Slow Cooker Mexican Pork Carnitas

    Slow Cooker Mexican Pork Carnitas

    Recipe Picture:Slow Cooker Mexican Pork Carnitas
    12

    Slow Cooker Mexican Pork Carnitas

    (1645)
    10hours15min


    1 person made this

    The pork used for carnitas is so tender that it just falls apart. That's why a slow cooker is ideal! You could also use this pork filling for tamales, enchiladas, tacos and burritos. Serve with soft flour tortillas, salsa and fresh coriander.

    Ingredients
    Serves: 10 

    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cinnamon
    • 1.8kg piece of boneless pork shoulder
    • 2 bay leaves
    • 475ml chicken stock

    Directions
    Preparation:15min  ›  Cook:10hours  ›  Ready in:10hours15min 

    1. Mix together salt, garlic powder, cumin, oregano, coriander and cinnamon in a bowl. Coat pork with the spice mixture.
    2. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken stock around the sides of the pork, being careful not to rinse off the spice mixture.
    3. 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.
    4. When the pork is tender, remove from slow cooker, and shred with two forks. Use the leftover cooking stock as needed to moisten the meat.
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    Reviews and Ratings
    Global Ratings:
    (1645)

    Reviews in English (1204)

    by
    2351

    As the aroma of this wafted through the house I just knew we were in for something good and boy, were we! I doubled the amount of spices but left out the cinnamon, and used 4 big cloves of minced, fresh garlic instead of the garlic powder. I cut the roast into large chunks so the spices could penetrate the meat better and it worked like a charm. Finally, to make these more authentic, after shredding the meat into smaller chunks I spread it out in a thin layer on a cookie sheet and baked it in a 400 degree oven about 20 minutes, just long enough to crisp the exterior of the meat. Great on it's own, but in a tortilla with a little of the "Avocado Salad with Bacon and Sour Cream" this was just over the top good. The meat was tender and perfectly seasoned, keeping in mind, however, that I doubled up on the spices. We are looking forward to having the leftovers again tomorrow night!  -  11 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    1376

    GREAT!! The recipe is very similar to the one that one was given to me. I add several sprigs of fresh cilantro to the broth in which the pork is simmering. Also at the end, break apart the pork into large chunks and place in a pan with some of the broth and bake at 400 degrees for 15-20 minutes or until most of the liquid has evaporated. This step gets the edges crispy and resembles the authentic style carnitas which is usually fried in lard.  -  02 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    1022

    This was absolutely DELICIOUS! After reading some of the reviews, I tripled the spice mix and added chilli powder for heat- I also had a bigger pork roast than was specified. It is virtually no work whatsoever and the pork literally fell apart as I was taking it out of the slow cooker. I let the whole thing cook for 10 hours on a Saturday and then shredded the pork, skimmed the fat off the broth and boiled the broth down. I then added 1/4 cup of chili sauce and 2 tbsp sugar and poured the sauce over the pork. Served the whole thing as part of a make-your-own taco bar for my boyfriend's birthday and not a bit was leftover!  -  17 Mar 2008  (Review from Allrecipes USA and Canada)

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