Juicy, savory, and seriously simple to make, Pork Carnitas, is a dinner-time dream! Stuff it in tortillas, put it on taco bowls, and more! Ready in just a few minutes of prep -- the slow cooker does the rest of the work for you!
Mix up the spices (salt, oregano, paprika, pepper, cumin, and garlic) in a small bowl. Spread the seasoning combo all over the pork to coat completely.
Add the sliced onion, garlic, and jalapeño (if using) to the bottom of the slow cooker. Place the seasoned pork on top. Pour the orange juice, lime, and Coca-Cola around the pork, but not on it.
Slow cook on high for 1 hour then on low for 7 hours, turning the pork over halfway through the cooking time.
Shred the meat with 2 forks.
Either fry the shredded meat in a cast iron skillet with some of the residual juices until crispy or broil on a sheet pan with the residual juices for 1-2 minutes or until crispy. Adjust the salt and add a squeeze of lime to finish. Serve hot as a taco filling, on taco bowls, in quesadillas, and more!
Notes
AFTER the pork is cooked and shredded, crisp it in a cast iron skillet for an authentic Mexican carnitas crust. Heat 1 tbsp of oil in a large skillet over high heat. Spread pork evenly in the pan and drizzle with some of the residual juices. Crisp for 1-2 minutes until juices evaporate and the bottom of the carnitas is golden brown.
If you are low on time or don't have a slow cooker, braise the carnitas in the oven instead. Cut pork into large chunks, place all ingredients as outlined in a large Dutch oven/braising dish, and add one cup of chicken broth. Cook covered at 325° F for 4 hours until tender then shred.
Storage Directions
Refrigeration: Carnitas leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
Freezing: You can also freeze the carnitas in a freezer-safe container for up to 3 months. Cool the pork to room temperature before moving to the container and freezing. Defrost the pork overnight in the refrigerator and warm back up in the microwave on medium heat until warmed through.