CARNITAS RECIPES SLOW COOKER RECIPES

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 Mexican Recipes

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

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

SLOW-COOKER CARNITAS RECIPE | MYRECIPES

Slow-Cooker Carnitas Recipe | MyRecipes image

Using a slow-cooker to braise pork means you can start this recipe in the morning, go about your day, and just sizzle the meat right before dinner. Store any leftover carnitas in the cooking liquid and use for sandwiches, or serve over polenta.

Provided by MyRecipes

Total Time 8 hours 40 minutes

Yield Serves 6 (serving size: 2 tacos)

Number Of Ingredients 10

Ingredients

5 tablespoons grapeseed or other neutral-flavored oil, divided
1 boneless pork shoulder roast (3 1/2 lbs.; aka Boston butt)
1 ½ teaspoons kosher salt
1 tablespoon pepper
1 cup reduced-sodium chicken broth
1 tablespoon adobo sauce from canned chipotle chiles
1 teaspoon achiote paste
4 wide strips orange zest
12 corn tortillas (6 in.)
Pico de gallo, store-bought or homemade

Steps:

Heat 3 tbsp. oil in a large cast-iron skillet over medium-high heat. Season pork with the salt and pepper. Add pork to skillet and brown on all sides, 12 to 14 minutes. Place pork in a 6-qt. slow-cooker.
Discard fat from skillet and wipe clean with paper towels. Stir together broth, adobo sauce, and achiote paste in skillet and bring to a boil over medium-high heat. Pour over pork, then add orange zest.
Cover slow-cooker and cook on low until pork is very tender, about 8 hours. Lift meat to a cutting board or platter. Pour cooking liquid through a fine wire-mesh strainer into a measuring cup, then discard solids. Skim fat from cooking liquid. Using two forks, shred meat into large chunks.
Heat 1 tbsp. oil in cleaned cast-iron skillet over high heat. Arrange half of meat in an even layer in skillet and cook, undisturbed, until deeply caramelized, 4 to 5 minutes. Stir in 1/2 cup cooking liquid; transfer to a bowl. Repeat with remaining 1 tbsp. oil, pork, and 1/2 cup cooking liquid.
Toast tortillas over an open flame 20 to 30 seconds per side and wrap in a clean kitchen towel until ready to serve. Or, wrap in towel and microwave 1 minute to warm.
Serve pork with warm tortillas and pico de gallo.
Wine pairing: Lone Madrone 2013 Sheep Camp Zinfandel (Paso Robles; $45).

Nutrition Facts : Calories 852 calories, CarbohydrateContent 25 g, CholesterolContent 188 mg, FatContent 61 g, FiberContent 2.6 g, ProteinContent 49 g, SaturatedFatContent 18 g, SodiumContent 705 mg

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