Crock Pot Carnitas Recipe With Coke Recipe For Zucchini

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.

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.

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.

COCA-COLA CARNITAS

Steps:

• Sprinkle the pork on all sides with the garlic powder and plenty of salt and pepper.
• Heat the pork fat over medium-high heat in a small, heavy Dutch oven or braiser (see Cook's Note). Add the pork and fry on all sides until well browned, about 20 minutes. Add the Coca-Cola and 1/2 cup water (there should be just enough liquid to cover the sides of the meat). Bring to a boil and reduce to a simmer. Add the tarragon, bay leaves and thyme. Cover and simmer until the pork is tender, about 1 1/2 hours; the Coca-Cola will caramelize and the liquid will evaporate completely.
• Transfer the pork to a cutting board and shred. Serve with warm corn tortillas (charred over a flame) and toppings on the side: salsa verde, diced onions, cilantro, radishes, lime wedges and avocado.

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.