Traditionally carnitas are cooked in lots and lots of lard. But in this video, I show you How to Make Delicious Pork Carnitas in a Crockpot. They're so much healthier without sacrificing on flavor. Read on for the recipe.

Crockpot Pork Carnitas

2 1/2 lbs. pork butt/shoulder (cut into chucks & excess fat trimmed)
2 tsp. kosher salt (or to taste)
4-5 garlic cloves, cut into halves
2 - 3 tsp. red chile powder
1 tsp. dried Mexican oregano
1 tsp. black pepper
1 large orange
2 small limes

1 cup of cola of your choice (Coke, Pepsi, Dr. Pepper, etc.)
2 bay leaves

Season cut pieces of pork meat with salt, chile powder, oregano and black pepper. Massage spices into the meat. Place in large ziplock bag, and add garlic. Cut orange in half and squeeze in orange juice. Drop orange peel into bag, as well. Cut lime into wedges and squeeze lime juice into bag. Drop in lime peel, as well. Seal bag securely (removing air) and squish around so that pork meat is well coated. Place in refrigerator to marinate overnight.

The next morning, transfer entire content of ziplock bag into crockpot. Pour in 1 cup of cola, and add two bay leaves. Cover and let cook on Low 8 to 10 hours, or on High 4 to 6 hours. (Whether you cook on Low or on High, I recommend the longest amount of time for the most tender outcome.) After predetermined amount of time, check to see if meat easily falls apart. If it does, remove from crockpot, but reserve remaining liquid for later. Shred pork meat using two forks and place on baking sheet. Bake at 375º for 25 to 30 minutes so that carnitas get crispy on the outside. Remove from oven and pour additional liquid that was left in crockpot on top. Serve and enjoy immediately.
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*All music in this video used with rights from Storyblocks.