Amy Adams – Carnitas

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  • 4-7 lb pork shoulder (butt) cut into rough 3 or 4 inch chunks
  • salt and pepper
  • 1 medium onion sliced
  • 8 garlic cloves smashed and rough chopped
  • 1 small can (4 oz) mild diced green chiles
  • ½ bunch fresh cilantro tied with kitchen string
  • 1 orange cut into quarters
  • 1 lime cut in half
  • 1 – 12 oz bottle coke
  • ½ c. Water
  • 1 ½ tsp cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • Optional ½ tsp ground chipolte
  • Optional ½ tsp ground ancho chili pepper



(Slow cooker)

Place onions on bottom of slow cooker . Salt and pepper pork, then place in cooker. Add garlic and green chiles evenly over top of pork.

Pour coke into a large measuring cup or small bowl along with ½ c. Of water. Stir in cumin, oregano, salt and optional chipolte and ancho chile . Mix, then pour around the pork. Try not to wash seasonings off pork. Top with orange pieces, lime, and bundle of cilantro. Cook low and slow 8 hours.

Allow to cool enough to handle or refrigerate overnight.

Preheat oven to 400f.

Break pork or pull apart with 2 forks into smaller pieces.  Spread on a baking sheet. Ladle just enough juice from the slow cooker to moisten pork and leave a little extra  on the baking sheet. Roast pork uncovered for 15- 25 minutes. Pork should get a little crispy on the edges and still be tender and moist. (check after 15 minutes to avoid overcooking)

Serve with tortillas and your favorite toppings.