Slow Cooker Pork Carnitas

These Slow Cooker Pork Carnitas taste just like you slow roasted them in the oven—tender, juicy, and packed with flavor. This easy crockpot carnitas recipe is perfect for tacos, bowls, or feeding a crowd.

Course Dinner, Main Course

Cuisine Mexican

Diet Gluten Free

Keyword slow cooker pork carnitas

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 314kcal

Author angela@mealstreetkitchen

Ingredients

5 –5½ pound bone-in pork shoulder blade roast
1 large onion chopped
6 cloves garlic finely minced
1½ tablespoons kosher salt
1½ teaspoons black pepper
1 teaspoon olive oil
¾ cup fresh orange juice
¾ cup cola made with real sugar Mexican Coca-Cola or Pepsi
¼ teaspoon liquid smoke

Instructions

Place the chopped onion in the bottom of the slow cooker.
In a small bowl, combine the minced garlic, salt, pepper, and olive oil. Rub the mixture all over the pork shoulder. Place the roast on top of the onions.
In another bowl, mix together the orange juice, cola, and liquid smoke. Pour the mixture over the pork.
Cover and cook on HIGH for 5 hours.
After 5 hours, break the pork apart into large chunks so the meat is submerged in the cooking liquid. Replace the lid and continue cooking for another 1–2 hours, until the pork is very tender.
Shred the pork with forks and serve with corn or flour tortillas and your favorite toppings.

Notes

For crispy carnitas, spread shredded pork on a baking sheet and broil for 5–7 minutes before serving.
Use real sugar cola for the best flavor.

Nutrition