I love a set it and forget it dinner that tastes like a street side taco stand after a long simmer. Here we go with Mexican crockpot recipes that bring big flavor with little effort. I toss the pork in before lunch and by dinner the kitchen smells warm and bold. This batch leans tender and juicy. I use orange and lime for a bright edge and a quick broil for crispy bits. Friends build tacos and bowls. Someone always asks for my three tricks and I laugh because they are simple. Salt well start early finish hot. For planning I keep ideas handy for busy days. I have 3 hour crockpot recipes and 4 hour crockpot recipes for weekends. I play with 3 ingredient crockpot recipes when the pantry looks bare and I keep a list of the best crockpot recipes for easy wins. If I serve bbq chicken legs crockpot on Sunday then on game night I bring out a 7 layer mexican dip recipe with leftover carnitas on top. We eat well without stress and clean up stays light.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crockpot Pork Carnitas Recipe
- 3) Ingredients for Crockpot Pork Carnitas
- 4) How to Make Crockpot Pork Carnitas
- 5) Tips for Making Crockpot Pork Carnitas
- 6) Making Crockpot Pork Carnitas Ahead of Time
- 7) Storing Leftover Crockpot Pork Carnitas
- 8) Try these Crockpot Recipes next
- 9) Crockpot Pork Carnitas
- 10) Nutrition
1) Key Takeaways
This pork turns tender and juicy with gentle heat. A quick blast under a hot broiler adds crisp edges that taste like the corner of a great taco stand. We keep prep light and the payoff big.
We season well with salt cumin and oregano. Orange and lime bring bright notes. The cooker does the slow work while we get on with the day at Nancy Cooks where I share calm kitchen wins.
Serve in warm tortillas or pile into bowls with rice and beans. Leftovers reheat well. The method fits many mexican crockpot recipes so you can keep tasty meals on repeat and still feel relaxed.
2) Easy Crockpot Pork Carnitas Recipe
I love mexican crockpot recipes for busy days and I love mexican crockpot recipes for easy weekends too. My slow cooker hums at noon and dinner walks in ready at six. The kitchen smells bright and warm and my appetite wakes up.
I keep the steps short. I rub the pork with spices. I add juice from an orange and two limes. I pour in broth. I set low heat and then I step away. Later I shred and crisp for that famous edge.
This sits on Nancy Cooks with a simple promise from me Nancy at https://www.nancycooks.com. Real food with clear steps. No stress. The flavor leans citrus and savory and it lands well with kids and grown ups.
3) Ingredients for Crockpot Pork Carnitas
Pork shoulder Rich marbling melts into the meat and keeps each bite moist and tender during the long cook time in the slow cooker.
Kosher salt Salt pulls flavor to the surface and helps the meat taste full. I season from above so crystals spread in a light even layer.
Cumin and oregano Warm and earthy notes sit well with pork. The blend reads classic and keeps the profile grounded and friendly.
Black pepper A small grind wakes up the mix. It adds a gentle bite without taking over the pot.
Garlic and onion Fresh or powdered both work. The low heat softens sharp edges and gives the broth a steady savory base.
Orange juice Sweet citrus balances the fat. It helps the pork brown later under the broiler.
Lime juice Bright acid cuts through richness. A squeeze at the end adds lift to tacos and bowls.
Chicken broth A small splash keeps steam moving around the meat and carries flavor into every strand.
Bay leaves Two leaves add a soft herbal line in the background. Pull them out before shredding.
For serving Warm tortillas diced onion chopped cilantro salsa and extra lime for the table.
4) How to Make Crockpot Pork Carnitas
Step one Pat the pork dry. Mix salt cumin oregano and pepper. Coat the meat. The spice mix sticks better on dry pieces.
Step two Lay onion and garlic in the cooker. Set the pork on top. Pour in orange juice lime juice and broth. Add bay leaves and cover.
Step three Cook on low for eight hours or on high for four. The meat should fall apart with light pressure from a fork. Skim fat if needed.
Step four Heat the broiler. Spread pork on a sheet pan with a few spoonfuls of cooking liquid. Broil until the edges turn crisp then toss and broil again for a minute.
Step five Taste. Add a pinch of salt or a squeeze of lime. Build tacos bowls or salads. Share and enjoy.
5) Tips for Making Crockpot Pork Carnitas
Season with confidence. Pork needs enough salt to shine. I like a light even shower before cooking and a small pinch after shredding.
Broil to finish. Those crisp edges make each bite lively. Spread the meat thin so steam can escape and browning can happen fast.
Keep flavors bright. Citrus lifts the dish. Save a lime half for the table and let people add a fresh splash. This plays well with mexican slow cooker recipes and keeps meals fun.
6) Making Crockpot Pork Carnitas Ahead of Time
Batch cooking helps busy weeks. I cook the pork one day and I crisp only what we need. The rest rests in its liquid in the fridge.
For guests I shred in the morning and chill the tray. Right before dinner I broil and serve hot. The texture stays tender and the edges still snap.
This plan works across mexican crock pot meals so your menu stays flexible. You can pivot to tacos burrito bowls or nachos without extra work.
7) Storing Leftover Crockpot Pork Carnitas
Store meat with a cup of cooking liquid in a tight container. The liquid guards moisture and keeps flavor inside the strands.
Reheat in a skillet until hot. Add a spoon of liquid if it looks dry. Finish under the broiler to bring back the crisp bite.
Leftovers freeze well for two months. Label the date so you rotate smart. This routine fits many Mexico inspired crockpot dishes and saves time.
8) Try these Crockpot Recipes next
9) Crockpot Pork Carnitas
Slow Cooker Pork Carnitas Mexican Crockpot Recipes
Ingredients
For the Pork
- 4 pounds boneless pork shoulder cut into large chunks
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 orange juiced
- 2 limes juiced
- 1 cup chicken broth
- 1 small onion sliced
- 3 cloves garlic smashed
- 2 bay leaves
For Serving
- Warm corn tortillas
- Diced white onion
- Chopped cilantro
- Lime wedges
- Salsa of choice
Instructions
Slow Cooker
- Pat pork dry then season with salt cumin oregano pepper garlic powder and onion powder.
- Place onion and garlic in the crock then add pork. Pour in orange juice lime juice and broth. Tuck in bay leaves.
- Cover and cook on low for 8 hours or on high for 4 hours until the pork shreds with a fork.
Finish And Crisp
- Heat the oven broiler. Line a sheet pan. Shred the pork with two forks and spread it on the pan with a few spoonfuls of cooking liquid.
- Broil until the edges turn browned and crisp. Toss once and broil again for a minute to add more crisp.
- Taste and add a pinch of salt or a squeeze of lime if needed.
Serve
- Warm tortillas. Pile on pork onion and cilantro. Add salsa and lime. Build tacos bowls or salads.
10) Nutrition
One serving gives about three to four ounces of pork with edges that crisp and a center that stays juicy. Calories land near three hundred with protein in the low thirties so the plate feels filling yet light.
Sodium depends on your salt hand and on the broth you pick. Use a low sodium broth to keep balance. Lime adds bright flavor without extra numbers so squeeze to taste.
Round out the meal with warm tortillas pico de gallo and a crisp salad. This brings color and texture to the plate and keeps the focus on the pork.
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