Here’s a mouthwatering recipe for Crispy Slow Cooker Carnitas—tender, juicy pork slow-cooked to perfection, then crisped up for that irresistible texture 🌮🔥.
🧄 Ingredients
- 4 lbs boneless pork butt
- 4 tsp salt
- 1 tsp black pepper
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 white onion, quartered
- 8 garlic cloves
- Juice of 2 limes
- Juice of 2 oranges
- ¾ cup cola (optional, adds sweetness and depth)
- 2 bay leaves
🕰️ Instructions
- Prep the pork: Rinse and pat dry. Place in a 6-quart slow cooker with all ingredients. Cover and cook on low for 8–10 hours or high for 5–6 hours, until the meat falls apart.
- Shred and crisp: Remove pork and shred with two forks. Transfer to a baking sheet and ladle about 1 cup of cooking liquid over the meat.
- Broil or pan-fry:
- Broil for 5–10 minutes until edges are crispy.
- Or pan-fry in batches with a splash of cooking liquid until golden and caramelized.
- Serve: Spoon over more juices for flavor. Serve in tacos, burritos, bowls, or salads with lime wedges, chopped onion, and cilantro.
This version from is a fan favorite for its authentic flavor and crispy finish.
Want to pair it with homemade salsa verde or lime crema? I’ve got recipes to complete the feast!
