When you think about Mexican cuisine, one of the standout dishes that likely comes to mind is carnitas. This deliciously seasoned, slow-cooked pork shoulder dates back centuries and has rich cultural significance.
Carnitas, meaning "little meats" in Spanish, uses a traditional French cooking technique that was brought to Mexico from Spain. Carnitas was traditionally cooked in large copper pots over an open flame, which allowed the meat to simmer in its own fat until it was fork-tender and crispy. This style of cooking is based on the French method known as “confit.” Over time, the technique evolved, but the essence of what makes carnitas special—a balance of tenderness and crispiness—remained unchanged. For our slow-cooker version of carnitas, we brown the pork in a skillet before adding to the slow-cooker to add plenty of seared flavor, while using a more simplified cooking technique.
Whether you're hosting a large gathering or simply doing meal prep to prepare for busy weeknight dinners at home, carnitas are an excellent choice. Because carnitas are typically prepared in large batches, they are an excellent choice for feeding a crowd, making them an ideal dish for parties, family celebrations, and casual get-togethers. Tucking them into sliders makes them a snackable treat just perfect for big groups.
How to Make Carnitas Sliders
Want to know how to make our carnitas sliders? Happy to oblige! We’ll cover the high points, but keep reading to find the full recipe below.
Brown the Pork Shoulder
Brown the pork shoulder on all sides in a nonstick skillet. It’s probably tempting to skip this step and just throw everything in the slow cooker, but it’s arguably the most important step. Searing the pork first adds tons of flavor and texture that you simply can’t achieve in the moist environment of the slow cooker alone.
Add the Liquids and Seasonings, and Cook
Pour the broth, orange juice and zest, cumin, oregano, salt, and pepper over the seared pork in a 5- to 6-quart slow cooker. Top with onion, bell pepper, and garlic. Cover and cook on Low until the pork is meltingly tender. The meat should easily pull apart with a fork.
Shred the Pork
Put the pork on a cutting board (preferably one with a handy “juice groove”) and shred. Get rid of any bigger pieces of fat and gristle. Toss with a cup of the strained cooking liquid and a couple tablespoons of lime juice to perk up the sauce.
Assemble the Sliders
Spoon some of the pork mixture evenly onto each slider bun and top with avocado slices, crumbled queso fresco, and chopped cilantro. Then serve with lime wedges, and enjoy the fruits of your labor.
More Pulled Pork Recipes
These carnitas sliders will be the star of your party, but if you want more pulled pork recipes, look no further!
Pulled Pork Tomato Mole Enchiladas are a great way to use up the left over pulled pork you may have from making the carnitas sliders.
Slow-Cooker Pulled Pork Chili uses chunks of pork shoulder braised with tomatoes, beans, chiles, and seasonings in the slow-cooker for an easy, flavorful chili that takes just 20 minutes of prep, then simmers away ‘til dinner while you’re at work.
Slow-Cooker Pulled Jerk Pork Sandwiches are full-sized sandwiches with a Jamaican vibe. With cola, barbecue sauce, and Jamaican jerk seasoning, they’re a fun, spicy change to your normal pulled pork sandos.
Slow-Cooker Pulled Pork Stew with Corn is inspired by Mexican red pozole. This easy slow-cooker dish is filling and flavorful – and it makes a lot, so it’s great for entertaining. Or enjoy the leftovers for lunch for several days after you make it.
Frequently Asked Questions
Watch Video
Carnitas Sliders
- Prep Time 45 min
- Total 7 hr 45 min
- Servings 16
- Ingredients 17
Ingredients
Pork
- 1 boneless pork shoulder (3 to 4 lb), trimmed
- 1/2 cup from 1 carton (32 oz) Progresso™ Classic Chicken Broth
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- 1 tablespoon salt
- 1/2 teaspoon freshly ground pepper
- 1 large onion, thinly sliced
- 1 medium green bell pepper, cut in thin strips
- 8 cloves garlic, peeled
- 2 tablespoons fresh lime juice
To serve
- 16 slider buns, split and toasted if desired
- 4 avocados, peeled, pitted, sliced
- 1 cup crumbled queso fresco
- 1 cup fresh cilantro leaves
- Lime wedges, if desired
Instructions
-
Step1Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook pork shoulder over medium-high heat 8 to 12 minutes, turning occasionally, until seared on all sides. Place pork in slow cooker.
![]()
-
Step2In small bowl, mix broth, orange juice and zest, cumin, oregano, salt, and pepper. Pour over pork in slow cooker. Top with onion, bell pepper, and garlic.
![]()
-
Step3Cover; cook on Low heat setting 7 to 8 hours. Remove pork from slow cooker to cutting board with juice groove or to large bowl. Shred pork, discarding any large pieces of fat.
![]()
-
Step4Strain cooking liquid; discard vegetables. Add 1 cup of the cooking liquid and the lime juice to 4 cups of the shredded pork; mix well. Cover and refrigerate any additional shredded pork for another use.
![]()
-
Step5Spoon pork mixture evenly onto slider buns; top each with 1/4 avocado (3 to 4 slices), 1 tablespoon queso fresco, and 1 tablespoon cilantro. Serve with lime wedges.
![]()
Nutrition
Nutrition Facts
Serving Size: 1 Slider
- Calories
- 370
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 690mg
- 29%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
