Crock Pot Carnitas Recipe With Orange Juice Recipe For Zucchini

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BEST CARNITAS (SLOW COOKER PULLED PORK)



Best Carnitas (Slow Cooker Pulled Pork) image

Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges. Watch the video above!

Provided by Lisa Bryan

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

4 pound boneless pork shoulder or butt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion (diced)
4 garlic cloves (minced)
1 jalapeno (deseeded and finely diced)
1 orange (juiced)

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.

Nutrition Facts : Calories 227 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 406 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER CARNITAS RECIPE BY TASTY



Slow Cooker Carnitas Recipe by Tasty image

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

4 lb boneless pork butt, or shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 leaves bay leaf
1 lime, juiced
1 large orange, juiced, save the spent halves
tortilla, taco shell
rice
1 can black beans
salsa
guacamole
sour cream
fresh cilantro
1 cup cheese

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

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

SLOW-COOKER PORK CARNITAS



Slow-Cooker Pork Carnitas image

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

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

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.

CARNITAS



Carnitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 11

2 poblano peppers, seeded and sliced
1 medium onion, sliced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 4 1/2-pound bone-in pork shoulder
1 1/2 cups chicken broth
4 jalapeno peppers, sliced
2 limes, zested and juiced
1 orange, zested and juiced
For serving: corn tortillas, sliced radishes, pickled jalapeno slices, pico de gallo, hot sauce, lime wedges and fresh cilantro leaves

Steps:

  • Preheat the oven to 275 degrees F.
  • Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
  • Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
  • Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
  • Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.

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.

CROCK POT 'CARNITAS'



Crock Pot 'carnitas' image

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

1 1/2-2 lbs pork tenderloin, cut into 2 inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 slices orange rind, from half an orange (optional)
1 (12 ounce) can Mr Pibb soda or 1 (12 ounce) can Coca-Cola
16 fajita-size flour tortillas
1 large tomatoes, cored and chopped
1 medium onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped, to taste
1/2 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
salt and pepper

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

SLOW COOKER CHICKEN CARNITAS



Slow Cooker Chicken Carnitas image

Chicken variation on the classic pork carnitas. Serve in tortillas with whatever toppings you want. Enjoy.

Provided by Chef Dan J

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h40m

Yield 8

Number Of Ingredients 22

2 cubes chicken bouillon
1 cup boiling water
1 tablespoon olive oil
1 large white onion, diced
2 jalapeno peppers, diced
1 (4 ounce) can fire-roasted diced green chiles
1 teaspoon salt
1 teaspoon dried cilantro
1 teaspoon Mexican-style seasoning blend
½ teaspoon ground cumin
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon garlic and herb seasoning blend
¼ teaspoon chile powder
¼ teaspoon smoked paprika
¼ teaspoon dry mustard powder
¼ teaspoon ground black pepper
2 ¼ pounds skinless, boneless chicken breast halves
2 limes, zested and juiced
1 orange, zested and juiced
4 cloves garlic

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.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 8.1 g, Cholesterol 66.1 mg, Fat 4.6 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 1 g, Sodium 824.7 mg, Sugar 3.7 g

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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Instructions. Place the pork into the slow cooker. In a bowl, whisk together the cumin, chili powder, garlic and onion powders, salt and pepper.
From eat-drink-love.com


10 BEST PORK CARNITAS ORANGE JUICE RECIPES | YUMMLY
2022-04-28 chopped cilantro, pork shoulder, lime juice, carnitas, pork shoulder and 11 more. Carnitas Chilaquiles with Whipped Jalapeño Cream. Half Baked Harvest. salsa, fried eggs, fire roasted tomatoes, oregano, cayenne, onion and 27 more.
From yummly.com


CROCK POT PORK CARNITAS RECIPE - FOOD NEWS
Here is a very simple 5 ingredient, pork carnitas recipe for the crock pot. Prepare all ingredients in the morning before you leave for work. (10 minutes) When you get home, shred the pork and keep warm in the crock pot until you are ready to eat. Place the lid on the crock pot and cook the carnitas for 10 hours on low or 7 hours on low. Once cooked, transfer the pork to a large …
From foodnewsnews.com


EASY CROCKPOT CARNITAS RECIPE - PINCH OF YUM
2021-05-04 Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork. Serve on tortillas with fresh cilantro, avocado, and lime juice.
From pinchofyum.com


CROCK POT PORK CARNITAS - JULIE'S EATS & TREATS
2021-07-14 Pour the citrus juice over the top. Place the lid on the crock pot and cook the carnitas for 10 hours on low or 7 hours on low. Once cooked, transfer the pork to a large cutting board and shred it using two forks. Place it back in the crock pot and simmer it for 30 minutes. Spread the shredded meat on a lined sheet pan.
From julieseatsandtreats.com


SLOW COOKER CARNITAS - STEP BY STEP PHOTOS - BUDGET BYTES
2017-03-05 Place the onion, garlic, and cinnamon sticks in the bottom of the slow cooker. In a small bowl, combine the oregano, cumin, salt, pepper, and chipotle powder. Cut the pork roast into 2-inch cubes. Place the cubed meat in a bowl and sprinkle the spice mix over top. Toss the meat in the spices until evenly coated.
From budgetbytes.com


INSTANT POT CARNITAS RECIPE - EASY INSTANT RECIPES
2018-04-12 Mix pepper, salt, chili powder, cumin, chipotle powder. Sprinkle liberally over pork. Brown pork on all sides in hot oil. Remove pork and set aside. In hot pot, add garlic, onion, green chiles and broth. Deglaze pot. Place pork back into pot. Cover, lock and set to cook on high pressure for 30 minutes.
From easyinstantrecipes.com


CROCK POT CARNITAS ORANGE JUICE - CREATE THE MOST AMAZING DISHES
Dinner And A Movie Northern Quest Casino Dinner And A Movie Club Dinner And A Movie Chicago
From recipeshappy.com


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