mexican slow-cooker carnitas




Prep Time


Cook Time

This is a great shared get-together meal without a lot of effort. If you have a jar of Pickled Red Onions in the refrigerator, they go very well on top. For the full fiesta, serve with Mexican Sangria Mule Cocktails and follow with Churros with Mexican Chocolate Sauce.



For the mexican slow-cooker carnitas

  • 1.75kg pork shoulder
  • 1 onion — diced
  • 1 tablespoon chilli powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • Zest of 1 large orange — finely grated
  • Juice of 1 large orange
  • 330ml beer
  • 6-8 tortillas
  • Mexican Coleslaw
  • Sweet chilli sauce and sour cream, to serve
  • Sliced spring onion, halved cherry tomatoes and fresh coriander, to garnish


For the mexican slow-cooker carnitas

  • Place the pork shoulder in the slow cooker.
  • Sprinkle the onion, chilli powder, oregano, cumin and salt over the pork.
  • Sprinkle with the orange zest and juice.
  • Slowly pour the beer over the top.
  • Slow cook on low for 8 hours.
  • Once the pork is able to be pulled apart, preheat the oven grill.
  • Transfer the pork to a roasting dish lined with baking paper.
  • Measure a quarter of a cup of liquid from the slow cooker and sprinkle evenly over the pork.
  • Place under the grill for 5–6 minutes until the pork gets nice and crispy at the edges.
  • Shred the pork and serve in the tortillas with Mexican Coleslaw. Top with sweet chilli sauce and sour cream and garnish with spring onion, cherry tomatoes and coriander.