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
- 1 - 4 lb. boneless pork shoulder
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coridaner
- 1/4 teaspoon ground cinnamon
- 2 - bay leaves
- 2 cups chicken broth
How To Make carnitas (slow cooker)
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Step 1In a small bowl, mix together all the spices except the bay leaves. -
Step 2Rub the pork with the spice mixture.
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Step 3Put into a Ziploc bag and refrigerate overnight.
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Step 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.
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Step 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.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
