What does “Carnitas” mean?
Wikipedia says that the term “Carnitas” means “little meats” that are usually braised or cooked until tender. My family will tell you that Carnitas means there’s going to be something delicious and Mexican for dinner. Carnitas can be used in enchiladas, in burritos, on nachos or on our favorite, tacos! The hard work of braising the meat is done by the slow cooker in this recipe, citrus and spices infusing into and tenderizing the little chunks of pork, making them fall apart delicious. Versatile and delicious!
How do I make Carnitas in the Slow Cooker?
Pork carnitas begins with a pork shoulder roast cut into chunks. I usually use between a 1 1/2 and 2 pound pork roast and I trim off any excess fat, then cut the roast into 2-3 inch chunks.
Place the pork pieces into a large Ziploc bag. To the bag add the brown sugar, salt and pepper, lemon juice and lime juice. Push meat around to combine the ingredients. Push as much air out of the bag as possible and seal the bag. Place into the refrigerator and allow the meat to marinate for 8 hours to overnight.
Discard the marinade and place the marinated pork chunks into the slow cooker. Add sliced onion, minced garlic, bay leaf, oregano, ancho chile powder, cumin, lemon juice and lime juice.
Stir, cover, and cook on low for 7-8 hours until pork is tender, stirring occasionally.
Remove the pork to a medium bowl and set aside. Using a wire mesh strainer, drain the cooking liquid from the slow cooker into another bowl. Discard solids and reserve 1/2 cup of the cooking liquid.
Heat cooking oil in a medium skillet over medium-high heat. Add pork and cook for 2-3 minutes until meat is browned.
Remove meat and add the reserved cooking liquid to the skillet. Add salt and pepper. Stir and allow to reduce by half.
Using two forks, shred the pork. Pour the reduced pan sauce over the pork and toss to combine.
Serve the pork on the corn tortillas, topped with cilantro, shredded cheese, chopped onion and a squeeze of lime if desired. Enjoy!
Ingredients
Pork Marinade
- 2 pound pork shoulder roast
- 1 tbsp brown sugar packed
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 2 tbsp lemon juice
Slow Cooker
- 1 medium onion sliced
- 4 cloves garlic minced
- 1 bay leaf
- 1/2 tsp dried oregano leaves
- 1/4 tsp ancho chile powder
- 1/4 tsp cumin
- 2 tbsp lime juice
- 2 tbsp lemon juice
Finishing Touches
- 1 tbsp cooking oil vegetable or canola
- 1/2 tsp salt
- 1/4 tsp pepper
- small corn tortillas
- cilantro
- shredded cheese
- onion chopped
- lime wedges
Instructions
- Cut the pork roast into 2-3 inch chunks. Place into a large Ziploc bag. To the bag add the brown sugar, salt and pepper, lemon juice and lime juice. Push meat around to combine the ingredients. Push as much air out of the bag as possible and seal the bag. Place into the refrigerator and allow to marinate for 8 hours to overnight.
- Discard marinade and place marinated pork chunks into the slow cooker. Add sliced onion, minced garlic, bay leaf, oregano, ancho chile powder, cumin, lemon juice and lime juice. Stir, cover, and cook on low for 7-8 hours until pork is tender, stirring occasionally.
- Remove the pork to a medium bowl and set aside. Using a wire mesh strainer, drain the cooking liquid from the slow cooker into another bowl. Discard solids and reserve 1/2 cup of the cooking liquid.
- Heat cooking oil in a medium skillet over medium-high heat. Add pork and cook for 2-3 minutes until meat is browned. Remove meat and add the reserved cooking liquid to the skillet. Add salt and pepper. Stir and allow to reduce by half.
- Using two forks, shred the pork. Pour the reduced pan sauce over the pork and toss to combine.
- Serve the pork on the corn tortillas, topped with cilantro, shredded cheese, chopped onion and a squeeze of lime if desired. Enjoy!
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