Ingredients:

  • 3-4 lbs (1.4-1.8 kg) pork shoulder (Boston Butt), cut into 2-3 inch chunks
  • 1 large orange, quartered
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 cup (240 ml) chicken broth (optional)
  • ½ cup (120ml) Mexican Coca-Cola
  • 2 tablespoons lard (or vegetable oil)

Instructions:

  1. Cut the pork shoulder into chunks, trimming excess fat (but leaving some for flavor).
  2. Place pork in slow cooker, Dutch oven, or Instant Pot. Add orange quarters, onion quarters, smashed garlic, salt, cumin, oregano, pepper, and bay leaf. Pour in the chicken broth (if using) and Mexican Coca-Cola.
  3. Cook the pork: Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours, until pork is easily shredded with a fork. Oven: Cook covered in the Dutch oven at 300°F (150°C) for 3-4 hours, until fork-tender. Instant Pot: Cook on high pressure for 75 minutes, followed by a 15-20 minute natural pressure release. Then, manually release any remaining pressure.
  4. Remove pork from the cooking liquid and shred with two forks. Discard orange, onion, garlic, and bay leaf.
  5. (Optional) Heat lard or vegetable oil in a large skillet over medium-high heat. Add shredded pork in batches, pressing down slightly to encourage browning. Cook until golden brown and crispy on the edges, about 5-7 minutes per batch.
  6. Serve immediately with your favorite toppings. This carnitas recipe makes delicious tacos, burritos and more!