Slow Cooker Pork Carnitas

By: Rowena Mateo-Sjovall  –


3 ½   – 4 lbs boneless pork shoulder (Boston Roast)

4-6 garlic cloves, peeled and pressed

1 cup Sunny Delight or OJ

3 – 3 ½ cups water (start with 2 ½ cups and add 1/2 cup at a time depending on desire tartness)

1 tbsp salt

1 tbsp ground pepper

2 bay leaves



Rinse and dry meat with paper towel.  In a bowl, combine garlic, OJ, water, salt and pepper.  Taste and if necessary, adjust to your liking.  Trim excess fat on roast and cut into 2 inch chunks.  Transfer to slow cooker.  Pour prepared OJ marinade on top of meat and add bay leaves.  Cover and cook on high for 3-4 hours or low for 6-8 hours.  Once cooked, remove bay leaves, drain liquid and shred pork if desired.



Rowena Mateo-Sjovall is an Army wife and self taught home cook who decided to venture out of her college Ramen recipes, when she got married and became a step mom.  Born and raised in the Philippines and speaks fluent Tagalog, she is the publisher of Saraplicious! Kitchen ( ) and No Fuss Foods ( She is an avid recipe developer, food photographer and cooking instructor. For questions, comments and ideas for future articles, contact Rowena via email at

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