Slow cooker Mexican pork carnitas

    Slow cooker Mexican pork carnitas

    (1597)
    208saves
    10hr15min


    1310 people made this

    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.

    Ingredients
    Serves: 10 

    • 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

    Method
    Prep:15min  ›  Cook:10hr  ›  Ready in:10hr15min 

    1. 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.
    2. 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.
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    Reviews & ratings
    Average global rating:
    (1597)

    Reviews in English (1597)

    Mumof3lads
    1

    I made this and it smelt lush cooking. It filled me and my hubby and 3 boys. I found a salsa recipe on here to go with it and was divine. Mmmm could just eat it now  -  14 May 2014

    cakenut78
    0

    Loved this recipe and so did my three fussy children! Will be using this recipe again. Meat was falling apart and tasted delicious.  -  18 Jan 2014

    by
    2332

    As the aroma of this wafted through the house I just knew we were in for something good and boy, were we! I doubled the amount of spices but left out the cinnamon, and used 4 big cloves of minced, fresh garlic instead of the garlic powder. I cut the roast into large chunks so the spices could penetrate the meat better and it worked like a charm. Finally, to make these more authentic, after shredding the meat into smaller chunks I 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. Great on it's own, but in a tortilla with a little of the "Avocado Salad with Bacon and Sour Cream" this was just over the top good. The meat was tender and perfectly seasoned, keeping in mind, however, that I doubled up on the spices. We are looking forward to having the leftovers again tomorrow night!  -  11 Jun 2008  (Review from Allrecipes US | Canada)

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