Craving tender, flavorful shredded pork tacos without spending hours in the kitchen? These Slow Cooker Pork Carnitas (or Instant Pot-style!) are the answer to your weeknight dinner prayers. Whether you’re planning crockpot summer meals, quick weeknight dinners, or looking for authentic Mexican carnitas recipes, this dish delivers big flavor with minimal effort. Juicy, seasoned pork simmers low and slow (or fast in the Instant Pot), making it perfect for pork tacos, burrito bowls, or nachos. If you love Mexican pork recipes, shredded pork recipes, or crockpot meals easy enough for any night of the week, this one’s going straight to the top of your meal plan.
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Easy Shredded Pork Carnitas – in Slow Cooker or Instant Pot
Do you know what I love about Pork Carnitas? One batch can be used throughout the entire week!
I love making these Pork Carnitas on Sundays so I can use them in various dishes for lunch and dinner for the next couple of days. Tacos are my favorite dish to serve during the week — not just on Taco Tuesday! It is a filling and delicious meal for any busy weeknight.
With leftovers (if you have them!), you can use the Pork Carnitas in a salad, make a quesadilla, or even add it to a soup or chili.
I prefer to make this in my slow cooker, but it can also be made in an Instant Pot. I’ll share instructions for both.
Pork Carnitas Shopping List
This is what you need before you make the Tex-Mex Carnitas for dinner. Adjust them to your preference or desired amount.
- Apple Cider Vinegar
- Olive Oil
- Chopped Garlic
- Oregano
- Smoked Paprika
- Cumin
- Chile Lime Seasoning or Chili Powder
- Fresh Chopped Rosemary
- 1 Lemon
- Pork Shoulder Roast
- 1 cup Bone Broth
Supplies Used
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Carnitas Marinade
The first step is to make the marinade. If you’re reading this and want to make it today but don’t have time for your meat to marinate, don’t worry! You can also rub this on the beef and cook immediately. Both ways are delicious.
Carnitas Dry Rub
These spices also make one of the best rubs for pork chops. Just rub it on the chop and then pan-fry – the spices have a kick that makes it more authentic and delicious.
How To Make Easy Shredded Pork Carnitas
Here are some step-by-step directions with pictures. You’ll be making your pork carnitas in no time.
#1. Whisk together the vinegar, olive oil, lemon juice, garlic, salt, pepper, oregano, rosemary, smoked paprika, cumin, and chili powder in a bowl, then pour the mixture over the pork roast to marinate.
#2. Marinate overnight or rub the roast and cook immediately.
#3. In a large skillet, heat 1 tsp olive oil, add the roast, and brown on each side. We don’t want to cook the meat entirely in the skillet; instead, we want to brown all sides to seal in the flavor and create a crispy exterior.
Now it’s looking good! Those charred edges are precisely what you want!
#4. Add 1 cup of bone broth to an Instant Pot or Crock-Pot, and place the roast inside. Then, cook everything together.
Notes
- For the Crockpot, set it on low for 8 hours or high for 6 hours.
- In an Instant Pot, set on a slow cooker for 6-8 hours.
#5. The roast will shred apart very easily with tongs or a fork when done. Shred the roast and separate the meat from the fat.
#6. For crispy carnitas, set the oven to 375 degrees, place shredded pork in a baking dish, and bake for 10 minutes. After 10 minutes, flip the meat over and continue baking for an additional 10 minutes. If you skip this step, your meat won’t be as crispy; it will be more tender.
#7. Serve on tortillas for tacos, use on a salad, add BBQ sauce for pulled pork sandwiches, and top with Trader Joe’s Chile Verde for a Green Chile dish. So many options!
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My favorite time-saving kitchen gadgets are also on my Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.More Recipes to Try Next Time
Make this with some of my other favorite Mexican recipes:
- Easy Chicken Enchiladas
- Favorite Mexican Food Recipes
- Recipes for Taco Tuesday: Ideas For Easy Meals
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Pork Carnitas Recipe For Busy Nights – Dinner in a Flash
Ingredients
- 1 tsp Apple Cider Vinegar
- 1 tbs Olive Oil
- 1 tsp Chopped Garlic
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- 1 tsp Chile Lime Seasoning or 1 tsp Chile Powder
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Fresh Rosemary , chopped
- 1 lemon , squeezed
- Pork Shoulder Roast
- 1 cup Bone Broth
Instructions
- Whisk together vinegar, olive oil, lemon juice, garlic, salt, pepper, oregano, rosemary, smoked paprika, cumin, and chili powder in a bowl and then pour over pork roast to marinade.
- Marinade overnight or just rub into the roast and cook immediately.
- In a large skillet heat 1 tsp olive oil add roast and brown on each side.
- Add 1 cup of bone broth to an Instant Pot or Crock Pot, place roast inside and slow cook.
- For Crockpot set on low for 8 hours or high for 6 hours.
- In an instant pot set on slow cooker for 6-8 hours.
- The roast will shred apart very easily with tongs when done. Shred roast separating meat from fat.
- For crispy carnitas set over to 375 degrees, place shredded pork in a baking dish and bake for 10 minutes. After 10 minutes flip the meat over and bake for another 10 minutes.
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