Crispy Crockpot Carnitas with Orange and Cola

These slow cooker carnitas deliver all the deep, citrusy flavor of traditional carnitas with minimal hands-on time.

Pork shoulder simmers all day in a blend of orange juice and cola until it's impossibly tender, then a quick broil transforms the edges into crispy, caramelized bits. Pile it onto warm tortillas with onion and cilantro for a taco night that feels special.

Carnitas are a Mexican classic, but this version gets a twist from a surprising ingredient: cola. The sugar in the cola helps the pork develop a deep, caramelized crust when broiled, while the orange juice adds brightness and acidity to balance the richness.

The slow cooker does all the work, making this an easy weeknight dinner that tastes like it simmered for hours on a stovetop.

Ingredients

Why this recipe works

The combination of orange juice and cola creates a braising liquid that's both sweet and tangy. As the pork cooks low and slow, it absorbs these flavors, becoming infused with citrus notes and a subtle caramel undertone.

The acid in the orange juice also helps break down the tough connective tissue in the pork shoulder, resulting in meat that shreds effortlessly.

Broiling the shredded meat after slow cooking is the secret to getting that iconic crispy edge. The sugar in the cola caramelizes under high heat, creating a crunchy, golden exterior while the interior stays moist and tender. This two-step method gives you the best of both worlds: fall-apart pork with a satisfying crunch.

Notes and substitutions

Choose a well-marbled pork shoulder (also labeled pork butt) for the most flavorful and tender result. Cut it into 2-inch cubes so it cooks evenly and fits easily in the slow cooker. If you prefer less fat, trim large pieces, but leave some—it keeps the meat moist during the long cooking time.

Mexican Coca-Cola, made with cane sugar, gives a cleaner, less syrupy sweetness than high-fructose corn syrup versions. If you can't find it, any regular cola works.

The spice blend of cumin and oregano is classic in carnitas; feel free to adjust the ratio to your taste. Valencia oranges are ideal for their sweetness, but navel oranges are a fine substitute.

• pork shoulder: Pork butt or picnic roast work equally well; choose a well-marbled cut for the most tender results.
• Mexican Coca-Cola: Any cola with real sugar, or a regular cola, will work; avoid diet cola as it may alter the texture and flavor.
• Valencia oranges: Navel oranges or a mix of orange and lime juice can be used; the sweetness will vary slightly.
• cumin-oregano spice blend: Combine 1 tablespoon ground cumin and 1 tablespoon dried oregano if you don't have a pre-made blend.

Equipment

• 7-quart slow cooker
• Measuring cups and spoons
• Cutting board and chef's knife
• Two forks for shredding
• Rimmed baking sheet
• Broiler-safe pan or sheet
• Tongs