CARNITAS | Easy Carnitas Recipe | Slow Cooker Carnitas Recipe
This easy slow cooker carnitas recipe delivers authentic, fall-apart-tender pork that rivals traditional stovetop methods. Pork shoulder is slow-cooked with orange juice, Mexican Coca-Cola, garlic, and bay leaves until perfectly tender, then crisped up in a hot pan for that essential caramelised exterior. Ideal for feeding a crowd, this recipe produces succulent carnitas perfect for tacos, tostadas, or rice bowls. The slow cooker does all the hard work, making this an effortless weeknight dinner or weekend entertaining option
Watch: CARNITAS | Easy Carnitas Recipe | Slow Cooker Carnitas Recipe
Original recipe video — click to play
Original method: 5–5.5 hours on High / 7–7.5 hours on Low in slow cooker
Ingredients
Main
- 2000 g Boneless pork shoulder roast, trimmed of excess fat
Use a joint suitable for slow cooking; ask your butcher for a good cut for carnitas
Liquid & Flavour
- 1 large Fresh orange, halved(optional)
Or substitute with 118 ml fresh orange juice if preferred
- 235 ml Mexican Coca-Cola
Traditional Mexican Coca-Cola in glass bottles works best for authentic flavour
Seasoning
- 1 ½ tsp Salt
Start with 1.5 teaspoons and adjust to 1 tablespoon to taste; salt levels vary by preference
- 5 cloves Fresh garlic cloves, crushed or roughly chopped
Use 4 to 5 cloves depending on preference
- 3 leaves Dried bay leaves
Use 2 to 3 leaves; remove before serving
Method
- 1
Trim any excess fat from the pork shoulder roast and cut into large chunks if needed to fit your slow cooker.
~10 minsTip: Leaving some fat on the meat adds flavour and helps keep the meat moist during cooking
- 2
Add the pork to your slow cooker.
~2 mins - 3
Squeeze the fresh orange halves (or pour orange juice) over the pork, then add the Mexican Coca-Cola, salt, crushed garlic cloves, and bay leaves.
~5 minsTip: Stir gently to ensure the meat is partially submerged in the liquid
- 4
Cover the slow cooker and cook on High for 5–5.5 hours, or on Low for 7–7.5 hours, until the pork is very tender and shreds easily with a fork.
~5 hrsTip: The meat should fall apart with minimal effort; adjust time if necessary depending on your slow cooker
- 5
Once cooked, carefully remove the pork using a slotted spoon and place on a cutting board. Shred the meat using two forks or your hands (it should pull apart easily).
~10 minsTip: Discard the bay leaves and any bones. Strain the cooking liquid if you wish to make a sauce or gravy
- 6
Heat a large frying pan or griddle over medium-high heat. Working in batches, add the shredded pork and fry for 3–5 minutes per batch, stirring occasionally, until the edges are crispy and caramelised.
~15 minsTip: This step creates the essential crispy texture that makes carnitas special; don't skip it
- 7
Serve the crispy carnitas in warm tortillas, topped with fresh garnishes of your choice such as diced onion, fresh coriander, lime wedges, and salsa.
~5 minsTip: Serve immediately while warm and crispy
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Pork shoulder (also called pork butt) is ideal for carnitas because of its higher fat content and connective tissue, which break down beautifully during long, slow cooking. You could use pork neck or pork belly, but shoulder is the traditional choice and gives the best results
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