This delicious pork recipe Carnitas is a product that is easy to prepare in the slow cooker.
Carnitas are usually the Mexican version of pulled pork. The pork is seasoned with Mexican spices. Due to its high fat content, a pork shoulder or a piece of pork is used to keep the meat moist and tender during cooking. Carnitas can be eaten on their own as a protein served for dinner, but a lot of people like to make Carnitas tacos or Carnitas tostadas from this delicious (so good!) Meat.
- roast pork with bone (end or shoulder)
- the water
- cloves of garlic
- ground cumin
- garlic powder
How to make slow cooker pork carnitas:
It’s one of those dinners that you can just put in the slow cooker and let it do all the work for you. Place the pork in the slow cooker and add enough water to cover the pork. Add a minced onion and spices to the water around the pork. I recommend cooking it over low heat for 8 hours. Low and slow is always the best choice when cooking slowly.
At this point, remove the meat from the pan and transfer it to an ovenproof pan. Give it a pinch of garlic powder and grill the meat for about 5 minutes until crispy edges are created. Remove from the grill and shred. Add it to a serving dish with a few onions from the slow cooker.
Then the pork carnitas are ready to serve! If you are low in carbs, you can eat pork on your own. Or you can try these awesome jicama wraps that I found at Trader Joe’s recently! It’s a great way to eat carnitas in taco form if you don’t like (or avoid) traditional tortillas.
Alternatively, grab flour tortillas or corn tortillas, reheat them, and serve carnitas tacos with your favorite fixings.
The best fixings to add to carnitas tacos:
- sour cream
- lime wedges to squeeze on top
Display the bindings and let everyone help themselves with what they like to put on their tacos. Or have fun Taco board to display your tacos! Enjoy!
Great slow cooker recipe for easy carnitas!
Servings: ten portions
- 3 pound sterling roast pork with bone (buttocks or shoulder)
- the water
- 1 big yellow onion, sliced
- 2 way cloves of garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- garlic powder, to taste
- salt, to taste
TO SERVE (optional):
- flour or corn tortillas
- cilantro, onion, lime wedges, salsa, sour cream, guacamole, cheese, tomato
In the morning, place the pork in the slow cooker and cover mostly with water. Add the onions, garlic, oregano and cumin to the water and around the pork. Turn the slow cooker to HIGH for several hours (5 or 6), or cook on LOW for at least 8 hours. The meat should be tender and separate easily when cooked.
Just before serving, remove the meat from the slow cooker with a slotted spoon and place in a pan lined with foil. The meat should literally fall off the bone. Reserve a few onions and discard the water. Sprinkle the meat with garlic powder. Grill the meat, fat side up, for 5 more minutes so that the meat is crisp on the outside. Make sure it does not burn.
Remove from the grill. Grate the meat with two forks, discarding any remaining fat. Place in a casserole dish and add the reserved onions. Keep warm until ready to serve.
When ready to serve, place the meat, tortillas and any desired condiments in bowls that can be served self-service, buffet style, or on the table. Eat the pork on its own or in tortillas with condiments.
- Nutritional information does not include tortillas or condiments.
Portion: 1portion, Calories: 280kcal, Carbohydrates: 2g, Protein: 27g, Large: 17g, Saturated fat: 6g, Cholesterol: 86mg, Sodium: 70mg, Potassium: 526mg, Fiber: 1g, Sugar: 1g, Vitamin A: 26UI, Vitamin C: 2mg, Calcium: 43mg, The iron: 2mg