THE BEST EVER SLOW COOKER CARNITAS
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
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
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 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 RECIPE
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
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
AUTHENTIC MEXICAN CARNITAS RECIPE
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
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
CROCK POT PORK CARNITAS
Are you looking for a super easy way to make a lot of meat for tacos, enchiladas and quesadillas? This Crock Pot Pork Carnitas recipe is our all time favorite!
Provided by Cris
Categories Main
Time 8h11m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266 kcal, Carbohydrate 6 g, Protein 40 g, Fat 8 g, SaturatedFat 2 g, TransFat 0.03 g, Cholesterol 102 mg, Sodium 666 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
PORK CARNITAS- SLOW COOKER
Slow Cooker or Crock Pot Pork Carnitas should be fork tender and bursting with flavor. You'll love this easy recipe for pork carnitas with little prep and lots of flavor.
Provided by Aimee
Categories Main Dish
Time 6h10m
Number Of Ingredients 18
Steps:
- Place pork in crock pot. Sprinkle with garlic, oil, salt, pepper and cumin. Top with cilantro, salsa, broth, tequila, green chilies, and juice from one orange. Cover and cook on low for about 6-8 hours.
- Shred pork with two forks and continue to cook until heated through.
- Serve on a tortilla with all the fixings, or make a rice bowl with black beans and all the fixings. Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 60 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 682 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PORK CROCK POT CARNITAS RECIPE
The possibilities for this slow cooker carnitas recipe are endless - you can use this for a quesadilla, burrito, nachos, and a lot more.
Provided by Calleigh
Categories entree
Time 8h10m
Number Of Ingredients 11
Steps:
- Clean and wipe dry the pork shoulder before rubbing with salt and pepper.
- Gather the rub ingredients, mix all together and rub them over the pork.
- Now, using a slow cooker, put the pork with fat cap up and top with minced garlic, onions, jalapeno, and squeeze the orange juice.
- Set the slow cooker on low for 8 to 10 hours or set it to high for around 6 hours.
- Once it's done, remove it from the slow cooker and let it cool before shredding the meat (the meat should be falling off the bone and be tender).
- If you have 2 cups of leftover juice, you can reduce the juice in a saucepan (set aside as we'll be using it for reheating.)
- Heat 1 tbsp of oil in a large non-stick pan over high heat. Place shredded pork into the pan, drizzle over some juices.
- Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
- Repeat in batches don't crowd the pan.
- Remove pork from skillet. Drizzle over more juices and serve immediately.
- If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.
- If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.
Nutrition Facts : Calories 566 kcal, Carbohydrate 4.23 g, Protein 39.47 g, Fat 42.34 g, SaturatedFat 14.37 g, Sodium 608.71 mg, Fiber 0.68 g, Sugar 2.08 g, ServingSize 1 serving
ELECTRIC PRESSURE COOKER PORK CARNITAS (LOW CARB)
Our Electric Pressure Cooker Pork Carnitas is so flavorful and tender. This easy low carb recipe can be made in your Instant Pot or Ninja Foodi.
Provided by Cris
Categories Main
Time 1h5m
Number Of Ingredients 7
Steps:
- Cut your roast into quarters and sprinkle with a generous amount of meat tenderizer, cumin salt and pepper, set aside for later
- Turn your Electric Pressure Cooker to the saute feature and heat oil over medium heat.
- Once your oil is hot, sautee your onion for a couple of minutes, until it is just starting to get translucent
- Put your garlic in your pot and cook for another minute
- Push all of your onion and garlic to the side of your skillet and brown your roast pieces on all sides in the pot
- Once browned, pour enchilada sauce on top and turn off saute feature
- Place pressure cooker lid on top and seal. Cook under high pressure for 40 minutes and naturally release for 15 minutes before quick releasing.
- Remove roast from pot and shred your roast with a couple of forks or stand mixer. Pour juices from the pot into a storage container.
- If using a Ninja Foodi, place air crisp basket in the pot and air crisp pork in batches at 400 degrees for 10 minutes to crisp edges.
- If using another electric pressure cooker, spread meat 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
- Store (and freeze) leftovers in juices.
Nutrition Facts : Calories 246 kcal, Carbohydrate 7 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 91 mg, Sodium 657 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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