Recipe by SocialWorkChef
A mouth-watering Mexican carnitas recipe with a special sweet addition, slow cooked for hours in a crock-pot and served with warm tortillas. After numerous attempts at perfecting the art of carnitas from scratch, this is my best recipe yet. A taste of Mexico in your very own kitchen!
Top Review by Sophia Foley
This was terrible. I followed it EXACTLY and was so disappointed with the results. There is very little flavor and the cola leaves an odd sweet to an otherwise very dull dish. I ended up shredding up the meat and putting a ton of seasoning salt over it all and hoping it would mask the weird flavor. from now on i'm only roasting my carnitas. this was a flop.
- 2 lbs pork loin (Boston butt and shoulder work great. Leaner meats seem to dry out.)
- 1⁄2 cup butter, melted
- 2 tablespoons vegetable oil
- 1 cinnamon stick
- 5 -6 garlic cloves, peeled with the tips chopped off
- 3 -4 bay leaves, broken
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1 teaspoon red pepper flakes (or more to taste)
- 1⁄3 cup whole milk
- 1 (20 ounce) bottle Coca-Cola Classic
Directions See How It's Made
- Cut the 2 lbs of pork into roughly 2 inch squares and place in the bottom of the slow cooker.
- Pour the stick of melted butter in the slow cooker coating the meat. Do the same with the 2 Tbs of oil.
- Break the one cinnamon stick in half and place to the sides of the meat.
- Peel 5-6 garlic cloves, cutting the tips off, and break 3-4 bay leaves in half. Place the leaves and the garlic in the slow cooker, evenly distributed among the meat.
- Add the 1 tsp oregano, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, and 1 tsp (or more depending on taste) red pepper flakes, sprinkling evenly across the meat.
- Pour the 1/3 cup whole milk in the cooker, being careful not to wash away the spices from the meat.
- Add the Coca Cola, being careful not to wash away the spices from the meat. Add enough to just cover the top of the meat.
- Turn the slow cooker to the "Low" heat setting. Cook for 6 hours, stirring every few hours.
- Once cooked, remove meat from the slow cooker with a slotted spoon and place in a separate large bowl. Shred the meat using two forks, and add spoonfuls of liquid from the cooker to ensure meat is moist.
- Serve on warm tortillas, with pico de gallo, sour cream, and chopped jalapenos.