Slow Cooker Carnitas (Pulled Pork)

Slow Cooker Carnitas (Pulled Pork)

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"

- steve8428

Top-ranked recipe named "Slow Cooker Carnitas (Pulled Pork)"

4.6 avg, 82 review(s) 90% would make again

Ingredients

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2 teaspoons Kosher salt
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 teaspoons minced garlic
4 pounds boneless pork shoulder roast
4 bay leaves
2 cups chicken broth
1/2 bunch fresh cilantro sprigs
1 teaspoon orange peel

Original recipe makes 10 Servings

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur

Carnitas with Avocado Salsa Verde photo by 1LovelyCrystal 1LovelyCrystal

Carnitas - delicious! photo by marydavis2 marydavis2

Carnitas - delicious! photo by marydavis2 marydavis2

photo by Firebyrd Firebyrd

Calories Per Serving: 365 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Slow Cooker Carnitas (Pulled Pork) All 82 reviews

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Reviews

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Super yummy!!!!
17mom 2 months ago
Delicious! I served it in corn tortillas and topped them with fresh cut cilantro and diced onion. Crowd pleaser, for sure!
hollyberries1121 2 months ago
Good. Good flavor and moist. Enjoyed a little better with BBQ.
SeattleNick 2 months ago
Absolutely delicious! If time is a concern, you can cook this in a pressure cooker for an hour.
mizchele 3 months ago
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
steve8428 4 months ago
idydell 4 months ago
I 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.
crazy_cat_lady 4 months ago
This 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.
Metyler21 6 months ago
Family liked this with BBQ sauce on little rolls for sandwiches
bobbi_jones_50 6 months ago
This 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!
Corwin26 6 months ago
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