3-Ingredient Slow Cooker Carnitas are so easy they just about cook themselves. The most simple recipe yields the most fabulous results. Just toss it in the crockpot and go! Come back hours later to perfectly tender and juicy pork that is mouthwateringly delicious and perfect on everything.
Cheater pork carnitas make the best street tacos, veggie salad topping, carnitas nachos and cheese and so much more! I actually turn the leftovers into taquitos.
Slow Cooker Carnitas
It all starts with a good cut of pork. I used pork shoulder (aka pork butt), but you could go with pork loin for a leaner cut. The pork shoulder makes it even more rich and tender.
Toss it all in a slow cooker and let it go. Shred it with forks or meat claws and serve!
I have made slow cooker carnitas several times and I just can’t get over how easy and flavorful it is. I love it on nachos, in burritos and tacos, and I use it for flautas and taquitos.
You are going to love it too.
Pork Carnitas Recipe Tips
- Make sure you are using a flavorful salsa. I prefer the 505 Southwestern Hatch Valley Green Chile Salsa with Tomatillos, Garlic and Lime.
Kitchen Items You Will Need
- Slow Cooker – the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It’s just so convenient, and lets face it, it makes comfort food taste even better!
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Slow Cooker Cheater Pork Carnitas + Video
- 5 pounds boneless pork shoulder
- 2 cups green salsa
- 1 medium onion, diced
- salt, to taste
- black pepper, to taste
- Place pork in the bottom of the crockpot. Sprinkle onion over top and pour salsa over top.
- Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred pork. Season with salt and pepper to taste. Mine usually needs just a pinch.
- Stir, cover and allow to cook for 30 minutes longer so the pork can absorb all those yummy juices.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2015, updated and republished June 2020.
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