Crispy Crockpot Carnitas with Orange and Cola Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 2-inch cubes and measure out the spice blend. Halve the oranges and squeeze their juice directly into the slow cooker.

Have the cola ready to pour. No need to brown the meat first—this dump-and-go method is designed to be hands-off. Make sure your slow cooker is large enough to hold everything comfortably.

Instructions

Slow-Cook to Tender

1. 1Season and Layer
   Place the cubed pork shoulder in the slow cooker insert. Sprinkle the cumin-oregano spice blend over the pork and toss to coat evenly. Squeeze the juice from the halved oranges over the meat, then pour the cola over everything. Ensure the pork is mostly submerged in the liquid.
   Look for The pork should be well coated with spices and surrounded by a citrusy, dark liquid.
   Tip Use a spatula to scrape any spice that clings to the sides of the slow cooker so it all flavors the meat.
2. 2Slow Cook on Low
   Cover the slow cooker and cook on LOW for 8 hours, until the pork is fork-tender and easily shreds. The meat should be deeply infused with the orange and cola flavors, and the braising liquid should be aromatic and slightly reduced. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the pork should pull apart with a fork without resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the slow cooker runs hot, check at 7 hours; the pork should be falling apart but not dry.

After 8 hours, the kitchen will smell of citrus and warm spices. The pork should be deeply bronzed and falling apart at the touch of a fork.

The braising liquid will have reduced slightly and taken on a rich amber color. Check that the meat is fork-tender before moving on to shredding.

Shred and Broil

3. 3Shred the Pork
   Transfer the cooked pork to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large chunks of fat. Skim excess fat from the braising liquid if desired, and reserve about 1 cup of the liquid for crisping.
   Look for The meat should shred easily into tender strands with some crispy bits from the edges.
   Tip Keep some larger pieces for texture; not all shreds need to be fine.
4. 4Broil Until Crispy
   Preheat the broiler. Spread the shredded pork in an even layer on a rimmed baking sheet. Ladle about 1/2 cup of the reserved braising liquid over the meat. Broil for 5–7 minutes, until the edges are browned and crispy. Stir and repeat with more liquid if needed. Let it rest for 3 minutes before slicing.
   Look for The carnitas should have deep brown, crackly edges while staying moist inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch closely—broilers vary, and the sugar in the cola can burn quickly.

The shredded pork should be piled on the baking sheet with some larger chunks for texture. As it broils, you'll hear sizzling and see the edges turn golden and crisp. The aroma will become intensely caramelized. Stir once to ensure even crisping, and watch for any burning spots.

Assemble Tacos

5. 5Warm Tortillas
   While the carnitas broil, char the corn tortillas over an open flame or in a dry skillet until lightly blistered and pliable. Keep them warm wrapped in a clean kitchen towel.
   Look for Tortillas should have charred spots and be soft enough to fold.
   Tip Stacking warm tortillas in a towel traps steam and keeps them pliable.
6. 6Assemble and Serve
   Pile the crispy carnitas onto the warm tortillas. Top with diced white onion, fresh cilantro leaves, and a squeeze of lime juice. Serve immediately while the meat is still crisp.
   Look for Each taco should be loaded with crispy pork, bright onion, and fresh cilantro.
   Tip Add a drizzle of the remaining braising liquid if you want extra juiciness.

The tortillas should be warm and charred, with a slight smokiness. The carnitas should be crispy on the outside and juicy inside. Topped with onion, cilantro, and lime, each taco is a balance of savory, bright, and fresh flavors. Serve immediately to enjoy the crunch.

Common mistakes

One common mistake is overcooking the pork until it becomes stringy and dry—check at 7 hours if your slow cooker runs hot. Another is not skimming enough fat from the braising liquid; while some fat adds flavor, too much can make the carnitas greasy.

Also, don't skip the broiling step—it's what creates the crispy texture. Finally, be careful not to burn the sugar in the cola; watch the broiler closely.

How to tell it’s done

The carnitas are done when the pork is fork-tender and easily shreds, typically after 8 hours on LOW. The internal temperature should reach at least 145°F (63°C) for food safety, but the meat will be far more tender.

After broiling, the edges should be deep brown and crispy. If the meat seems dry, drizzle with a little reserved braising liquid before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest