Simple Crockpot Carnitas Food

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.

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.

SIMPLE CROCKPOT CARNITAS

Steps:

• Turn your crockpot (aka a slow cooker) on high.
• Heat your lard in the microwave until it has melted and add to the crockpot.
• Cut your pork shoulder into about 7 pieces and sprinkle with salt.
• Place the pork pieces in the crockpot leaving spaces between the meat.
• Cover and cook until the meat is tender.
• Notes: Brown the cooked meat for a few minutes under the broiler if desired. I have also doubled the meat and the lard and let the meat boil in the lard until tender.

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:

• 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.

CROCKPOT CARNITAS

Steps:

• In a bowl combine cumin, lemon pepper, granulated garlic, granulated onion, salt, pepper and oregano. Mix well until combined. Set aside.
• Take the pork out of the net (if it is in one) and unroll on a flat surface. Liberally sprinkle the inside of the unrolled roast with the seasoning mix. Roll back up.
• Liberally sprinkle the outside of the roast with the seasoning and place into a large crock pot set on medium for eight hours.
• Add two cups of chicken stock into crock pot and place lid on crock pot to cook.
• Preheat oven to 400 degrees (but only when the pork is done do you need to preheat the oven) When the pork is done and shreds easily (it may be less than 8 hours) shred and remove any fat and place pork into a large baking pan.
• Sprinkle the lime juice over the pork. Place baking pan in preheated oven and bake for 20 minutes or until pork is crispy to your liking.

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.