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
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.
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.
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
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
INSTANT POT OR SLOW COOKER PORK CARNITAS
This was terrific. Recipe courtesy of Cooking Classy. We added 3 or 4 cinnamon sticks, but recipe posted as written.
Provided by AmyZoe
Categories Pork
Time 10h8m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Slow cooker method:.
- Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and cook on low heat for 8 hours.
- Leave liquid in slow cooker, remove pork and shred with 2 forks.
- Spray a rimmed 18x13 inch baking sheet with non-stick cooking spray (I use butter wrappers instead from my butter cubes).
- Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when lading broth), drizzle with oil and toss and spread into an even layer.
- Position oven rack near broiler and preheat broiler to high.
- Broil until pork is browned and crispy in places about 3 to 6 minutes.
- Serve warm with tortillas and desired toppings.
- Instant Pot method:.
- Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and seal lid (make sure valve is set to sealing position), press manual or high pressure, and select 60 minutes.
- Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure.
- Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker.
- Shred pork and proceed with broiling method above.
- Instant Pot method will take approximately 80 minutes plus 10 minutes prep.
Nutrition Facts : Calories 550, Fat 42.7, SaturatedFat 14.1, Cholesterol 138.2, Sodium 813.3, Carbohydrate 6.6, Fiber 0.9, Sugar 2.9, Protein 33.8
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 (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 MEXICAN PULLED PORK
This delicious Slow Cooker Pork Carnitas recipe is tender and juicy, yet simple to make. Mexican pulled pork is great to have on hand for carnitas tacos, burrito bowls, salads, sandwiches and more.
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner Sandwiches/Burgers/Tacos
Time 8h10m
Number Of Ingredients 11
Steps:
- Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
- Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
- Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
- Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.
- After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
- Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
- Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat. When pan is hot, add 1 tablespoon of oil. Add the carnitas in batches, careful not to crowd the pan. Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries. Once bottom is crispy, turn the meat, until desired crispiness is reached.
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
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.
More about "slow cooker mexican pork carnitas food"
PORK CARNITAS SLOW COOKER RECIPE - MEXICAN PLEASE
From mexicanplease.com
4.8/5 (12)Total Time 4 hrs 10 minsServings 8Calories 509 per serving
- In a mixing bowl combine the spice rub ingredients: 2 teaspoons oregano, 1 teaspoon cumin, 1 tablespoon adobo sauce, 2 teaspoons salt, freshly cracked pepper, and a dollop of olive oil.
- Trim off any excess fat from the pork shoulder and chop it into large chunks, approximately 2-3 inches wide. Add to the mixing bowl and thoroughly rub the spices into the pork chunks.
- Add the pork to the slow cooker, along with a roughly chopped onion, 4 peeled garlic cloves, and a jalapeno. Squeeze as much orange and lime juice into the slow cooker as you can. I add the leftover orange pieces to the slow cooker but this is optional.
- Cook for 6-8 hours on low, or approximately 4 hours on high. When the meat pulls apart easily and is fully cooked on the inside it is done.
SLOW COOKER MEXICAN CARNITAS - HOT ROD'S RECIPES
From hotrodsrecipes.com
5/5 (2)Total Time 4 hrs 10 minsCategory Main CourseCalories 219 per serving
SLOW COOKER MEXICAN PORK CARNITAS - FOOD FOR NET
From foodfornet.com
Cuisine MexicanCategory Main DishServings 8Total Time 8 hrs 5 mins
SLOW COOKER PORK CARNITAS - NUTRITIOUS EATS
From nutritiouseats.com
SLOW COOKER CARNITAS - MEXICAN PULLED PORK - GOUDA LIFE ...
From agoudalife.com
4/5 (6)Category Main CourseCuisine MexicanTotal Time 4 hrs
- In a medium size bowl, blend the cumin, chili powder, brown sugar, salt, pepper and 1 1/2 tablespoons of olive oil. Cut the pork into 2” cubes then add to the bowl and toss to thoroughly coat the meat.
- Pour the beer OR stock into the slow cooker along with the lime juice, juice from the oranges and their rinds, onion, garlic and jalapeno then add the seasoned pork cubes.
- Sprinkle the cilantro over the top then cover and cook on high 3-4 hours (or 6-7 on low) or until the pork is fork tender and shreddable but before it gets mushy.
- Remove the pork from the slow cooker and shred using two forks. I prefer a more coarse shred – almost chunky, but shred as fine you like.
PORK CARNITAS (MEXICAN PULLED PORK - SLOW COOKER) - SPEND ...
From spendwithpennies.com
4.9/5 (58)Calories 438 per servingCategory Main Course
- Cut the pork shoulder into large chunks (about 3"). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.
- Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.
SLOW COOKER PORK CARNITAS | MEXICAN PLEASE
From mexicanplease.com
4.8/5 (12)Total Time 4 hrs 10 minsServings 8Calories 509 per serving
- In a mixing bowl combine the spice rub ingredients: 2 teaspoons oregano, 1 teaspoon cumin, 1 tablespoon adobo sauce, 2 teaspoons salt, freshly cracked pepper, and a dollop of olive oil.
- Trim off any excess fat from the pork shoulder and chop it into large chunks, approximately 2-3 inches wide. Add to the mixing bowl and thoroughly rub the spices into the pork chunks.
- Add the pork to the slow cooker, along with a roughly chopped onion, 4 peeled garlic cloves, and a jalapeno. Squeeze as much orange and lime juice into the slow cooker as you can. I add the leftover orange pieces to the slow cooker but this is optional.
- Cook for 6-8 hours on low, or approximately 4 hours on high. When the meat pulls apart easily and is fully cooked on the inside it is done.
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.
SLOW COOKER PORK CARNITAS (MEXICAN TACOS) - KITCHEN DIVAS
From kitchendivas.com
Reviews 2Category Main CourseCuisine MexicanEstimated Reading Time 7 mins
- Turn your large slow cooker up to high. Add onion, lime zest and juice, orange zest and juice, garlic, cumin, oregano, jalapenos (if using), bay leaves, 3 teaspoons salt and 2 teaspoons pepper. Stir to combine. Rinse and dry the pork shoulder or butt with paper towel. Sprinkle roast with salt and pepper. Rub seasoning in to roast. Add roast to slow cooker, fat side up. Reduce temperature to low if you prefer. Cover and cook until pork roast is tender, between 5 and 7 hours on high or from 8 to 10 hours on low. The pork should just fall apart easily when poked with a fork. Cooking time will depend on the size of your pork roast.
- Once pork is cooked transfer pork to a large bowl. Using two forks shred the pork so it is less chunky and shredded. It does not have to be perfect. Do not discard the cooking liquid in your slow cooker. You might want to skim any excess fat of the top off the juices in your slow cooker and discard. We do not always do this. You also have the option now of straining the liquid through a strainer to remove the onions and little bits. We do not always do this. We always remove the bay leaves, or try to. Sometimes one gets by us, or me anyways!
- In a large skillet, over medium to medium high heat, place oil. Heat until it shimmers or a drop of water flicked in it dances. Add pork to your skillet. Quickly whisk cooking liquids in your slow cooker and scoop out 1 cup and add it to your skillet. Cook, only stirring occasionally, until the liquid has almost evaporated and pork is brown and crispy in spots, somewhere between 10 and 15 minutes. We press the pork on to the bottom of the skillet and leave it to brown for a minute or two and then repeat. Season with salt and pepper to taste. Transfer pork to an oven safe serving bowl and place in your oven to keep warm if you need to. Remember to add about 1/2 cup of the remaining cooking liquid in your slow cooker to keep the pork moist while in your serving dish. Now to prepare your taco station.
- Warm tortillas, according to package instructions, if desired. We rarely do this. I find if the tortillas are fresh I can skip this step. Place all of your favorite toppings surrounding a cutting board and let everyone make their own. We usually smear some refried beans in the center third of the tortilla. Place the cheese next, then the pork and sour cream. Lastly all the vegetables, cilantro and salsa. We finish it off with a squeeze from a wedge of lime. We then fold up the bottom edge and roll from the side. We usually leave one end open. If you want you can fold up the bottom edge, fold down the top edge and roll as tightly as possible. We leave that up to you. Sit down, eat dinner and enjoy! We will deal with any leftovers after you are finished. This pork freezes beautifully.
SLOW COOKER PORK CARNITAS - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
5/5 (1)Total Time 6 hrs 5 minsCategory DinnerCalories 424 per serving
- Rub the spice mixture on all sides of the pork shoulder and place in a slow cooker with fat rind on top.
SLOW COOKER PORK CARNITAS FOR YOUR MEXICAN FIESTA!
From thefoodieaffair.com
4.9/5 (31)Total Time 8 hrs 10 minsCategory Main Dish Slow CookerCalories 354 per serving
- Remove excess fat from the pork shoulder. Season the pork with salt and pepper, and then place in the slow cooker. Poke whole garlic cloves into the meat. Add orange juice. water, bay leaves, cinnamon stick, oregano, and ground cloves.
- In a large skillet heat oil over medium high heat, add the shredded meat (cook in batches) and fry until crispy (one side only so it doesn't dry out).
MEXICAN PORK CARNITAS (EASY SLOW COOKER PULLED PORK ...
From theendlessmeal.com
4.8/5 (10)Total Time 8 hrs 10 minsCategory Slow CookerCalories 297 per serving
- Mix the spice rub ingredients together in a small bowl. Evenly coat all sides of the pork with the spice rub.
- Add the orange juice, lime juice, honey (if using), garlic, and bay leaves to your pot. Stir then set the pork on top.
- When the pork is very tender, remove it from the pot and shred it using 2 forks. Turn your oven to broil.
SLOW COOKER PORK CARNITAS - MY DOMINICAN KITCHEN
From mydominicankitchen.com
5/5 (6)Calories 149 per servingCategory Main Course
- Rinse and dry the pork shoulder. Rub all over with cumin, oregano, bouillon, chili powder, salt and pepper.
- Pork should be tender enough to shred. Remove from slow cooker (reserve liquids), place onto a baking sheet, and let cool slightly. Then shred using two forks. Spread the meat evenly into one layer. Drizzle with 1/2 cup of the cooking liquid.
HEALTHY SLOW COOKER PORK CARNITAS | GLUTEN-FREE - FOOD ...
From foodmeanderings.com
5/5 (2)Total Time 10 hrs 35 minsCategory Dinner, MainCalories 362 per serving
- Combine chipotle with adobo sauce, cumin, garlic, lime juice and the pineapple cubes (diced pineapple) in a blender. Blend until smooth - about 30 seconds. Mix with the BBQ sauce.
- Spray slow cooker/crockpot with non-stick cooking spray and place the pork in a slow cooker and pour the sauce over the meat.
- Slow Cook on low for 10 hours or on high for 6 hours. * I use low, as I prefer the results of a really long, slow cook.
- Remove pork from slow cooker and let cool slightly. Remove any fat or bone (you will also be removing a little when you shred the pork, but most of it just falls off during the cooking process. Then shred using two forks. If you have never shredded pork before, SEE VIDEO IN RECIPE NOTES FOR INSTRUCTIONS!
SLOW COOKER PORK CARNITAS RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
5/5 (28)Total Time 8 hrs 20 minsCategory MainCalories 139 per serving
- With a sharp knife, trim excess fat from pork. Liberally season all sides with salt, pepper, and garlic powder.
- In a large sauce pan, heat olive oil over medium-high heat. Brown pork on all sides, about 2-3 minutes per side. Remove from heat.
- In a small bowl combine paprika, cumin, 1 teaspoon garlic powder, oregano, onion powder, and chili powder. Sprinkle evenly over all sides of pork.
- Add chicken broth, chipotle peppers, and sauce to bowl of slow cooker. Place pork on top and cover with lid. Cook on low heat for 8 hours, until pork is tender.
SLOW COOKER MEXICAN PORK CARNITAS - MAINLY HOMEMADE
From mainlyhomemade.com
Cuisine MexicanCategory Main DishServings 20Estimated Reading Time 6 mins
- Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle. (This is optional. I find if I sear the meat before it gives it a little more flavor. However, if you don't have time you may skip this step. I have made this both ways and it comes out fine.)
- Then whisk together all of the ingredients for the Wet Spice Rub in a medium bowl. Once the pork is cool, massage the Wet Spice Rub evenly all over the pork. Then transfer the pork to the slow cooker. Add lemon juice, lime juice, cumin or paprika, and 2 bay leaves to slow cooker. Top pork with chopped onions and jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is falls apart and is tender and easily shreds with a fork.
- Remove pork from slow cooker and transfer to a cutting board, shred with two forks, and add back to slow cooker and toss with all the juices form the pork. Cook on low for an additional 20 minutes. Meanwhile, preheat a cast iron skillet.
- After 20 minutes, remove pork from slow cooker (do NOT discard the juices) and add shredded pork to skillet in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and cook stirring frequently for about 5-10 minutes to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.
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