My family and I love good Mexican food, and usually enjoy it once a week. One of our most favorite meals along that line are Carnita Tacos. Carnitas are a Mexican specialty of seasoned pulled pork and traditionally deep fried in lard. It’s so popular that If you go into an authentic Mexican market, which can be found in abundance in larger cities, you’ll see a huge pan of these in their meat department deli, pre-cooked and ready to buy.

While I use lard occasionally in my cooking, I don’t have the time, or amounts of lard called for to deep fry the meat. I’ve found a much easier way of getting that delicious crisp edge on them though. After they are done cooking, just give them a quick fry in a small amount of bacon grease on the stove top and voila, you have carnitas that are very close to the real thing in texture and taste both. So next time your craving tacos give this recipe a try, it’s delicious.

Crock Pot Carnitas


  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1 (4 pound) boneless pork loin roast
  • 1 cup chicken broth
  • 1/4 cup lime juice


  • Mix together the salt, garlic powder, cumin, onion powder, lime juice and chicken broth in the crock pot and add the roast.
  • Cover and cook on low for 8 hours or on high for 5 hours, until the pork shreds easily with a fork.
  • When the pork is tender, carefully remove from slow cooker and shred into large chunks with two forks.
  • In several batches place the shredded meat in a large pan over medium-high heat with a couple of tablespoons of bacon grease.  Fry on each side for several minutes, turning carefully once or twice, till the edges just start to get crispy. This step makes them resemble authentic carnitas.
  • Make as you would with a taco, with tortillas and your choice of toppings. Chopped tomatoes, shredded colby jack cheese, sour cream and guacamole are good choices.

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April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.
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12 thoughts on “Crock Pot Carnitas {Mexican Pulled Pork}

  1. We really enjoy mexican as well. I don't normally cook pork, is this cut of pork fatty or lean? I can't handle it if it's fatty…I'm a wus that way

  2. My sister's mother-in-law (from Mexico) was supposed to make me carnitas the night I went into labor. Needless to say I didn't get to eat them. I can't wait to try these!

  3. Tara~There are several different pork roast you could use, the one I bought had marbling through out the roast, but not a lot of excess fat on the outside of it. Just pick a lean cut.Johnlyn~These are so tasty, let me know what you think of them if you get a chance to try it.

  4. Oh wow! I could just imagine the deliciousness of the crispy edges. We love Mexican flavours and I love that you can cook the pork in the crock pot, to save time. Thanks for linking to Simple Supper Tuesday and have a great week!

  5. Hi April,

    What a great recipe, we just love Carnitas and it will be even better in the Crock Pot. Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.

    Come Back Soon!

    Miz Helen


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