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Crock Pot Pork Carnitas are a spicy carnitas recipe that your whole family will love! Instant Pot and Crockpot instructions included. Make carnitas tacos, carnitas enchiladas, and burrito bowls from this recipe!
This Crock Pot Pork Carnitas recipe is a family favorite! It’s so easy to make in the Crock Pot or Instant Pot, and the leftovers make delicious meals like tacos, enchiladas, and burritos.
While this might not be a recipe for traditional Carnitas, I love that you can set it and forget it for the day in the Crock Pot or cook it hands free in the Instant Pot. The slow cooked pork comes out tender, flavorful, and ready to be made into a tasty carnitas taco, burrito bowl or taco salad.
Where’s the recipe?
Here at My Crazy Good Life, we like to make our recipes easy for everyone to follow. In the article below, you’ll find lots of information including recipe tips and ingredient substitutions to help you with every aspect of making this recipe. I recommend reading it before heading to the printable recipe.
If you’re more comfortable in the kitchen and don’t need the extra help, simply scroll to the bottom of the page where you’ll find the easy to print Slow Cooker Pork Carnitas recipe!
Ingredients for Pork Carnitas
- Pork Tenderloin: I always look for the leanest one I can find. You can use another cut of meat (boneless pork shoulder roast is popular), but tenderloin is the leanest. Whatever your grocery store has will work.
- Green Chile Salsa: Find one with the fewest ingredients you can.
- Diced tomatoes and Green chilies: Also called Rotel in some areas. Rotel is just tomatoes and green chilies.
- Onions: Any color will do! I prefer to cook with red onions.
- Bay Leaves: You’ll be adding these to the recipe before cooking and removing them after it’s cooked–try to not bury it down below the meat so they’re easy to grab out before eating.
- Spices: This recipe uses simple Mexican spices. Cayenne Pepper, Chili Powder, and Cumin
- Sour cream or plain Greek yogurt: As a topping, if desired.
- Salt and Black Pepper: To taste.
Optional ingredients and sides:
- warm tortillas
- black beans or refried beans
- Mexican rice
- tortilla chips and salsa
- fresh cilantro and fresh squeezed lime juice
How to make Crockpot Pork Carnitas
Slow cooking this recipe is the easiest method I’ve found.
- Cut the onions: Cut one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside.
- Add the pork: Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves onto the top of the pork.
- Add sauces: Pour half of the jar of salsa and the entire can of Rotel over and around the pork.
- Cook: Cook on low heat for 5-8 hours, depending on the size of your tenderloin.
- Shred the pork: Take the bay leaves out of the Crock Pot and discard. Pull the pork loin out of the slow cooker and shred it, then add it back into the liquid.
- Serve! Serve with the rest of the bottle of green chili salsa, warm corn or flour tortillas, diced onions, and sour cream or Greek yogurt.
How to make Instant Pot Carnitas
- Prepare the pot: Spray the bottom of your Instant Pot with nonstick cooking spray.
- Cut the onions: Slice one onion into thick slices and use them to cover the bottom of the pressure cooker. It’s ok if they overlap. Dice the other onion and set it aside.
- Add the pork: Add the pork on top of the onions. If you need to cut the pork into chunks so it fits better, you can do that.
- Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork.
- Add sauces: Add 1/2 of the green chili salsa and the entire can of Rotel on and around the pork. This recipe does not need any extra liquid added. The salsa and tomatoes are enough.
- Set your pressure valve to Sealing and cook on high pressure for 15 minutes per pound of pork.
- Allow a 15 minute natural release after the cook time is finished. This means that for 15 minutes after the cook time is done, don’t touch the sealing valve–the pressure will begin to release all by itself. After 15 minutes, flip the valve to Venting and allow the rest of the pressure to release.
- Remove and discard the bay leaves.
- Shred the pork: Remove the pork from the pot with a slotted spoon and shred meat with a mixer or two forks.
- Add the pork back to the pot. I like to let it sit for a few minutes and soak in the seasoned liquid.
- Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.
Recipe Tips
- For crispy carnitas: Sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker to cook. When the pork is cooked and shredded, place meat on a large baking sheet and add 1/2 cup – 1 cup cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
- If you’re using an Instant Pot and want Carnitas with crispy edges, allow the shredded pork to sit in the pot for 5-10 minutes to add additional flavor, then drain the liquid, move the pork to the sides and spray nonstick cooking spray (or drizzle olive or avocado oil) below it. Press sauté and allow pork to crisp for 3-10 minutes, depending on how crispy you want it.
- If you’re looking to reduce the spicy heat in this recipe, leave the cayenne pepper out and reduce the chili powder to 1/4 tsp.
- Onion, garlic, pico de Gallo and a spritz of lime juice are great toppings and flavors that blend well with the meat.
- You can use pork butt or shoulder, but be sure recalculate your nutrition info as tenderloin is typically a leaner cut than those two.
- Store leftover Carnitas in an airtight container in the fridge for up to 1 week. I swear this recipe tastes even better the next day.
Healthy Eating Plans
Weight Watchers
- 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points
- Using a 3 pound pork loin will give 8 servings. Add 1 point per tbsp of reduced fat sour cream.
- The points for the new 2022/2023 points plan is 4.
Trim Healthy Mama
- These slow cooker carnitas are an S recipe on THM without any needed modifications! That means you can enjoy this delicious recipe for pork carnitas crockpot style without any added steps.
21 Day Fix/Portion Fix
I count these as follows: 3/4 cup of Pork Carnitas = 1 Red Container.
- Add veggies to your carnitas if you’d like for some extra greens–I love adding peppers and more onion!
- Garnish with unflavored greek yogurt and count in your red container.
- 2 small corn tortillas count as 1 yellow container.
- Other optional (free!) toppings are cilantro and lime.
More healthy Crock Pot recipes
Crock Pot Pork Carnitas Recipe | Instant Pot Pork Carnitas
Crock Pot Pork Carnitas are a spicy carnitas recipe that your whole family will love! Instant Pot and Crockpot instructions included. Make carnitas tacos, carnitas enchiladas, and burrito bowls from this recipe!
Servings: 6 people
Approximate Serving Size: 3/4 cup
Calories: 411kcal
Equipment
Crockpot
Instant Pot 6 qt
Sealing Rings
Ingredients
- 3 lbs pork tenderloin
- 8 oz green chile salsa or diced green chiles
- 1 can Rotel or tomatoes with diced green chilies
- 2 onions sliced thick
- 2 bay leaves
- 2 tsp cayenne pepper
- 2 tsp chili powder
- 1/2 tsp cumin powder
Instructions
Crock Pot Instructions
- Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside for a topping.
- Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves on the pork.
- Pour half of the jar of salsa and the entire can of Rotel over and around pork.
- Cook on low for 5-8 hours, depending on the size of your tenderloin.
- Take the bay leaves out of the Crock Pot and discard. Pull the pork loin out of the slow cooker and shred it, then add it back into the crockpot.
- Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.
Instant Pot Instructions
- Spray the bottom of your Instant Pot with nonstick cooking spray.
- Slice one onion into thick slices and use them to cover the bottom of the pot. It’s ok if they overlap.
- Add the pork on top of the onions. If you need to cut the pork into chunks so it fits better, you can do that.
- Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork.
- Add 1/2 of the green chile salsa and the entire can of Rotel on and around the pork. This recipe does not need any extra liquid added. The salsa and tomatoes are enough.
- Flip your valve to Sealing and Cook on high pressure for 15 minutes per pound.
- Allow a 15 minute natural release after the cook time is finished. This means that for 15 minutes after the cook time is done, don’t touch the sealing valve–the pressure will begin to release all by itself. After 15 minutes, flip the valve to Venting and allow the rest of the pressure to release.
- Remove and discard the bay leaves.
- Remove the pork from the pot and shred with a mixer or two forks.
- Add the pork back to the pot. I like to let it sit for a few minutes and soak in the seasoned liquid.
- Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.
Video
Notes
- For crispy carnitas: Sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker to cook. When the pork is cooked and shredded, place meat on a large baking sheet and add 1/2 cup – 1 cup cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
- If you’re using an Instant Pot and want Carnitas with crispy edges, allow the shredded pork to sit in the pot for 5-10 minutes to add additional flavor, then drain the liquid, move the pork to the sides and spray nonstick cooking spray (or drizzle olive or avocado oil) below it. Press sauté and allow pork to crisp for 3-10 minutes, depending on how crispy you want it.
- If you’re looking to reduce the spicy heat in this recipe, leave the cayenne pepper out and reduce the chili powder to 1/4 tsp.
- Onion, garlic, pico de Gallo and a spritz of lime juice are great toppings and flavors that blend well with the meat.
- You can use pork butt or shoulder, but be sure recalculate your nutrition info as tenderloin is typically a leaner cut than those two.
- Store leftover Carnitas in an airtight container in the fridge for up to 1 week. I swear this recipe tastes even better the next day.
Nutrition
Serving: 1g | Calories: 411kcal | Carbohydrates: 9g | Protein: 63g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 452mg | Potassium: 1476mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3.9mg
Click for info about WW & Beachbody Counts
Love this recipe?Please take a pic and tag @BeccaLudlum
WHAT, IF ANYTHING, CAN BE DONE WITH THE REMAINING SAUCE IN THE COOKER?
Hey Betty, I don’t use the extra sauce in the cooker. We use the meat out of the cooker and then discard the rest.
I take the chunks of pork and put under broiler until crispy. Then stir the liquid until reduced. Serve the reduced sauce along side with separate green salsa. Yum crispy pork tacos with 2 sauces!
Love the flavor of this recipe! Thx for this crock pot pork Carnitas !
I dumped everything remaining into a blender, added extra tomatoes and spices to make a sort of enchilada sauce. Thin it out with some stock or water if you want. Delicious addition to the tacos!
BRILLIANT!!!
I just want to confirm 2 teaspoons of chili powder and 2 teaspoons of cayenne go on the pork. It doesn’t look like that much in the picture!
Yes! 2 teaspoons of each :)
Could I cook it on high instead of low
I’m sure you could, just follow your slow cooker directions! Maybe a little less time if you’re cooking on high.
I’m cooking this now and can’t wait! I see it shows how many 21 day fix servings. But how many servings of the entire recipe does it make so that I can dish out accordingly. Thanks
Hi Margie, It totally depends on how much meat you purchased :)
I can’t find the 21 day fix servings this equates to. Am I missing it? Thanks!
Hey Laurie: https://mycrazygoodlife.com/21-day-fix-pork-carnitas-recipe/
:)
I’m going to try this over the 4th weekend. We love Mexican with pork.
By the way – were you aware that when you click on this recipe on the main screen of Pinterest you get a recipe for orange roughy?
Hi I was wondering how spicy you think it will be? I got mild salsa. But with the Cayenne pepper? my husband is a wimp with spicy but i want a little kick. :) maybe i’ll cut back on the cayenne pepper Thanks!
What size tenderloin did you use? I’m trying the recipe with about two pounds, and I would like to know if the ingredients are sufficient as listed or if I need to double them. Thank you!
I’m also wondering about the size of the tenderloin you used (for ex. how many pounds?)
About 2 pounds, Sarah. Sorry, I think I accidentally answered Jenn in an email and not on the blog!
And how long did you cook your two lbs for?
I usually cook it for about 7 hours!
Can u do this in a dutch oven thats made of cast iron
I’ve never done that, but I bet it would be SO good!!
Thank you soooooooooooooooo much for this recipe. Looks so good!!
Made this once already in tacos, family LOVED it. Kids and all ! Now, husband wants me to put this on enchiladas…. What should I do for sauce on top ??
Melissa, it’s delicious with red sauce!
Also, try to use the recipe with beef-it’s sooooo good!
Made this yesterday and it was delicious! We like spicy foods so a chopped and added about 4 tabasco peppers. So spicy! Lots of leftovers too! I was wondering if you have a printable version of this recipe?? I like to print delicious recipes and put them in a binder to reference later. Thanks!
When do the diced onions come into play?
Thanks, I made this today & it’s delicious
Do you have instructions for making this in an instant pot?
Am I correct in reading that you do not use the sauce in the pot at all? So you discard it once you take the meat out? Or do you put the shredded pork back in the sauce in the pot?
Thanks.
I’m curious. Did you mean to say 80 minutes in the Instant Pot? 8 minutes does not seem like enough time to me? I’ve made this recipe many times in my slow cooker and love it but I wanted to try it in my new Instant Pot.
I have a stonewear lot for my oven but at what temp. And how long would you put It in the oven for .
Like 350 for 2hrs?
Hello,
I purchased the 3 quart mini Instant Pot. I’m assuming that your recipes are designed for a 6 quart. Just confirming. I’m a beginner🙂
Yes! Most all recipes online are for 6qt, unless otherwise noted! That being said, I have had readers tell me that they can easily make the recipes I post in their 3qt without modifying them at all.
I’m making this tomorrow. Can I mix all the dry ingredients together to create a rub rather than sprinkling it over the tenderloin? I wonder if that would penetrate the meat more evenly.
You can absolutely do that!
How much cumin? It is mentioned in the instructions but the amount is not listed.
Good catch! 1/2 tsp of cumin. I’ll edit the post to reflect this amount. Thanks for bringing it to our attention :)