SLOW-COOKER PORK CARNITAS
This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
- Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
- Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
- Serve with tortillas, cilantro, jalapenos and pickled red onions.
- Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.
THE BEST EVER SLOW COOKER CARNITAS
What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!
Provided by sellingsavannah
Categories Mexican
Time 7h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
SLOW COOKER MEXICAN PORK CARNITAS
This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
Provided by clifford
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 12.1 g, Cholesterol 82.2 mg, Fat 11 g, Fiber 4.5 g, Protein 31 g, SaturatedFat 3.8 g, Sodium 607.9 mg, Sugar 1.6 g
SLOW COOKER CHICKEN CARNITAS
Chicken variation on the classic pork carnitas. Serve in tortillas with whatever toppings you want. Enjoy.
Provided by Chef Dan J
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 8
Number Of Ingredients 22
Steps:
- Dissolve chicken bouillon in boiling water.
- Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
- Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
- Trim chicken as needed. Coat all sides with the seasoning blend.
- Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 8.1 g, Cholesterol 66.1 mg, Fat 4.6 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 1 g, Sodium 824.7 mg, Sugar 3.7 g
SLOW-COOKER CHIPOTLE BEEF CARNITAS
I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. -Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 16 servings plus 1/4 cup leftover spice mixture.
Number Of Ingredients 18
Steps:
- Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
SLOW COOKER CARNITAS RECIPE BY TASTY
Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
SLOW-COOKER CARNITAS
We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. -Abigail Raines, Hamden, Connecticut
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours., Remove roast; remove and discard bone. Shred pork with 2 forks. Serve in tortillas with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.
Nutrition Facts : Calories 393 calories, Fat 18g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 757mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.
SLOW COOKER JACKFRUIT CARNITAS RECIPE BY TASTY
Here's what you need: jackfruit, medium yellow onion, garlic, kosher salt, fresh ground black pepper, dried oregano, chili powder, ground cumin, bay leaves, low sodium vegetable broth, orange, lime, corn tortilla, guacamole, black bean, corn salsa, pico de gallo
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut each piece of jackfruit in half, then transfer to a slow cooker.
- Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
- Cover and cook on high for 3 hours or low for 6 hours.
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
- Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
- Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 263 calories, Carbohydrate 55 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, Sugar 4 grams
SLOW COOKER CARNITAS FROM OLD EL PASO®
Using a slow cooker will create a delicious, authentic dish with very little hands-on time.
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray; add onion slices.
- In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
- Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
- Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.
Nutrition Facts : Calories 554 calories, Carbohydrate 34.1 g, Cholesterol 94.5 mg, Fat 33.5 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 13.9 g, Sodium 1075.1 mg, Sugar 3.4 g
THE BEST SLOW COOKER CARNITAS, GREAT FOR TACOS!
These carnitas cook low and slow in the Slow Cooker or Crockpot and finish on the stove for a crispy and delicious filling for tacos, burritos or nachos. This is the new taco filling for Taco Tuesday at our house. My whole crew prefers this to traditional taco filling made with ground beef or ground turkey.
Provided by sellingsavannah
Categories Mexican
Time 6h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
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,.
BEST EVER SLOW COOKER CARNITAS
A mouth-watering Mexican carnitas recipe with a special sweet addition, slow cooked for hours in a crock-pot and served with warm tortillas. After numerous attempts at perfecting the art of carnitas from scratch, this is my best recipe yet. A taste of Mexico in your very own kitchen!
Provided by SocialWorkChef
Categories One Dish Meal
Time 6h15m
Yield 8 meat-filled tortillas, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the 2 lbs of pork into roughly 2 inch squares and place in the bottom of the slow cooker.
- Pour the stick of melted butter in the slow cooker coating the meat. Do the same with the 2 Tbs of oil.
- Break the one cinnamon stick in half and place to the sides of the meat.
- Peel 5-6 garlic cloves, cutting the tips off, and break 3-4 bay leaves in half. Place the leaves and the garlic in the slow cooker, evenly distributed among the meat.
- Add the 1 tsp oregano, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, and 1 tsp (or more depending on taste) red pepper flakes, sprinkling evenly across the meat.
- Pour the 1/3 cup whole milk in the cooker, being careful not to wash away the spices from the meat.
- Add the Coca Cola, being careful not to wash away the spices from the meat. Add enough to just cover the top of the meat.
- Turn the slow cooker to the "Low" heat setting. Cook for 6 hours, stirring every few hours.
- Once cooked, remove meat from the slow cooker with a slotted spoon and place in a separate large bowl. Shred the meat using two forks, and add spoonfuls of liquid from the cooker to ensure meat is moist.
- Serve on warm tortillas, with pico de gallo, sour cream, and chopped jalapenos.
SLOW COOKER CARNITAS
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 Recipes Latin American Mexican
Time 10h10m
Yield 10
Number Of Ingredients 9
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, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g
INSTANT POT OR SLOW COOKER PORK CARNITAS
This was terrific. Recipe courtesy of Cooking Classy. We added 3 or 4 cinnamon sticks, but recipe posted as written.
Provided by AmyZoe
Categories Pork
Time 10h8m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Slow cooker method:.
- Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and cook on low heat for 8 hours.
- Leave liquid in slow cooker, remove pork and shred with 2 forks.
- Spray a rimmed 18x13 inch baking sheet with non-stick cooking spray (I use butter wrappers instead from my butter cubes).
- Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when lading broth), drizzle with oil and toss and spread into an even layer.
- Position oven rack near broiler and preheat broiler to high.
- Broil until pork is browned and crispy in places about 3 to 6 minutes.
- Serve warm with tortillas and desired toppings.
- Instant Pot method:.
- Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and seal lid (make sure valve is set to sealing position), press manual or high pressure, and select 60 minutes.
- Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure.
- Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker.
- Shred pork and proceed with broiling method above.
- Instant Pot method will take approximately 80 minutes plus 10 minutes prep.
Nutrition Facts : Calories 550, Fat 42.7, SaturatedFat 14.1, Cholesterol 138.2, Sodium 813.3, Carbohydrate 6.6, Fiber 0.9, Sugar 2.9, Protein 33.8
CRISPY SLOW COOKER CARNITAS RECIPE - (4.6/5)
Provided by skvw
Number Of Ingredients 10
Steps:
- Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to the slow cooker. Add the remaining ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork. Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don't discard the juices, we're going to use them later!) Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork. Repeat with the other baking sheet of pork. Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
SLOW-COOKER CARNITAS WITH AVOCADO CREMA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
- Preheat the oven to broil.
- Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.
- Serve with corn tortillas, Avocado Crema, diced white onion, cilantro and charred serrano if desired.
- Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth. If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper. If not using the crema right away, cover with plastic wrap pressed on top to keep it from browning.
SLOW-COOKER PORK CARNITAS NACHOS
Bring feisty Mexican flavors to your dinner table with this slow-cooked pulled pork topped nachos recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 4
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix onion, chipotle chiles and 1/4 cup water. Using sharp knife, cut slits all over pork; insert garlic into slits. Sprinkle pork with salt and pepper.
- In 5-quart Dutch oven, heat oil over medium-high heat. Add pork; cook about 8 minutes, turning to brown all sides. Place pork in slow cooker. Pour 1/2 cup water into Dutch oven. Reduce heat to low; stir with wooden spoon, scraping pan to loosen brown particles. Pour liquid into slow cooker.
- Cover; cook on High heat setting 6 hours.
- Remove pork from slow cooker to cutting board; cool 10 minutes. Shred pork, using 2 forks. Return pork to slow cooker; mix well. Serve pork over tortilla chips with desired toppings.
Nutrition Facts : Calories 470, Carbohydrate 5 g, Fat 1/2, Fiber 1 g, Protein 56 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg
CRISPY SLOW COOKER CARNITAS
Steps:
- Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker. Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork. Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork. Repeat with the other baking sheet of pork. Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.
SLOW COOKER CARNITAS TACOS
Make and share this Slow Cooker Carnitas Tacos recipe from Food.com.
Provided by Chef JDecember28
Categories One Dish Meal
Time 10h1m
Yield 12 tacos, 12-14 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 579.8, Fat 39.4, SaturatedFat 14, Cholesterol 141.7, Sodium 1183.3, Carbohydrate 18.6, Fiber 1.4, Sugar 1.6, Protein 36
SLOW COOKER - BEEF CARNITAS
I love Carnitas but my husband has trouble eating pork (gives him migraines) so I looked around for recipes using beef. I used several to come up with my own recipe. It was quite the hit with my family.
Provided by Peg Mason @pmason
Categories Beef
Number Of Ingredients 7
Steps:
- Rub chuck roast with garlic olive oil. Place on large piece of heavy duty aluminum foil.
- Sprinkle both sides of roast with cumin, salt and pepper (pat to help it adhere to the meat). Mix green chilies and jalapenos together. Spread on both sides of roast. Scatter with onions. (I chose to put it in a gallon zipper bag and let it sit in the fridge over night, but you don't have to if you don't want).
- Wrap the roast tightly with the foil and place in slow cooker. No liquid is needed. Cook on low for approximately 8 - 10 hours.
- Remove from the slow cooker. Unwrap foil and allow roast to cool for a few minutes. Drain liquid into a separate bowl (reserve). Scrape chilies and onions off the roast. Using two forks (or if cool enough, use your fingers) and shred the roast.
- Heat garlic olive oil in a large skillet. Sear the roast in the skillet. This gives the meat its signature crust. Return some of the liquid (minus any fat) to the meat.
- Serve with your favorite sides (rice, re-fried beans, sour cream...), make tacos or burritos.
SLOW COOKER PORK CARNITAS
I got this recipe from the DamnDelicious.net Blog and I wanted to save it. They're easiest carnitas you will ever make right in the crockpot. Cooked low and slow for the most amazing fall-apart tender pork goodness!
Provided by Moonshadow_Girl
Categories Pork
Time 8h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or on high heat for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 572.8, Fat 41.2, SaturatedFat 14.2, Cholesterol 161, Sodium 747.8, Carbohydrate 8.9, Fiber 1.9, Sugar 4.5, Protein 40
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