Crispy Slow Cooker Carnitas: Authentic Mexican Pulled Pork Recipe (Two Delicious Ways!)
Prepare your taste buds for an unforgettable culinary journey with this recipe for Crispy Slow Cooker Carnitas (Mexican Pulled Pork), generously infused with the deep, smoky notes of Ancho Chiles and the vibrant flavor of Poblano Peppers. This isn’t just another pulled pork recipe; it’s a revelation, so rich in flavor that you simply won’t be able to put your fork down. And yes, I might sound like an infomercial, but after countless experiments with various recipes, I can confidently say that this is the most incredible Carnitas recipe we’ve ever tasted!
Carnitas, a Spanish term, literally translates to “little or small meats.” It’s an endearing way of referring to ‘carne,’ which means meat. So, “cute little small meats” might sound a bit quirky in English, but to us native Spanish speakers, or gente, it perfectly captures the essence of this delightful dish – and sounds absolutely delicious.
What makes this particular recipe even better is that I’m sharing not one, but TWO fantastic methods to achieve perfectly tender and crispy pulled pork: one utilizing the convenience of your slow cooker, and the other, a slow-roasting technique in your oven. Whichever method you choose, prepare for a truly spectacular meal!
A Culinary Bridge: Uniting Cultures Through Food
While I may not be Mexican myself (being half Colombian and half Uruguayan), the beautiful Spanish language is a common thread that binds us. We share different dialects and sometimes a few words carry distinct meanings, but there’s one powerful force that truly unites all Latinos, beyond music and dancing: food. Comida. A universal language of flavor that transcends borders, and indeed, tastes good in any language.
My journey to creating this recipe began the moment I laid eyes on fresh Poblano Peppers, also known as Ancho Chiles when dried (meaning “wide chillies” in Spanish). I felt it deep in my bones – a Mexican-inspired creation was calling to me. Having savored authentic Carnitas at numerous food festivals in Melbourne over the years, and during my travels back to my original hometown, New York, via Los Angeles, I knew it was time to craft my own version. My goal was to develop a recipe that offered all the incredible flavor and texture of traditional Carnitas, but with a slightly lighter touch, making it perfect for my beloved slow cooker.
Achieving Crispy Perfection Without the Lard
I call this a “lower fat” version because traditional Carnitas are often cooked and confited in copious amounts of lard, resulting in an undeniably crispy and tender texture that is worth every single calorie. However, there are times when you crave that same unparalleled flavor and texture without the concern of fitting into your new jeans tomorrow. This recipe delivers on that promise, offering a healthier yet equally satisfying alternative.
In my quest for the perfect Carnitas, I explored many recipes, a significant number of which incorporated a mix of orange juice and lime juice. Honestly, after trying them, I had to politely decline. While others might enjoy that flavor profile, it simply didn’t resonate with us. Not even the aroma during cooking was enticing; it just smelled, and tasted, a bit… off. You know when flavors just don’t quite harmonize? It was one of those moments.
So, I discarded those recipes and chose to trust my own palate and instincts, determined to create something truly incredible rather than simply replicating what everyone else was doing. And oh, ¡diosito! The aroma that wafted through my kitchen as these Carnitas slowly cooked was utterly mouthwatering! I found myself constantly peeking through the glass lid, fingers tapping impatiently on the counter, eager to discover the magic unfolding inside. And I was not disappointed in the least!
Effortless Preparation: The Secret to Amazing Carnitas
Much like other slow cooker favorites, this Carnitas recipe is wonderfully simple to prepare. The process begins by generously rubbing the pork shoulder with a blend of Mexican-inspired spices that we adore. This aromatic rub forms the foundation of the dish’s incredible flavor. Next, you’ll add crushed tomatoes, which provide a rich, tangy base for the pork to braise in.
Then, fresh ingredients like sliced Jalapeños, fragrant garlic, and finely chopped onion are incorporated into the mix. These aromatics and chiles not only add layers of flavor but also a subtle warmth and freshness to the dish.
Gently rub all these ingredients together, ensuring the pork is thoroughly coated. This combination creates a truly phenomenal marinade that might just be the best you’ll ever experience on pork.
The Transformation: From Tender to Crispy Perfection
After simmering patiently for 4 hours on high, or 7-8 hours on a low setting in your slow cooker, the pork will reach an unparalleled state of tenderness. You’ll find it melts through your spoons and practically falls apart before it even hits your skillet – that’s how deliciously tender it becomes. Carefully lift the pork from the cooker, allowing it to cool just enough to handle.
Then, using two forks, effortlessly pull the meat apart into succulent shreds. Now comes the magical part that gives Carnitas their signature texture: the crisping! You have two excellent options: either pan-fry the shredded pork in a skillet until golden and crispy, or spread it onto an oven tray and broil (or grill) it under your oven broiler until it achieves that irresistible crunchy exterior. This final step is crucial for transforming tender pulled pork into the best-tasting Carnitas you’ve ever tried. If you haven’t experienced truly crispy Carnitas before, now is your golden opportunity!
Imagine: steaming hot, super crispy edges giving way to unbelievably tender, juicy pork. Pure bliss!
Before serving, spoon a little extra of that rich, flavorful sauce from your slow cooker over the crispy Carnitas. This adds an extra layer of moisture and a burst of savory depth.
These versatile Carnitas are fantastic served in tacos – one of the most popular and classic ways to enjoy them – or tucked into warm burritos. But the possibilities don’t stop there! Keep your eyes peeled for a lower-carb version I’ll be sharing soon, perfect for those seeking an alternative!
In the meantime, I leave you with the promise of crispy, tender, falling-apart pork, so incredibly flavored you truly won’t be able to put your forks down. It’s a culinary experience you’ll want to revisit again and again!
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Crispy Slow Cooker Carnitas
Ingredients
- 4 pounds 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 salt 1 tablespoon table salt, adjust to your tastes
- 1 teaspoon 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 crushed tomatoes 14-ounce, canned
- 1/4 cup lime juice juice from 2 limes
- 2 ancho chiles poblano peppers, deseeded, ribs removed and sliced
Instructions
Slow Cooker Method:
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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.
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Add in the tomatoes and squeeze the lime juices over the pork. Mix everything together until well combined.
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Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.
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Once the meat is fork tender and falling apart, remove from slow cooker and allow to cool slightly before pulling apart with 2 forks.
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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:
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Preheat oven to 120°C | 250°F. Place an oven rack in the lower-middle part of your oven.
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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).
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Shred as above.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
