Crispy Carnitas Recipe (Mexican Slow Cooked Pulled pork)
Carnitas are a classic Mexican dish of fatty, tender pork that becomes impossibly moist and flavourful when braised slowly. This slow cooker adaptation makes it incredibly easy to achieve restaurant-quality results at home without constant monitoring. The pork is infused with aromatic spices, bay leaves, cinnamon, and fresh lime juice, creating layers of complex flavour. Once tender, you can crisp the edges in a hot pan for authentic texture. It's an economical dish that works beautifully for weekend dinners, meal prep, and feeding guests—especially when served in warm tortillas with your favourite toppings
Watch: Crispy Carnitas Recipe (Mexican Slow Cooked Pulled pork)
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 1800 g boneless pork Boston butt, cut into 5 cm chunks
Use fatty cuts; the fat renders down during cooking to create tender, flavourful carnitas.
Aromatics & Spices
- 4 cloves garlic cloves, sliced
- 3 leaves bay leaves, whole
- 2 sticks cinnamon sticks, whole
Adds warmth and sweetness without overpowering the dish.
Liquid & Acid
- 75 ml lime juice, freshly squeezed
From 2–3 limes; brightens the flavour.
- 900 ml water, cold
Reduced from original 1.5–2 cups due to moisture retention in slow cooker.
Spice Mix
- 5 ml ground coriander
- 5 ml ground cumin
- 5 ml paprika or smoked paprika
Smoked paprika adds deeper, richer flavour.
- 15 ml kosher salt
Adjust to taste; you can always add more at the end.
Method
- 1
Pat the pork chunks dry with kitchen paper. In a small bowl, combine the ground coriander, cumin, paprika, and kosher salt.
~5 minsTip: Drying the meat helps it brown more effectively.
- 2
Heat a large frying pan or skillet over a high heat until very hot. Working in batches to avoid crowding, brown the pork chunks on all sides until deeply caramelised, about 8–10 minutes total. This step is optional but highly recommended for depth of flavour.
~10 minsTip: Browning develops a rich crust that adds complexity to the finished dish.
- 3
Transfer the browned pork to a slow cooker. Sprinkle the spice mix evenly over the meat and stir to coat.
~2 mins - 4
Add the sliced garlic, bay leaves, and cinnamon sticks to the slow cooker.
~2 mins - 5
Pour in the fresh lime juice and cold water. The liquid should just cover the pork; if needed, add a splash more water.
~2 minsTip: Do not exceed 1.2 litres of total liquid to prevent a watery result.
- 6
Cover and cook on Low for 8 hours or High for 5 hours, until the pork is extremely tender and shreds easily with a fork.
~8 hrsTip: The longer, slower cooking on Low produces more tender, flavourful carnitas. Do not stir during cooking; allow the pork to braise undisturbed.
- 7
Using two forks or meat shredders, shred the cooked pork directly in the slow cooker. Discard the bay leaves and cinnamon sticks.
~5 minsTip: Leave the shredded pork to soak in the braising liquid for added flavour and moisture.
- 8Optional step
For crispy carnitas, spread the shredded pork on a large baking tray and place under a preheated hot grill for 3–5 minutes, stirring occasionally, until the edges are caramelised and crispy.
~5 minsTip: This step is optional but creates the traditional crispy texture. Watch carefully to avoid burning.
- 9
Taste and adjust seasoning with additional salt if needed. Serve in warm tortillas with your choice of fresh lime, onion, coriander, salsa, or avocado.
~3 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes. Cooking on High will take approximately 5 hours instead of 8 hours on Low. However, Low and Slow produces a more tender, flavourful result, as the pork has longer to absorb the spices and aromatics. If you're short on time, High works fine, but don't go shorter than 5 hours or the meat may remain tough
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