HOW TO MAKE DELICIOUS PORK CARNITAS IN A CROCKPOT: Healthier Without Sacrificing on Flavor
This slow cooker pork carnitas recipe proves you don't need large quantities of lard to achieve authentic, delicious results. Pork shoulder is marinated overnight with garlic, orange, lime, and warming spices like Mexican oregano and red chilli powder, then slow-cooked until fall-apart tender. The finishing touch is a quick bake to crisp the exterior whilst keeping the inside succulent. Perfect for tacos, tostadas, or served alongside rice and beans, this healthier version delivers all the authentic flavour you'd expect
Watch: HOW TO MAKE DELICIOUS PORK CARNITAS IN A CROCKPOT: Healthier Without Sacrificing on Flavor
Original recipe video — click to play
Original method: 8–10 hours Low or 4–6 hours High, plus 25–30 minutes baking at 190°C
Ingredients
Main
- 1 â…› kg Pork shoulder (butt), cut into chunks, excess fat trimmed
Seasonings & Aromatics
- 2 tsp Kosher salt, or to taste
- 5 cloves Garlic cloves, cut into halves
- 2 ½ tsp Red chilli powder
- 1 tsp Dried Mexican oregano
- 1 tsp Black pepper
Citrus
- 1 large Orange, halved, juiced, peel reserved
- 2 small Limes, cut into wedges, juiced, peel reserved
Cooking Liquid
- 240 ml Cola, Coke, Pepsi, Dr Pepper, or similar
- 2 whole Bay leaves
Method
- 1
Season the pork chunks with kosher salt, red chilli powder, Mexican oregano, and black pepper. Massage the spices thoroughly into the meat.
~5 mins - 2
Place the seasoned pork into a large, sealed freezer bag. Add the halved garlic cloves.
~2 mins - 3
Squeeze the juice from the orange halves into the bag and drop in the orange peel. Cut the limes into wedges, squeeze their juice into the bag, and add the lime peels as well.
~5 mins - 4
Seal the bag securely, removing as much air as possible. Squish and massage the contents so the pork is well coated with the marinade.
~2 mins - 5
Refrigerate overnight (or up to 24 hours) to allow the flavours to infuse.
~8 hrsTip: This step can be shortened to 4 hours if time is limited, though overnight is recommended
- 6
The next morning, transfer the entire contents of the freezer bag into your slow cooker.
~2 mins - 7
Pour in the cola and add the bay leaves. Stir gently to combine.
~2 mins - 8
Cover the slow cooker and cook on Low for 8–10 hours, or on High for 4–6 hours. For the most tender result, use the longest time on your chosen setting.
~9 hrsTip: The meat should easily fall apart when a fork is inserted
- 9
Check the meat after the cooking time has elapsed—it should shred easily with two forks. If tender, carefully remove the pork from the slow cooker, reserving all the liquid.
~5 mins - 10
Shred the pork meat using two forks, pulling it into bite-sized pieces. Spread evenly on a baking tray.
~10 mins - 11
Preheat your oven to 190°C (375°F). Bake the shredded pork for 25–30 minutes until the edges are crispy and golden whilst the inside remains tender.
~28 mins - 12
Remove from the oven and drizzle the reserved cooking liquid from the slow cooker over the top.
~2 mins - 13
Serve immediately in warm tortillas, on tostadas, or with rice and beans.
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Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Whilst the overnight marinade develops authentic flavour, you can reduce it to 4 hours if needed. For best results, marinate for at least 8 hours. The citrus and spices need time to penetrate the meat
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