Can I use a different cut of pork for this recipe?

Pork shoulder (also called pork butt) is ideal because it contains good marbling and becomes very tender with long, slow cooking. Other suitable cuts include pork belly or pork cheeks, though cooking times may vary slightly. Avoid lean cuts like pork loin, which can become dry

Why include cola and milk in carnitas?

Cola adds subtle sweetness and helps tenderise the meat through its acidity and sugars. Whole milk contributes richness and further aids tenderisation. Together with the citrus and spices, they create the signature carnitas flavour and texture. This is an authentic addition to traditional recipes

Can I make this recipe without lard?

Lard is traditional and imparts authentic flavour, but you can substitute with an equal amount of vegetable oil or coconut oil if preferred. The browning step becomes more important when using alternative fats. The final result will be slightly different but still delicious

How should I store and reheat leftover carnitas?

Store cooled carnitas in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a low oven at 160°C for 20-30 minutes, or warm through in a frying pan on low heat. Do not microwave, as this can dry out the meat. The cooking liquid can be reserved to add back during reheating for extra moisture

I Crave these Pork CARNITAS and I know you will too ❤️

by Rachel's Step by Step

Pork

Published 11 May 2026Original video

These pork carnitas are a beloved recipe that delivers hearty, bursting flavour in every bite. Traditionally made by braising pork shoulder in lard, this slow cooker adaptation makes the dish more manageable whilst retaining all the delicious depth. The meat becomes incredibly tender and is best served with warm tortillas, salsa, guacamole, and fresh onions. This is an impressive meal for entertaining that actually comes together easily, making it perfect for weekend gatherings or family dinners

Video thumbnail: I Crave these Pork CARNITAS and I know you will too ❤️

Watch: I Crave these Pork CARNITAS and I know you will too ❤️

Original recipe video — click to play

Original video by Rachel's Step by Step10k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: approximately 3 hours traditional braising

Ingredients

Servings:

Units:

Main

1600 g Pork shoulder butt, cut into 5 cm (2 inch) chunks
Best results if browned in a hot pan for 2-3 minutes per side before adding to slow cooker

Aromatics & Spices

¾ whole Medium onion, cut into large pieces
8 cloves Large garlic cloves
, crushed or minced
Recipe specifies 7-9 cloves; using 8 as middle value
5 ml Dried thyme
5 ml Black pepper
5 ml Ground cumin
15 ml Mexican oregano
Or regular oregano if Mexican oregano unavailable
3 leaves Bay leaves
Remove before serving
15 ml Salt
Adjust to taste at end of cooking

Liquids

180 ml Hot water
1 whole Fresh orange, zest and juice
½ whole Fresh lime, zest and half the juice squeezed into pot
Use only half the lime juice and zest; reserve other half for garnish if desired
180 ml Cola
Adds subtle sweetness and helps tenderise meat
180 ml Whole milk
Contributes to tender, flavourful result

Fat

60 ml Lard
Reduced from 2 cups (480 ml) for slow cooker use; use for browning meat if desired, remainder added to slow cooker

Serving

Corn or flour tortillas, warmed(optional)
Serve on the side at end of cooking
Salsa, your favourite variety(optional)
Serve on the side at end of cooking
Guacamole(optional)
Serve on the side at end of cooking
Chopped onions, freshly chopped(optional)
Serve on the side at end of cooking

Method

1
Cut the pork shoulder butt into 5 cm (2 inch) chunks. Season with salt and pepper.
~10 mins
Tip: Even-sized pieces will cook more uniformly
2
Heat the lard in a large frying pan over medium-high heat. Brown the pork pieces in batches for 2-3 minutes per side until deeply golden. This develops flavour and is highly recommended, though optional.
~10 mins
Optional step
Tip: Do not crowd the pan; work in batches for even browning
3
Add the browned pork chunks (or raw pork if skipping browning) to your slow cooker. Add the onion pieces, crushed garlic cloves, dried thyme, black pepper, cumin, oregano, and bay leaves.
~5 mins
4
Pour in the hot water, cola, and whole milk. Add the orange zest and juice, plus the lime zest and juice (using half the lime as specified). Stir well to combine.
~5 mins
Tip: Ensure all ingredients are well mixed
5
Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 5 hours. The pork should be extremely tender and pull apart easily with a fork.
~8 hrs
Tip: Low setting produces the most tender results; High setting is faster but may result in slightly less tender meat
6
Remove and discard the bay leaves. Using a slotted spoon, remove the pork pieces and set aside. If desired, strain the cooking liquid to remove onion and garlic pieces, or leave them for added texture.
~10 mins
Tip: The cooking liquid can be skimmed to remove excess fat if preferred
7
If a more concentrated flavour is desired, return the pork to the slow cooker with some of the cooking liquid on HIGH for a final 30 minutes. Alternatively, shred the pork using two forks and serve immediately.
~30 mins
Optional step
Tip: Shredding is optional; carnitas can be served chunky or pulled depending on preference
8
Serve the pork carnitas warm in corn or flour tortillas with salsa, guacamole, and freshly chopped onions on the side.
~5 mins
Tip: Warm tortillas just before serving for best texture

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Pork shoulder (also called pork butt) is ideal because it contains good marbling and becomes very tender with long, slow cooking. Other suitable cuts include pork belly or pork cheeks, though cooking times may vary slightly. Avoid lean cuts like pork loin, which can become dry

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