Authentic Crock Pot Carnitas Recipe Recipe For Zucchini

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CROCK POT CARNITAS RECIPE



Crock Pot Carnitas Recipe image

Crock Pot Carnitas Recipe can be made for dinner and then freeze the left overs to make pulled pork tacos, nachos or quesadillas later in the month.

Provided by Arlene Mobley - Flour On My Face

Categories     Main Dish

Time 4h10m

Number Of Ingredients 12

5 lb boneless pork shoulder (trimmed of fat and cut into large chunks)
salt and pepper
4 tablespoons of butter or lard
1 medium onion (diced)
3 cloves garlic (minced)
1/3 cup lime juice
4 sprigs or 5 sprigs of fresh thyme or 2 teaspoons of dry thyme
4 small bay leaves
1 teaspoon dried oregano (crushed)
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 cups of water

Steps:

  • Trim the pork shoulder of the excess fat from the outside, cut into large chunks and season with salt and pepper.
  • Heat a large skillet and melt the butter or lard in it.
  • Brown the chunks of pork in the melted butter turning to brown all sides. As the pork chunks turn golden brown move them to a 6 or 7 quart crock pot slow cooker.
  • Once all of the pork is browned add the diced onion and garlic to the pan. Lower the heat and sauté the onion and garlic until the onion is translucent making sure not to burn the garlic.
  • Scrape the onion, garlic and pan drippings into the slow cooker.
  • Add the remaining ingredients to the crock pot and mix well.
  • Cover and cook for 8 to 10 hours on low.
  • Once the pork has cooked remove the meat from the crock pot to a bowl or serving platter.
  • To serve shred the meat and serve on warm tortillas with your favorite pork taco toppings.

Nutrition Facts : ServingSize 1 Serving, Calories 337 kcal, Sugar 1 g, Sodium 400 mg, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 51 g, Cholesterol 148 mg

THE BEST EVER SLOW COOKER CARNITAS



The BEST EVER Slow Cooker Carnitas image

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

2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon ground coriander
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 lbs boneless pork shoulder or 4 lbs boston butt
1 large onion, cut into large pieces
2 bay leaves
2 cups chicken broth or 2 cups water
2 tablespoons canola oil or 2 tablespoons vegetable oil

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



Slow Cooker Carnitas image

Authentic & Crispy Slow Cooker Carnitas make the best pork tacos! They are easy to make with the help of your crockpot!

Provided by Amanda Carlisle

Categories     dinner

Time 4h5m

Number Of Ingredients 12

3-4 pound pork shoulder (trimmed slightly)
1 ½ teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoon salt
1 teaspoon black pepper
1 onion (small , diced)
3 cloves garlic (minced)
⅓ cup orange juice
2 teaspoon orange peel (finely shredded )
⅓ cup lime juice
1 chipotle pepper in adobo sauce (chopped)
1-2 tablespoons oil (- vegetable or canola)

Steps:

  • In a small bowl, whisk together the dried oregano, cumin, salt and pepper
  • Rub seasoning mixture onto pork shoulder on all sides
  • Add onion, garlic, orange juice and peel, lime juice and chipotle pepper to slow cooker
  • Place pork on top
  • Cover and cook on low for 4-6 hours or until internal temperature is 145 degrees F
  • Remove pork from slow cooker onto cutting board, let cool slightly
  • Shred pork with forks
  • Heat oil in skillet on stove ** see notes
  • Add pork and some of the juice from the slow cooker
  • Turn often to brown the pork until juices have evaporated and pork is nicely browned
  • Repeat with more pork if your skillet doesn't hold all of it
  • Serve immediately with tortillas and toppings
  • Store leftovers in refrigerator

Nutrition Facts : Calories 250 kcal, Carbohydrate 6 g, Protein 28 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 914 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

Categories     Slow cooking

Time 6h15m

Number Of Ingredients 10

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

AUTHENTIC MEXICAN CARNITAS RECIPE



Authentic Mexican Carnitas Recipe image

This Mexican carnitas recipe is super easy in a slow cooker and packed with flavor. Your carnitas will come out tender, juicy, and crispy all at the same time! These carnitas are absolutely mouth-watering, have several delicious ways to serve them, and use NO LARD.

Provided by Megan Miller

Categories     Main Course

Time 7h15m

Number Of Ingredients 10

4 lb pork shoulder
3 tsp salt
1 tsp pepper
1 large onion (chopped)
2 jalapenos (chopped)
8 garlic cloves (minced)
1 cup orange juice
1 tbsp dried oregano
1 tbsp cumin
2 tbsp olive oil

Steps:

  • Pat the pork shoulder dry, then coat with the salt and pepper. Combine the ingredients for the rub and rub all over the pork shoulder. Place the pork shoulder in the slow cooker, fat cap facing up. Top with the onion, jalapeño, and garlic, then pour over the orange juice. Slow cook the pork for 10 hours on low heat, or 7 hours on high heat.
  • Once cooked, remove the pork from the slow cooker and shred with two forks. Place the remaining juices in a small bowl or measuring cup and set aside. After the pork has been shredded, crisp up the meat in batches by frying in a large nonstick pan or skillet with a little bit of oil on high heat. Pour some of the juices over the meat and allow them to evaporate and for the meat to develop a golden crust before removing from the pan. After the pork has been crisped, pour some of the juices over the meat. Serve hot.

Nutrition Facts : Calories 266 kcal, Carbohydrate 7 g, Protein 28 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 980 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

RONALDO'S BEEF CARNITAS



Ronaldo's Beef Carnitas image

I use this recipe all the time. It is the best! The meat just falls apart, and it's delicious served in flour tortillas with guacamole and salsa. This also freezes well.

Provided by MISS ANNIE

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 12

Number Of Ingredients 7

4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
2 cloves garlic, minced
salt to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
  • Totally wrap the meat in the foil and place in a roasting pan.
  • Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

Nutrition Facts : Calories 217.5 calories, Carbohydrate 1.4 g, Cholesterol 70 mg, Fat 13.8 g, Fiber 0.6 g, Protein 20.8 g, SaturatedFat 5.6 g, Sodium 170 mg, Sugar 0.4 g

EASY PORK CARNITAS



Easy Pork Carnitas image

This authentic Mexican pork carnitas recipe takes very little effort and uses only a handful of ingredients. Just the way we make it in Mexico: lots of flavor and no fuss. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 3

1 (5 pound) boneless pork shoulder
salt and freshly ground black pepper to taste
1 tablespoon safflower oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
  • Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
  • Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

Nutrition Facts : Calories 278.4 calories, Cholesterol 106.9 mg, Fat 13.7 g, Protein 36.4 g, SaturatedFat 4.3 g, Sodium 92.7 mg

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

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

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