How to make TRADITIONAL MEXICAN CARNITAS, the EASIEST, SIMPLEST, and most DELICIOUS Recipe!
Learn how to make authentic traditional Mexican carnitas using a slow cooker—the easiest method for achieving that signature tender, caramelised pork. This family recipe uses minimal ingredients: pork shoulder, lard, onions, garlic, fresh oranges, and a splash of Mexican Coke for depth of flavour. The slow cooker does all the heavy lifting, rendering the meat to perfection whilst the natural juices create a rich cooking liquid. Serve these carnitas in warm tortillas with your favourite toppings for an unforgettable meal that tastes like it came straight from a Mexican kitchen
Watch: How to make TRADITIONAL MEXICAN CARNITAS, the EASIEST, SIMPLEST, and most DELICIOUS Recipe!
Original recipe video — click to play
Original method: Approximately 3–4 hours at 180°C in a traditional oven
Ingredients
Main
- 3 â…ť kg Pork shoulder or pork butt, cut into 5 cm chunks, trimmed of excess skin, cut into chunks
Choose a well-marbled cut for best results
- 4 ½ kg Pork lard, chopped or rendered
Rendered lard works best; can substitute with vegetable oil if unavailable, though lard provides authentic flavour
Aromatics
- 2 whole Onions, halved (skin on)
Leaving skins on adds flavour and colour
- 2 whole Garlic heads, halved (skin on)
Unpeeled garlic cloves provide subtle garlic flavour without overwhelming the dish
Seasoning
- 4 tbsp Sea salt
Adjust to taste at the end; traditional recipes use generous salt
Liquids
- 500 ml Mexican Coke (or cola with cane sugar)
Cane sugar cola (preferably Mexican Coca-Cola) adds sweetness and helps with caramelisation
Citrus
- 2 ½ whole Oranges, halved
Fresh orange juice and pith add bright, natural acidity and flavour
Method
- 1
Pat the pork shoulder pieces dry with kitchen paper. Heat 1 tbsp lard or oil in a large frying pan over medium-high heat. Brown the pork in batches (do not crowd the pan), about 3–4 minutes per side, until golden brown. Transfer browned pork to your slow cooker.
~15 minsTip: Browning develops flavour and colour; this step is worth the effort
- 2
Add the remaining lard to the slow cooker with the browned pork. Add halved onions (skin on), halved garlic heads (skin on), sea salt, Mexican Coke, and halved oranges.
~5 minsTip: Do not add liquid; the natural moisture from the ingredients and slow cooking will be sufficient
- 3
Cover the slow cooker and cook on Low for 8 hours or High for 5 hours, until the pork is extremely tender and pulls apart easily with a fork.
~8 hrsTip: Do not lift the lid frequently; allow the slow cooker to work undisturbed for best results
- 4
Using a slotted spoon, transfer the cooked pork to a large bowl or serving dish. Discard onions, garlic heads, and orange halves. Strain the cooking liquid (lard and rendered juices) through a fine-mesh sieve into a container; skim off excess fat if desired, reserving some for serving.
~10 minsTip: The rendered lard and cooking juices are delicious poured over the carnitas
- 5Optional step
Using two forks, shred the pork into bite-sized pieces. If a crispier texture is desired, place shredded pork on a baking tray and grill under a hot grill for 2–3 minutes until golden and slightly crispy at the edges.
~10 minsTip: Grilling is optional but adds a lovely texture contrast
- 6
Taste and adjust seasoning with additional sea salt if needed. Serve warm with warm tortillas, lime wedges, fresh coriander, diced onions, and sliced radishes. Drizzle with reserved cooking liquid or lard for extra flavour.
~5 minsTip: Perfect for tacos, burritos, gorditas, or tortas
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes. Whilst traditional carnitas are cooked in lard for authentic flavour, you can reduce the quantity to 1–1.5 kg and substitute with vegetable oil or chicken stock. The meat will still be tender in the slow cooker. However, lard contributes essential flavour and texture, so reducing it too much will affect the final result. If using less fat, you may need to add 250 ml of chicken or pork stock to prevent the meat from drying out
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