About this recipe:The pork used for carnitas is so tender that it just falls apart. That's why a slow cooker is ideal! You could also use this pork filling for tamales, enchiladas, tacos and burritos. Serve with soft flour tortillas, salsa and fresh coriander.
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1.8kg piece of boneless pork shoulder
2 bay leaves
475ml chicken stock
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Mix together salt, garlic powder, cumin, oregano, coriander and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken stock 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 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use the leftover cooking stock as needed to moisten the meat.