carnitas on a white plate with chimichurri

Crock-pot Pork Carnitas with Chimichurri

Crispy shredded pork made using the crock-pot makes this a simple weeknight dinner. Fresh and flavorful chimichurri sauce takes this recipe to the next level. 

Course Dinner
Cuisine Argentine
Keyword crock-pot carnitas, pork carnitas, traditional chimichurri
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 People
Calories 304 kcal
Author Hayley


Crockpot Pork Carnitas

  • 4lbs Pork Shoulder Roast
  • 1/2 Cup Water
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Cumin
  • 1/4 Tsp Garlic Powder

Traditional Chimichurri

  • 1/2 Cup Parsley Finely minced
  • 1/4 Cup Cliantro Finely minced
  • 1 Clove Garlic Finely minced
  • 1/8 Tsp Crushed Red Pepper
  • 1/2 Tsp Dried Oregano
  • 1/2 Tsp Salt
  • 1/2 Cup Light Olive Oil Or oil of choice
  • 2 Tbsp Red Wine Vinegar


Crock-pot Pork Carnitas

  1. Place roast in crock-pot fat/skin side up. Sprinkle all spices over roast and add water and apple cider vinegar to pot.

  2. Turn crock-pot on low and cook for 8 hours or 4 hours on high. Pork is done when meat falls apart easily.

  3. Shred meat when done and place in a single layer on sheet pan. Put under the broiler for 3-5 minutes until pork has become crispy at the edges.

Traditional Chimichurri

  1. Finely mince parsley, cilantro, and garlic. Add to olive oil along with crushed red pepper, salt, and vinegar. Lightly mix.

  2. Serve over pork carnitas or any protein or vegetable of choice.

Recipe Notes

Pork shoulder roast is also sometimes called Boston Butt or Picnic Shoulder. Either of those cuts will work in this recipe!