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Slow Cooker Carnitas

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.

by Scott Loitsch

8 hr 10 min

Inspired by cookscountry.com

8 hr 10 min

Ingredients

for 6 servings

  • 4 lb
    boneless pork butt, or shoulder, cut into six equal pieces (1.8 kg)
  • 2 teaspoons
    salt
  • 1 teaspoon
    pepper
  • 1 tablespoon
    dried oregano
  • 1 tablespoon
    cumin
  • 8 cloves garlic, crushed
  • 1 medium onion, quartered
  • 3 leaves bay leaf
  • 1 lime, juiced
  • 1 large orange, juiced, save the spent halves

Optional Toppings

  • tortilla, taco shell
  • rice
  • black beans
  • salsa
  • guacamole
  • sour cream
  • fresh cilantro
  • cheese

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Preparation

  1. Cut pork into 6 equal pieces. Add it to the slow cooker.
  2. 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.
  3. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
  4. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
  5. 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.
  6. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
  7. Enjoy!
 

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