Juicy Slow Cooked Pork Carnitas: The Only Recipe You’ll Ever Need

Imagine pulling apart tender, caramelized pork that’s been slow-cooked to perfection. The kind that makes your kitchen smell like a Michelin-starred taqueria. The kind that disappears before you even get a chance to plate it.

That’s what these carnitas deliver—no fancy techniques, no hard-to-find ingredients, just stupidly good results. If your idea of a good time involves meat so juicy it practically begs to be stuffed into a tortilla, keep reading. Your future self (and your taste buds) will thank you.

Why This Recipe Slaps

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Most carnitas recipes either dry out the pork or drown it in grease.

Not this one. The magic lies in the two-phase cooking process: slow-cooking until fall-apart tender, then broiling for crispy edges. The fat renders perfectly, the seasoning penetrates deep, and the texture?

Chef’s kiss. Plus, it’s hands-off—dump everything in the slow cooker and let time do the work. Even your microwave-dependent roommate could nail this.

Ingredients You’ll Need

• 4 lbs pork shoulder (aka pork butt—because butts sell better, apparently)
• 1 tbsp salt (kosher or sea salt, not the dust from your last margarita glass)
• 1 tbsp cumin
• 1 tbsp oregano
• 2 tsp black pepper
• 1 tsp chili powder (adjust if you’re spice-averse)
• 1 onion, roughly chopped
• 4 cloves garlic, smashed (no need to mince—lazy wins here)
• 1 orange, juiced (bottled juice is a crime against flavor)
• 1/4 cup Coke or beer (yes, really—sugar and acidity = carnitas cheat code)

Step-by-Step Instructions

1. Season the pork: Rub salt, cumin, oregano, black pepper, and chili powder all over the pork shoulder.
   

   Pretend it’s a spa day—the meat deserves it.

   
   
2. Layer the flavors: Place chopped onion and garlic at the bottom of the slow cooker. Add the pork on top. Pour orange juice and Coke/beer over it.
   

   No stirring needed—trust the process.

   
   
3. Cook low and slow: Cover and cook on low for 8 hours or high for 5–6. The pork should shred easily with a fork. If it doesn’t, it’s not done.
   

   Patience, hungry human.

   
   
4. Shred and broil: Transfer pork to a baking sheet, shred it, and drizzle with a few spoonfuls of the cooking liquid. Broil for 5–10 minutes until edges crisp up. Watch it like a hawk—broilers have a vendetta against happy cooks.

How to Store Leftovers (If They Exist)

Let the carnitas cool, then stash them in an airtight container in the fridge for up to 4 days.

For longer storage, freeze for 3 months. Reheat in a skillet with a splash of water to revive the juiciness. Microwaving is allowed, but the crispy bits will judge you.

Why This Recipe Is a Game-Changer

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

• Meal prep king: Makes enough for tacos, bowls, nachos, or sandwiches all week.
• Budget-friendly: Pork shoulder costs less than your morning latte habit.
• Crowd-pleaser: Works for Taco Tuesday, game day, or “I forgot to cook” emergencies.

Common Mistakes to Avoid

• Using lean cuts: Pork shoulder’s fat = flavor.
  

  Substituting with loin is a one-way ticket to Dryville.

  
  
• Skipping the broil: Carnitas without crispy bits are just sad pulled pork.
• Overcrowding the baking sheet: Spread the shredded pork in a single layer, or you’ll steam instead of crisp.

Swaps and Subs

No slow cooker? Use a Dutch oven at 300°F for 3–4 hours. Hate Coke? Apple cider vinegar + brown sugar works.

Vegetarian? LOL—this is a pork recipe. Try jackfruit, but manage your expectations.

FAQs

Can I make this in an Instant Pot?

Yes!

Cook on high pressure for 60 minutes, natural release for 15, then shred and broil. Faster, but the texture won’t be quite as luscious.

Why Coke or beer?

The sugar caramelizes, and the acidity tenderizes. Science + deliciousness.

Don’t overthink it.

Can I freeze the cooked carnitas?

Absolutely. Freeze in portions for easy taco emergencies. Pro tip: Save some cooking liquid to add when reheating.

Final Thoughts

These carnitas are the culinary equivalent of a mic drop.

Minimal effort, maximum flavor, and enough versatility to fuel a week of meals. Make them once, and you’ll never bother with takeout tacos again. Now go forth and carnitas everything.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".