Crispy Pork Carnitas
Mexico's crispy pork carnitas: pork shoulder slow-cooked in its own fat with orange, lime and spices.
Overview
Carnitas are a classic Mexican dish of slow-cooked, tender pork that's finished until crispy and golden. The meat is cooked low and slow in its own fat with aromatic spices, citrus, and a hint of cola for sweetness, creating incredibly flavourful, versatile shredded pork. This dish is endlessly adaptable, perfect for filling burritos, tacos, quesadillas, or topping salads.
Serves: 8 Prep Time: 15 minutes Cook Time: 8-10 hours
Ingredients
Pork & Aromatics
- 1kg skinless, boneless pork shoulder (cut into large chunks)
- 1 onion (small, cut into wedges)
- 4 cloves garlic (smashed)
- 1 bay leaf
Spices & Seasonings
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- ½ tablespoon dried oregano
- ½ tablespoon ground cumin
Liquid & Flavouring
- 1 lime (juiced)
- 1 orange (large, juiced)
- ⅓ cup cola (Coca-Cola preferred)
For Crisping
- Cooking oil spray (or oil for the baking sheet)
Method
Stage 1 - Prepare the Pork
- Rinse the pork shoulder and pat completely dry with paper towels.
- Cut into large chunks (approximately 8-10cm pieces).
Stage 2 - Slow Cook
- Add all ingredients to the bowl of a slow cooker: pork chunks, salt, pepper, oregano, cumin, onion wedges, smashed garlic, lime juice, orange juice, cola, and bay leaf.
- Stir to combine.
- Cover and cook on low heat setting for 8-10 hours, or on high heat setting for 5-6 hours.
- The pork is done when it falls apart easily when pierced with a fork and shreds without resistance.
Stage 3 - Shred the Pork
- Remove the pork from the slow cooker using tongs or a slotted spoon.
- Place on a cutting board and shred using two forks, pulling apart along the grain.
- Do not discard the cooking liquid, you'll use it for seasoning and finishing.
Stage 4 - Broil Until Crispy
- Preheat the oven broiler to high.
- Transfer the shredded pork to a baking sheet lightly sprayed with cooking oil spray (or lined with foil or parchment paper).
- Pour approximately 1 ladle full (about 240ml/1 cup) of the cooking liquid from the slow cooker over the pork to season evenly.
- Place under the broiler on high heat for 5-10 minutes until the meat becomes golden brown and crispy on the edges.
- Watch carefully to avoid burning, the pork can go from crispy to charred quickly.
Stage 5 - Finish & Serve
- Remove from the broiler.
- Season with a little extra salt and pepper if desired.
- Pour additional slow cooker juices over the crispy meat for added flavour, just before serving.
- Transfer to serving dishes.
Notes
- Pork shoulder: This cut has enough fat to keep the meat moist during slow cooking. Don't use leaner cuts.
- Cola ingredient: The cola adds subtle sweetness and caramelization, a traditional touch. Don't skip it.
- Citrus balance: Lime and orange juices add brightness and help break down the meat while infusing flavour.
- Cooking liquid: Reserved liquid is essential for seasoning the final dish and adding moisture back in after broiling.
- Shredding technique: Pull along the grain for better texture; the meat should break apart easily if cooked properly.
- Make-ahead: Carnitas can be cooked fully (but not broiled) up to 2 days ahead; refrigerate in the cooking liquid. Broil just before serving for best crispiness.
Variations
Extra spicy: Add 1-2 jalapeños or 1 tsp chipotle powder to the slow cooker With pineapple: Add ½ cup pineapple juice alongside the orange juice for tropical notes Milder version: Reduce citrus juice by half if you prefer less tang Braised instead of broiled: Skip broiling and serve the shredded pork in its cooking liquid as a braise-style dish
Serving
Serve in: Tacos, burritos, quesadillas, or over salads. Garnish with fresh coriander, diced onion, lime wedges, and salsa. Crispy carnitas are also excellent on nachos or in rice bowls.
Storage
- Keeps 4 days refrigerated in an airtight container (store pork and liquid separately or together)
- Freezes well up to 3 months (thaw overnight in refrigerator before reheating)
- Reheat gently on the stovetop over medium heat, adding a splash of cooking liquid to prevent drying
- Best enjoyed fresh or within 24 hours for optimal crispiness
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