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Classic Carnitas (Slow Cooker)

Mexican cuisine
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Classic Carnitas (Slow Cooker)

Carnitas

Prep: 15 min • Cook: 480 min. Tender, succulent slow-cooked pork carnitas made easily in a slow cooker, then crisped under the broiler for that authentic texture. Perfect for tacos, burritos, or as a main dish.

Preparation time
15 min
Cooking time
8 hrs
Total time
8 hrs 15 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 4lb pork shoulder(cut into 2-inch chunks)
  • 1/2 cup lard(or vegetable oil)
  • 1 pc orange(halved)
  • 1/2 cup milk
  • 4 pcs garlic cloves(peeled)
  • 2 pcs bay leaves
  • 1 tsp cumin(ground)
  • 1 tsp dried oregano(mexican preferred)
  • 2 tsp salt
  • 1 tsp black pepper(freshly ground)
  • 1 cup chicken broth

Instructions

Slow Cook

  1. Place the pork shoulder chunks in the slow cooker.
  2. Add the lard, orange halves, milk, garlic cloves, bay leaves, cumin, oregano, salt, pepper, and chicken broth to the slow cooker.
  3. Stir gently to combine all ingredients.
  4. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fork-tender.

Crisp

  1. Once cooked, remove the pork from the slow cooker, reserving the cooking liquid. Shred the pork using two forks.
  2. Preheat your broiler to high. Line a baking sheet with foil.
  3. Spread the shredded pork in a single layer on the prepared baking sheet.
  4. Drizzle some of the reserved cooking liquid over the pork (about 1/4 cup).
  5. Broil for 5-10 minutes, or until the carnitas are crispy and caramelized, turning once halfway through.

Serve

  1. Serve immediately in tacos, burritos, or as desired.

Nutrition

Servings
6
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories550 kcal275 kcal3,300 kcal
Protein35 g17.5 g210 g
Fat40 g20 g240 g
Carbs5 g2.5 g30 g

Tips

  • For extra flavor, lightly brown the pork chunks in a skillet before adding them to the slow cooker.
  • Ensure pork chunks are relatively uniform in size for even cooking.
  • Garnish with fresh cilantro, chopped onions, and a squeeze of lime juice for an authentic touch.

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