How To Make Crispy Slow Cooker Carnitas
Carnitas is a Mexican favorite meal that’s crispy, tender, and worth every single calorie. Enjoy this simple slow cooker carnitas recipe at home.
Serves:
Ingredients
- 4lbspork shouldertrimmed of any excess fat
- 1tbspolive oil
- 1tbsporeganodried
- 1tbspground cumin
- 1tbsppaprikasweet or smokey
- 1½tbspsea salt flakes
- 1tspblack pepperfreshly ground
- 2tbspbrown sugar
- 1pconioncoarsely chopped
- 6largecloves garlicsliced in half
- 1pcjalapeno
- 14oztomatoescrushed
- 2pcslimejuiced
- 2pcsancho chilesdeseeded, ribs removed and sliced
Instructions
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Rinse and dry the pork shoulder with a paper towel. Place the pork in a slow cooker bowl and add in the oil, oregano, cumin, paprika, salt, pepper, and brown sugar on the pork.
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Rub seasoning all over pork; top with the onion, garlic, and jalapeno. Add in the tomatoes and squeeze the lime juices over the pork. Mix everything together until well combined.
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Cover and cook on low for on high for 4 to 6 hours. Once the meat is fork-tender and falling apart, remove from slow cooker and allow to cool slightly before pulling apart with 2 forks.
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Place the carnitas (shredded meat) onto a baking tray; drizzle with sauce from the slow cooker; add the ancho chiles (poblano peppers) and allow to grill/broil in a preheated oven on medium-high settings until golden and crispy.
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Alternatively, place shredded pork into a skillet and fry until crispy with the chile slices over medium-high heat.
Nutrition
- Calories: 805.50kcal
- Fat: 57.75g
- Saturated Fat: 19.32g
- Monounsaturated Fat: 26.09g
- Polyunsaturated Fat: 6.52g
- Carbohydrates: 16.26g
- Fiber: 4.00g
- Sugar: 6.24g
- Protein: 54.37g
- Cholesterol: 214.70mg
- Sodium: 1007.16mg
- Calcium: 101.98mg
- Potassium: 1346.31mg
- Iron: 5.42mg
- Vitamin A: 122.56µg
- Vitamin C: 23.76mg
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