Slow Cooker Carnitas
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 10 mins
-
Servings
8 servings
-
Calories
191 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Mexican
Slow Cooker Carnitas
Report
This Slow Cooker Carnitas recipe delivers the most tender shredded pork carnitas with golden brown crispy edges. Seasoned with citrus juice and a simple spice mixture, slow cooker pork carnitas are easy to make and deliciously irresistible. Perfect to make tacos, burritos and more.
Share:
Ingredients
Suggestions for Serving
- Rice, warm corn tortillas, pico de gallo, chopped onions. chopped cilantro, salsa, crumbled Queso Fresco, lime wedges.
Add to Shopping List
Instructions
- Place the pork pieces into the slow cooker. Combine the rest of ingredients except the cilantro in a large liquid measuring cup or a bowl. Pour the mixture over the pork.
- Cook the pork in the crockpot on low for 6-8 hours or on high for 4-5 hours or until the pork is tender enough to be shredded.
- Shred the pork with two forks.
- Line two baking sheets with aluminum foil and turn on the oven broiler. The oven rack should be at about 6 inches from the heat source.
- With a slotted spoon, transfer the shredded pork to the lined baking sheets, leaving the cooking liquid behind. Spread the meat on the baking sheets into an even layer. Spoon about 2 - 3 tablespoons of the cooking liquid over the shredded pork.
- One baking sheet at a time, broil the meat until the edges of the pork begin browning, about 2-4 minutes then, with a spatula, flip the meat over so you can broil the other side. Broil until crispy and golden brown or until your desired doneness. Time will depend on your broiler so keep an eye on the meat. Remove from the oven. Repeat with the other baking sheet.
- You can skim the fat from the cooking juices then, serve the carnitas pouring a bit of additional cooking liquid over the meat if desired. Garnish with chopped cilantro (optional).
- Serve with rice, tortillas, pico de Gallo and any other suggested toppings or make into tacos or burritos.
Equipments used:
Notes
- Note 1: Crisp up the pork in batches without over crowding the pan. I usually have 2 sheet pans going - one after the other - and repeat the process until all the pork is crispy (usually takes me 4 rounds total).
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
6g
(2%)
Protein
22g
(44%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
74mg
(25%)
Sodium
322mg
(13%)
Potassium
481mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Vitamin C
21.7mg
(24%)
Calcium
49mg
(5%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 322mg | 13% |
| Potassium | 481mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 21.7mg | 24% |
| Calcium | 49mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
