SLOW COOKER CARNITAS RECIPE BY TASTY
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.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- 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.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- 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.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
SLOW COOKER CARNITAS
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
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
SLOW-COOKER PORK CARNITAS
This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 27
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.
SLOW COOKER CARNITAS
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
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
CROCK POT 'CARNITAS'
Make and share this Crock Pot 'carnitas' recipe from Food.com.
Provided by mariposa13
Categories Pork
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 585.3, Fat 15.6, SaturatedFat 4.2, Cholesterol 56.1, Sodium 936.3, Carbohydrate 80, Fiber 5.1, Sugar 8.4, Protein 29.6
ORANGE PORK CARNITAS
This is a good basic recipe for pork Carnitas in the crock pot. A good throw it in the crock pot and forget about it recipe. This recipe is without any "heat" so my 2 year old can enjoy it too. If you want the spicier version just add some of your favorite hot peppers diced up to the mix in the crock pot. I serve this on toasted corn tortillas shells with home-made guacamole, cilantro, diced green onion, cheddar cheese and green salsa Verde.
Provided by chocoholic in AZ
Categories Pork
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place 1/2 of the oranges wheels, onion, and garlic on the bottom of your crock pot.
- Then add all of your boneless pork shoulder to the crock pot.
- Sprinkle pork with fresh cracked pepper, Jane's Krazy Mixed-Up salt and the rest of your garlic.
- Add the rest of your oranges and onion, to the top of the pork.
- Cover crock pot and cook on high for 1 hour then turn crock pot to low and cook for about 5 to 6 hours or until the pork is falling apart. (Turn the crock pot back up to high the last hour of cooking.)
- Remove any pieces of orange peel you can find and discard.
- Useing 2 forks pull apart pork untill you get a shredded look.
- Serve over toasted corn tortillas with your favorite accouterments such as -- fresh made guacamole, cilantro, green onion, and green salsa Verde.
- Enjoy :).
Nutrition Facts : Calories 1099.7, Fat 71.5, SaturatedFat 24.3, Cholesterol 241.8, Sodium 275.6, Carbohydrate 50, Fiber 7.2, Sugar 5.1, Protein 63
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- In a small bowl combine chili powder, cumin, oregano, salt, and pepper. Rub on the outside of the pork shoulder rub thoroughly.
- In the slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on the top. Cook on low for 8 hours or high 4-5 hours.
- Remove roast from slow cooker and shred. Return to slow cooker and heat for an additional 30 minutes.
- Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 3-4 minutes to brown the edges of the pork.
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