Slow Cooked Carnitas Tacos Recipes

Steps:

• Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
• Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
• Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
• Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
• Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
• Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

Steps:

• Mix the kosher salt, garlic powder, ground cumin, ground coriander, dried oregano and black pepper together in a small bowl. Coat the pork shoulder roast with the dry rub.
• Place the sliced onion and bay leaves in the bottom of your slow cooker, lay pork shoulder roast on top. Carefully pour water or chicken broth around the roast, making sure you don't disturb the dry rub.
• Cover and cook on Low until the pork shreds easily with a fork, about 6 hours. Turn the meat after it has cooked for 3 hours.
• When the pork is tender, remove from slow cooker, remove and discard excess fat and shred with two forks. Reserve cooking liquid.
• Place shredded pork into a large skillet with 1 cup of reserved cooking liquid over medium high heat, stirring occasionally. Once liquid has cooked down completely, add canola or vegetable oil. Stir occasionally for 15-20 minutes or until the meat has reached desired crispiness.
• Serve in warm flour or corn tortillas with your favorite taco toppings. We serve ours cilantro, pickled red onions, salsa or pico de gallo, guacamole, sliced cabbage and lime wedges,.

Steps:

• Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat.
• Placed onion atop pork.
• Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
• Using slotted spoon, transfer pork to cutting board.
• Discard onion pieces.
• Using fingers or fork, shred pork.
• Transfer carnitas to platter.
• Place avocado slices, cilantro sprigs, and sliced red bell pepper, if desired, alongside.
• Wrap corn tortillas in damp kitchen towel; microwave until warm, about one minute.
• Serve carnitas with warm tortillas and tomatillo salsa.

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

Steps:

• Cut white rough and fat off shoulder.
• Rinse and dry shoulder.
• Mix salt, pepper, and cummin.
• Rub pork with salt, pepper, and cumin.
• Let sit overnite to marinade.
• Next morning, put in large slo-cooker on low. Cover with rotel.
• Cover and cook for 8 to 10 hours.
• DO NOT DRAIN JUICE.
• Try to transfer to plate. Remove bones and shred meat.
• If not able to transfer, while in cooker, pull bones N joints out, and shred meat in cooker.
• _-_-_-_-_.
• Assemble tacos.
• Remove and drain meat as needed (1 at a time) for tacos with slotted spoon.
• Garnish with sour cream, salsa, and cilantro leaves.
• *****.
• Leftovers are great heated with BBQ sauce.