Crock Pot Pork Carnitas Food

CROCK POT PORK CARNITAS

Steps:

• Sprinkle your roast with a generous amount of meat tenderizer, salt and pepper, set aside for later.
• Pour your oil in a large skillet and heat over medium heat.
• Once your oil is hot, saute your onion for a couple of minutes, until it is just starting to get translucent.
• Put your garlic in your skillet and cook for another minute.
• Push all of your onion and garlic to the side of your skillet and brown your roast on all sides in your skillet.
• Now you put your roast in your 6 quart crock pot with your onion mixture and enchilada sauce on top.
• Cover and cook on low for 8 hours, your pork is done when it is fork-tender.
• Shred your roast with a couple of forks.
• If desired, place shredded pork on a cookie sheet and broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos.

CROCK POT CARNITAS

Steps:

• Add hot chicken broth to crock pot.
• Add spices and lime juice to crock pot and mix well into chicken broth.
• Add pork to crock pot.
• Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.
• Shred meat and mix into thickened cooking sauces.

THE BEST EVER SLOW COOKER CARNITAS

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.

SLOW COOKER CARNITAS

Steps:

• 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 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 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 cooking liquid as needed to moisten the meat.

CROCK POT 'CARNITAS'

Steps:

• Combine pork, onion, jalapeno, orange peel and soda in a crock pot.
• Cover and cook on low for 8 hours.
• Uncover and shred the meat using 2 forks.
• Serve on flour tortillas and top with pico de gallo, if desired.
• For Pico de Gallo:.
• Combine all ingredients in a small bowl, seasoning to taste with salt and pepper.
• Cover and refrigerate until ready to use; Makes 1 1/2 cups.
• Note: Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste.
• The carnitas can be served rolled into flour tortillas or in taco shells.
• Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce.