Easy Crockpot Carnitas Recipes

EASY SLOW COOKER CARNITAS

Steps:

• In a large measuring cup, add the chicken stock, orange, lime, cumin, chilli powder, oregano, salt and black pepper. Stir everything well to combine. Set aside.
• Place the pork shoulder chunks, onions and garlic in the slow cooker.
• Pour over the chicken broth mixture and add in the bay leaves.
• Cover and cook on low for 8 hours or high for 4-5 hours.
• Shred meat with two forks directly in the slow cooker using 2 forks. Set your oven to broil.
• Remove all the meat from the slow cooker and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top.
• Broil the meat for 10 minutes, stirring the pork after 5 minutes in the oven.
• Serve on tortillas with guacamole, salsa and lime.

THE BEST EVER SLOW COOKER CARNITAS

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

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.

EASY CROCKPOT CARNITAS

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.

SLOW-COOKER PORK CARNITAS

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.

CROCK POT CARNITAS

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.

SLOW COOKER CARNITAS RECIPE BY TASTY

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!