Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
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Mexican slow-cooked pulled pork that is crunchy is delicious! the recipe that comes the closest to real Mexican carnitas without using lard!

Mexican slow-cooked pulled pork with a crispy outside and a wonderfully crisp interior is known as crispy pork carnitas.

giving you TWO choices for achieving the ideal crisp finish, ideal for your Cinco de Mayo celebrations!

 Crispy Pork Carnitas

Carnitas are so adaptable that you can use them as a garnish for nachos or as a filling for any burrito, taco, or quesadilla! A salad like this Chipotle Carnitas Salad should contain them! Serve them with tasty guacamole or pico de gallo instead of the customary onion/cilantro topping you typically see on Mexican food trucks!

This dish is highly forgiving and a NO FAIL recipe! Your lunch or dinner will be ready in a few minutes if you set it and forget it! Who doesn’t enjoy crispy pulled pork, after all?

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) (Pinterest)

Ways to make Crispy Pork Carnitas

I must say that it took me a lot of failed efforts and attempting a wide range of recipes before I settled on this one.

I studied, did further study, took tests, failed, failed again, failed again, failed again, and failed three more times. We are being overrun by pulled pork!

Coca-Cola is a component of this carnitas recipe. Even better if you can locate a coke made with cane sugar (such as coke in “original” glass bottles).

The flavor elevates this carnitas to bolder and better flavors because it is the most similar to Mexican Coke, which is what many Mexicans use to fry their carnitas instead of lard (the genuine recipe).

The natural sugars in the juices and the coke combine to transform what would be another dish for pulled pork into crispy bliss with each bite.

The orange juice and lime juice combination tenderizes them to unbelievable fall-apart softness.

Some advice

  • Four tablespoons of salt were utilized. If necessary, use less.
  • The ideal coke uses cane sugar rather than corn syrup (read the ingredients list), but any coke will do. As an alternative, use chicken broth (chicken stock).
  • Try my crispy pulled pork with a tomato foundation if this particular carnitas dish doesn’t seem appealing to you.

 Crispy Pork Carnitas Tacos

Simply place the crisped meat inside of a corn or flour tortilla (we make our tortillas right here), top with salsa, avocado, chopped onion, cilantro, and sour cream or crème Fresca, and serve as tacos!

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) (Pinterest)

INGREDIENTS for Crispy Pork Carnitas

  • 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
  • 3-4 teaspoons of salt
  • 1 tablespoon dried oregano (or Mexican oregano), teaspoon pepper, tablespoon ground cumin
  • 1 large brown or white onion, cut into wedges
  • 8 cloves garlic, smashed
  • 2 limes, juiced
  • 2 large oranges, juiced (or 3/4 cup natural orange juice)
  • 3/4 cup coke (Original or Mexican coke is ideal)*
  • 2 bay leaves


  1. Pork should be rinsed and dried with paper towels.
  2. Pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves should all be placed in the bowl of a 6-quart slow cooker.
  3. Cook covered for 8–10 hours on a low heat setting, or 5–6 hours on a high heat setting (until the meat falls apart).
  4. Do not discard the liquid when removing the pork and shredding it with two forks.


  1. On a baking sheet that has been lightly coated with cooking oil spray, place the pork (or lined with aluminum foil or parchment paper).
  2. To season the pork, pour 1 ladle’s worth (or about 1 cup) of the slow cooker’s liquid over it. On high heat, boil the meat for 5 to 10 minutes, or until the edges are crisp and golden brown.


  1. A nonstick pan or cast iron skillet should be heated over high heat with about 1 tablespoon of oil to crisp on the stove. Pork should be added to the hot pan in groups of two or three and seared until it just starts to crisp up. Add the remaining liquid, about 1/2 cup, and simmer until the meat is nice and crispy and the liquids start to decrease.
  2. If preferred, add a little extra salt and pepper before serving. Just before serving, pour extra slow cooker liquids over the meat to add flavor after it has crisped. Serve in salads, tacos, and burritos!


Calories: 228kcal | Carbohydrates: 7g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 282mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 16.2mg | Calcium: 51mg | Iron: 2.5mg