Presenter: Becky

Introduction:

In the last 6 weeks we have decided to put our house on the market, prepared our house for listing, had an open house, showings, a contract on our house, put a contract on a new house, and are now preparing to move our small family of 3 in with my amazing sister-in-law and her family of 5 for the next four months until our new house is built! Needless to say easy, yummy recipes have been this mama’s best friend! And this recipe for slow cooker pork carnitas fits the bill! I used a recipe I saw a while back in one of my favorite cooking magazines, Cooks Illustrated, and changed it around to fit our family.

Resources:

  • Measuring cups (wet)
  • Measuring spoons
  • sauté pan
  • slow cooker
  • cutting board for shredding meat
  • fat separator

Procurement’s:

  • 3-4 lbs pork butt, boneless with fat trimmed and cut into large chunks
  • 1 T olive oil
  • 1 1/2 t ground cumin
  • 1 1/2 t dried oregano
  • 2 bay leaves
  • 1 onion peeled and halved
  • 2 limes, juiced
  • 1 orange, juiced-save shells
  • Salt and pepper to taste

Operating Procedures:

 Start by patting your pork butt dry and cutting it into large chunks. Season chunks with salt and pepper. Heat sauté pan over medium high heat.  Add olive oil and brown chunks of pork on all sides. This takes about 5-7 minutes.

Remove chunks of pork from pan and put into a slow cooker sleeve and add remaining ingredients, including juiced orange halves. 

Cook on low for 6-8 hours depending on your slow cooker.   

Remove chunks of pork from slow cooker, when fork tender, and put on a cutting board, shred with 2 forks and set aside.

Strain juice from slow cooker sleeve, let sit for 10 minutes and skim fat from top. I used my fat separator for this job, and it worked beautifully!

Put pork and strained juices back into slow cooker sleeve and cook on high for 20-25 minutes. 

Pull out pork and use in a variety of ways.  We made pork carnita tostadas!

Proposals:

This would make for amazing tacos, burrito fillings, tostadas, or even on top of taco salads. The possibilities are endless!

Closing Remarks:

We like our carnitas to be slightly crispy, so when I have time I will lay the pork chunks on an aluminum foil lined baking sheet and I will broil it for a few minutes to make the tips crispy. However, it is absolutely delicious skipping this step!

Slow Cooker Pork Carnitas
A delicious blend of citrus and spices slow cooked with pork
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Prep Time
20 min
Cook Time
8 hr
Prep Time
20 min
Cook Time
8 hr
Ingredients
  1. 3-4 lbs pork butt, boneless with fat trimmed and cut into large chunks
  2. 1 T olive oil
  3. 1 1/2 t ground cumin
  4. 1 1/2 t dried oregano
  5. 2 bay leaves
  6. 1 onion peeled and halved
  7. 2 limes, juiced
  8. 1 orange, juiced-save shells
  9. Salt and pepper to taste
Instructions
  1. Start by patting your pork butt dry and cutting it into large chunks, season with salt and pepper. Heat sauté pan over medium high heat. Add olive oil and brown chunks of pork on all sides, usually for about 5-7 minutes.
  2. Remove chunks of pork from pan and put into a slow cooker sleeve.
  3. Add remaining ingredients, including juiced orange halves.
  4. Cook on low for 6-8 hours depending on your slow cooker.
  5. Remove chunks of pork from slow cooker, when fork tender, and put on a cutting board, shred with 2 forks and set aside.
  6. Strain juice from slow cooker sleeve, let sit for 10 minutes and skim fat from top.
  7. Put pork and strained juices back into slow cooker sleeve and cook on high for 20-25 minutes.
  8. Pull out pork and use in a variety of ways.
Notes
  1. This is a versatile recipe that can be used as tostada or taco filling, a topper for nachos, or even on a salad.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Five to Nine Creations http://www.fivetoninecreations.com/
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