Killer Crockpot Carnitas
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
Mexican
Killer Crockpot Carnitas
Description
Killer Crockpot Carnitas start with sliced pork butt seasoned with a blend of ground cumin, chili powder, cayenne, garlic powder, ground cloves, and salt, all coated generously with vegetable oil. The high oil content helps render the pork as it slow cooks over 6 to 8 hours on low, producing tender meat that shreds easily. The slow cooking method lets spices penetrate deeply while fat renders gradually.
The shredded carnitas have a rich, spicy flavor from the seasoning and a moist texture. The recipe includes options to crisp up the shredded pork either on the stove or under the broiler, adding a desirable contrast between tender inside and crispy exterior.
This carnitas recipe works well as a main dish or as a versatile filling for Mexican dishes like tacos or enchiladas. The richly spiced meat adds depth and texture to any meal.
Tips include crisping meat in batches on the stove with the flavored oil left from slow cooking, or broiling evenly spread meat on a baking sheet. Both methods achieve a crispy finish enhancing the eating experience.
Ingredients
- 3 to 5 pounds pork butt roast boneless
- 1 tablespoon cumin ground
- 1 1/2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cloves ground
- 1 1/2 teaspoons salt
- 2 cups vegetable oil
Instructions
- Trim your pork roast of any large pieces of fat and slice into 1/4 inch thick strips or pieces. Place the pork into a 5 to 7-quart slow cooker.
- Add ground cumin, chili powder, cayenne pepper, garlic powder, ground cloves, and salt to the slow cooker, sprinkling it over the top of the meat.
- Pour the vegetable oil over the meat and spices. Yes, it is a lot of oil, but fear not. If you skimp you won't get the same results.
- Use tongs or your hands to toss together until the spices are evenly distributed and the meat is coated.
- Cover with the lid and cook on the low setting for 6-8 hours until the meat can easily be shredded with a fork.
- Shred the meat and serve as a main dish, or use in tacos, burritos, quesadillas, or enchiladas.
Notes
- After shredding, crisp carnitas in a hot skillet with leftover slow cooker oil for 3 to 5 minutes to add texture.
- Alternatively, spread shredded meat on a baking sheet and broil for 3 to 5 minutes to achieve crisp edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 51g | 102% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 142mg | 47% |
| Sodium | 555mg | 23% |
| Potassium | 878mg | 19% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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