Killer Crockpot Carnitas Recipe 435 Food

SLOW-COOKER PORK CARNITAS

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.

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.

KILLER CROCKPOT CARNITAS RECIPE - (4.3/5)

Steps:

• Trim roast and slice into ¼ inch thick pieces. Put directly into crock pot (or baking pan). Combine spices and toss into crockpot. Add in the vegetable oil. Yes, it is a lot of oil, but fear not. If you skimp you won't get the same results. Toss together using hands until evenly coated with spice and oil goodness. Cook on low setting for 6-8 hours until the meat can easily be shredded with a fork.

BEST EVER SLOW COOKER CARNITAS

Steps:

• Cut the 2 lbs of pork into roughly 2 inch squares and place in the bottom of the slow cooker.
• Pour the stick of melted butter in the slow cooker coating the meat. Do the same with the 2 Tbs of oil.
• Break the one cinnamon stick in half and place to the sides of the meat.
• Peel 5-6 garlic cloves, cutting the tips off, and break 3-4 bay leaves in half. Place the leaves and the garlic in the slow cooker, evenly distributed among the meat.
• Add the 1 tsp oregano, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, and 1 tsp (or more depending on taste) red pepper flakes, sprinkling evenly across the meat.
• Pour the 1/3 cup whole milk in the cooker, being careful not to wash away the spices from the meat.
• Add the Coca Cola, being careful not to wash away the spices from the meat. Add enough to just cover the top of the meat.
• Turn the slow cooker to the "Low" heat setting. Cook for 6 hours, stirring every few hours.
• Once cooked, remove meat from the slow cooker with a slotted spoon and place in a separate large bowl. Shred the meat using two forks, and add spoonfuls of liquid from the cooker to ensure meat is moist.
• Serve on warm tortillas, with pico de gallo, sour cream, and chopped jalapenos.

SLOW COOKER CARNITAS RECIPE BY TASTY

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!