Pork Carnitas Slow Cooker Recipes

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Carnitas (Mexican Slow Cooker Pulled Pork) image

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Provided by Nagi | RecipeTin Eats

Time 6h15m

Number Of Ingredients 10

Ingredients

2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
2 1/2 tsp salt
1 tsp black pepper
1 onion (, chopped)
1 jalapeno (, deseeded, chopped)
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Steps:

Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g

SLOW COOKER CARNITAS

Slow Cooker Carnitas image

Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Provided by Erin Parker

Categories World Cuisine Recipes Latin American Mexican

Time 10h10m

Yield 10

Number Of Ingredients 9

Ingredients

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon crumbled dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Steps:

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g

CARNITAS (SLOW COOKER)

Carnitas (Slow Cooker) image

You'll find many uses for this slow cooker carnitas recipe. Carnitas is the Mexican version of pulled pork. In this recipe, a pork shoulder is coated in cumin, coriander, oregano, garlic powder, salt, and cinnamon. It's a fantastic blend of spices. Letting the coated pork sit in the fridge overnight enables the spice flavor to permeate the meat. After cooking in the slow cooker, the pork is very tender. It makes a lot, so we made nachos and sandwiches with them.

Provided by Pam Stewart @gigi2six

Categories Pork

Number Of Ingredients 9

Ingredients

1 - 4 lb. boneless pork shoulder
1 teaspoon(s) Kosher salt
1 teaspoon(s) garlic powder
1/2 teaspoon(s) dried oregano
1 teaspoon(s) ground cumin
1/2 teaspoon(s) ground coridaner
1/4 teaspoon(s) ground cinnamon
2 - bay leaves
2 cup(s) chicken broth

Steps:

In a small bowl, mix together all the spices except the bay leaves.
Rub the pork with the spice mixture.
Put into a Ziploc bag and refrigerate overnight.
In the morning, place the bay leaves in the bottom of a slow cooker. Place the roast on top of the leaves. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours.
When the pork is tender, remove it from the slow cooker and shred it with two forks. Use the cooking liquid, as needed, to moisten the meat.

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