Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)

Craving the real deal when it comes to pork carnitas? This crispy, juicy pulled pork is slow-cooked to absolute perfection—fall-apart tender on the inside, with golden, caramelized edges that are impossible to resist.

No lard needed, no shortcuts taken—just bold, authentic flavor made simple. These Crispy Pork Carnitas bring the magic of Mexican street food straight to your kitchen. Perfect for taco nights, game days, or when you just need a dish that never disappoints.

The Secret to That Perfect Golden Crisp

Juicy, slow-cooked pork with crispy, caramelized edges? Yes, please. The beauty of this carnitas recipe is how simple it is to pull off—no deep fryer, no lard, just real ingredients and all the flavor.

By cooking low and slow, the pork becomes so tender that it falls apart. Then a quick roast crisps up the edges until golden and irresistible. It’s the kind of recipe you’ll come back to every time tacos are on the menu.

Similarly, our Pork Roast With Perfect Crackling achieves that tender, juicy meat underneath a perfectly crispy and golden rind.

What You’ll Need To Get Started

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Before the slow cooking magic begins, let’s talk ingredients. These are the simple pantry staples and fresh essentials that come together to create the most juicy, tender, and flavorful pork carnitas all without the need for lard!

• Boneless Pork Butt (Pork Shoulder): My favorite cut for carnitas! It’s perfectly marbled, slow cooks like a dream, and pulls apart effortlessly.
• Mexican Coke: Trust me on this one — it adds a deep, subtle sweetness and helps caramelize those crispy edges.
• Fresh Orange Juice: For that hint of citrus that brightens every bite.
• Lime Juice: Just a splash brings all the flavors to life.
• Onion & Garlic: Classic aromatics that melt right into the pork, layering in rich, savory goodness.
• Dried Oregano & Ground Cumin: A must for that warm, earthy depth we all love in Mexican cooking.
• Bay Leaves: Tossed in whole to gently infuse their magic while everything simmers low and slow.

Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.

Let’s Cook Some Carnitas!

Here’s exactly how to make these mouthwatering pork carnitas, crispy on the outside, melt in your mouth tender on the inside. Just follow the steps below and let your slow cooker or oven! do most of the work. If you love this pork flavor you must try my authentic Colombian Tamales too.

1. Pat It Dry. Rinse the pork and pat it dry with paper towels. Dry meat means better flavor and crispier edges.

2. Flavor Load. Place pork in the slow cooker with salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, Coke, and bay leaves.

3. Let It Cook. Cover and cook on low for 8–10 hours or high for 5–6 hours. It’s ready when it falls apart with a fork.

4. Shred It. Shred the pork with two forks. Keep the liquid! You’ll need it for crisping.

5. Crisp in the Oven. Spread pork on a lined tray. Pour 1 cup of liquid over it. Broil 5–10 mins until golden and crisp.

6. Serve It Up. Season to taste. Drizzle with more juice and serve in tacos, burritos, or a bowl!

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.

Make It a Full Fiesta

Carnitas are endlessly versatile—whether you’re stuffing burritos, tacos, or quesadillas, or piling them high on nachos, they bring the party every time. Add them to a fresh salad like this Chipotle Carnitas Salad, or serve them the classic way with chopped onions and cilantro, just like your favorite Mexican food truck. Want the perfect side? Go with Guacamole or Pico De Gallo or a generous scoop of Avocado and Salsa.

Do you crave some 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!

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