carnitas (slow cooker)
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!
Blue Ribbon Recipe
You'll find many uses for this slow cooker carnitas recipe. Carnitas is the Mexican version of pulled pork. In this recipe, a pork shoulder is coated in cumin, coriander, oregano, garlic powder, salt, and cinnamon. It's a fantastic blend of spices. Letting the coated pork sit in the fridge overnight enables the spice flavor to permeate the meat. After cooking in the slow cooker, the pork is very tender. It makes a lot, so we made nachos and sandwiches with them.
Ingredients For carnitas (slow cooker)
-
14 lb. boneless pork shoulder
-
1 tspKosher salt
-
1 tspgarlic powder
-
1/2 tspdried oregano
-
1 tspground cumin
-
1/2 tspground coridaner
-
1/4 tspground cinnamon
-
2bay leaves
-
2 cchicken broth
How To Make carnitas (slow cooker)
-
1In a small bowl, mix together all the spices except the bay leaves. -
2Rub the pork with the spice mixture.
-
3Put into a Ziploc bag and refrigerate overnight.
-
4In the morning, place the bay leaves 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.
-
5Cover 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.
-
6When the pork is tender, remove it from the slow cooker and shred it with two forks. Use the cooking liquid, as needed, to moisten the meat.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
