Slow Cooker Carnitas (Pulled Pork)

Slow Cooker Carnitas (Pulled Pork)

Ready in 6 hours
93 review(s) averaging 4.6. 86% would make again

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

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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

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

Slow-Cooked Carnitas photo by jordanbigoven jordanbigoven

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 93 reviews

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Reviews

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pinolo 1 day 7 hours ago
aschnakenburg 1 week ago
I added half a lime and an onion. It was great!
caradavis1 1 week ago
ChrisRN 1 month ago
Love this recipe, so much flavor.
glbryant 3 months ago
Very tasty, was expecting a richer flavor but great on corn tortillas and all the fixins...would definitely make them again!
Amataka1 4 months ago
Wonderful, flavorful, quick to put together. I was out of garlic so subbed 1tsp garlic powder. Didn't have an orange so subbed a few drops of orange extract. I used only 1 tsp sea salt and found it to be on the salty side. I normally follow a recipe when making for the first time and then tweak it. I used my pressure cooker and set the timer for 90 minutes. After I removed the meat I added 1 chopped large onion and a can of chopped Ortega chillies. We made wet burritos!
jannie5 5 months ago
It was OK. Didn't really enjoy the cinnamon. I believe I followed everything correctly. My mom really enjoyed them though. I served it with rice and beans and corn tortillas
hunnyb 5 months ago
Evelle 5 months ago
avelinaechavarria 5 months ago
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