Crockpot Mexican Pork Carnitas
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 pork shoulder 3-4 lbs
  • 1 head garlic
  • 1 Tablespoon cumin
  • 1 Tablespoon salt
  • 1 bottle Mexican Coca Cola
  • 3 oranges
  • 3 Tablespoons oil
  1. Cut the pork shoulder into roughly baseball-sized chunks.
  2. Separate and peel the cloves of garlic. Combine the garlic, cumin and salt in a food processor and process until a paste forms. Rub the paste over the pork chunks.
  3. Place the pork chunks in a slow cooker with the coca-cola. Juice the oranges and add the juice and the peels into the slow cooker. Cover, and cook on low heat for 8-10 hours.
  4. Heat the oil in a large skillet. Remove the chunks of meat from the crockpot, and fry them in the oil until a crust forms. Alternativey, break the meat into smaller chunks, spread it on a baking sheet, and broil for 5-10 minutes until crisp on top. Loosely shred the meat, and serve.
If you don't have a slow cooker, you can still make these carnitas! Bake them, covered, in a dutch oven with a lid - 45 minutes at 450 degrees, then 350 degrees for another 3 hours.
Recipe by The Domestic Front at