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Pork Carnitas

Slow Cooker Pork Carnitas

Servings 12


  • 4 pounds skinless, boneless pork butt or shoulder
  • 4 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 large onion cut into wedges
  • 8 cloves garlic
  • 2 limes juiced
  • 2 large oranges juiced, or 3/4 cup of orange juice
  • 3/4 cup Mexican Coke cola made with real sugar
  • 2 bay leaves
  • 1 tablespoon oil


  • Combine salt, pepper, oregano, and cumin in the slow cooker pot. Roll pork in the seasonings until well coated.
  • In the slow cooker, add onion, garlic, juices, Coke, and bay leaves around the pork.
  • Cover and cook on low heat for 8-10 hours or on high for 5-6 hours. It's done when the meat falls apart.
  • Remove pork and shred with two forks. Save the liquid.
  • To crisp, heat 1 tablespoon of oil in a non-stick pan or cast-iron skillet over high heat. When the pan is hot, add pork shreds and sear until it starts to crisp. Add 1/2 cup of liquid from the slow cooker. Continue cooking until the juices begin to reduce down and the meat is crispy.