Mexican Pork Roast Or Crockpot Carnitas Recipes

SLOW COOKER MEXICAN PORK CARNITAS

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.

SLOW COOKER CARNITAS

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.

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and dry the pork shoulder, rub all over with salt and pepper.
• Combine the Rub ingredients then rub all over the pork.
• Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
• Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
• Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

SLOW COOKER MEXICAN PULLED PORK

Steps:

• Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
• Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
• Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
• Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.
• After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
• Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
• Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat. When pan is hot, add 1 tablespoon of oil. Add the carnitas in batches, careful not to crowd the pan. Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries. Once bottom is crispy, turn the meat, until desired crispiness is reached.

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 COOKED PORK CARNITAS (MEXICAN PULLED PORK)

Steps:

• Season pork with salt and pepper.
• In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
• Remove from heat and allow to cool.
• Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
• Season pork generously with cumin, adobo, sazon, oregano all over.
• Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
• Place pork in crock pot and cover.
• Cook low for 8 hours.
• After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
• Remove bay leaves and adjust salt and cumin as needed.
• Let it cook another 15-30 minutes.

MEXICAN CROCKPOT PORK CARNITAS

Steps:

• Combine all the ingredients, except the pork, in your crockpot and mix together well. Lay the pork on top and turn your crockpot to low. Cook on low for 8 hours.
• When the pork is tender, gently shred it using 2 forks. Pull the pork against the grain to get long strips of meat. Mix the shredded pork with the sauce in the crockpot.
• Preheat your oven to broil. Line a baking sheet with parchment paper.
• Transfer the pulled pork to the prepared baking sheet and spread it out so that it's in a thin layer.
• Broil in the oven for 15-20 minutes, mixing halfway through until the pork is crispy in many spots.
• Remove from the oven and serve on sandwiches, in tacos, burritos or as a side with some potatoes and salad.

MEXICAN PORK ROAST &/OR CROCKPOT CARNITAS

Steps:

• If preparing as a roast:.
• Place roast in a bowl large enough to hold it plus several cups of liquid (marinade).
• Grind/blend together all ingredients (except jalapenos and pork) in a blender, immersion blender, mini chopper, or food processor. When mixed and well-blended, pour over pork. The marinade should almost cover the pork- if it doesn't, add more OJ and milk until it's almost covered.
• Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours.
• When ready to cook the piggy, preheat oven to 400 degrees.
• Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP.
• Bake pork at 400 until the top gets crispy and brown.
• Once the top has browned, cover the roast with foil and place back in the oven. Depending on how you like to cook your meat, you could lower the temp slightly for a longer cooking time.
• Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional).
• Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast, which takes 2-3 hours usually to cook.
• Once your roast is at your ideal temp (145*-160*), take from the oven.
• If you'd like to serve it as a roast now, let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing.
• Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos, shred with 2 forks, and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas, chopped red onion, cilantro, and a lime wedge.
• ***If you're planning on starting this in the crockpot for Carnitas, you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock, leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks, throw the bone away, and enjoy!***.

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

CROCKPOT CARNITAS FROM PORK TENDERLOIN (PALEO, WHOLE30, LOW CARB, KETO)

Steps:

• Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
• Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
• Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.

PORK CROCK POT CARNITAS RECIPE

Steps:

• Clean and wipe dry the pork shoulder before rubbing with salt and pepper.
• Gather the rub ingredients, mix all together and rub them over the pork.
• Now, using a slow cooker, put the pork with fat cap up and top with minced garlic, onions, jalapeno, and squeeze the orange juice.
• Set the slow cooker on low for 8 to 10 hours or set it to high for around 6 hours.
• Once it's done, remove it from the slow cooker and let it cool before shredding the meat (the meat should be falling off the bone and be tender).
• If you have 2 cups of leftover juice, you can reduce the juice in a saucepan (set aside as we'll be using it for reheating.)
• Heat 1 tbsp of oil in a large non-stick pan over high heat. Place shredded pork into the pan, drizzle over some juices.
• Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
• Repeat in batches don't crowd the pan.
• Remove pork from skillet. Drizzle over more juices and serve immediately.
• If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.
• If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.