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Slow cooker pork carnitas with crispy edges from a caramelized Mexican Coca-Cola and citrus reduction.

Slow Cooker Pork Carnitas

Rebecca Blumer
These slow cooker pork carnitas combine tender, citrus-infused pork shoulder with perfectly caramelized, crispy edges for an easy, taqueria-style dinner right at home.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 380 kcal

Equipment

  • Slow cooker
  • Sheet Pan
  • Forks

Ingredients
 

  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 medium yellow onion, quartered
  • 1 large orange, juiced, rind reserved
  • 1 lime Juice of
  • 2 cups chicken stock
  • 3 pounds boneless pork shoulder, cut into 4-inch pieces

Instructions
 

Build the Citrus-Spice Braise

  • In your slow cooker bowl, stir together the bay leaves, dried oregano, chili powder, kosher salt, cumin, black pepper, and cayenne until the spices look evenly scattered.
  • Add the quartered onion, then pour in the orange juice, tuck in the reserved orange rind, and add the lime juice and chicken stock. Stir again to create a fragrant, rusty-colored liquid.
  • Pour in 1/4 cup of Mexican Coca-Cola and mix it through to add a subtle caramel sweetness that helps tenderize the meat.

Slow Cook Until Fork-Tender

  • Nestle the pork shoulder pieces into the liquid so they are fully surrounded by the braise. Optional: sear the meat in a cast-iron skillet first for deeper flavor.
  • Cover and cook on HIGH for 7-8 hours or LOW for 10-12 hours, until the pork is soft and gives up easily when pressed with a fork.

Shred, Baste, Then Broil for Crisp Edges

  • Use a slotted spoon to lift the pork onto a large baking dish or rimmed sheet pan. Remove any large chunks of fat, but keep the cooking liquid in the slow cooker.
  • Shred the pork into 1-inch chunks with two forks. Aim for bite-sized pieces rather than fine threads to keep the meat juicy.
  • Brush the meat generously with the reserved cooking liquid until the surface looks glossy.
  • Turn on the broiler and broil for 5-8 minutes until the edges are golden and crispy. Flip the meat and broil for another 5 minutes to caramelize the other side.

Notes

Flavor Boost: Add a cinnamon stick to the slow cooker for a subtle, earthy warmth that enhances the authentic Mexican profile without adding sweetness.
Finishing Touch: While the meat broils, simmer the leftover cooking liquid in a saucepan until it thickens, then spoon this concentrated jus over the finished carnitas.
Selection Tip: Always use pork shoulder or Boston butt. Leaner cuts like pork loin will turn dry and stringy during the long slow-cooking process.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 380kcalCarbohydrates: 6gProtein: 32gFat: 25gSaturated Fat: 9gCholesterol: 110mgSodium: 750mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 4IUVitamin C: 15mgCalcium: 30mgIron: 2.5mg
Keyword pork carnitas, shredded pork, Slow Cooker
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