This Crispy Pork Carnitas recipe is a winner! This has to be the closest recipe to authentic Mexican Carnitas you’ll find WITHOUT using lard!
Our Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is SO tender and juicy on the inside, while remaining deliciously crisp and golden on the edges, giving you the best of both worlds. This dish will be PERFECT for your Cinco De Mayo parties!
PORK CARNITAS
Carnitas are so versatile, you can fill any burrito, taco, quesadilla or use it as a topping for nachos! Include them in a salad like this Chipotle Carnitas Salad, or serve them with the typical onion/cilantro topping typically seen served in Mexican food trucks, or a good Guacamole or Pico De Gallo.
Carnitas isn’t anywhere near as daunting as it may seem. This NO FAIL recipe is easy to follow and extremely forgiving! Set it… forget it… and your mouth-watering, fall-apart meat is ready in a matter of hours! Because who doesn’t love crispy pulled pork?!
HOW TO MAKE PORK CARNITAS
I have to admit, it has taken me many failed attempts and a huge variety of different recipes before finally settling on this one. I read, researched, tested, failed, tested again, failed, researched AGAIN, tested and failed THREE more times. We had pulled pork coming out of our ears!
The not-so-secret ingredient we use in this carnitas recipe is Coca Cola. If you can find a cane sugar based coke (coke in ‘original’ glass bottles, for example), that’s going to get you the most authentic flavour. It’s the closest to Mexican Coke, which is what many Mexicans cook their Carnitas in when not cooking in lard (the authentic recipe), and really gives these carnitas a bolder and better taste!
The orange juice and lime juice combo tenderises them to incredible fall-apart tenderness, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into crispy heaven with every mouthful.
TIPS:
- We used 4 teaspoons of salt. Use less if desired.
- Coke with cane sugar instead of corn syrup (check the ingredients list) is ideal, however you can use any coke. Alternatively, substitute with chicken broth (chicken stock).
- If you don’t like the sound of this particular carnitas recipe, try my tomato based crispy pulled pork or my Crispy Slow Cooked Carnitas recipe.
PORK CARNITAS TACOS
To make them into tacos, simply stuff the crisped meat into a corn or a fresh Flour Tortilla and add in chopped onion, cilantro, salsa, avocado and top with sour cream or crema fresca!
WATCH HOW WE MAKE CARNITAS RIGHT HERE! TURN UP YOUR VOLUME TO HEAR THAT CRISPY CRACKLE IN THE PAN!
Pork Carnitas (Mexican Slow Cooker Pulled Pork)
Ingredients
Carnitas
- 4 pounds boneless pork butt skinless, or shoulder
- 3-4 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano or Mexican oregano
- 1 tablespoon ground cumin
- 1 large brown or white onion, cut into wedges
- 8 cloves garlic smashed
- 2 limes juiced
- 2 large oranges juiced, or ¾ cup natural orange juice
- ¾ cup coke original or Mexican coke is ideal
- 2 bay leaves
Instructions
- Rinse and pat dry pork with a paper towel.
- In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
- Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
TO CRISP IN THE OVEN:
- Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
- Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
TO CRISP ON STOVE:
- Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about ½ cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!
TO SERVE:
- Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad!
Notes
*If you don't like the sound of this particular carnitas recipe, try my tomato based crispy pulled pork!
Darlene says
I’m a family of one. If I freeze it Ido I freeze it with the left over juice or should I freeze the juice separately? I’ve made it once and it was delicious!!
Tom Mozgala says
Hi Steve,
It’s a good idea to freeze some of the leftover juice with the carnitas. The juice will help keep the meat moist and flavorful when you reheat it. Here’s how you can do it:
Mix or Separate: You can either mix a small amount of the juice directly with the carnitas before freezing, or freeze the juice separately in small portions or ice cube trays to add during reheating.
Avoid Overfilling: If freezing together, make sure there’s enough room in the container or bag for the liquid to expand as it freezes.
By adding the juice, you’ll preserve the flavor and moisture of the carnitas, making for a more delicious meal when you’re ready to enjoy them again.
Jessica Resendez says
So good. I’ve made this 3 times now.
Bruna says
This is easily THE best pulled pork I have ever made – and I have made dozens of delicious recipes before. It is now my official go-to!
Sharlee says
I haven’t made this yet. I am wondering if you knew how to make this into fajitas. Would I just sauté the onion and pepper in the skillet as I crisp them?
Bruna says
That’s how I do it. Whichever meats I am making for the fajitas, I sauté onions, bell peppers and sometimes mushrooms on a separate pan (cast iron is best), on some sort of fat and very little salt if any, and nothing else (that’s how my favorite tex-me places made them). It works wonderfully!
Christina says
Amazing!!! Best carnitas I’ve ever had, let alone made.
Stacey says
Omg even better day 2, 3, 4…until freezing leftovers. Cooked in slow cooker on low for 9 hrs and all other ingredients as recommended including cane sugar Coke for about 9 hrs. Served with flour taco tortillas, cilantro, crumbly queso and Cholula hot sauce. So good! Very good immediately after cook but as I previously stated, even better in the days after.
Laura says
This is the best recipe for carnitas! I have been using it for aa few years.