Slow Cooker Carnitas (Mexican Pulled Pork)

Overhead view of carnitas in tortillas all lined up on a blue plate.

Slow Cooker Carnitas (Mexican Pulled Pork)

Course: Main Dish, Pork

Cuisine: Mexican

Keyword: mexican pulled pork, slow cooker carnitas

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Calories: 217kcal

Author: Malinda Linnebur

This slow-cooker carnitas recipe, or Mexican pulled pork, is the perfect "set-it-and-forget-it" dish. It results in flavorful, tender and juicy meat, with the added bonus of crispy bits!

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Ingredients

4 pound (2kg) pork roast
1 small onion, sliced
8 cloves garlic, smashed
¾ cup (175ml) fresh orange juice
½ cup (120ml) Mexican Coca Cola
3 bay leaves
2 teaspoons cumin
2 teaspoons dried oregano
2 teaspoons salt

Instructions

Place pork roast into crock pot. Add in remaining ingredients. Cover and cook on low for 8-10 hours or until pork is tender and shreds easily.
Transfer pork to a large rimmed baking sheet. Shred pork then toss with ¾ cup of juice from the slow cooker. Broil on high for 5-8 minutes. Remove and toss with ¼ cup of juice from the slow cooker. Return to broil until desired crispness.

Notes

STORAGE: Allow your pork to cool, and store it in an airtight container. Refrigerate it for 3-4 days.
FREEZER-FRIENDLY: You can also freeze it by storing it in a freezer ziploc and removing the air the best you can. It’ll be good frozen for 3 months. Allow it to defrost in the refrigerator, or heat it on the stovetop until it’s warmed through.
NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition