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Pork Carnitas


  • 4 pounds skinless, boneless pork butt
  • 3 tsp salt
  • 1 tsp pepper
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 large brown or white onion, cut into wedges
  • 8 cloves garlic, smashed
  • 2 limes, juiced
  • 3/4 cup orange juice
  • 3/4 cup Coca Cola
  • 2 bay leaves


  • Rinse and pat dry pork with a paper towel.
  • In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
  • Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours until the meat falls apart.
  • Remove pork and shred with two forks. DO NOT DISCARD THE LIQUID!
  • Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
  • Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
  • Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad!