carnitas

If its not quite yet barbecue weather, use your crockpot to make flavorful pork roast Slow Cooker Carnitas for an easy dinner that your family will love.

Slow Cooker Carnitas

pork roast (excess fat removed)

garlic (cloves removed and minced)

cumin

oregano

salt

black pepper

green chile (minced (can substitute with chipotle in adobo or jalapeno))

onion

oranges

lime

Rinse pork roast and remove any excess fat.

Combine garlic, cumin, oregano, salt, pepper, and chile in small bowl. Rub over entire roast.

Place the roast in a large slow cooker. Top with the sliced onion.

Slice the oranges and lime in half and squeeze all of the juices onto the pork. When you're done, go ahead and throw the remaining orange and lime halves in the slow cooker.

Cook on low for 8 hours.

Remove the pork and once cool enough to handle, shred the meat. Strain and reserve the liquid from the slow cooker and discard the solids. At this point you can store the meat and the liquid for dinner the next night or you can proceed.

To serve the carnitas, set the oven to a low broil and spread the shredded meat in a thin layer of a large foil covered baking sheet. Pour the reserved liquid over the meat and broil until all of the meat is nice and hot and is starting to get crispy.

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, &nbsp;juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Carnitas (Mexican Slow Cooker Pulled Pork)

pork

tsp salt

tsp black pepper

onion (, chopped)

jalapeno (, deseeded, chopped)

garlic,

juice orange (2 oranges)

tsp cumin

olive oil

Rinse and dry the pork shoulder, rub all over with salt and pepper.

Combine the Rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

Slow Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)

Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

Optional: Skim off the fat from the juices remaining in the slow cooker and discard.&nbsp;

If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).

To Crisp:

<p>Seasoned, marinaded pork roast gets cooked in the Instant Pot and then broiled until crispy in this easy, freezer friendly, and delicious recipe for a crowd.</p>

Instant Pot Crispy Carnitas

onion,

chili powder

lime juice* (juice of about 4 limes)

orange juice* (juice of about 3 oranges)

hot sauce

cilantro (optional for garnishing)

Turn on Saute function and heat the oil.  Saute the onion just until softened, about 5-7 minutes. Season lightly with salt and pepper while it cooks. Stir in the garlic during the last 30-60 seconds. Press &#8220;Cancel&#8221;. 

In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper. 

On a cutting board, cut the roast into 4 or 5 equal pieces. Pat the roast dry with paper towels and then rub the seasoning all over each piece. (Freezing instructions begin here.)

Add the seasoned meat, lime juice, orange juice, and hot sauce into the Instant Pot. 

Lock and seal the lid. Cook for 45 minutes at high pressure. Naturally release the pressure for 10 minutes (or more if you prefer) and then use a quick release.

Remove the pork to a cutting board, and shred with two forks.

Preheat the broiler. Broil the meat on a rimmed baking sheet for 3 minutes. Using tongs, turn the meat over and spoon about ¼ cup of the juices from the Instant Pot over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another ¼ cup of the juices over the cooked pork.

Serve immediately in tacos, burritos, or salads, or enjoy a la carte. If serving in a corn tortilla, we suggest topping with diced avocado, pico de gallo, Cojita cheese crumbles, chopped cilantro, and lime wedges. If serving on a salad, use those same toppings and try our Cilantro Lime Vinaigrette as the dressing.

Make It Now:

https://content.jwplatform.com/videos/iW57GSt0.mp4

Instant Pot Carnitas

Chicken carnitas made in the pressure cooker so they're quick and easy! We crisp them up in the broiler and they are perfect to meal prep and enjoy for the week!

Pressure Cooker Crispy Chicken Carnitas

chicken breasts (or thighs)

EACH chili powder AND dried oregano

salt and pepper

orange (about ¼ cup)

lime juice

chicken broth

garlic, pressed

yellow onion, quartered

chipotle pepper + 1-2 tablespoons adobo sauce

bay leaf

cilantro (stems included)

oil +

mayo

milk

chipotle peppers + 1 tablespoons adobo sauce

salt and garlic powder

Combine the cumin, chili powder, oregano, salt and...

Combine the cumin, chili powder, oregano, salt and pepper in a bowl. Sprinkle the seasons over the chicken breasts on both sides.

Heat the instant pot on the sauté setting....

Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts on both sides for a minute on each side. Do this in batches so the chicken sears rather than steaming. Remove the chicken to a plate. Add the onions and pressed garlic, let cook 2 minutes flipping as needed to brown all sides evenly.

Add the chicken back into the pressure cooker...

Add the chicken back into the pressure cooker along with the orange zest, orange juice, lime juice, chicken broth, whole chipotle pepper(s), adobo sauce, bay leaf, and cilantro. Cover the instant pot and  let pressure cook on the 'chicken' setting for 8-10 minutes depending on the size of the chicken breast. Prepare the chipotle sauce while you wait for the chicken to cook. Allow the pressure to release naturally or turn to the 'vent' setting. Allow it to vent completely before removing the lid.

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to the 'broiler' setting. Remove the chicken breast to a clean surface and shred the chicken using 2 forks. Place in a large bowl and drizzle ¼ cup of  cooking liquid over the shredded chicken and toss to coat. Drizzle 1 tablespoon of the oil over the surface of a baking sheet. Add the chicken and drizzle the second tablespoon of oil on top. Stir to coat evenly.

Broil the chicken for 10-12 minutes stopping half...

Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

While the chicken is pressure cooking, add the...

While the chicken is pressure cooking, add the sauce ingredients to a blender and blend until smooth.

This easy carnitas recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that&#x27;s juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)

Easy Carnitas Recipe

pork shoulder ((also known as 'pork butt'))

coarse sea salt

garlic powder

onion powder

broth (chicken, beef

Cut the pork shoulder into large 4-inch chunks. Place in the slow cooker.

Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.

Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks.

Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.

Slow Cooker Instructions

Cut the pork shoulder into large 4-inch chunks. Place in the Instant Pot.

Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.

Lock the lid and set the steam release vent to the &quot;sealing&quot; position. Press the &quot;manual&quot; button and set the timer on high pressure for 40 minutes.

When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the &quot;venting&quot; position.

Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.

Instant Pot Instructions

https://content.jwplatform.com/videos/hND1FLKX.mp4

Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect dinner for any night of the week.

Mexican Slow Cooker Pork Carnitas Tacos

<p>Season pork with McCormick&reg; Street Taco Pork Carnitas Seasoning Mix for authentic, smoky flavor. Slow cook meat to tender perfection, shred right in the slow cooker and crisp it under the broiler.</p>

Pork Carnitas Street Tacos

pork shoulder roast

Pork Carnitas Street Taco

(6-inch) tortillas warmed

Slow Cooker Pork Carnitas

smoked paprika

pork shoulder

garlic

orange, juiced

limes, juiced

Make the rub by combining the salt, pepper, cumin, paprika, chili powder, and oregano. Coat the pork shoulder (also sometimes called a pork butt or Boston butt) with the rub.

Spray the crock of a large slow cooker with nonstick cooking spray. Add the onion, garlic, orange juice, and lime juice to the bottom. Add the pork shoulder. Cover and cook on low for about 8 hours (or high for 4 to 5).

Remove the pork from the slow cooker and shred the meat with two forks. Return the meat to the slow cooker with the juices and mix to combine. Add salt and pepper to taste, if desired.

When ready to serve, preheat the oven to broil. Put about half of the shredded pork on a large rimmed baking sheet and place under the broiler, watching it closely, for 3 to 4 minutes or until the meats starts to get crispy. Repeat with the other half of the meat. Serve in tacos, burritos, quesadillas, burrito bowls, etc.

Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges. Watch the video above!

The Best Carnitas (Slow Cooker Pulled Pork)

jalapeno

orange (juiced)

The BEST Carnitas (Slow Cooker Pulled Pork)

Stir

In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together.

Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.

Cook

Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

Shred

Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. Don&#039;t get rid of the liquid as you will be using it later.

How to Make Carnitas

Place

Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.

Broil

Broil for 5-10 minutes or until the meat becomes golden browned and crispy on the edges.

To Crisp In The Oven

Carnitas is juicy and tender shredded pork with crispy, flavorful edges. It’s a staple in Mexican cuisine and easy to make at home. All you need to do is toss all the ingredients in your slow cooker, let it do its magic, then pop the shredded pork under the broiler to get those crispy, caramelized edges.

It's a restaurant-style pork carnitas recipe, made easy at home. Enjoy the carnitas on a salad, in a burrito or wrap, or turned into carnitas tacos. So many delicious options!

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#carnitas #porkcarnitas #slowcooker

CRISPY PORK CARNITAS | easy slow-cooker carnitas recipe

These Slow Cooker Carnitas Street Tacos are easy to make at home with your crockpot. Popping them under the broiler at the end ensures that they get nice and crispy!

Slow Cooker Carnitas Street Tacos

Tortillas (I used a corn-flour blend)

avocado (thinly sliced)

cilantro (chopped)

garlic salt

brown sugar

basil

coriander

paprika

apple cider vinegar

sugar

red pepper flakes

Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.

Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker.

Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.

Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.

Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.

Taste the pork for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!)

Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).

Carnitas

Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.

Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.

Taste for sweetness and add more sugar as needed.

Pour vinegar mixture over onions.

Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.

Pickled Onions

Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.

Assembly

Slow-Cooker Pork Carnitas

pork roast

yellow onion, sliced thin

garlic, minced

orange juice

Rinse and pat dry the pork roast. Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Place the onions and the garlic over the roast. Pour the orange juice over the roast.

Cover with lid and cook on LOW for 9-11 hours, until tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.) Carefully pull apart the roast, leaving plenty of bite-size chunks of meat. (Try not to shred it to tiny pieces.) Use a slotted spoon, spatula, or tongs to lift the meat out of the slow-cooker.

Heat a large non-stick skillet over high heat. Place about 2 cups worth of shredded pork into the hot pan and press down with a spatula. Cook until the bottom side of the pork is crispy and browned, about 2 minutes.&nbsp;

Transfer to a platter or serving dish and drizzle with some of the juices from the slow-cooker. Repeat with the remaining pork. Enjoy!

Juicy, crispy shredded pork tenderloin carnitas uses a leaner cut of meat than traditional recipes for healthy, delicious pork tacos made in a slow cooker.

Pork Tenderloin Carnitas

pepper

chipotle chilis

Tbsp. fresh chopped cilantro

Place pork tenderloins in crock-pot and sprinkle with spices. Add chilis, lime juice, and orange juice.&nbsp;

Cook on low heat for 6-8 hours or high for about 4 hours. Pork should be easily shreddable when done.&nbsp;

Use two forks to shred pork, adjust seasoning level if desired and simmer another half hour.&nbsp;

Preheat broiler and transfer shredded pork to a baking sheet, spread out in a medium-thin layer, leaving any juices in the crock-pot.

Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten.&nbsp;

Stir in fresh cilantro and serve with&nbsp;taco fixings or over Mexican flavored rice. Taco fixing ideas: pickled red onions, queso fresco, salsa, cheese, lime, guacamole, tomato, lettuce, black olives or whatever else you prefer.

Mexican food at its best! I slow cooked them in Mexican beer and spicy taco like seasonings. It. Is. Good.

Crockpot Carnitas Tortilla Burrito Bowl

pork shoulder roast (or butt)

canola oil

chipotle chili powder

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