THE BEST EVER SLOW COOKER CARNITAS
What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!
Provided by sellingsavannah
Categories Mexican
Time 7h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
SLOW COOKER CARNITAS RECIPE BY TASTY
Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
BEST EVER SLOW COOKER CARNITAS
A mouth-watering Mexican carnitas recipe with a special sweet addition, slow cooked for hours in a crock-pot and served with warm tortillas. After numerous attempts at perfecting the art of carnitas from scratch, this is my best recipe yet. A taste of Mexico in your very own kitchen!
Provided by SocialWorkChef
Categories One Dish Meal
Time 6h15m
Yield 8 meat-filled tortillas, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the 2 lbs of pork into roughly 2 inch squares and place in the bottom of the slow cooker.
- Pour the stick of melted butter in the slow cooker coating the meat. Do the same with the 2 Tbs of oil.
- Break the one cinnamon stick in half and place to the sides of the meat.
- Peel 5-6 garlic cloves, cutting the tips off, and break 3-4 bay leaves in half. Place the leaves and the garlic in the slow cooker, evenly distributed among the meat.
- Add the 1 tsp oregano, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, and 1 tsp (or more depending on taste) red pepper flakes, sprinkling evenly across the meat.
- Pour the 1/3 cup whole milk in the cooker, being careful not to wash away the spices from the meat.
- Add the Coca Cola, being careful not to wash away the spices from the meat. Add enough to just cover the top of the meat.
- Turn the slow cooker to the "Low" heat setting. Cook for 6 hours, stirring every few hours.
- Once cooked, remove meat from the slow cooker with a slotted spoon and place in a separate large bowl. Shred the meat using two forks, and add spoonfuls of liquid from the cooker to ensure meat is moist.
- Serve on warm tortillas, with pico de gallo, sour cream, and chopped jalapenos.
SLOW-COOKER CARNITAS WITH AVOCADO CREMA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
- Preheat the oven to broil.
- Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.
- Serve with corn tortillas, Avocado Crema, diced white onion, cilantro and charred serrano if desired.
- Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth. If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper. If not using the crema right away, cover with plastic wrap pressed on top to keep it from browning.
PORK CARNITAS
Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.
Provided by Melissa d'Arabian : Food Network
Time 10h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
- Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
SLOW-COOKER PORK CARNITAS
This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 27
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.
SLOW COOKER PORK CARNITAS
I got this recipe from the DamnDelicious.net Blog and I wanted to save it. They're easiest carnitas you will ever make right in the crockpot. Cooked low and slow for the most amazing fall-apart tender pork goodness!
Provided by Moonshadow_Girl
Categories Pork
Time 8h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or on high heat for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 572.8, Fat 41.2, SaturatedFat 14.2, Cholesterol 161, Sodium 747.8, Carbohydrate 8.9, Fiber 1.9, Sugar 4.5, Protein 40
SLOW-COOKED CARNITAS TACOS
This is a gem of a recipe I found in the April 2008 issue of bon appetit magazine. I haven't tried it yet but will very soon.
Provided by Happy Hippie
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 639.1, Fat 49.9, SaturatedFat 15.8, Cholesterol 156.5, Sodium 1298.9, Carbohydrate 7.2, Fiber 4.1, Sugar 1.2, Protein 39.9
INSTANT POT OR SLOW COOKER PORK CARNITAS
This was terrific. Recipe courtesy of Cooking Classy. We added 3 or 4 cinnamon sticks, but recipe posted as written.
Provided by AmyZoe
Categories Pork
Time 10h8m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Slow cooker method:.
- Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and cook on low heat for 8 hours.
- Leave liquid in slow cooker, remove pork and shred with 2 forks.
- Spray a rimmed 18x13 inch baking sheet with non-stick cooking spray (I use butter wrappers instead from my butter cubes).
- Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when lading broth), drizzle with oil and toss and spread into an even layer.
- Position oven rack near broiler and preheat broiler to high.
- Broil until pork is browned and crispy in places about 3 to 6 minutes.
- Serve warm with tortillas and desired toppings.
- Instant Pot method:.
- Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and seal lid (make sure valve is set to sealing position), press manual or high pressure, and select 60 minutes.
- Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure.
- Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker.
- Shred pork and proceed with broiling method above.
- Instant Pot method will take approximately 80 minutes plus 10 minutes prep.
Nutrition Facts : Calories 550, Fat 42.7, SaturatedFat 14.1, Cholesterol 138.2, Sodium 813.3, Carbohydrate 6.6, Fiber 0.9, Sugar 2.9, Protein 33.8
SLOW COOKER MEXICAN PORK CARNITAS
This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
Provided by clifford
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 12.1 g, Cholesterol 82.2 mg, Fat 11 g, Fiber 4.5 g, Protein 31 g, SaturatedFat 3.8 g, Sodium 607.9 mg, Sugar 1.6 g
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