Carnitas (Slow Cooker)

Pam Stewart


I served this on Mother's Day figuring it was MY day and I love this type of food; my husband usually doesn't. Well this made a believer out of him he loved it and has asked me to make it several times since. He is now convinced that tacos and burritos are not ALL made from ground beef with taco seasoning. FINALLY!

pinch tips: Flour, Eggs & Breading Techniques



6 to 10 depending on who is eating ;-)


25 Min


10 Hr


4# boneless pork shoulder
1 tsp
kosher salt
1 tsp
garlic powder
1/2 tsp
crumbled dried oregano
1 tsp
ground cumin
1/2 tsp
ground coridaner
1/4 tsp
ground cinnamon
bay leaves
2 c
chicken broth

Directions Step-By-Step

In a small bowl mixing together all the spices except the bay leaves. Rub the pork with the spice mixture and put into a ziplock bag and refrigerate overnight.
In the morning place the bayleaves in the bottom of a slow cooker. Place the roast on top of the leaves. 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.

About this Recipe

Course/Dish: Pork
Regional Style: Mexican
Other Tag: Quick & Easy