Mexican Pork Roast & Crockpot Carnitas: Two Delicious Destinies

The scent of slow-roasted pork always takes me back to my grandmother’s kitchen. She wasn’t Mexican, not by a long shot, but she had a knack for adapting global flavors to her own rustic style. I remember the first time I tasted truly authentic carnitas at a small taqueria, a world away from her kitchen, but that familiar warmth, that deeply savory aroma, instantly connected me to those childhood memories. This recipe aims to bridge that gap: the comforting familiarity of a roasted pork shoulder with the vibrant, zesty flavors of traditional Mexican cuisine. It’s a versatile dish, perfect for a Sunday roast or transformed into melt-in-your-mouth carnitas.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time (Roast): 2-3 hours
• Cook Time (Crockpot): 6-8 hours
• Total Time (Roast): 26 hours (includes marinating)
• Total Time (Crockpot): 8.5 hours (includes marinating)
• Servings: 15-20
• Yield: 5-10 lbs of meat
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 pork shoulder, bone-in roast, 3-10 lbs
• 2 cups orange juice
• ½ cup milk
• 1 ½ cups chicken stock (for basting) or 1 ½ cups beef stock (for basting)
• 1 teaspoon adobo seasoning (Goya or something similar)
• 5-6 garlic cloves, chopped, minced, or jarred
• 1 tablespoon red pepper flakes
• 3 bay leaves
• 2 tablespoons cumin
• 1 teaspoon steak seasoning
• 1 tablespoon salt
• 1 tablespoon oregano
• 2 jalapenos, sliced

Equipment Needed

• Large bowl or container
• Blender, immersion blender, mini chopper, or food processor
• Roasting pan (with roasting rack, optional)
• Aluminum foil
• Crockpot (optional)
• Two forks (for shredding)

Instructions

Preparing the Pork Roast (or Carnitas Marinade)

1. Place the pork roast in a bowl or container large enough to hold it comfortably along with several cups of liquid.
2. Combine the orange juice, milk, adobo seasoning, garlic, red pepper flakes, bay leaves, cumin, steak seasoning, salt, and oregano in a blender, immersion blender, mini chopper, or food processor. Blend until smooth and well combined. This will be your flavorful marinade.
3. Pour the marinade over the pork. The marinade should almost cover the pork. If it doesn’t, add more orange juice and milk in equal parts until it’s nearly submerged.
4. Cover the bowl or container tightly and marinate the pork in the refrigerator for at least 12-24 hours, turning it every few hours to ensure even flavor penetration. The longer it marinates, the more flavorful and tender the pork will become.

Roasting the Pork

1. When ready to cook the pork, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Place the marinated pork in a greased or PAM-sprayed roasting pan. I often use a roasting rack inside the pan to allow for better air circulation, but it’s not essential. Position the pork with the fatty side facing up. This will render during cooking, basting the meat and adding flavor.
3. Bake the pork at 400 degrees Fahrenheit until the top becomes crispy and nicely browned. This usually takes about 30-45 minutes, depending on the size and thickness of the roast.
4. Once the top has browned to your liking, cover the roast loosely with aluminum foil. This prevents it from burning and helps retain moisture. Place it back in the oven. At this point, you can lower the oven temperature slightly, to around 325 degrees Fahrenheit (160 degrees Celsius), for a longer, slower cooking time, which will result in even more tender meat.
5. Baste the roast every 30 minutes or so with the pan juices (or chicken/beef stock) to keep it moist and infuse it with even more flavor. Basting is optional, but it definitely enhances the final result.
6. Cooking time will vary widely depending on the size of your roast. A 10-lb roast typically takes 2-3 hours to cook. Use a meat thermometer to monitor the internal temperature.
7. Once your roast reaches your ideal internal temperature (between 145-160 degrees Fahrenheit for safe consumption), remove it from the oven. Keep in mind that the temperature will continue to rise slightly as it rests.
8. If you plan to serve the pork as a roast, let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Slice against the grain for optimal tenderness.

Making Carnitas in the Crockpot

1. If you are planning to start this dish in the crockpot for carnitas, you will not need to add the entire amount of liquid from the marinade. The pork roast is very fatty and will render a significant amount of its own juices during cooking.
2. Pour the marinade into the crockpot, leaving approximately 3-4 inches of space at the top.
3. Add the sliced jalapenos at this stage if desired, for a touch of heat.
4. Cover the crockpot and cook on low heat for 6-8 hours, or until the pork is cooked through and practically falling apart.
5. Once cooked, remove the pork from the crockpot and shred it using two forks. Discard the bone. At this point, you can crisp up the shredded pork in a hot skillet with a little bit of the rendered fat from the crockpot for added texture and flavor.

Expert Tips & Tricks

• Marinating Time: Don’t skimp on the marinating time! The longer the pork sits in the marinade, the more flavorful it will become.
• Basting: While basting is optional, it really does help to keep the roast moist and adds another layer of flavor. Use the pan juices or chicken/beef stock.
• Crisping the Carnitas: For truly authentic carnitas, don’t skip the step of crisping the shredded pork in a hot skillet or under the broiler. This creates a delicious, textural contrast.
• Internal Temperature: Using a meat thermometer is the best way to ensure that your pork is cooked to the perfect doneness. Aim for an internal temperature of 145-160 degrees Fahrenheit.
• Resting: Letting the roast rest before slicing is crucial for retaining moisture and preventing the juices from running out.

Serving & Storage Suggestions

Serve the Mexican pork roast sliced as a main course with your favorite sides, such as rice, beans, and tortillas. The carnitas are perfect for tacos, burritos, or quesadillas. Garnish with chopped red onion, cilantro, and a lime wedge.

Leftover pork roast and carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage, up to 2-3 months. Reheat in the oven, microwave, or skillet until heated through.

Nutritional Information

(Estimated values per serving, may vary based on specific ingredients and portion size)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	100mg	33%
Sodium	700mg	30%
Total Carbohydrate	10g	3%
Dietary Fiber	2g	8%
Sugars	5g	N/A
Protein	40g	80%

Variations & Substitutions

• Spice Level: Adjust the amount of red pepper flakes and jalapenos to your desired spice level.
• Citrus: Try using a combination of orange and lime juice for a more complex citrus flavor.
• Herbs: Add other fresh herbs to the marinade, such as cilantro or thyme.
• Smoked Paprika: A teaspoon of smoked paprika adds a delicious smoky flavor.
• Liquid Smoke: A few drops of liquid smoke can impart a subtle smoky flavor, especially if you’re making the carnitas in the crockpot.
• Bone-in or Boneless: While bone-in pork shoulder is preferred for its flavor, you can use a boneless roast as well. Adjust cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: Pork shoulder (also known as pork butt) is the best cut for this recipe due to its high fat content, which results in tender and flavorful meat. However, you could potentially use a pork loin roast, but be mindful that it will be leaner and may require more basting to prevent it from drying out.

Q: How do I know when the pork is done?
A: Use a meat thermometer to check the internal temperature. For a roast, aim for 145-160 degrees Fahrenheit. For carnitas, the pork should be easily shredded with two forks.

Q: Can I make this recipe ahead of time?
A: Absolutely! The pork can be marinated for up to 24 hours in advance. You can also cook the roast or carnitas ahead of time and reheat them later.

Q: What if I don’t have adobo seasoning?
A: If you don’t have adobo seasoning, you can substitute it with a mixture of salt, garlic powder, onion powder, oregano, and black pepper.

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Sear the pork first, then add the marinade and cook on high pressure for approximately 45-60 minutes, followed by a natural pressure release.

Final Thoughts

This Mexican Pork Roast and Crockpot Carnitas recipe is a flavorful and versatile dish that’s perfect for any occasion. Whether you choose to roast the pork for a traditional Sunday dinner or transform it into tender, melt-in-your-mouth carnitas, you’re sure to impress your family and friends. Don’t be afraid to experiment with the flavors and customize the recipe to your liking. I encourage you to give it a try and share your feedback! Pair it with a cold Mexican beer or a refreshing margarita for the ultimate fiesta. ¡Buen provecho!