MEXICAN CROCKPOT PORK CARNITAS
This easy to make Mexican Crockpot Pork Carnitas recipe is super delicious and incredibly versatile. You will LOVE it!
Provided by Kristen Stevens | The Endless Meal
Categories Slow Cooker
Time 8h5m
Number Of Ingredients 11
Steps:
- Combine all the ingredients, except the pork, in your crockpot and mix together well. Lay the pork on top and turn your crockpot to low. Cook on low for 8 hours.
- When the pork is tender, gently shred it using 2 forks. Pull the pork against the grain to get long strips of meat. Mix the shredded pork with the sauce in the crockpot.
- Preheat your oven to broil. Line a baking sheet with parchment paper.
- Transfer the pulled pork to the prepared baking sheet and spread it out so that it's in a thin layer.
- Broil in the oven for 15-20 minutes, mixing halfway through until the pork is crispy in many spots.
- Remove from the oven and serve on sandwiches, in tacos, burritos or as a side with some potatoes and salad.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 284 kcal, Carbohydrate 14 g, Protein 34 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 102 mg, Sodium 542 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 5 g
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.
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 CARNITAS RECIPE BY TASTY
Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
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.
SLOW COOKER MEXICAN PORK CARNITAS
This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
Provided by clifford
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 12.1 g, Cholesterol 82.2 mg, Fat 11 g, Fiber 4.5 g, Protein 31 g, SaturatedFat 3.8 g, Sodium 607.9 mg, Sugar 1.6 g
SLOW COOKER CARNITAS
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. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Provided by Erin Parker
Categories World Cuisine Recipes Latin American Mexican
Time 10h10m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g
CROCK POT CARNITAS
This is an easy way to make delicious Carnitas (Mexican style shredded pork) in a crock pot. Serve with flour or corn tortillas, taco chips, refried beans, salsa, shredded cheese, etc.
Provided by Wheres_the_Beef
Categories Pork
Time 6h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 594, Fat 42.5, SaturatedFat 14.5, Cholesterol 161, Sodium 771.2, Carbohydrate 7, Fiber 1.6, Sugar 0.9, Protein 43.7
CROCK POT TEX MEX CARNITAS
Here's a twist on the usual Mexican carnitas...add some BBQ spices and citrus juices and you have this Tex Mex dish. Serve on lettuce leaves for a low carb option. (Recipe is from lifeasaplate.com)
Provided by PSU Lioness
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Place roast in crock pot.
- Mix all other ingredients (except items for serving) and pour over roast.
- Cover and cook on low 6-8 hours.
- About an hour prior to eating (if possible), shred the pork with a fork and stir.
- Serve in lettuce bowls/wraps or tortillas and any other suggested toppings.
TEX-MEX CARNITAS
From Tastes & Tales From Texas... with love by Peg Hein, c. 1984. This dish of shredded pork wrapped in flour tortillas is a slightly different and delicious version of an enchilada.
Provided by NELady
Categories Pork
Time 5h10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook pork roast 3 hours at 325*. Cool. Shred meat, discarding any fat. Place shredded meat, taco seasoning, water and green chilies in a large saucepan and simmer over low heat for 2 hours.
- When ready to serve, steam tortillas to soften. Place a generous portion of shredded pork mixture on each tortilla and fold over. May be served with refried beans, guacamole, shredded lettus, shredded cheese, sour cream, Pico de Gallo, picante sauce, or any other garnish of your choice.
THE BEST SLOW COOKER CARNITAS, GREAT FOR TACOS!
These carnitas cook low and slow in the Slow Cooker or Crockpot and finish on the stove for a crispy and delicious filling for tacos, burritos or nachos. This is the new taco filling for Taco Tuesday at our house. My whole crew prefers this to traditional taco filling made with ground beef or ground turkey.
Provided by sellingsavannah
Categories Mexican
Time 6h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Mix the kosher salt, garlic powder, ground cumin, ground coriander, dried oregano and black pepper together in a small bowl. Coat the pork shoulder roast with the dry rub.
- Place the sliced onion and bay leaves in the bottom of your slow cooker, lay pork shoulder roast on top. Carefully pour water or chicken broth around the roast, making sure you don't disturb the dry rub.
- Cover and cook on Low until the pork shreds easily with a fork, about 6 hours. Turn the meat after it has cooked for 3 hours.
- When the pork is tender, remove from slow cooker, remove and discard excess fat and shred with two forks. Reserve cooking liquid.
- Place shredded pork into a large skillet with 1 cup of reserved cooking liquid over medium high heat, stirring occasionally. Once liquid has cooked down completely, add canola or vegetable oil. Stir occasionally for 15-20 minutes or until the meat has reached desired crispiness.
- Serve in warm flour or corn tortillas with your favorite taco toppings. We serve ours cilantro, pickled red onions, salsa or pico de gallo, guacamole, sliced cabbage and lime wedges,.
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