Ready in 6 hours 40 minutes
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.
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.
jdriemeyer 4d 1h agoeasy, flavorful, and versatile.
katie_joy_ham 1m agoDefinitely a family favorite
hdauria 1m agoThis may not be "official" carnitas but I don't care. I care that both my kids (including the one who hates everything) dubbed it delicious and ate several tacos. I made it as directed, but cooked it just shy of 6 hours, then shredded and let it simmer a bit more. I served it with corn tortillas, chopped onion and cilantro, and squeezed a little lime juice over each taco. I'm thrilled to find a recipe that uses both the slow cooker and a cheap cut of meat to make something my family will actually eat. Jackpot!
rheckley 1m agoThe meat is so juicy and flavorful. I'm excited to make it again!
michael_brown 2m agoAwesome combinations of seasonings. I used a cup of chicken broth instead of water and added an onion and garlic. Turned out awesome.
tcolter 4m ago
joy-fraser 4m agoIt was so good and the leftovers for the few days after were just as good. Next time we are planning on having another family over we will have this.
beckyhal 5m agowould be good with cilantro rice and black beans -- with corn tortillas
RevKenelm 7m agoVery good recipe, but I added Serrano peppers for the kick , and used some olive oil in the preparation.
hurrahburrah 8m agoadd half a pound of lard and some lime juice