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
SLOW COOKER CHICKEN CARNITAS
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
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
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
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
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- Preheat a large cast iron skillet over medium high heat with a small amount of oil (or lard if you have it!). Place a portion of the carnitas into the hot skillet, and cook for 1-2 minutes, or until it crisps a bit. Serve with corn tortillas, cilantro, and your favorite fixings.
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- Place the meat in the slow cooker. Add all the other ingredients to the slow cooker and mix thoroughly to coat the meat with all the herbs and spices.
- Cover and cook on high for 4 hours, or on low for 6-8 hours. When tender, shred the meat by pulling it apart with a fork.
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- Strain the juice out of the crock pot into a bowl to reserve. Leave the cooked tomatoes, onions and peppers in the crock pot. Mix in the shredded chicken. If the mixture seems too dry, add a bit of the reserved liquid.
- Serve the mixture on taco shells with desired toppings like: cheese, salsa, guacamole, sour cream, chopped jalapenos or fresh cilantro. Squeeze some fresh lime juice on as well!
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