Cooker Carnitas are a Mexican classic made effortlessly in a slow cooker or pressure cooker. This dish features succulent pork slow-cooked until fall-apart tender, then crisped to perfection for that signature carnitas texture. Perfect for tacos, burritos, nachos, or rice bowls, it’s a versatile recipe that brings authentic Mexican street food right to your kitchen.
Cooker Carnitas:
Using a slow cooker or pressure cooker makes carnitas easy and nearly hands-free while keeping the pork incredibly juicy. The blend of spices, citrus juice, and garlic infuses the meat with bold, authentic flavour. It’s ideal for meal prep, gatherings, or any time you need a delicious, crowd-pleasing meal without constant monitoring.
History of Cooker Carnitas:
Carnitas, meaning “little meats” in Spanish, originated in Michoacán, Mexico. Traditionally, pork is slow-cooked in lard until tender, then crisped for texture. This modern cooker method keeps the essence of authentic carnitas while making it easier for home cooks to achieve the same tenderness and flavour without constant attention
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Cooker Carnitas
Instructions
- Prepare the Pork:Season pork chunks with salt, pepper, cumin, chili powder, and paprika
- Add to Cooker:Place pork, onions, garlic, orange juice, lime juice, chicken broth, and bay leaves into the slow cooker or pressure cooker.
- Cook Until Tender:Slow Cooker: Cook on low for 8 hours or high for 4-5 hours.Pressure Cooker: Cook on high pressure for 60 minutes, then naturally release for 15 minutes.
- Shred the Pork:Remove pork from the cooker and shred with two forks.
- Crisp the Carnitas:Spread shredded pork on a baking sheet and broil for 5 minutes until edges are crispy. Toss with some cooking liquid for extra flavour.
- Serve and Enjoy: Serve in tacos, burritos, or rice bowls with your favourite toppings like salsa, avocado, and fresh cilantro.
Notes
- Crisping the pork after cooking is key to authentic carnitas texture.
- Fresh orange and lime juice add brightness and balance the spices.
- Pork shoulder is the ideal cut for rich flavour and tenderness.
- Carnitas are perfect for batch cooking and freezing.
Tips for Cooker Carnitas:
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For deeper flavour, marinate pork overnight with spices and citrus juice.
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Crisping under the broiler adds authentic texture.
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Leftovers freeze well for up to 3 months.
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Use fresh-squeezed citrus juice for the best taste.
FAQ’s for Cooker Carnitas:
Q: Can I make carnitas ahead of time?
Yes, they reheat well and taste even better the next day.
Q: Can I use chicken instead of pork?
Yes, but the flavour and texture will differ. Use thighs for the juiciest result.
Q: Do I need to add lard like traditional recipes?
No, this recipe uses the pork’s natural fat and added liquids for flavour.
Q: How can I make it spicier?
Add jalapeños, chipotle peppers, or extra chili powder.
Q: Can I freeze cooked carnitas?
Yes, store in airtight containers for up to 3 months and reheat before serving.
Conclusion:
Cooker Carnitas are the ultimate combination of convenience and authentic flavor. Juicy, tender, and perfectly seasoned, they make an unforgettable base for countless Mexican-inspired meals. Whether for a weeknight dinner or a festive taco night, this recipe delivers every time.