CARDENAS HOURS RECIPES

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SLOW COOKER CARNITAS RECIPE | ALLRECIPES



Slow Cooker Carnitas Recipe | Allrecipes image

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    Latin American    Mexican

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon crumbled dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

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, CarbohydrateContent 0.7 g, CholesterolContent 73.3 mg, FatContent 13.8 g, FiberContent 0.2 g, ProteinContent 22.2 g, SaturatedFatContent 5 g, SodiumContent 474.3 mg, SugarContent 0.3 g

PORK CARNITAS RECIPE | ALLRECIPES



Pork Carnitas Recipe | Allrecipes image

Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Provided by Nette

Categories     World Cuisine    Latin American    Mexican

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 12 servings

Number Of Ingredients 10

¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

Steps:

  • Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Nutrition Facts : Calories 249.8 calories, CarbohydrateContent 2.3 g, CholesterolContent 62.5 mg, FatContent 19.1 g, FiberContent 0.4 g, ProteinContent 16.2 g, SaturatedFatContent 5.9 g, SodiumContent 2072.3 mg, SugarContent 1.1 g

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