One Pot Recipe: Carnitas

We're getting ready for the season with our multi-cookers getting revved up to make savory, warm and always delicious meals. Chef Lorelei shared one of her favorite one pot recipes.

slow cooker carnitas recipe


Serves 4 to 6


  • 3½ pounds pork shoulder, cut into fist-sized chunks
  • 3 bay leaves
  • 8 garlic cloves, smashed
  • Juice of 1 lime
  • Juice of 1 orange
  • 1 medium onion, diced
  • 1 tablespoon fresh oregano (or 1 teaspoon dried)
  • 1½ teaspoons salt
  • 2 teaspoon freshly ground pepper
  • 1 tablespoon cumin
  • ¾ cup Coca-Cola (regular or, if you can find it, Mexican)

Slow cooker method:  Place all ingredients in slow cooker and stir to blend.  Cover and cook on low for 8 hours or on high for 4 hours.

Pressure cooker method:  Place all ingredients in pressure cooker and stir to blend.  Lock the lid on and bring to pressure over medium-high heat.  Reduce heat to medium-low and cook for 30 minutes.  Allow pressure to release naturally.

For either method:  Remove pork from cooker, reserving cooking liquid.  Shred pork .  Line a large rimmed sheet pan with parchment and preheat the broiler.  Spread the shredded pork on the sheet pan and pour over 1 cup of the reserved cooking liquid.  Broil until pork gets a little crusty.  Place the pork and pan juices in a large saucepan.  If desired, stir in a bit more of the reserved cooking liquid.  Keep warm over a very low simmer.

To serve:  Spoon pork onto corn tortillas (freshly made are best), top with diced green onions, crumbled Mexican farmers’ cheese and minced fresh cilantro.

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