Originally from California and can't find any decent Carnitas where I live in Connecticut. These are very good Carnitas, the only modification I made was to pull them apart with a fork into smaller pieces and then put in the oven, under the broiler, to crisp them up. They turned out great.
I love this recipe. The seasonings are perfect and the meat is tender and juicy and delicious. The only problem I have with the instructions is: with a crockpot you're going to get moisture, so there is no way to have a thick sauce, or the sauces thicken with adding four cups of broth in the first step. I'm going to try reducing the juices in a stockpot on the stove. Having said that, it's still one of my favorite recipes and I make if often.
I have tried so many different carnitas recipes in hopes of getting that crispy, flavorful meat and some were okay but this one is the best!! I was a little hesitant about it because I like to use fresh onions and garlic usually, but something about all the seasonings in this came together perfectly! I ended up sauteeing some onions and bell peppers, fajita style on the stove anyway, and served with all the fixings like at Chipotle. SO GOOD! Also, to get that "crispiness" I took the meat from the crockpot and shredded it in an oven safe dish, then drizzled a little sauce from the pot and some granulated splenda over the top. I broiled for about 5 minutes. For the meat I used pork tenderloins and pork chops for a leaner version, and it was still so juicy and tender. My favorite so far!
Just awesome. Add extra water to cook the pork in, then use it to make rice afterwards. Goes perfectly with the carnitas on a taco or burrito!
This is an AMAZING crockpot recipe! Since my DH loves (and I mean LOVES) pork, I wanted lots of leftovers. I doubled the recipe and boy is it a LOT of leftovers! Since I couldn't be home to supervise, I put my crockpot on low for 8 hours. The meat was tender and flavorful - we really enjoyed it! The "broth" never thickened for me, but that was ok! The first night, we enjoyed the pork on flour tortillas with all the normal taco fixing. Night #2 we had pork on ciabatta bread with spicy mayo, lettuce and tomato. Who knows what Night #3 will hold?!?! LOL! Thanks for a wonderful recipe!
Great crock pot reipe! This tasted very good. Great to make during a busy week. I just chopped up some onions, cilantro, cabbage and served with warm corn tortillas. Thanks for posting!
Awesome, the whole family said this recipe is a keeper. It's replacing my other carnita recipe.Tastes like restaurant carnitas if not better. (A lot like Acapulco Fresh if you have ever been there). Thanks Antilope1
I picked up some cheap piece of port at the grocery, shoulder and butt I think a picnic cut and I really wasn't sure what I was going to do with it but after searching decided to try this one and let me tell you it was delish. We shredded it up and made burritos. My son is super picky so when I try something different we usually do it when he's with his dad but when he got home and smelled the house he warming it up and eating it straight from bowl. I didn't change a thing and we'll be making this again for sure. Thank you for a great recipe. I wanted to come back and say this has become one of our favorite meals. I think I'm making this at least everyother week. Last week we took the left-overs and rolled them in small tortilla shells and fryed them and they were delish, we about made ourselves sick eating so much.
This was the most authentic Carnitas we have had. Terrific!
Very tasty and very easy. I followed the directions, but only use 2 cups broth and it was perfect. I recommend cutting the broth. It is still dripping Juicy. I topped with the normal topping and a local hot salsa. Yum!