Crispy Slow Cooker Carnitas Recipe 465

SLOW COOKER CARNITAS

Steps:

• Spray slow cooker with cooking spray and add chicken broth (or other cooking liquid of choice).
• Place pork in slow cooker and sprinkle with taco seasoning, rubbing it into the meat.
• Pour diced tomatoes (undrained) over the pork.
• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Remove pork from slow cooker and place on a cutting board. Shred the pork with two forks and chop into small pieces.
• For a crispy finish on the carnitas: Heat 3 tablespoons of vegetable oil in a large skillet over high heat. Press shredded pork into oil and fry until crispy on one side (about 3 minutes).

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!)

SLOW-COOKER PORK CARNITAS

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.

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.

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.

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.

SLOW COOKER CARNITAS PORK TACOS RECIPE

Steps:

• Dry the pork shoulder and rub with salt and pepper. Combine the Rub ingredients and rub all over the pork. Place in a slow cooker with fat layer facing up.
• Top with onion, jalapeño, garlic and orange juice. Cover and cook on low for 8-10 hours or high for 6 hours.
• Remove when the meat is tender and you can easily shred. Shred with 2 forks. Remove the liquid from the slow cooker and place it in a skillet on the stove. Reduce it so that you have about 2 cups of liquid. Set aside.
• Place 1 tablespoon of bacon grease or oil in a skillet over high heat. Place about ¼ of the shredded pork in the skillet and pour some of the reduced liquid over the top. Cook until the bottom is crispy, turn and cook the other side just briefly. You only want it a little crispy or it will be dry. Set aside and continue with the remaining pork.