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Slow Cooker Pork Carnitas Recipe

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This recipe for Slow Cooker Pork Carnitas is from Sissy Martin's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6- to 8-pound) bone-in pork butt, also called pork shoulder
2 tablespoons coarse salt
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cinnamon
8 whole cloves garlic, smashed
4 dried chilies (New Mexico, Ancho)
1 cups liquid (orange juice, beer, stock, or a combination)
Directions:
Directions:
Trim the excess fat from the pork and discard. Place all the ingredients in the slow cooker. Set to cook on LOW for 6-8 hours. The meat is done when it literally falls off the bone.

Let it cool enough to handle, then lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. Skim the fat from the leftover juices and keep as a medium for reheating the meat. (You'll have about 10 cups of shredded meat.)

If you like it crispy, spread desired portion of meat on a sheet pan, place under a high broiler for 2-4 mins until meat crisp at the ends.

For carnitas tacos, reheat the meat and serve in tortillas with accompaniments, like sour cream, cilantro, radishes, pineapple, chopped red onion, and lime wedges.
Number Of Servings:
Number Of Servings:
18-24
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Growing up in South Florida I always crave Carnitas!

 

 

 

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