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 How To Make Carnitas

Carnitas on plate with flour tortillas pork onions garlic salt oregano pepper cumin bay leaves garnished with cilantro

Carnitas, in a real sense signifying "little meats", is a dish of Mexican cooking that started in the territory of Michoacán. Carnitas are made by braising or stewing pork in oil or ideally grease until delicate. The interaction requires three to four hours, and the outcome is extremely delicate and succulent meat, which is then normally presented with cleaved cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).


  • Flour Tortillas (pack of 10 - 12)
  • 4 pounds skinless, boneless pork butt (or shoulder)
  • 3-4 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon dried oregano
  • 1 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)
  • 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 (KEEP THE LIQUID!)

How To Make Carnitas

Crispen in Oven:

Move the pork to a baking sheet and daintily showered with cooking oil splash (or fixed with aluminum foil or material paper).

Pour 1 spoon full (around 1 cup) of the fluid from the sluggish cooker over the pork to prepare. Sear for 5-10 minutes on high intensity until the meat becomes brilliantly cooked and firm on the edges.

Crispen on Stove:

Heat around 1 tablespoon of oil in a non-stick dish or cast iron skillet over high intensity. At the point when the container is hot, add pork in clusters of a few, and burn until simply starting to fresh. Spoon over around 1/2 cup of leftover fluid, and keep cooking until the juices start to decrease and the meat is quite fresh!


Season with just enough additional salt and pepper whenever wanted. Pour over a greater amount of the sluggish cooker squeezes once the meat has crisped for added flavor, not long prior to serving! Serve in Tacos, Burritos, or in a plate of mixed greens!

Eat & Enjoy!

We hope you enjoy this recipe by iHeartFoodie.

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