Ready in 6 hours
Carnitas are a famous dish with origins in Michoacan, Mexico. This is traditionally prepared using boston butt, or an upper shoulder of pork and then slowly cooked for several hours, and sometimes then shredded and finished off in the oven, depending upon the recipe being used.
This makes a great filling for tamales, enchiladas, tacos and burritos. It can topped with sour cream, tomatoes, beans and lettuce. It can also be served with just the pork meat on a plate with some bread. This filling is also great combined with your favorite barbecue sauce and served on buns.
"I have made this twice now the first time was with port chops the second with pork shoulder joint, the chops came out much better than the joint.
Overall this is a very nice recipe, it turns a very dry meat into a more juicy one with a lovely herbal taste. well worth giving it a go
Try to use a pot which will allow less water to cover the joint, the joint needs to be covered to stop it drying out or cut the joint in half to lower the water level. I did not do the second roast to crisp up just served from slow roast with roast potatoes and veg"
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Mix together Kosher salt, cumin, oregano, coriander, and cinnamon in a bowl.
Coat pork with the spice mixture and the minced garlic.
Place the bay leaves and cilantro in the bottom of a slow cooker and place the pork on top. Add orange peel.
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 6-8 hours.
Turn the meat after it has cooked for 4 hours.
When the pork is tender, remove from slow cooker, and shred with two forks.
Return the shredded pork to the crock pot and cook an additional 30 minutes.
Use cooking liquid as needed to moisten the meat.
To make these more authentic, after shredding the meat into smaller chunks, spread it out in a thin layer on a cookie sheet and baked it in a 400 degree oven about 20 minutes, just long enough to crisp the exterior of the meat.
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.
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steve8428 moments agoI have made this twice now the first time was with port chops the second with pork shoulder joint, the chops came out much better than the joint. Overall this is a very nice recipe, it turns a very dry meat into a more juicy one with a lovely herbal taste. well worth giving it a go Try to use a pot which will allow less water to cover the joint, the joint needs to be covered to stop it drying out or cut the joint in half to lower the water level. I did not do the second roast to crisp up just served from slow roast with roast potatoes and veg
idydell 2 days 22 hours ago
crazy_cat_lady 3 weeks agoI would not use as much salt next time but there were made according to directions and paired with an east Carolina BBQ sauce for sandwiches.
Metyler21 1 month agoThis made for a great meal. I don't recommend baking the pork after the crockpot, it just dried up the meat too much which also lost its flavor.
bobbi_jones_50 1 month agoFamily liked this with BBQ sauce on little rolls for sandwiches
Corwin26 2 months agoThis were utterly amazing and a HUGE hit with everybody! My search for the perfect carnitas is over; this is seasoned exquisitely and came out moist, tender and bursting with flavor. Set and forget, it cannot be simpler. A real keeper, TY!
curtisbrodrick 2 months ago
KendraCooks 2 months agoWoohoo! These made me famous at the Culinary Institute's yearly party I cater. The flavor combine is exquisite, the meat juicy & crisps perfectly when baked for a few. This has been a go to for ages, props to the chef!
Hhorselover 2 months agoNot very good and i followed recipe exactly minus the coriander, but nice to dry.
nicolemallulraney 3 months agoThis is my favorite carnitas recipe. It is the closest I have come to mom and pop resturants.
JHeiler 3 months agoMade this recipe a couple months ago and making it again today! I was SO pleasantly surprised by it's amazing flavor! Great as 'street tacos' in white corn tortillas. YUMM!
jlburgart 4 months agoSo good as tacos...will use the leftover meat for BBQ egg rolls later in the week. So good!!
jennfletch 4 months agomade this today....my family couldn't get enough!!!! live the hint of cinnamon!
Kicia731 4 months agoFollowed recipe to the T. One addition was a few dashes of pepper flakes to add a hint of heat. Absolutely DELICIOUS!
nicolemallulraney 5 months agoMy favorite go to recipe!
mylife2013 6 months agoMade this for dinner yesterday and we truly enjoyed it. Perfect and tasty flavor.
cookinkirst 6 months agoSoooo good
Nohlyred 6 months agoThis was amazing! It was moist and the seasonings were amazing! I did some cilantro rice, and we had soft shell tacos just like chipotle!
debblay 6 months agoLoved it! The recipes on this site are awsome! The orange peel makes this! Will make again!
harrietgriffin 6 months agoPlain and simple, easy dinner.