Easy Crock Pot Carnitas Recipes

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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.

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

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.

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

CROCK POT CARNITAS



Crock Pot Carnitas image

This is an easy way to make delicious Carnitas (Mexican style shredded pork) in a crock pot. Serve with flour or corn tortillas, taco chips, refried beans, salsa, shredded cheese, etc.

Provided by Wheres_the_Beef

Categories     Pork

Time 6h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

3 lbs pork shoulder or 3 lbs pork butt
4 cups chicken broth, hot
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1 tablespoon chili powder, medium hot
2 teaspoons ground coriander
1/2 teaspoon ground black pepper
1 tablespoon lime juice
1/4 teaspoon salt (to taste)

Steps:

  • Add hot chicken broth to crock pot.
  • Add spices and lime juice to crock pot and mix well into chicken broth.
  • Add pork to crock pot.
  • Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.
  • Shred meat and mix into thickened cooking sauces.

Nutrition Facts : Calories 594, Fat 42.5, SaturatedFat 14.5, Cholesterol 161, Sodium 771.2, Carbohydrate 7, Fiber 1.6, Sugar 0.9, Protein 43.7

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

EASY CROCKPOT CARNITAS



Easy Crockpot Carnitas image

Meaty, Satisfying, SUPER FLAVORFUL and SO EASY that a monkey could put it together! (NOT that you are a monkey!). But SERIOUSLY ready to go in about 5 minutes! Just dump and GO! PERFECT for Tailgating and Game Day!

Provided by Wendi Spraker

Categories     main

Time 6h10m

Number Of Ingredients 14

1 Tbs Chili Powder
1 Tbs Ground Cumin
1 Tbs Cinnamon
1 Tbs Ground Pepper
2 tsp KOSHER salt
1 Tbs Rosemary
1 Tbs Thyme
¼ C Minced Garlic
3-4 lb Country Style Pork Ribs (see notes)
1 medium yellow onion (cut into ribs or quarters)
3 bay leaves
1 orange
2 limes (plus extra for serving with the finished meal)
½ Cup water

Steps:

  • In a small bowl, mix the chili powder, cumin, cinnamon, pepper, salt, rosemary, thyme, minced garlic. Rub this mixture onto the surface of the country style ribs and then place them in the crockpot bowl.
  • Cut the onion and place it on top of the ribs.
  • Zest the orange, then cut it in half and give it a squeeze before placing it into the crockpot.
  • Zest the limes and then give them a squeeze before placing them into the crockpot. Pour the water gently down the sides of the crock pot so that it doesn't wash the spices off of the pork. Add bay leaves.
  • Put the lid on, set on high for 4-6 hours or low for 6-8 hours.
  • When the meat is falling from the bone, it is finished.
  • Remove the orange and lime halves from the crockpot giving them a good squeeze into the crockpot before discarding. Remove bay leaves.
  • Remove the meat from the crockpot with tongs to a baking sheet.
  • Use two forks and shred the meat by pulling it in opposite directions with the forks turned upside down. Discard any bones or heavy tendons that you may find.
  • Dip out 1 Cup of the crock pot juices and pour over the meat in the baking sheet and mix well.
  • Broil under HI for about 3-4 minutes to crisp up the meat
  • Pour off the juices from the crockpot into a bowl while meat is in the broiler.
  • Put the carnitas meat back into the crockpot once it is crisped as desired.
  • Add back some of the reserved juices if you feel that it appears to dry.
  • Serve on soft warmed tortillas with cheese, pickled onions, sour cream, cilantro, avocado slices and limes.

Nutrition Facts : Calories 243 kcal, Carbohydrate 8 g, Protein 22 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 672 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SLOW-COOKER CARNITAS



Slow-Cooker Carnitas image

We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. -Abigail Raines, Hamden, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 12 servings.

Number Of Ingredients 13

1/2 cup salsa
3 bay leaves
1 tablespoon salt
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons pepper
1-1/2 teaspoons garlic powder
4 whole cloves
1-1/4 cups water
2 medium onions, chopped
1 bone-in pork shoulder roast (6 to 7 pounds)
24 corn tortillas (6 inches) or taco shells, warmed
Optional toppings: Shredded cheese, sour cream and chopped tomato, onion, cilantro and lime wedges

Steps:

  • In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours., Remove roast; remove and discard bone. Shred pork with 2 forks. Serve in tortillas with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

Nutrition Facts : Calories 393 calories, Fat 18g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 757mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.

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From yellowblissroad.com


EASY SLOW COOKER PORK CARNITAS – MILK FREE MOM
2022-06-02 Carnitas translates to “little meats” and are the Mexican version of pulled pork. Traditionally they’re made by slowly braising pork butt in lard until the meat is falling apart tender. In this recipe, I veer a bit away from the authentic preparation by eliminating the lard but the result is still tender, juicy, flavorful meat.
From milkfreemom.com


SLOW COOKER PORK CARNITAS • LOVE FROM THE OVEN
2022-01-27 Rinse the roast and dry it well. 2. In a medium size bowl, mix together brown sugar, ground cumin, oregano, salt, garlic powder, peper, and paprika. 3. Stir in 2 Tablespoons of olive oil. 4. Rub this mixture all over the pork butt. 5. Place the …
From lovefromtheoven.com


THE IRON YOU: EASY CROCK POT CARNITAS
2017-10-19 1 large orange, halved 3 tablespoons vegetable oil Directions Rinse and pat dry the pork shoulder. Sprinkle with salt and pepper. In a small …
From theironyou.com


EASY CARNITAS RECIPES {INSTANT POT AND SLOW COOKER}
Add the pork and the marinade to a slow cooker. Cover and cook on low heat for 8 hours, or high heat for 5 hours. Remove the pork from the slow cooker and place on a plate. Use two forks to shred. Add 1/4 cup to 1 cup of the liquid as needed to the shredded pork to add moisture.
From loseweightbyeating.com


SLOW COOKER CARNITAS RECIPE - AUTHENTIC & CRISPY
2020-08-03 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.
From momswithcrockpots.com


EASY PORK CARNITAS - BAKING WITH MOM
2022-06-01 Instructions. Place pork on a cooking sheet. Rub olive oil over pork. Rub the coarse salt, pepper and oregano all over the pork. You can add more of the spices if it does not cover the pork. Let sit for 15 minutes while you chop the peppers and onions. Add the pork to the roaster and turn the roaster on to 300°.
From bakingwithmom.com


CARNITAS (OVEN OR SLOW COOKER) | VALERIE'S KITCHEN
2021-03-02 Using two forks, shred the meat into small pieces. Measure out 1/2 cup of the juices from the Dutch oven and pour it over the shredded pork, tossing to combine. Spread the pork out in an even layer. Transfer the baking sheet to the oven and broil for about 3 minutes, until browned and crisped.
From fromvalerieskitchen.com


SLOW COOKER CARNITAS – WELLPLATED.COM
2021-12-27 The Directions. Trim and cut the pork. Season with salt. Stir the juices, garlic, and spices together. Add the onion to a slow cooker. Add the pork and juice mixture to the slow cooker, tossing to coat. Cook slow cooker carnitas on …
From wellplated.com


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