Best Crock Pot Carnitas Recipe Recipes Recipe For Deviled

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

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.

SLOW-COOKER PORK CARNITAS

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.

THE BEST EVER SLOW COOKER CARNITAS

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.

BEST EVER SLOW COOKER CARNITAS

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

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.

BEST CARNITAS (SLOW COOKER PULLED PORK)

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together.
• Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
• Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. Don't get rid of the liquid as you will be using it later.
• Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
• Broil for 5-10 minutes or until the meat becomes golden browned and crispy on the edges.

CROCK POT PORK CARNITAS

Steps:

• Sprinkle your roast with a generous amount of meat tenderizer, salt and pepper, set aside for later.
• Pour your oil in a large skillet and heat over medium heat.
• Once your oil is hot, saute your onion for a couple of minutes, until it is just starting to get translucent.
• Put your garlic in your skillet and cook for another minute.
• Push all of your onion and garlic to the side of your skillet and brown your roast on all sides in your skillet.
• Now you put your roast in your 6 quart crock pot with your onion mixture and enchilada sauce on top.
• Cover and cook on low for 8 hours, your pork is done when it is fork-tender.
• Shred your roast with a couple of forks.
• If desired, place shredded pork on a cookie sheet and broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos.

SLOW COOKER CHICKEN CARNITAS

Steps:

• Dissolve chicken bouillon in boiling water.
• Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
• Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
• Trim chicken as needed. Coat all sides with the seasoning blend.
• Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

CARNITAS

Steps:

• Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
• Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
• Serve with tortillas and suggested toppings to make tacos.

CROCK POT 'CARNITAS'

Steps:

• Combine pork, onion, jalapeno, orange peel and soda in a crock pot.
• Cover and cook on low for 8 hours.
• Uncover and shred the meat using 2 forks.
• Serve on flour tortillas and top with pico de gallo, if desired.
• For Pico de Gallo:.
• Combine all ingredients in a small bowl, seasoning to taste with salt and pepper.
• Cover and refrigerate until ready to use; Makes 1 1/2 cups.
• Note: Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste.
• The carnitas can be served rolled into flour tortillas or in taco shells.
• Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce.