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5 from 1 vote

Slow Cooker Carnitas

This tender, juicy and flavorful Carnitas recipe (Mexican pulled pork) can be made in the slow cooker or pressure cooker. It’s perfect for tacos, burrito bowls, quesadillas—even to eat as is, paired with rice and vegetables.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Keyword: carnitas, slow cooker carnitas
Servings: 12 porcions
Author: Vanessa


  • 1 1/2 teaspoons MAGGI® Granulated Chicken Bouillon
  • 4 lb pork shoulder or pork butt skinless, boneless
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion, yellow
  • 5 garlic cloves, minced
  • 1/2 cup lime juice, freshly squeezed
  • 1 cup water

For serving

  • Corn tortillas
  • Pickled onions
  • Cilantro
  • Cotija cheese
  • Avocado
  • Corn, grilled


  • Rinse and dry the pork shoulder. Rub all over with cumin, oregano, bouillon, chili powder, salt and pepper.
  • Place the pork in a slow cooker. Top with the minced garlic, onion, lime juice and water.
  • Slow cook on low for 10 hours or on high for 6 hours.
  • Pork should be tender enough to shred. Remove from slow cooker (reserve liquids), place onto a baking sheet, and let cool slightly. Then shred using two forks. Spread the meat evenly into one layer. Drizzle with 1/2 cup of the cooking liquid.
  • Broil for 3 minutes, flip the meat, and broil another 3 more minutes.
  • Serve hot with grilled vegetables, corn tortillas, and toppings of your choice.


If cooking in an electric pressure cooker, cook on high for 1 hour 30 minutes. Let pressure release naturally and proceed with Step 4 of the recipe.
Leftovers can be stored sealed in the refrigerator for up to 3-4 days.