Carnitas is a family favorite around here. This recipe will give you super juicy, flavorful pork with deliciously crispy edges. It’s the best! My husband and kids ask for this over and over. Try this recipe and you’ll see why😉
What Are Carnitas?
Carnitas is a Mexican dish made by braising a heavily marbled cut of pork. It originated in the state of Michoacán.
What does the name mean, though? Well, “carne” translates to meat, and anytime “ita” or “ito” is added at the end of a word or name, this means little. Basically, carnitas means “little meats.”
Traditionally, this dish is made with a pork shoulder roast. It is seasoned heavily with a mixture of spices, then braised in lard until tender. Then it will continue to cook, but at a higher temperature, until crispy.
This meat is typically used for tacos, tortas, and burritos. However, it is so good, you’ll find so many ways to use it. In my home, we always use it for tacos, but if there are any leftovers, we use it for pulled pork sandwiches or breakfast burritos.😋
What Cut of Meat Should I Use For Carnitas
As mentioned above, the “shoulder” or “butt” is the cut of choice. It has many names including “Boston butt.” When you are at the grocery store, look for shoulder roast, blade-in or out is up to you. It also comes as a blade pork roast, shoulder blade Boston roast, and shoulder country-style ribs.
How To Make Carnitas In The Slow Cooker
Prep
Cut the onion into quarters, peel the garlic, juice the lemon and orange. Reserve the orange rind.
Cut pork roast into equal size pieces. This is optional, but I think it cooks faster and is easier to fit into the crock-pot.
Cook
Add the pork pieces into a 6 qt slow cooker. Season with salt, pepper, cumin, and oregano. Place the onion, garlic, orange rinds, and bay leaves evenly around the pork pieces then pour the chicken broth on top. Cover and cook on high for 5-6 hrs, or on low for 8 hrs.
Remove the meat from the slow cooker and shred. You could leave the pieces as small or as big as you’d like. Place a skillet over medium-high heat and add 2 Tbsp oil.
Once the oil is hot, add the pork along with ¼ cup of the broth. Cook until the carnitas gets brown and crispy. Stir the meat and brown once more.
Remove from the heat and serve as desired. Enjoy!
FAQ
It is similar, however, carnitas require an extra step, which requires pan frying or browning in the oven.
Improper cooking will make your pork tough or rubbery. Pork needs time to cook so that the fibers can dissolve. For the best results: never cook frozen pork, follow recipe cooking times, cook low and slow.
Yes! You can place the carnitas along with some of the broth in a freezer sealable plastic bag and freeze for up to 5 months.
How To Store Leftover Carnitas
This recipe makes a bunch of carnitas and more than likely you will have leftovers. You could place them in airtight containers, with a little bit of the broth, and store them in the back of the refrigerator for up to 5 days.
Use freezer bags if you plan to freeze them. They will last up to 5 months in the freezer, just make sure to squeeze out as much air as possible.
So now that you know how to make my killer carnitas, have them in tacos with a paloma cocktail, because… why not?😄
Till the next one,
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Slow Cooker Carnitas
Equipment
- Slow Cooker
Ingredients
- 4 lb Pork shoulder roast or "country ribs"
- 1 medium onion
- 3 garlic cloves
- 1½ Tbsp lime juice about 1 lime
- 1 medium navel orange
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp dried Mexican oregano
- 2 bay leaves
- 1½ cups chicken broth
Instructions
Prep:
- Cut the onion into quarters, peel the garlic, and juice the lemon and orange. Reserve the orange rind.
- Cut pork roast into equal size pieces.
Cook:
- Add the pork pieces into a 6 qt slow cooker. Season with salt, pepper, cumin, and oregano.
- Place the onion, garlic, orange rinds, and bay leaves evenly around the pork pieces then pour the chicken broth on top. Cover and cook on high for 5-6 hrs, or on low for 8 hrs.
- Remove the meat from the slow cooker and shred. Place a skillet over medium-high heat and add 2 Tbsp oil.
- Once the oil is hot, add the pork along with ¼ cup of the reserved broth. Cook until the carnitas gets brown and crispy. Stir the meat and brown once more.
- Remove from the heat and serve as desired. Enjoy!
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