler.
The flavors have more time to develop overnight, so this is a great option when you know the next day will be especially busy.
How to Store and Freeze Leftover Pulled Pork
- Refrigerator: Store cooked pulled pork in an airtight container in the refrigerator for up to 4 days.
- Freezer: Cool the pork promptly, then freeze it with some of the cooking juices in an airtight, freezer-safe container for up to 3 months.
- Thawing: Move frozen pork to the refrigerator the night before you plan to use it.
- Reheating: Warm the pork in a covered skillet over medium-low heat with a splash of the reserved cooking juices. You can also reheat it covered in a 350°F oven until hot throughout. Reheat leftovers to 165°F.
For the best texture, crisp the pork after reheating, not before storing it.
Frequently Asked Questions
Is Carnitas the Same as Pulled Pork?
They’re similar, but not exactly the same.
Pulled pork is a general term for cooked pork that’s shredded into pieces. Carnitas are a Mexican pork dish traditionally cooked in fat until tender, with crispy edges.
This slow cooker recipe is a convenient carnitas-style version because the pork cooks slowly and gets crisped in a skillet or under the broiler before serving.
How Long Does Mexican Pulled Pork Take in the Slow Cooker?
For a 2–3 pound pork butt or shoulder, plan on approximately 7–8 hours on LOW or 4–5 hours on HIGH.
The pork is ready when it’s tender enough to shred easily. Cooking time can vary depending on the size of the roast and your slow cooker.
What Sauce Goes Well With Mexican Pulled Pork Tacos?
Fresh salsa, salsa verde, or a creamy avocado sauce all work well with these tacos.
You can also keep things simple with a squeeze of lime juice, fresh cilantro, and a little sour cream.
Can I Use Pork Loin Instead of Pork Shoulder?
Pork loin is much leaner than pork shoulder, so it can become dry during the long cooking time. Therefore, I do not recommend it. For the most tender, juicy results, I recommend pork butt or pork shoulder.
Can You Freeze Mexican Pulled Pork?
Yes! We regularly do this. Freeze the cooled, shredded pork with some of the cooking juices in an airtight container for up to 3 months.
Thaw overnight in the refrigerator and reheat before serving.
Do I Have to Crisp the Pork Before Serving?
No. The pork is fully cooked and ready to eat once it’s tender and shredded.
However, crisping some of the edges in a skillet or under the broiler adds texture and gives the pork more of that classic carnitas-style finish.
For sandwiches or other meals on the go, you can skip this step and keep the meat tender and juicy.
This is a slow cooker dinner that makes busy nights easier
This Slow Cooker Mexican Pulled Pork is exactly the kind of recipe I love having in my dinner rotation. It takes very little hands-on time, makes enough for several meals, and gives you plenty of options depending on what your evening looks like.
Whether you’re making tacos for dinner, prepping burrito bowls for lunch, or packing warm pulled pork sandwiches for a busy softball night, it’s one less thing to figure out when everyone is hungry.
And if you’re looking for more easy dinners, don’t miss my Easy 2-Ingredient Chicken Tacos for another simple taco night option!
Slow Cooker Mexican Pulled Pork (Easy Carnitas)
Tender citrus-seasoned pulled pork finished with crispy edges, perfect for tacos, sandwiches, and easy family dinners.
Ingredients
- 2–3 lb pork butt or pork shoulder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons fine salt
- 1 teaspoon ground black pepper
- 1 white onion, diced
- 1 jalapeño, quartered
- 4 garlic cloves
- 1 large navel orange
- 2 limes
- 2 tablespoons olive oil
Instructions
- Combine the chili powder, cumin, oregano, salt, and black pepper in a small bowl. Pat the pork dry and rub the seasonings over the entire roast.
- Place the seasoned pork in the slow cooker. Halve the orange and limes, squeeze their juice into the cooker, and add the spent peels. Add the diced onion, quartered jalapeño, and garlic.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is tender and shreds easily.
- Remove the pork and shred with two forks. Reserve some of the cooking juices.\
- Heat the olive oil in a large skillet. Add the shredded pork and a little reserved cooking liquid. Cook until the edges become browned and crispy.
- Finish with a fresh squeeze of lime juice if desired. Serve in tortillas, sandwiches, bowls, or as preferred.
Notes
- For a large batch, crisp the shredded pork on a lined baking sheet under the broiler instead of using a skillet.
- Keep some of the cooking juices with leftover pork so it stays moist.
- Refrigerate leftovers for up to 4 days or freeze with some cooking juices for up to 3 months.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gSodium: 617mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g
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Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
I’m the creator of Our Home Made Easy, a space for busy women who want dinner on the table, their homes running smoothly, and a little breathing room at the end of the day.
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