The BEST EVER Slow Cooker Carnitas

READY IN: 7hrs 40mins
Recipe by sellingsavannah

What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!

Top Review by LUVMY2BOYS

Want to give these 5 stars simply for being compatible w/ my husband's very low carb, strict diet! And also for detailed instructions. This was my first attempt @ carnitas! I could only found a bone-in boston butt--something I've never worked with. Cooking time was no prob, but shredding was. I had to pull it out, cut the meat away from the bone & chop it, rather than shred it. I am thinking that next time I'll use more liquid to almost cover the meat, as the bottom part resting in the liquid was far easier to shred. Due to time, I could let it cool b/f shredding--that might have been part of the problem. I used the cooking liquid as instructed but had a hard time separating the fat from the liquid--so there was lot of splattering! I didn't let the liquid cook down completely b/c of the mess, but the meat crisped up very well still. To reheat, my husband thought he should spritz a little water on it to keep the meat from drying out. And the meal was a huge success, despite these issues! Will search a little harder for a boneless shoulder next time. Thank you!

Ingredients Nutrition

Directions

  1. Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
  2. Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
  3. Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
  4. Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
  5. Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
  6. Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.

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