The Best Slow Cooker Carnitas Great For Tacos 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.

THE BEST SLOW COOKER CARNITAS, GREAT FOR TACOS!

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,.

SLOW COOKER CARNITAS TACOS

Steps:

• Cut white rough and fat off shoulder.
• Rinse and dry shoulder.
• Mix salt, pepper, and cummin.
• Rub pork with salt, pepper, and cumin.
• Let sit overnite to marinade.
• Next morning, put in large slo-cooker on low. Cover with rotel.
• Cover and cook for 8 to 10 hours.
• DO NOT DRAIN JUICE.
• Try to transfer to plate. Remove bones and shred meat.
• If not able to transfer, while in cooker, pull bones N joints out, and shred meat in cooker.
• _-_-_-_-_.
• Assemble tacos.
• Remove and drain meat as needed (1 at a time) for tacos with slotted spoon.
• Garnish with sour cream, salsa, and cilantro leaves.
• *****.
• Leftovers are great heated with BBQ sauce.