Crispy Slow Cooker Carnitas Recipes

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

CRISPY SLOW COOKER PORK CARNITAS

Steps:

• Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
• Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
• Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
• Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
• Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.
• Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.
• The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.

SLOW COOKER CARNITAS

Steps:

• In a small bowl, whisk together the dried oregano, cumin, salt and pepper
• Rub seasoning mixture onto pork shoulder on all sides
• Add onion, garlic, orange juice and peel, lime juice and chipotle pepper to slow cooker
• Place pork on top
• Cover and cook on low for 4-6 hours or until internal temperature is 145 degrees F
• Remove pork from slow cooker onto cutting board, let cool slightly
• Shred pork with forks
• Heat oil in skillet on stove ** see notes
• Add pork and some of the juice from the slow cooker
• Turn often to brown the pork until juices have evaporated and pork is nicely browned
• Repeat with more pork if your skillet doesn't hold all of it
• Serve immediately with tortillas and toppings
• Store leftovers in refrigerator

CRISPY SLOW COOKER CARNITAS

Steps:

• Use paper towels to dry the pork shoulder. If it comes tied in butcher twine, carefully remove it.
• In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, oregano, cumin, cinnamon, and cayenne. Rub the mixture all over the pork.
• Place the pork in your slow cooker pan. Squeeze the fresh orange juice on top. Cover and cook on LOW for 8 hours, until the meat is fall-apart tender.
• Use two forks to shred the meat, right in the slow cooker pan. Be careful - the pan and cooking liquids will be very hot. Mix the shredded meat well with the cooking liquids.
• Preheat your oven to broil. Line a rimmed broiler-safe baking sheet with foil and spray it with oil. Spread the carnitas on the baking sheet. Some of the cooking juices will remain in the slow cooker - keep them on warm. Spray the carnitas liberally with oil and broil them until crispy, 3-4 minutes.
• Drizzle the carnitas with the remaining cooking juices. Serve immediately.

KETO PORK CARNITAS

Steps:

• This is the slow cooker pork carnitas version. For an Instant Pot, see above.
• First, pat pork dry with paper towels. Combine spices in a small bowl. Rub spice mix all over pork.
• Add pork and remaining ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
• Once pork is tender, discard all but ½ cup of the liquid. Shred pork with two forks. Discard bone(s).
• Optional but highly recommended: preheat oven to broil. Add shredded pork and about ½ cup of the liquid to a baking sheet. Broil for 4 to 5 minutes. Watch closely to prevent burning.
• Remove from oven and serve.

CARNITAS (SLOW COOKER RECIPE)

Steps:

• Place pork butt/shoulder in slow cooker.
• In a small bowl, stir together the dried oregano, cumin, chili powder, salt and pepper. Rub the spice mixture on all sides of the pork. Arrange the pork so that it is fat side up in the slow cooker.
• Pour the orange juice and lime juice around the sides of the pork in the slow cooker, so as not to rinse off the spice rub on top of the pork. Add the onion and garlic to the slow cooker.
• Cover and cook on low for 8-10 hours or high for 5-6 hours, until pork shreds easily.
• Remove the pork from the liquid in the slow cooker. Use two forks to shred the pork, discarding excess fat.
• You can serve the pork now, or (the best way!) crisp it under the broiler. To crisp the pork, spread it out in a single layer on a rimmed baking sheet (if desired, you can line the baking sheet with foil for easy clean up). Add a little of the juices from the slow cooker to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.
• Serve in tortillas with toppings as desired, or in a burrito bowl, on a salad, etc.

CRISPY SLOW COOKER CARNITAS

Steps:

• Add all ingredients to a large 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.

CRISPY SLOW COOKER CARNITAS RECIPE - (4.6/5)

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.