CRISPY SLOW COOKER PORK CARNITAS
Crispy Slow Cooker Pork Carnitas. Cooked low and slow for 8 hours then broiled in the oven until crispy on the outside!
Provided by Kelley Simmons
Categories Main Course
Time 8h10m
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
- Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
- Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
- Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
- Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.
- Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.
- The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.
Nutrition Facts : Calories 320 kcal, Carbohydrate 6 g, Protein 37 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 702 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
THE BEST EVER SLOW COOKER CARNITAS
What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!
Provided by sellingsavannah
Categories Mexican
Time 7h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
- Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
- Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
- Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
- Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
- Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.
PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!
Provided by Karina - Cafe Delites
Categories Dinner
Time 10h10m
Number Of Ingredients 11
Steps:
- Rinse and pat dry pork with a paper towel.
- In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
- Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.
Provided by Nagi | RecipeTin Eats
Categories Slow cooking
Time 6h15m
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g
SLOW COOKER PORK CARNITAS
The easiest carnitas you will ever make in the crockpot, cooked low and slow for the most amazing fall-apart tender goodness!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately.
CARNITAS (SLOW COOKER RECIPE)
This Carnitas recipe is easy to make in the crockpot. It's tender and juicy with the most irresistible crispy edges. Use it to make pork tacos, quesadillas, nachos, enchiladas and more!
Provided by Kristine Rosenblatt
Categories Main Course
Time 6h15m
Number Of Ingredients 11
Steps:
- Place pork butt/shoulder in slow cooker.
- In a small bowl, stir together the dried oregano, cumin, chili powder, salt and pepper. Rub the spice mixture on all sides of the pork. Arrange the pork so that it is fat side up in the slow cooker.
- Pour the orange juice and lime juice around the sides of the pork in the slow cooker, so as not to rinse off the spice rub on top of the pork. Add the onion and garlic to the slow cooker.
- Cover and cook on low for 8-10 hours or high for 5-6 hours, until pork shreds easily.
- Remove the pork from the liquid in the slow cooker. Use two forks to shred the pork, discarding excess fat.
- You can serve the pork now, or (the best way!) crisp it under the broiler. To crisp the pork, spread it out in a single layer on a rimmed baking sheet (if desired, you can line the baking sheet with foil for easy clean up). Add a little of the juices from the slow cooker to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.
- Serve in tortillas with toppings as desired, or in a burrito bowl, on a salad, etc.
Nutrition Facts : ServingSize 1 /8 cooked carnitas, Calories 309 kcal, Carbohydrate 5 g, Protein 52 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 136 mg, Sodium 710 mg, Fiber 1 g, Sugar 2 g
SLOW COOKER CARNITAS
Authentic & Crispy Slow Cooker Carnitas make the best pork tacos! They are easy to make with the help of your crockpot!
Provided by Amanda Carlisle
Categories dinner
Time 4h5m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the dried oregano, cumin, salt and pepper
- Rub seasoning mixture onto pork shoulder on all sides
- Add onion, garlic, orange juice and peel, lime juice and chipotle pepper to slow cooker
- Place pork on top
- Cover and cook on low for 4-6 hours or until internal temperature is 145 degrees F
- Remove pork from slow cooker onto cutting board, let cool slightly
- Shred pork with forks
- Heat oil in skillet on stove ** see notes
- Add pork and some of the juice from the slow cooker
- Turn often to brown the pork until juices have evaporated and pork is nicely browned
- Repeat with more pork if your skillet doesn't hold all of it
- Serve immediately with tortillas and toppings
- Store leftovers in refrigerator
Nutrition Facts : Calories 250 kcal, Carbohydrate 6 g, Protein 28 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 914 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY CROCKPOT CARNITAS (MEXICAN PULLED PORK)
Crockpot Carnitas aka Mexican Pulled Pork is the best pulled pork recipe because of one secret ingredient! They're best enjoyed wrapped inside of a tortilla, in a burrito bowl, or right off the pan.
Provided by Jordan
Categories Main Course
Time 8h5m
Number Of Ingredients 12
Steps:
- In a small bowl, combine 2 tbsps light brown sugar, 1/2 tsp dried oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 2 tsps paprika, and 2 tsps cumin. Rinse the pork under cold water and pat dry with a paper towel. Rub the spice mixture over all sides of the pork.
- Line the bottom of the slow cooker with the sliced white onion, orange juice, and lime juice. Add the pork and cook on low for 7-8 hours.
- When the pork is finished cooking, preheat the broiler to high and remove the pork from the slow cooker and shred the meat with two forks. Arrange the pulled pork in a single layer on a baking sheet and sprinkle one tbsp of brown sugar and 1 tsp of paprika over the meat. Place the baking sheet on the top rack of the oven and broil for 5-6 minutes until the pork is charred and crispy (not burnt).
Nutrition Facts : Calories 184 kcal, Carbohydrate 5 g, Protein 22 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 319 mg, Sugar 4 g, ServingSize 1 serving
CRISPY SLOW COOKER CARNITAS
Well-seasoned carnitas are slow-cooked until melt-in-your-mouth tender, then crisped up under the broiler.
Provided by Vered DeLeeuw
Categories Main Course
Time 8h30m
Number Of Ingredients 11
Steps:
- Use paper towels to dry the pork shoulder. If it comes tied in butcher twine, carefully remove it.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, oregano, cumin, cinnamon, and cayenne. Rub the mixture all over the pork.
- Place the pork in your slow cooker pan. Squeeze the fresh orange juice on top. Cover and cook on LOW for 8 hours, until the meat is fall-apart tender.
- Use two forks to shred the meat, right in the slow cooker pan. Be careful - the pan and cooking liquids will be very hot. Mix the shredded meat well with the cooking liquids.
- Preheat your oven to broil. Line a rimmed broiler-safe baking sheet with foil and spray it with oil. Spread the carnitas on the baking sheet. Some of the cooking juices will remain in the slow cooker - keep them on warm. Spray the carnitas liberally with oil and broil them until crispy, 3-4 minutes.
- Drizzle the carnitas with the remaining cooking juices. Serve immediately.
Nutrition Facts : Calories 458 kcal, Carbohydrate 3 g, Protein 28 g, Fat 36 g, SaturatedFat 12 g, Sodium 536 mg, Sugar 1 g, ServingSize 1 serving
PORK CARNITAS (MEXICAN CRISPY PULLED PORK)
Pork carnitas is the Mexican version of pulled pork with crispy, caramelized bits that make it extra delicious.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Heat the water and lard/butter together in a Dutch oven (or other heavy, bottomed pot). Once the fat has melted, add the pork chunks.
- Juice the orange halves and add the juice to the pot. Cut the remaining rinds in half and add them to the pot as well.
- Add the cinnamon stick pieces, oregano, and salt. Mix well.
- Bring the mixture to a simmer. Reduce the heat to medium low and braise, uncovered for 1-2 hours, until most of the moisture has evaporated and only the fat remains.
- Add the onions and garlic to the meat.
- Continue to cook over medium low heat for an additional 45 minutes - 1 hour, stirring every 20 minutes with a sturdy wooden spatula that will allow you to scrape the bottom (in a way that won't damage your pot). (Your meat will start to stick to the bottom and sides of the pot. This is good, we're creating nicely browned and crisped meat!)
- Once the meat is tender and crispy to your liking, it is ready to serve!
- To serve, shred or coarsely chop the meat. Serve alone with rice and beans or as a taco filling. Lime, chopped raw onion, and cilantro are great toppings.
Nutrition Facts : Calories 620 calories, ServingSize 1/5 of recipe
SLOW COOKER PORK CARNITAS TACOS
The easiest carnitas you will ever make in a slow cooker. Seasoned pork is slow cooked until tender before gently shredding with forks and pan frying or broiled to golden, crispy perfection. Serve with your favorite taco toppings and enjoy!
Provided by fedbysab
Categories Main Course
Time 5h40m
Number Of Ingredients 21
Steps:
- Combine and mix dry rub ingredients together. Set aside.
- Make very small cuts in the pork and insert garlic slivers. Any leftover garlic can be put into the slow cooker.
- Season the pork by rubbing the dry rub ingredients all over each piece. Place the pork into slow cooker.
- Top the pork with orange juice, chicken broth, garlic, onions, jalepenos, chipotle peppers, bay leaf and salt. Cover and cook on low heat for 8 hours or on high for 4-5 hours.
- Remove the pork from the slow cooker and shred the meat before returning to the pot with the cooking juices. Season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place shredded pork onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. You may also pan fry. Don't skip this step to brown the Carnitas! This is the key that makes this the best crispy Pork Carnitas.
- Serve the crispy carnitas with the listed accompaniments and enjoy!
Nutrition Facts : Calories 624 kcal, Carbohydrate 45 g, Protein 60 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 157 mg, Sodium 2370 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g, ServingSize 1 serving
CRISPY PORK CARNITAS
Crispy pork carnitas that are absolutely delicious! They're made with a few simple ingredients and can easily be made in a dutch oven or your slow cooker. The perfect recipe to make when you need to hit the easy button on dinner. This healthy recipe is also Paleo, Keto, and Whole30 compliant!
Provided by Ashlea Carver
Categories Main Dish
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Heat a dutch oven or large skillet over medium-high heat. While the dutch oven is heating, sprinkle the pork pieces liberally with salt. Once the dutch oven is hot, add in a tablespoon of avocado oil and then add the pork. Sear for 4-5 minutes on each side until browned.
- Add the garlic, onion, orange juice, lime juice, chicken broth, salt, bay leaves, and spices to the pot. Stir until well combined, cover with a lid, and the braise for 3 hours at 300 degrees.
- If you are using a slow cooker, once the pork has been seared, remove it from the pan and add it to the slow cooker. Next, add the remaining ingredients and cook the carnitas on high for 4-6 hours or until the meat is fork tender.
- Once the pork is tender and shreddable, remove it from your dutch oven or slow cooker and transfer the meat to a sheet pan. Use two forks to shred the meat and then pour the remaining braising liquid back over the meat. Broil the carnitas in the oven on high until browned and crispy. Serve and enjoy!
Nutrition Facts : ServingSize 4 oz, Calories 346 calories, Sugar 2.5 g, Sodium 607.5 mg, Fat 10.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 1.2 g, Protein 53.1 g, Cholesterol 155.6 mg
SLOW-COOKER PORK CARNITAS
This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
- Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
- Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
- Serve with tortillas, cilantro, jalapenos and pickled red onions.
- Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.
CRISPY SLOW COOKER CARNITAS
A flavorful and easy way to make tender, juicy, and crispy carnitas using your slow cooker!
Provided by Ali
Time 6h10m
Number Of Ingredients 9
Steps:
- Add all ingredients to a large slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
- Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don't discard the juices, we're going to use them later!)
- Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
- Repeat with the other baking sheet of pork.
- Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
More about "crispy slow cooker pork carnitas food"
JUICY, CRISPY SLOW COOKER CARNITAS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (9)Total Time 10 hrs 10 minsCategory Main CourseCalories 277 per serving
- Rinse and pat dry the pork roast. Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Place the onions and the garlic over the roast. Pour the orange juice over the roast.
- Cover with lid and cook on LOW for 9-11 hours, until tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.) Carefully pull apart the roast, leaving plenty of bite-size chunks of meat. (Try not to shred it to tiny pieces.) Use a slotted spoon, spatula, or tongs to lift the meat out of the slow-cooker.
- Heat a large non-stick skillet over high heat. Place about 2 cups worth of shredded pork into the hot pan and press down with a spatula. Cook until the bottom side of the pork is crispy and browned, about 2 minutes.
- Transfer to a platter or serving dish and drizzle with some of the juices from the slow-cooker. Repeat with the remaining pork. Enjoy!
CRISPY, CARAMELIZED SLOW COOKER PORK CARNITAS - REAL …
From realfoodwholelife.com
5/5 (5)Category Main CourseCuisine MexicanTotal Time 6 hrs 25 mins
- Rub the spice mixture on all sides of the pork. Place the pork in a 6-quart slow cooker, then pour in the lime and orange juice, turning the pork to coat.
- Cover and cook on high for 5-6 hours, or low for 8-9 hours, or until the pork shreds very easily with a fork.
- Remove the pork from the slow cooker. Shred with two forks, then add back to the slow cooker, stirring to combine with any remaining juices.
CRISPY SLOW COOKER CARNITAS - THE MODERN PROPER
From themodernproper.com
Ratings 8Total Time 8 hrs 5 minsServings 10Calories 255 per serving
SLOW COOKER CRISPY PORK CARNITAS | THE FOOD CAFE | JUST ...
From thefoodcafe.com
Servings 12-15Total Time 10 hrs 15 minsEstimated Reading Time 3 mins
SLOW COOKER PORK CARNITAS | DWARDCOOKS 5 WW SP
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5/5 (7)Total Time 6 hrs 5 minsCategory 4-6spCalories 217 per serving
CRISPY SLOW COOKER PORK CARNITAS - FRESH SIMPLE HOME
From freshsimplehome.com
5/5 (1)Total Time 8 hrs 15 minsCategory 6 Ingredients or LessCalories 528 per serving
- Dice up the jalapeños and onions into small pieces. In a small bowl add the yellow onion, diced jalapeño, soy sauce, brown sugar and canned pineapple tidbits (with the juices) and stir to combine.
- Pour the pineapple-jalapeño mixture over top of the pork, evenly distributing the contents through out the pot.
- Cook on low for 8-9 hours or on high for 4-5 hours. When the time is up, it should be pretty easy to take the layer of fat from the pork off and discard.
CRISPY SLOW COOKER CARNITAS - BAKING MISCHIEF
From bakingmischief.com
5/5 (6)Total Time 8 hrs 20 minsCategory DinnerCalories 179 per serving
- After carnitas are done, pop tortillas into the still-hot oven (or cover with a damp paper towel and microwave) until warmed.
CRISPY SLOW COOKER CARNITAS RECIPE - RECIPES.NET
From recipes.net
Cuisine MexicanCategory Slow CookedServings 6Total Time 6 hrs 5 mins
- Rinse and dry the pork shoulder with a paper towel. Place the pork in a slow cooker bowl and add in the oil, oregano, cumin, paprika, salt, pepper, and brown sugar on the pork.
- Rub seasoning all over pork; top with the onion, garlic, and jalapeno. Add in the tomatoes and squeeze the lime juices over the pork. Mix everything together until well combined.
- Cover and cook on low for on high for 4 to 6 hours. Once the meat is fork-tender and falling apart, remove from slow cooker and allow to cool slightly before pulling apart with 2 forks.
- Place the carnitas (shredded meat) onto a baking tray; drizzle with sauce from the slow cooker; add the ancho chiles (poblano peppers) and allow to grill/broil in a preheated oven on medium-high settings until golden and crispy.
CRISPY SLOW COOKER CARNITAS (MEXICAN PULLED PORK) - CAFE ...
From cafedelites.com
4.9/5 (15)Estimated Reading Time 6 mins
- Rinse and dry the pork shoulder with paper towel. Place the pork in slow cooker bowl and add in the oil, oregano, cumin, paprika, salt, pepper and brown sugar on the pork. Rub seasoning all over pork; top with the onion, garlic, and jalapeno.
SLOW COOKER PORK CARNITAS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
Ratings 4Calories 167 per servingCategory Main Course
- Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
- Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable).
- Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
SLOW COOKER PORK CARNITAS - HEALTHY RECIPES - JORDO'S WORLD
From jordosworld.com
5/5 (10)Category Main CourseCuisine MexicanCalories 339 per serving
- Rinse and dry the pork shoulder. To do this, take the pork out of the packaging and use paper towels to soak up all the excess liquid.
EASY CRISPY CROCK POT SLOW COOKER CARNITAS RECIPE | WICKED ...
From wickedspatula.com
4.8/5 (9)Total Time 3 hrs 40 minsCategory Main CourseCalories 151 per serving
- Place the lard in the slow cooker and set it to high. Once it's melted add in the pork, cover and cook for 3-3.5 hours.
- Heat a large cast iron skillet over medium high heat with a bit of the reserved fat, just enough to coat the bottom in a thin layer.
EASY LOW-FAT SLOW COOKER CRISPY CARNITAS - LILLIE EATS AND ...
From lillieeatsandtells.com
Cuisine MexicanTotal Time 450143 hrs 6 minsCategory ProteinCalories 141 per serving
- Season liberally all over with season-salt and sear on all sides in a hot pan with cooking spray to lock in flavor. Get a nice brown crust on it.
- Move to a crock pot and cover with the salsa, garlic, and onion and cook for 4-6 hours or until tender. Shred it and toss in juices. (I like to pull out my chunks and shred them in a new dish then pour a little more than half of the liquid over it. Toss in those juices and then proceed to fry it up.
CRISPY MEXICAN SLOW COOKER PORK CARNITAS WITH ESCABECHE ...
From houseofnasheats.com
4.9/5 (26)Total Time 6 hrs 10 minsCategory DinnerCalories 298 per serving
- Place the pork in a large slow cooker. Add in the orange juice, lime juice, diced tomatoes and salsa.
- Mix together the brown sugar, cumin, salt, pepper, oregano, and chili powder in a small bowl and rub it into the meat. Add the chopped onion, jalapeno, bay leaves and cinnamon sticks, then cover and cook on low for 8-10 hours or on high for 5-6 hours.
- At the 8 hour mark (or the 5 hour mark if cooking on high), remove the meat from the crock pot (do NOT discard all of the juices from the slow cooker) and place it in a large baking dish (so juices don't run all over your counter). Remove any fat from the meat and then shred the meat into bite-size pieces with a fork. Return the pork to the slow cooker with all of the juices from cooking and let it cook an additional 30 minutes while you prep garnishes and all the things you want to serve with your pork carnitas.
SLOW COOKER CRISPY CARNITAS ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.8/5 (4)Total Time 16 hrs 30 minsCategory Main DishCalories 198 per serving
CRISPY YUCATAN CARNITAS - FOOD GYPSY | EASY, DELICIOUS ...
From foodgypsy.ca
Reviews 1Servings 4Cuisine MexicanCategory Mains
- Combine dry spice mix in a small bowl. In your cocotte or dutch oven, toss spice blend with pork cubes to coat evenly. Add juices, onions, and jalapeno peppers and gently stir to combine. Cover with tightfitting lid and place in pre-heated 325⁰F (162⁰C) oven for about 2 hours, checking liquid levels at the one-hour mark to be sure enough moisture and fat remains.
- Remove lid and increase oven temperature to 375⁰F (190⁰C). Toss pork chunks in remaining juices to coat. Return to oven to begin crisping. As the liquid evaporates, toss pork to continue to evenly coat in what remains, about every 10 minutes or so for a total of about 30 minutes depending on your oven.
- Remove from heat and rest for about ten to fifteen minutes. Pull apart pork chunks with two forks to create, long stringy pieces. Toss pork in remaining juices. Adjust seasoning if needed. Serve in any manner you choose; on a bed of rice with refried beans, in a fajita, burrito, or my favorite… Crispy Ycantan Carnita Tacos.
CRISPY SLOW COOKER CARNITAS - LET'S DISH RECIPES
From letsdishrecipes.com
5/5 (2)Total Time 6 hrs 10 minsCategory Main DishesCalories 66 per serving
- Add the pork and sear on each side until browned (about 2 minutes per side). Transfer the pork to the slow cooker.
- In a small bowl, stir together chicken broth, onions, garlic, chipotle and spices. Pour over the pork in the slow cooker.
SLOW COOKER PORK CARNITAS - SOUTHERN BITE
From southernbite.com
5/5 (3)Servings 8Cuisine American, MexicanCategory Main Course
- Make the rub by combining the salt, pepper, cumin, paprika, chili powder, and oregano. Coat the pork shoulder (also sometimes called a pork butt or Boston butt) with the rub.
- Spray the crock of a large slow cooker with nonstick cooking spray. Add the onion, garlic, orange juice, and lime juice to the bottom. Add the pork shoulder. Cover and cook on low for about 8 hours (or high for 4 to 5).
- Remove the pork from the slow cooker and shred the meat with two forks. Return the meat to the slow cooker with the juices and mix to combine. Add salt and pepper to taste, if desired.
- When ready to serve, preheat the oven to broil. Put about half of the shredded pork on a large rimmed baking sheet and place under the broiler, watching it closely, for 3 to 4 minutes or until the meats starts to get crispy. Repeat with the other half of the meat. Serve in tacos, burritos, quesadillas, burrito bowls, etc.
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- Add broth and garlic to the bowl of a slow cooker (anything from a 5 quart to 8.5 quart will work, with the smaller size being a bit of a tight squeeze).
- Put the lid on the slow cooker and cook on low until the pork is tender and shreds easily, ~10 hours.
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