Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas WITHOUT using lard!
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! Giving you TWO options to get that perfect crisp finish, and PERFECT for your Cinco De Mayo parties!
CARNITAS
Carnitas are so versatile, you can fill any burrito, taco, quesadilla OR use them as a topping for Nachos! Include them in a salad like this Chipotle Carnitas Salad! Serve them with the typical onion/cilantro topping typically seen served on Mexican food trucks OR a good Guacamole or Pico De Gallo!
This recipe is a NO FAIL recipe, and extremely forgiving! Set it…forget it….and your lunch or dinner is ready in minutes! Because WHO doesn’t love crispy pulled pork?!
HOW TO MAKE CRISPY PORK CARNITAS
I have to admit, it has taken me so many failed attempts and trying a huge variety of different recipes before finally setting on this one. I read, researched, tested, failed, tested again, failed, researched AGAIN, tested and failed THREE more times. Pulled pork coming out of our ears!
The 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), well, EVEN BETTER. 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 lifts these carnitas to bolder and better flavours!
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.
SOME 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!
PORK CARNITAS TACOS
To make them into tacos, simply stuff the crisped meet into a corn or flour tortilla (fresh homemade tortillas right here), 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 (or 2 kg) skinless, boneless pork butt (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 3/4 cup natural orange juice)
- 3/4 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 1/2 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!
Erica says
Favorite recipe I’ve been making for a couple of years and come back to again again!
Christy Craig says
OMG! This is the best carnitas recipe. I was a bit worried about the amount of oregano, but don’t be it all comes out amazing!. Thank you for sharing this!
Mark says
Really quite good. I smoke my pork using an offset smoker, so just natural juices. Not sure about your no lard references, as lard is natural, and much better than any laboratory-made substitute. Each fall my wiie and I make our own lard from the hogs we slaughter. BTW, a pork butt IS the shoulder.
Selina says
I tried this for the first time today after reading all the glowing reviews. It did not disappoint. I used a diet coke with trepidation because you just never know. It was perfect. So delicous, the meat was tender and juicy. I didnt fry it in a pan but I put it under the broiler and would turn the meat as it crisped. Amazing. Will be my go-to carnitas recipe from now on.
Angel says
So good! My go to, but this time I’m going to try the other one with tomatoes. Sure it will be 🔥 Go Katrina🥰
Seanita says
I have a very similar recipe from my Mexican house mom, but this one is much easier to execute with the slow cooker. I really do think it’s worth cutting the pork into 4-6 chunks, seasoning with a bit of cumin and salt and pepper, and browning on all sides before going into the pot, but this is close enough! . Yolanda also sometimes adds a pinch of cinnamon. She does this in her le Crueset Dutch oven in her oven on 275-300 for 6-7 hours (cover with tinfoil or an over safe lid cracked). One ah-making trick I got from a Chef friend of mine is to take the braising liquid after you’ve cooked the pork and reduce it on medium low heat until the liquid is reduced by 1/2. . It turns into the best sauce of your entire life! Can’t beat the toppings you listed, but sometimes I grill fresh pineapple rings, then chop as a topping.
Amazing recipe for sure!
Seanita
Thanks for posting this.
Vi says
I made this for the first time. I didn’t have enough time for the slow cooker so I put it all in a dutch oven, brought it to a boil on the stove, then into the oven with the lid on at 300 degrees F for 2 hours. Thank you!
Kat says
Hi,
I love your recipes. Just thought you should know that your videos get cut off early by commercials (before all of the recipe steps are shown) and then after the commercial, it switches to a new recipe. then the process of the next recipe getting cut short happens, and the cycle continues, so that I can’t watch any of your videos in full.
Michelle says
Made this for Xmas lunch and they were so good!!!
Jessica says
Seriously so good! I make these all the time, and they’re always such a hit! They’re also amazing for leftovers since you just reheat and crisp them in a skillet before serving anyhow. Thank you for sharing this recipe!
Jessica says
This has been my go to recipe for a while now – I’ve made it dozens of times and it’s consistently delicious. The imported Mexican coke and fresh squeezed orange juice are key. I also recommend using a bone in pork butt or shoulder as the bone itself adds incredible flavor. We always top these tacos with a squeeze of fresh lime, diced onion, freshly chopped cilantro, and a drizzle of Trader Joe’s jalapeño sauce.
This freezes spectacularly. I store any excess meat (not yet crisped) submerged in the leftover juices in the freezer. Some people say storing like that can change the texture, but I’ve never noticed or had an issue with that since it gets crisped up after being reheated anyways.
HOT TIP for some over the top, magazine worthy tacos (stole this method from a taco shop here in San Diego): grease a 400* griddle with avocado oil. Place a few handfuls of shredded cheese into separate mounds on the griddle. Wait until the top of the cheese mound just starts to melt (this shouldn’t take longer than 20 seconds) and place your corn tortillas (yes, you better be using corn torts with this incredible meat!!!) onto those mounds of cheese. Press the torts down with a spatula and wait a few more seconds to ensure the cheese sticks, then flip them over. The cheese should be nice and browned when it’s flipped (but trust me, it’s still melty under that golden crust as long as you used enough cheese!). Then just the continue to warm the back sides of the torts for about 10-15 seconds longer and VOILA. A gorgeous, delicious carnitas blanket. Just be sure to add more oil to the griddle before starting another batch, and don’t leave them on too long. You want them warm and soft, not crispy and tough.
Wanda says
I have made this recipe several times and every time it turns out amazing. Thank you for sharing this recipe, it is spot on with flavor and crisping the meat at the end is the topper to a great pork carnitas meal!
Keylee says
I have never gone back and left a recipe review but this was too good not to. Seriously just perfect, and I used just regular coke and I cooked it on high instead of low for a longer time. Finally found the right real sugar coke and will be cooking low for 10 hours this time.
mj says
I was invited to a “game night” (playing Family Feud and other silly games) and brought a board of tacos already filled with meat and cotija cheese, and then warmed up and set out with fillings. I made this recipe and increased the sauce and marinated the pork for 24 hours, then slow cooked. I stayed pretty true to the recipe but added a bit a “hoff’s wake up call” hot sauce (which is not really that hot) as the pork seemed a bit tame. Whoa, I was not prepared for how much these people loved this pork! I made 35 tacos for 7 people and they were gone. The next morning I got a text from someone who was there that they wanted to down 5 more tacos. You nailed it with this recipe!
Lisa Temple says
This is the best pork carnitas recipe I’ve ever made. I think the winning combo is the orange juice, lime juice, and coca cola! And, couldn’t be easier cooking all day in the crock. I so talked up this recipe, I have other friends who are making too, and agree it’s the best!
Tyson says
I made this a couple months ago and it’s is spot on carnitas pork it is amazing! I find if you cook it for the 8-10hrs slow cook then but it in a freezer bag and place it into the fridge for 3 days the flavour just absorbs really well into the meat and as the days progress as I had left overs it’s just taste more and more amazing! I’m going to make it tonight and let it sit for a few days 🙂
JieD says
My first time making carnitas. Couldn’t pass up a recipe with such high ratings. It definitely lived up to them!
I used the real Mexican Coke and slow cooked for about 6 hours on high. (I was starving and couldn’t wait the full 10 hours. 10 minutes in the broiler was the icing on the cake! Pull-apart delicious and my Mexican girlfriend was truly impressed!
Sharri says
Great recipe! Loved the flavor. My co-workers enjoyed it too. It’s so good, I’m making the recipe as I type. 😁 It’s in the rotation whenever Boston butts go on sale in my area.
Nichole says
I’ve made this so many times and it’s so delicious every time!
Shannon says
I subbed with dr pepper, halved the meat as there are 2 of us. Kept everything else the same. Trimmed the fat cap off then tucked those pieces of fat around the meat and seasonings so it would melt into it. Absolutely delicious making fajitas with it tonight!
Kevin D says
Simply the best carnitas out there.
Kathy Silva says
I loved the recipe. I made in my Insta pot. Only took 2 hours to make. Then broiled the meat with 1 cup of the juices. Delicious! Will definitely make this recipe again. Thanks for sharing.
Michelle L says
Hi Kathy! Did you pressure cook it or slow cook in in the insta pot?
Dina Zacarias says
I made this this past weekend and this is one of the Best recipes – I follow the instructions and use the Mexican coke. And OMG super deliciosas – l’m Mexican and this recipe is by far healthy and delish- Thank you so much 😊
C. Nuzzo says
Completely obsessed with this recipe! Made this today and it came out perfect! Absolutely taste like my favorite taco place. Will definitely be making these again in the future. The recipe is so easy! I followed it exactly and didn’t have any issues. So happy to have found this!
Eleen B says
For those who don’t have a slow cooker: I made this today in my Dutch oven at 300 degrees and cooked it for 6 hours. It came out perfect. I love your recipes! Thank you!
Lee-ann says
Thanks for the tip! It worked well.
Thomas Foeller says
Made this today but I sbstuted the oranges for one can of frozen concentrate and it was amazing. thomas
Susan says
Amazing recipe! Thanks for sharing. I am excited to have this in my rotation!
Ro says
Absolutely incredible! Tasted exactly like the way my favorite Cuban restaurant makes theirs. I used chicken broth instead of soda because I’m Keto/Paleo and it was DELICIOUS! Thank you! Will definitely be my go to!
Linda Henderson says
Great recipe; have made it several times. Since I have two grown sons quarantining with us, plus my husband, the slow cooker is too small. The only pork shoulder I could get yesterday at Costco is 14 pounds. Decided to cook the whole thing using my portable roaster oven, and I’m sure it will be great. Lots of leftovers for the freezer! You really can’t mess this recipe up unless you use too much salt (I did that the first time). Thanks for posting. It’s one of our favorites!
TKY says
I love this recipe. It is so amazing and I make it every Christmas for the crowd. We have a 3 burner gas grill so crisping it up is the best. Thanks
Ben says
This was amazing. My whole family raved about it. Only change I made was adding a jalapeno. I have so much liquid left over that I don’t want to waste. Any ideas?
Kelly Mendez says
This recipe makes the best carnitas we have ever tasted! Since we are a small family, we cook the carnitas in the slow cooker, as directed. We then divide the meat and juice in to 3 portions. We crisp up one portion to eat right away. The remaining meat is frozen BEFORE crisping. When we pull it from the freezer, it only needs to be crisped up in the broiler or on the stove, and it’s ready. Quick and delicious freezer meal!
Nick says
I’ve used the leftover liquid as the liquid component to cook Spanish rice and it was some of the best rice I’ve ever had. Add in some beans and veg and you have delicious meal.
Mim says
The juices are so good, I can’t bring myself to toss it, so I separate it from the fat and freeze it in small pouches for future use. I slow-cooked a huge pork shoulder last weekend and the frozen juices came in handy after shredding it!
Leah says
Do you think I could marinate this the night before?
Paula Barton says
A friend gave me this recipe. I am putting it in the crockpot for dinner. I know it will be delicious. Will be following this recipe website. Thanks! I love new delicious recipes.
Chris says
This recipe was so easy to make and my entire family loved it! Thank you for sharing!
cindy says
I made this exactly as written and it was phenomenal!!! Warmed up leftovers the next day and it was even better. This is definitely a keeper! Thank you so much. You now have a new follower!
Graham Walker says
Hi
I only have a 3.5 quart slow cooker that I have never used (as its too small) do you think everything would fit in it?
Jordan says
Do I double the ingredients for a 8lbs bone in Pork Shoulder?
Jackson Pollock says
Great recipe! I made this for Cinco De Mayo the other day and it was super easy. I used an 8 lb pork picnic (shoulder with bone) so it fit into my 6 qt slow cooker. I put everything into the cooker the night before and stored it covered in my fridge. Woke up at 5:30 the next morning and set the cooker for 10 hours. The meat was fall off bone tender 8 hours later. I did tweak the recipe somewhat by adding cinnamon to the spice mixture. And added 6 oz of Mexican Coke before turning on the cooker..
Roxanne says
If I dont have a slow cooker, can you make this in the oven? If so, how do you alter?
Marcel says
Yes, you can cook this in the over in a “Dutch oven” if you have one, at 350F. Make sure you don’t run out of liquid during the process.
Bethy says
It’s funny I came here because I don’t want to use my oven. My recipe is very similar to this one.
Salt/Pepper the pork. Insert slivered garlic in slits all around. Slice half an orange and squeezed the other half over the pork. Lay the slices all over the pork. Cover and bake at 325 for an hour and a half. Open and pour some
Mexican Coca Cola in, drizzle all over. Replace lid and continue baking. Checking everyone once in a while. At about 4 hours o take the kid off and baste with the juices and at this point I can start pulling the pork part wit tongs. Continue cooking until it completely falls apart with ease. Cooking with the lid off helps crisp it up, maybe another 45 minutes
CJ says
Are you trying to one-up the author? Nice!
Jen says
THESE WERE AMAZING!! My husband rarely raves about food, and he LOVED these! The only thing I changed was add black garlic powder to the recipe, but it came out so so so good!! This recipe is definitely a keeper! Thanks for sharing!!
chris says
Could this recipe be done in a Pressure Cooker? Then after crisp in the oven as stated?
Karen Phillips says
Yes I did that today, high pressure on Meat/Stew option, time down to 2hours for a pork shoulder at 2.8 lbs…. all same ingredients
Dave says
Just made it last night in the pressure cooker and it turned out great!! Set it for 60 mins and let it cool for another 20 then into the oven for crisping.
Bette Harley says
I’ve made this multiple times and it always comes out delicious! I only substitute a can of beer (ale or lager) for the cola. I use the broiler method to crisp it up and oh boy!!! So delicious!
Janet Hoverson says
I don’t leave reviews often, but this one was a hit with my family. My husband and three teenage boys all loved it and my 14 yr old told me I need to make this again! It was so tender and just fell apart. Crisping it added a great texture. Because my family doesn’t all like the same types of things I gave them options. It was great as a sandwich with some BBQ sauce for a couple of them and we also use it in tacos with a red cabbage slaw, pico de gallo and guacamole on corn tortillas! This is a great versatile recipe and there weren’t any leftovers and that is how I judge a successful recipe in my house! Thank you!
Ryan Schwarz says
Probably a dumb question but will Coke Zero work for this?
Deb says
In my opinion, it’s the sugar, real sugar for a caramelizarían.
Johnny Walker says
No. It doesn’t have cane sugar
Cory says
I couldn’t find cane sugar coke. I found cane sugar cola. Is that ok??
CK says
Did the broil option to crisp it up. Also, I used a bone-in 6-7lb shoulder and it was perfect after 10hrs on low.
What an amazing recipe. Thank you!
Julie says
Hi Karina!
Thanks for all the amazing recipes.
I don’t have a slow cooker. Can I use a Dutch oven and my oven on low temperature?
Thanks a lot!
Julie
Lizzie Wouters says
Weird question— my family doesn’t eat pork but i used to live carnitas—do you think this could be done with chicken?
Karina says
Absolutely! I’d suggest chicken thighs for a better flavour and texture.
Monica says
How can I make this recipe in my Insta Pot? (setting, timing, release?)
Kimberly Aulenbacher says
I just made this recipe using Venison and it worked great and tasted amazing! I can only imagine how good the port would taste!! I have quite a bit left over and I just wondered if anyone had a good idea for a second way to use it. We just did street tacos last night.
Sandra York says
use it in a fried rice recipe for the meat
Deb says
Can leftovers be frozen?
DA says
I’m currently making this, and my plan for my family of 3 is to half the 3lb pork shoulder before the browning step, and then freeze whole the remaining meat in the leftover defatted braising liquid. I’m hoping this will keep the meat from drying out in the freezer. Then when I’m ready to use the other half I’ll defrost, heat slowly in a pan with the liquid, then shred and proceed to brown/crisp the meat as directed.
Lauren says
It freezes VERY well!
Courtney says
This was SOOO good. We couldn’t find pork but or shoulder so used a pork loin roast which was less fatty. I think it actually absorbed more of the flavor. I crisped it with avocado oil at the end. The meat is slightly sweet – my boyfriend is Mexican and grew up with authentic street tacos; he LOVED this. It’s going in my recipe box. Thank you!
Hazel says
One of the great slow cooker recipes where you dump it in and forget about it. Love coming home to the sell of food wafting through the house!
The grilling at the end adds the lovely crispy bits.
Sarah says
I’ve made this 3 weeks in a row now. My husband says it’s as good as the mexican restaurant down the street (southern california so it’s the real deal lol). This recipe is perfect and IF I ever change anything it would be to add cayenne pepper cause when like some heat but this is seriously good, even better is how easy it is to make!
Vanessa Jacky-Davis says
Wowwie-Wow-Wow! This was the best crock pot pork recipe! The orange flavor comes through really nicely and I think the coke must be a magical addition. It was tender juicy crispy and just tasted wonderful. The whole family loved it and I suspect it will become a tradition. I kept the drippings to add to soups in the future.
I added a couple of things to suit our families taste.
1. Browned the roast first on all sides in olive oil prior to placing in the crock pot.
2. Placed the roast in the crock pot, fat side up
3. Added a little bit of grated orange peel and cinnamon.
4. Used 1 C of cola rather than 3/4, per another reviewers suggestion.
Served with: tortillas, cilantro, cream, onions, grated cabbage and tomatillo sauce and I added it to a yummy salad the next day.
Chris says
Try adding one teaspoon cinnamon to that, it adds that what is that I taste factor. Suttle but there. And no it won’t make taste like a cinnamon roll. This recipe is close to My favorite recipe.
Greg says
Delicious! Have kept and saved this recipe
Jacob says
Cooking for a larger party (roughly 20 people), would 6 pounds still be cooked 8-10 on low/5-6 on high? Thanks!
Vanessa Jacky-Davis says
Our 4.2 pound roast was cooked on lo and complete in 6 hours, so I would guess that a 6 pound will be done nicely in 8-10 hours.
Curtis says
.5 lb a person. So you would need (2) 5lb pork cooking in 2 different crackpots.
Charles Fennimore says
I made this just this past weekend and it came out fantastic! However, I did change the recipe a little by using the spice mixture as a dry rub and smoking the meat for about 6 hours, then putting it in the slow cooker as directed. The addition of the smokey flavor was amazing and you could probably approximate that with some Liquid Smoke if you don’t have a smoker and want to add that flavor. Instead of shredding the pork I pulled it free of the bone and cut it into bite-sized pieces. Much of it still shredded, but some stayed in moist little chunks. I used the oven method of crisping and added a little more liquid, but tended to skim the top to get the fattier juices. After removing the bay leaves, the rest of the juice, onions and garlic was pureed and put in a jar to serve with the meat. The meat turned out crispy on the outside and moist and delicious on the inside and the sauce was amazing. BTW, I was able to find the cane sugar Coke in the Mexican Food section of my local Food Lion.
Christina says
What kind of wood did you use for smoking?
Charlotte Søgaard says
Made this recipe for my Day of the dead Party yesterday….. OMG it was so good and easy
Had it in tortillas with chipotle rice, guacamole, pico de gallo, some crisp cabbage mix and crema… everybody loved it.
Hugs from Charlotte
Denmark
Charlotte Søgaard says
Made this recipe for my Day of the dead Party yesterday….. OMG it was so good and easy
Had it in tortillas with chipotle rice, guacamole, pico de gallo, some crisp cabbage mix and crema… everybody loved it.
Hugs from Charlotte
Denmark
KatieLeigh says
I’ve made this a couple times now. With a bone in Pork Butt as well. Lasts for multiple meals. I love Carnitas! I’ve not crisped it up in the oven, I like the meat warmed in the juice mixture in a sauté pan. Excellent!
Angie Hake says
If I’m using 1/2 the meat in this recipe, do I cut the rest of the ingredients and cooking time in 1/2 as well?
Karina says
Yes. Cut all the ingredients in half.
Kate says
Great recipe! I used a bone in pork butt. Enough grease from fat I don’t need additional oil for crisp it up. Need to try real Coke – Diet Coke on hand Im sure not the same. Multiple meals from one 4# roast. Carnitas salad, burritos and mixed up with eggs on the weekend. Yum!
Aizah Mahmood says
Hi what is a good substitute to pork? I would really like to try this recipe. Thanks
Reiney says
try looking up a recipe specifically for beef carnitas as the flavors here are really designed to go with pork.
DA says
Boneless, skin-on chicken thighs would work, too. Just be sure to use the same number of pounds in the original recipe.
Seanita says
You can do beef (use chuck roast). I swap out the orange juice for some chipotle sauce, but otherwise cook it in a similar way. Yummmm!
Rubi says
Hello, I love this recipe! My daughter Loooooved it so much. I halved it however it did seem a little dry: would you suggest I add more soda and lime/ orange or how could I make this recipe juicer ?
Jeremy says
if it seems a bit dry, i would add some corn starch slurry to the liquid. that will thicken and hold the moisture to the meat. ( i do this all the time with taco meat or other things that tend to dry out with long cooking times)
Marla says
Made this tonight for the first time! Amazing! The Mexican Coke really adds a nice dimension. My family, from a 7 year old to my 95 year old Mom, just loved it. Thought there would be leftovers…nope! Thanks so much for this great recipe!
Sarah says
I’ve currently got this in the crockpot and it already smells amazing!! I grew up on the border of Mexico and half of my family still lives in Mexico, so I know authentic Mexican food. I have a good feeling about this recipe.
But I just went and peaked in my crockpot and noticed my garlic has turned bright green! I thought somebody had tossed broccoli in there at first. I’m not sure why..it was a fresh new bulb. I used true Mexican Coke. Maybe it’s a reaction to that or the citrus… Any ideas?
Candy says
I’m pretty sure Its the acid in the citrus. It happens to me when i make pork roast with sauerkraut.
Mayra says
Just did it! Love it! Aaahhhhhh! I am so surprised a crockpot pulled this off. So delicious and authentic. Probably favorite online recipe of all time.
Cj says
In the crock now!
Natalie says
Amazing recipe! I followed it exactly except I’m used to making carnitas with lard so I added 1.5 pints of bacon grease before topping off with water. The result was deeply flavorful with just enough of a sauce left after I skimmed off the fat. This is the best recipe I’ve ever had. Thank you!!
T-E Nguyen says
I made this recipe a few times, follow it exactly and turns out perfectly. My 8 year old boy baby girl love it. I wish I can upload video of my 16 month old daughter eating it haha. Thank you so much for this recipe, I feel like I can cook now 🙂
Curtis Brobst says
This recipe is perfect. I scout and try and scour again and try again and she has done the work for me. This is a knockout every time. We do a quick pickled radish (3/4c white vinegar, 3/4c water, dash red pepper flakes and 3tbs sugar or honey on stove until hot over bunch of sliced radishes in a jar) as well as fresh cilantro, white onion, and lime wedges on top and the combination of tangy spicy radish w/sweet carnitas is unreal.
I cherish my kitchen and making delicious food for others. This recipe is with all the rave reviews. Just make it already!!!
Thank you so much for this!
Mary Beth says
I served these tacos at my bourbon tasting party and they were a big hit. I cooked it in my pressure cooker and the pork was falling apart tender and an explosion of flavor. SO GOOD!!!
Ashley says
I’ve made this on the crockpot before it’s amazing! I do t have enough Time to make it that way today! Can this be just as good in a Dutch oven ?
Grahan says
Followed recipe exactly today. Served as tacos with cilantro and guacamole.
Absolutely delicious! Can’t recommend it more highly.
Danielle says
This sounds amazing! Any ideas on how to adapt this recipe for an Instapot?
Thank you 🙂
Jo says
You want to cook a 4lb cut of pork in your IP for 1 hour 30 minutes on high pressure with natural release. YUM!
Channa says
Super easy in the instapot. How i do it then bake in the oven as the recipe. this is seriously one of the best carnitas recipies. It’s the only one I use anymore. YUM
Nate Williams says
Just made it in an Instant Pot with a few variations:
1) I always sear all braised meats first: Just set to SAUTE mode, heat 2 teaspoons vegetable oil… then dry the meat pieces and season with salt and pepper. Brown on 1-2 sides in small batches. Set the meat aside.
2) Then soften the onions for 3-4 minutes; scraping up the browned bits ass you stir. ADDED INGREDIENT: I browned a tiny bit of tomato paste with the onions for another 90 seconds. I then tossed in the dry spices to coat the onions, cooking for another minute or so. ADDEDD INGREDIENTS: I added a dash of cayenne and some red pepper flakes for a little heat. Finally, I added the garlic and stirred for another 60-90 seconds (don’t burn the garlic!)
3) I then deglazed the pan by adding 1/3 of the juice/coke mixture, scraping up the carmelized goodness from the bottom of the pan. Stir until it comes to a boil.
4) Finally, add the meat and rest of the coke/juice mixture and lime juice. Set Instant Pot to HIGH for 35 minutes. Manual release.
5) I used the smallest amount of duck fat in a non-stick skillet to crisp the pork and spooned on some of the cooked liquid as per the original recipe (just not as much).
IT CAME OUT PERFECT!
My Taco fillings (we also grilled marinated skirt steak and sword fish for a taco buffet!):
1) Pico de galo
2) cilantro
3) mango salsa
4) chunky guac
5) pickled onions
6) french fried onions (packaged)
7) crumbled cotija cheese
8) shredded cabbage
9) pickled jalapeños (store bought)
10) creme fraiche (too lazy to make crema)
11) lime wedges
SANGRIA! and LOTS of it!
DA says
I want to come to your next taco party! You’ve covered all the bases with this menu!
Sheila Ochoada says
Wow thank you for this!!! Copying this for my next get together with family!
Kale says
An instant pot only requires some form of liquid so between the orange juice and coke you have plenty of liquid. Consult the instructions that came with your insta pot for how long you should cook the size of pork you bought and you are set. Just dump everything in set the time and walk away.
DubbaE says
Yes this recipe was delightly AMAZING!!!..I am so impressed with the simplest things to get a great meal. THANK YOU for taking the time to do a great job, not only with the easy directions but the BEAUTIFUL pictures for ones like me that are not cookers or bakers. But guess what- my bad cooking has turned a corner and I an TICKLED TO DEATH!!!!
Lauren T says
I set this in the slow cooker to cook with firm instructions to my husband to save the juices while I was at work when it finished since I work 12 hour shifts. He didn’t so now I’m sad! I was going to fry it the next day with the juiced but don’t have them now. Can I substitute chicken broth to add some liquid to the pan when I crisp it up? Thanks!
Leanea Villafan says
Absolutely Amazing! Tastes just like authentic Mexican carnitas. I added pork skin along with the butt roast in the slow cooker; I actually used an instapot on the slow cooker setting. I shredded and browned the meat in a cast iron skillet among with the pieces of cooked pork skin. So wish I could post a picture of it.
Marie says
Sooo Good!!! I Made it yesterday!! My husband was shocked it came it so yummy especially since I don’t know how to cook.(He does all the cooking). He had 3rds and told me I did such a great job. I was so proud of myself. Yay!! And I used the Coca Cola in the glass bottle.
Regina says
This came out amazing! The flavor is so authentically Mexican. I followed the instructions exactly for ingredients, except my pork was on the bone. So took longer in my slow cooker, about 10 hrs. My house smelled incredible through the night. At the end of 10 hrs the meat just fell off the bone and pulled apart easily. I broiled pieces in the oven in the juice to crisp before putting into quesadillas for the kids. My 9 yr old son repeated over and over how delicious it was! This recipe will be in my arsenal forever! Now Karina, please work out a kahlua pig recipe cooked in the ground in the backyard and then it will be ON!
Stacey says
Never a bad recipe!!!! Thank you, this was awesome and so easy!
Cinnamon says
I’ve made this recipe before, but, didn’t have all the ingredients. It came out okay. I made this again today (Feb. 3rd, 2019) With all of the ingredients and it came out AMAZING!. WOW! My wife told me to make sure I keep this recipe handy. We loved it. Thank you so much.
Hannah says
Made for the family even my grumpy old dad who hates hand food loved it in wraps definitely a winner
Brenda DeGood says
A friend of our made carnitas for New Year’s Eve before we went bowling. Gotta admit it was the first time I had had carnitas, and, I was in LOVE with his!! Fast forward to today, when I made THIS recipe, and, OMG!!!! These blow his carnitas out of the water!!! Made the recipe as written, then served them with a broccoli slaw and cheese as toppings!! If you haven’t had carnitas with slaw, I highly recommend trying it. The sweet/zesty combo is mouth-watering!! These will be a frequent meal in our house!!
Terry Foss says
I’ve made these for my wife and kids numerous times! They ALWAYS love it! TONIGHT it’s on for the Super Bowl party! Time to wow some friends this time! (Also on tonights menu, Cajun Butter Steak Bites and Guacamole) Thanks for sharing these awesome recipes!
Jamie T says
Great recipe, thanks! With the citrus it reminded me a little of Cuban Mojo!
I did this in my Le Cruset dutch oven instead of the crock pot and it turned out perfect.
The only change I made to the recipe was I cut the meat into 2-3 inch cubes before browning them in a little bacon grease, combined all the rest of the ingredients and tossed the pot in a 325 degree oven for 2.5 hours.
Nick says
Made this last weekend for the playoffs and everyone loved it! Super easy and amazing flavor. Absolutely will make it again
Joann says
I mentioned making this to my husband and he very helpfully came home with an 8lb. roast! Do I double the ingredients?
Michelle says
Hi was just wondering if I’m doubling up on the meat do I double up on the ingredients and also if I marinate it the day before do I wait to put the coke in until cooking oh and will the cooking time be longer. Planning on making this for a party Saturday night. Really appreciate your time and recipes ☺️
Angie says
You are a genius!! This is now our go-to recipe on Sundays. We make tacos for the football game, and then the leftovers are perfect for tortas, salads, and to add to pot beans all week. I am known as a good cook, recipes like this are why! ? Thank you so much!!
Kayrene says
First time trying this recipe and I am going to use a Dutch oven in the oven however my oven has a few slow cook temp options, even down to 150 and I’m not sure what temp on the oven to set it to so that it’s ready in 8hrs. Any suggestions? Thanks!
Karina says
Hi Kayrene,
Unfortunately, I haven’t tried it in an oven. I’d suggest referring to your oven manual.
Matt says
I am making this tomorrow for Patriot’s Game in Dutch Oven as well and then removing lid for the crisping of it. I did read a recipe that says to cube the pork, not sure if I will be doing this or not first….
JakeF says
Kayrene,
The temps are typically 200 degrees for low and 300 degrees for high on slow cookers.
Jenifer Liver says
I made this as written and it was delicious. I served these on corn tortillas with lime wedges, cilantro and chopped white onion. My husband told me he is never going to be able to order carnitas at a restaurant again. 😉 I might add a sliced jalapeno next time to give it a bit of spice and use some bacon grease to brown up the roast before putting it in the crock pot for a bit of extra flavor, as well.
Karina says
Oooh yes to the bacon grease!
Kat says
Are you crisping the meat after it cooks in the crockpot ?
Karina says
Yes!
Laura Schroeder says
I love carnitas but have never made them myself. This was easy to make and it was DELICIOUS!! I did the stove top method of crisping. I will definitely be making this again. I used a pork tenderloin (because thats what I had) and it was great!
Randy says
I have been a big fan of carnitas for years. This recipe is good. I used less salt and I think I should have used more. I crisped the carnitas in my broiler. It took a lot longer than 10 minutes to get the results I like. My preferred method in to crisp on the stove in a frying pan with a little bit of olive oil. I did that this morning with the already crisped carnitas and they were as I like them. The old guys deep fry theirs in lard. This recipe is just as delicious finishing the carnitas in small batches in a frying pan with a light coat of olive oil. Yum!
Morgan says
Another good method i use for freezing is use cling film (make sure it covers it completely with as little air inside as possible) and then cover that with foil. (Prevents frezzee burn)
Mel says
Our crockpot wasn’t up to the task, so I had to finish it up in the instapot which was just delivered. Talk about learning on the fly! But it came out incredibly tender. My husband is diabetic so I didn’t use Coke. I had a bottle of balsamic chocolate vinegar and added about a quarter cup of that instead, since it’s very low sugar. It turned out so good, he wants the leftovers tonight, and we are making it again for friends next weekend, after he kept raving to them. Wonderful recipe! And so much easier than the other carnitas recipe I tried. ?
Alice says
I made this for tonight’s dinner and the family loved it! The only differences were I used Badia Naranja Agria and Cherry Pepsi, because that’s what I had. Super delicious and really not hard at all to make.
Karina says
That is great to hear! Thank you for sharing! Have a Happy Thanksgiving! XO
Patty says
Karina, can you use something else other than cola?
Angel says
You can use chicken broth or stock
Christy says
How does the cooking time change if using an Instant Pot?
Karina says
I have not tried it in an instant pot. Let me know how it turns out for you! Thanks for choosing one of my recipes! XO
Mary says
High pressure for 30 minutes, wait 15 minutes and then quick release. Delicious!
Dana says
I’m making this for the first time today! It smells wonderful so I’m sure its going to taste as good! However, its just my husband and I here to eat it, so I was wondering if this freezes well? If so, how do I freeze? Plastic bag, or container, with or without juice? Thank you!
Karina says
I like to use food storage bags and seal them with my heated sealer. If you do not have one then I recommend using a ziplock bag and double bagging it.
Morgan says
Another good method i use is use cling film (make sure it covers it completely with as little air inside as possible) and then cover that with foil. (Prevents frezzee burn)
Camilla says
This is it the second time I have made this recipe, it’s absolutely divine, thank you ??..
I was wondering if you have any ideas what to do with the left over liquid? Seems a shame just to throw it out.
Ahmah G says
The juices make
good soups.
Malvina says
This recipe was awesome. My husband loved it! Great seasoning, I wouldn’t change a thing. I made a cilantro cream sauce and fresh tomato and onion salsa go with it. Delicious!
Marie says
Hi,
What’s the deegrees on both low and high heat?
Karina says
I am sorry I actually don’t know the exact degrees since mine only has the two settings.
Jens says
Good lord, that was some of the best pork i have ever tastes in my life. A few friends and i tried this recipe for fun, and we all loved it!
I have a question from one of my roomates though, how would this recipe change without the garlic and onion? He’s alergic, and wondered if it would stay relativly the same, og change dramaticly. If so, are there any alternatives/substitutes?
-a huge fan from Norway
Karina says
Leaving them out would not be terrible but it would alter the flavor and taste of it all.
Amanda Lamantia says
I made this last night using a pork sirloin roast (its what I had in my freezer) and it was fantastic! my roast was only about 2 lbs and went straight into the slow cooker frozen (I always do this, especially with chicken, to avoid over cooked, dry meat that is swimming in liquid). The citrus is amazing with the pork! I combined all the dry ingredients, then mashed my minced garlic into it to create a paste. Rubbed that allover my roast and poured the liquid around the roast. Flipped it half way through. Started on high for about 2 hours and low for an additional 2 hours. It was fantastic! I supped coke zero (its what I has a small can of, not a soda drinker), but honestly I think it would be fine without. The limes and oranges, along with my frozen roast, created plenty of juices. I didnt have time for the crisping part, but next time I’ll try this with a legitimate pork butt and will do that!
Jalen says
Can I season this the night before, if so would i only use the dry ingredients or can i just do it all at once and transfer it into the slow cooker the next day
Karina says
Yes, of course! That will add more flavor! Thanks for following along with me! Enjoy XO
Pat says
How much coke do you use?
Vera says
RECIPE CLEARLY STATES 3/4 CUP
Felicia says
Hello!
I was wondering if these Carnitas are more sweet then savory?
Angie says
Every time I make this recipe I get tons of compliments, it’s my go to shredded pork recipe. I often just serve from the Crock-Pot with bbq sauce as pulled pork sandwiches!
Rebeccah says
Hands down the best carnitas recipe! I used the slower cooker method and then broiled to crisp it up. My husband normally complains if I make carnitas with pork butt instead of shoulder and he raved about this, even though I used pork butt. I used real glass bottle Coke and it was perfect as leftovers too!
Jenni says
Hahahaha, silly boys… Pork butt is pretty much the exact same thing as shoulder with I believe a bit more marbling.
Gloria Sprouse says
The recipe says “to brown the carnitas place in the skillet in batches of three” 3 what may I ask?
Karina says
The batches are of pork. That way you don’t have it all at once.
Cass says
I made this for my husbands birthday party. I did a help yourself taco night and boy was this a hit! Everyone asked for the recipe! Absolutely delicious. I used stock instead of coke as I wanted to play it safe with everyone eating it. Next time I will try coke! Yum!
Karina says
That is awesome! I love that idea! Thank you for sharing! That sounds like a great birthday party!
Mary Beth says
I have a question….. Have you ever tried to freeze the meat and serve at a later time?
My husband and I will be backwoods camping out west, and because of heavy forest fires, there is a burn ban (no campfires). I was thinking this would be a great recipe to make ahead of time, freeze and pull together at a later time. We have an oven in our motorhome, so I would be able to bake the meat to crisp it up…just curious if anyone has tried this method.
Karina says
YES!! That is a great idea! I am all about freezer meals and making it for other people or just having it ready in case I need a go-to meal. That sounds great and delicious! Thank you for following along with me! XO
Lynn Franklin says
I’ve made this recipe several times now to rave reviews every time! This is a keeper.
Des says
So I made this on Saturday and it was the best Carnitas we have had and we live around tons of Mexican restaurants. This is the first time my whole family of picky eaters ate all of the food and leftovers, we are not a leftover family. Thank you so much for the recipe, I am sharing your recipe and site with a few friends who loved this too.
Karina says
WOW! That is great to hear! Thank you so much for sharing! That is so nice of you! I am so glad that you enjoyed it and it ranked at the top! Thanks for following along with me!
Danielle says
I made these Saturday. I will start by saying I don’t even care for pork, but this recipe made the best pork I have ever had. The meat was so tender and the taste was amazing. I am so excited to have found a pork recipe that I love!
Phoebe says
I made nearly 8 lbs of this for about 20 guests for our Cinco de Mayo party and it was ALL GONE. Two of the guests didn’t even eat it because they were vegetarian and it still was gone! My only question was that the carnitas made a LOT of liquid — more than I used to ladle when I was crisping it up. Also, the meat was so juicy, it really didn’t even need the ladles of liquid. What is the purpose of the liquid when you crisp the meat?
Karina says
That is impressive! I am so glad that you had no left overs! You did a great job! Way to go!! The liquid does soften the meat and adds all the flavor. It makes the meat moist and delicious;)!! Thanks so much for choosing one of my recipes and following along with me!
Angie says
If I am only using 2lbs of pork do I cut the rest of the ingredients in half as well?
Karina says
Yes. It won’t turn out the same if you use different ratios.
Des says
I am going to try an make this recipe this weekend, it sounds so good. Wish me luck.
Karina says
Good luck! You will do great and it will taste SO good!
Sarah says
AMAZING. We eat Mexican food almost daily and this is the best carnitas I’ve ever made. SO good!!!
Krista says
How would you make this in a Dutch oven? I’ve had bad experiences with my crock pots (maybe the brand, maybe they’re defective).
Karina says
I would do everything the same just bake it in the oven and check it periodically with a thermometer so it doesn’t burn onto the dutch oven. It will taste the same and be great! Thanks so much for following along with me!
Jay Richmond says
I’ve stopped searching the web for ANY recipe! I now cook from this website at least 3 times per week and everything is AWESOME!!! I already a self proclaimed grill master but now I’m the new chef of the family LOL!
Kenneth Myers says
Do you think I could do this with an Instant Pot in less time, or is the slow cooking part of what makes it great?
LOVE your recipes!
Karina says
You are welcome to try it in the instant pot. I know you can still get a moist and ready meal in the instant pot. Let me know how it turns out! Thanks for following along with me!
Anne says
I made this recipe this week, this is my first attempt at carinitas and they were amazing! I used a 2.5Lb package of pork shoulder carinitas meat with most of the fat cut off. I substituted Dr Pepper for the Coke and half of the orange juice due to only having one orange on hand. I slow cooked in a Club Aluminum stovetop roaster (Dutch oven), about 5 hours on simmer. I don’t have a crock pot and this worked perfectly! Thank you for posting this fantastic recipe! I have high cholesterol and can not eat fried foods, your recipe offers a healthier alternative. The meat had the best flavor!
Karina says
Way to go! That sounds delicious! Thanks so much for sharing!
Denise says
Has anyone ever used a full can of coke for this recipe? I accidentally poured it all in and I have a 4.5lb roast. I added extra of all the other ingredients. I am not sure if I should add more meat or ditch half the sauce ??
Kathy pittman says
I would like to make it ahead of time for a party In 3 weeks. Do you think it should be crisped on the day after of or before freezing?
Elizabeth says
Absolutely awesome!
Matt Flaig says
Have now made this three times and had to write and rave about it..
We love it. They’re as good as any we’ve bought in a taqueria or bodega.
Excellent, traditional tasting recipe, and does it all without the mess of lard!
Thanks, this is now at least a twice a month meal!
Kayla says
This looks unbelievably crisp and tender! Seeing all the 5 star reviews makes me want to make it even more – but I don’t own a slow cooker. Do you have instructions for making this in the oven or on the stove?
Karina says
To Crisp in the Oven: Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminum foil or parchment paper).
To Crisp on the 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 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!
Josh says
I just started my third batch of this. This is the best carnitas recipe I’ve ever found, and it saves me when I can’t wait for the Sunday batch of carnitas at my neighborhood taqueria.
My only regular addition is that I always thrown in a half tablespoon of achiote for the earthy flavor.
For this most recent batch I have a 7lb bone-in shoulder, so I tweaked it a bit. I used a full cup of Mexican Coke and a full cup of orange juice, and added 25% to all the spices (except for the cumin). Instead of adding extra cumin I threw in a half tablespoon of chili powder for the complexity because I get overpowered by too much cumin (also I’m low on achiote today, I didn’t measure but I think I only had about a teaspoon or so left in the bag).
Sue says
OMG this recipe nailed it for me. Carnitas is one of my very favorite dishes at our local authentic Mexican restaurant. This recipe couldn’t get much better…..it’s definitely restaurant quality.
I added green peppers. Next time may sauté with the pulled pork to keep them a little firmer.
Also…the cast iron pan is the best for crisping!!!!
Thank you for sharing your recipe.
Pam says
Hi Karina,
I’m trying this tonight. My crock pot is already in use for some bone broth so I am doing this in the Instant Pot. Let you know how it turns out…..
Karina says
Sounds great! I can’t wait to hear! Thanks so much for sharing!
Deb says
This recipe is so good and so easy. Every time I make this everyone begs for the recipe! So delicious!!
Karina says
That is so great to hear! I am so glad that everyone enjoys it! Thank you so much for sharing!
Jay Bennett says
(Made Street Tacos) My first comment didn’t read correctly. I was using my Kindle Fire Tablet and I am still getting used to it, which caused some mispells. I made this recipe for my Aunt who was celebrating her 90th birthday party at her church. I’ve been looking for an excellent Carnitas recipe and I found it here with Karina. Thank you so much. I followed the recipe to the letter, choosing to fresh squeeze the lime and oranges (I used Blood oranges which were AWESOME). I only added mustard powder. The compliments I received were amazing partly because no ingredient stood alone, it was a perfect medley of ingredients and prep was 10 minutes, slow cooked for 10 hours. I will try this recipe with Oxtails as it is a specialty dish in my home country of Belize. I will garnish that using red onions, cilantro, and diced mango with a touch of chopped fresh jalapeno. I basically brought home only the juice from this recipe and bare;y had three tacos for myself. Great job, Chef Karina and thank you again.
Karina says
AWE! That is awesome it worked out so well. I love that you made it your own and it sounds DELICIOUS!! I am drooling now;)!! Thank you for sharing and following along with me!
Willjayb says
I made this for my Aunt’s 90th birthday celebration and it was excellent. I didn’t change a thing and basically made a self serve street taco station. Are you married ? Hahaha, the I you very much.
Lula says
Could I use caffeine free Coke? I can’t have any caffeine, & I dony imagine the caffeine would burn away like alcohol does.
Pernilla says
Hi!
Does anyone know how I’d cock this in the oven instead?
I don’t have a crock pot but this sounds delicious! I tried googling and found the time I should have it in for, but it also said to add less liquid – not sure about that part. Thank you!
Michelle says
Made this last night, and my super picky 6 year old daughter loved it! So good.
Margie says
My family doesn’t not care for carnitas. I made it anyway. It did not last long in the fridge. Every last scrap was enjoyed so much. GREAT recipe, thank you!
Lauren S says
Hi Karina,
Can you please clarify if chicken broth is needed in the slow cooker along with the lime/orange juice and coke while the pork is cooking? I saw it mentioned in the tips, but was unable to find how much is used in the recipe. Thanks so much! I can’t wait to try it for dinner tonight!
Karina says
The chicken broth is not needed unless you would like to substitute the coke for it. Enjoy your carnitas!
Sandy Johnsrud says
Made this tonight for my family. It was so good and very easy! The xrisp, carmelized meat and onions were a wonderful combination. Thank you for putting this recipe out here. This will be our go-to carnitas recipe from now on.
Karina says
That is great to hear! I am so glad that you all loved it enough to keep it around! Thanks so much for sharing!
Jenna says
This was delicious! I didn’t realize until I unpacked the pork that it was bone-in. I did some research and there are recipes that use bone-in, so I went for it and it turned out great. The meat just fell off the bone. I also decided to use bacon grease instead of oil, and added fresh, diced pineapple during the frying process. Oh, and I also used the extra liquid from the crockpot to deglaze the skillet between batches then poured that over the finished carnitas. Wow, so good!
Anne says
Really good. Made for the first time today and made bowls with it. My husband really liked it. Will keep recipe for sure.
Karina says
YES!! I love to hear that! Thanks so much for sharing!
DeAnna says
I made this tonight and if my fiancé hadn’t already proposed to me, he would’ve after eating this. Carnitas is my favorite taco filling and it always seemed intimidating to make, but now I can’t imagine taco night without this recipe. Thank you!!
jOHNNY S. says
Karina , you’ve just been added to our favorite list. thank you for sharing !
Tymeron Smith says
YAY!! That is always exciting to hear! I am honored! Thank you so much!
Bob says
I made this and it was awesome. I used chicken broth instead of Coke only because I didn’t have and Coke. I will try it with Coke next time but it’s hard to believe it could come out any better.
Green Bean says
This recipe is amazing! I slow-cooked it overnight and it made me really hungry, smelling it all night long. To crisp it, I used my cast iron skillet and it came out crispy and tender and carmelized–and so delicious! We used it for tacos. There are three of us. We have some left over for lunch. It’s a huge hit and I’ll be making it again, sooner than later!
Darrell Cereghino says
Hello!
I do calorie counting for body building and am looking for delicious recipes to try while while working on my body. For that I have to know the exact nutritional value of what I eat. Are you able to tell me how big a serving is? I know the recipe with the 4lb roast makes 12 servings, but is each serving a half cup or more? I’d really appreciate the feed back! Thank you!
Joanna says
My boyfriend is from Mexico and I have try all different Canada but this one had to beat the most delicious so recipe that I have ever try and my boyfriend just love it thank you so much for all your hard work with this wonderful recipe
Kim says
Hi! My first time making this and it came out amazing! Do I have to take it out of the liquid when storing it or can it be left in it?
Jenesis Byrne says
Does the pork go in first or last in the crock pot?
Tracy says
Making this tomorrow night for Christmas dinner. If I double the meat do I also have to double the cooking time in the crockpot? Can’t wait to try it!!
Rosalie says
Couldn’t be easier or tastier and it made the kitchen smell great!
Cristina says
Seriously this came out so good!!! Your recipes never let me down! Thank you for all the work you put into sharing these amazing recipes.
Karina says
Cristina you’re very welcome! Thank you for posting your comment and brightening up my day!
Laelonni says
I have been looking for the perfect carnitas recipe for years, since I moved from Ca to Wa 8 years ago. I’ve been thru countless recipes, some of my own and a few online. I made this with a couple minor alterations on the stove so I could control the time (because it’s really difficult for me to simply follow a recipe) but since it looked so good, I made sure not to tinker with it too much . It was hands down the best carnitas I have ever made and had. Thank you for such a solid recipe!! I am currently trying it with beef with a few additions to account for the depth of the flavor of beef in comparison to pork. It already smells amazing!! Thanks again! ❤
Karina says
I’m so happy to hear that Laelonni! You’re very welcome!
victoria says
This turned out so well. I am very particular about Mexican food. This tasted so authentic. My whole family loved it, even my husband who was born and raised in Mexico.
Karina says
Wow that’s so good to hear! You made my day Victoria!
Robin says
These are the BEST pork carnitas I have ever had. That’s saying a lot because we live in Texas and can get the yummy street tacos! We have made the recipe twice now.
Karina says
WOW that’s a HUGE compliment! I’m so happy to hear that Robin! Thank you so much for sharing your feedback!
Richard Altizer says
This recipe is amazing! I doubled up all ingredients and the result was by far the best carnitas tacos I’ve ever had. I also used a tablespoon of chopped jalapeno in the pot for flavor. Definitely will be making these again!
Marisa says
My boyfriend who is very particular about food loved these carnitas. I followed thr recipe exactly. I did reduce the liquid on the stove afterwards to intensify flavor and also skimmed off most of the fat. They were delicious! Thank you!
Anne David says
Just made this and it was AMAZING! I actually used a 6 lb bone-in pork butt….the meat fell off the bone, and I agree- the key to this recipe is the Mexican Coke. The carnitas would have been good straight out of the slow cooker but crisping the them in the oven was is what gives this dish 5 stars ! I did street tacos and put the carnitas on corn tortillas, sliced avocado, Mexican cheese, finely chopped onion, fresh cilantro, and a little pico de gallo. YUM! This is a winner!
Josh says
First time making Carnitas. This recipe was the bomb. And nothing but the best with real sugar coke.
Kristen says
Insanely good! When I tasted it from the crockpot it was so, so. After crisping on the stove, the flavor was ahhhhmazing! My picky kid even loved it! What a winner and so authentic tasting!
El says
Just made this today! HOOOOLLYY MOOOLLLYY!! It was so amazingly delicious! Thank you!
Scarlett Desselle says
Can I use pineapple juice instead of coke?
Amanda says
Could I possiby use pork loin instead?
Lacey Adams says
OKAAAAAAAY, this is the BEST carnitas recipe we’ve ever had. Haha we ended up ditching all the taco fixings and just chowed down the meat- it was that good! It’s the most tender and flavorful meat, and I love the crisp! My family and I use your recipes regularly. You’re our favorite food blogger and recipe creator. Thank you so much for sharing your talent, and helping me make good food for my family! Cheers to many more yummy eats ?
Diana Nichols says
Do you think I could use pork loin (much leaner) for this recipe? Would it require any tweaks?
Diana says
I have a 4 lb pork loin… I know, too lean, but do you think I could get away with it?
B says
This was AMAZING! I doubled the recipe for a 12 lb shoulder roast, except I only used a total of 2 tsp salt, and it was unbelievable! Everyone thught it was plenty salty enough, so I definitely would not use as much salt as the recipe calls for. A 12 pound roast disappeared, and I made my Mexican in-laws proud 🙂 This is going in my permanent file. Thanks so much!
Jo says
I live alone so maybe if I wanted to freeze this I could freeze in portions with the liquid and them crisp as recipe says?
Karina says
Hi Jo. Yes that would be fine! Just make sure to thaw it out before crisping 🙂
Roger says
Tried and loved this. Used a real sugar Check brand soda,
Added 1 Cinnamon stick and reduced the left over liquid.
Then added shredded meat with the fat removed.
Had a 8 lb.roast so tried both in the oven at 280 and crock pot. Both done in about 5 hrs.
Froze leftovers for 4 more meal’s
Michael says
Fantastico! I even drank the while the carnitas were browning.
Mari says
I made this last night……..so delicious! My husband said it was “excellent”. I made it in a little roaster oven i have instead of a slow cooker so, i had to adjust cooking time and temp, but it turned out perfectly! Definitely a keeper. Thank you for this recipe. It is exactly what i was looking for.
Freda says
I wonder if you can use the cokes they have made with stevia?
Dawn says
This recipe is perfect – we made it two ways. One, I marinated the pork butt in all the ingredients overnight and my husband cooked it low and slow on the smoker the next day. The other, I braised the meat in the crock pot just like the instructions. Both ways were AMAZING. We all can’t stop raving about it and are excited about making it again soon! Thanks for doing all the hard work for us!
Karina says
YUMMMMMMM!!!!!! You’re welcome Dawn! I’m so glad you all liked it!
Jeannette says
Made this for dinner tonight and it is a new family favorite already! I followed the recipe perfectly and it is unbelievably good & so easy. I got everything ready the night before & simply assembled it this morning. Excellent, the crispy parts are the best!
Sherry Crawford says
Happy Cinqo de Mayo. The recipe (s) sound amazing. In the tomato based one though there’s no Coke. Isn’t that what helps crispness. Please clarify. Im dying to try. Thank you and I’m enjoying your newsletter
Immensely. Look forward to it.
Karina says
Hi Sherry! The tomato one turns out crispy also without the coke. You can add coke inti that one though! The flavour and texture the coke adds is incredible!