Juicy and broiled for a char-like flavor, this slow-cooker Carnitas recipe brings the cantina home.
There’s a Mexican fusion spot I used to frequent called BelAir Cantina. My wife and I would walk there from our old duplex. We’d enjoy some tacos and a couple of margaritas, then head to the small local cinema next door. Oh, the memories. Back before we had three kids and inflation turned dining out into a luxury, we’d dine at BelAir more often than I’d like to admit. And why not? For two people, the place was pretty affordable. And while they’re known for remixing Mexican favorites with menu items like Korean BBQ carnitas and French dip rib eye tacos, nothing beats BelAir’s classic pork carnitas with fresh pico de gallo. It’s simple, savory, and my kind of comfort food.
Now, with our shoestring budget, I’ve been making my own carnitas at Casa de Porter. Are they as melt-in-your-mouth perfect as BelAir’s? Do they turn my kitchen into a cantina? Let’s just say when friends try them, they suddenly want to meet the chef—that’s me, by the way.
Truth be told, carnitas take a while. The good news is your slow cooker does most of the work. All you have to do is prep, and you’re at 15 minutes tops, depending on your chopping skills. After that, it’s a waiting game. Clean the house, make the dessert, catch up on Severance—you’ll have the time!
Slow cooker carnitas take hours, but the fork-tender pork it makes is worth it. After all, the meat has been marinated in a bath of earthy spices, chili powder, and orange juice. And yes, you read that right. Orange juice. More on that later. Oh, and don’t forget to shred the carnitas and crisp the edges under the broiler. You’ll get a char-like flavor that’s just as good as any restaurant. I’m looking at you, BelAir.
Orange juice? Really?
Yes, really. And no, the orange juice isn’t some sort of fusion remix or something. In fact, it’s a key ingredient used in traditional carnitas recipes. Pork shoulder is an inherently fatty meat, which is great for carnitas. But this particular cut also contains connective tissue—tough fibers that need some extra tenderizing. That’s where the orange juice comes in handy. The acidity helps break down the fibers until the pork is fall-apart tender.
I suppose you’re wondering if your carnitas will taste like a carton of Tropicana. Don’t worry. Between all the spices, herbs, and jalapeños, the orange mellows during its six hours in the slow cooker.
How do I store leftovers?
Refrigerate your leftover carnitas for up to 4 days. To reheat, warm any leftovers in a skillet over medium heat for about 5-7 minutes. I’d also add a splash of orange juice or broth if the meat looks dry. The microwave works, too, though I prefer the texture and flavor my skillet produces. If you choose the microwave route, heat at 2-3 minutes, stirring halfway through.
Serving suggestions
While you can definitely serve carnitas over Mexican Rice, a homemade Flour Tortilla is my preferred go-to. Besides, you can serve the rice as a side. Speaking of sides, I’m a sucker for these Chipotle Pinto Beans—it’s an excellent copycat recipe and pairs perfectly with carnitas.
No carnitas is complete without toppings. Pico De Gallo and Chunky Guacamole are both classics, but why not try something new? This Guacamole Salsa features a tangy jalapeño kick that you won’t soon forget!
Carnitas
Ingredients
Instructions
Nutrition
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