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making it slowly- cooked carnitas

Mexican food is ideal meal for casual, fun get-togethers, especially if any kids are involved.   Fresh Mexican food is a crowd pleaser and carnitas are delicious and super easy.  The recipe includes several wonderful spices and nice and slow cooking time.  You can make them is a slow cooker or on a stove top.

In this recipe, the pork is browned before it is slow cooked.  I like to do this because of the dark, crispy texture produced at the end of the cooking process.

making it slowly- cooked carnitas

Mexican food is ideal meal for casual, fun get-togethers, especially if any kids are involved.   Fresh Mexican food is a crowd pleaser and carnitas are delicious and super easy.  The recipe includes several wonderful spices and nice and slow cooking time.  You can make them is a slow cooker or on a stove top.

In this recipe, the pork is browned before it is slow cooked.  I like to do this because of the dark, crispy texture produced at the end of the cooking process.

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Ingredients

Recipe serves: 8
4 pounds, boneless pork shoulder, also known as pork butt
1 tablespoon vegetable oil
5 cups chicken broth
2 whole cloves of garlic, skin removed and crushed
1 roughly chopped onion
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons ground corinader
1/2 teaspoon black pepper
1 whole lime juice
salt to taste and for rub
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thoughts&stories

I give you two options for cooking your carnitas- in the oven or in a slow cooker.  If you do have a slow cooker, and will be out all day, then the 8-hour program on slow cook is the best option.  For this I may add just a cup of water to assure enough moisture (just in case).

Making on the stove top?  Definitely check at least every 45 minutes, mix around and adjust heat accordingly- you should never leave the gas on and go out.  If you have to run out, turn it off, and then reignite when you return.

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making it slowly- cooked carnitas
  • time
    depends
  • serves
    8
  • skill level
    Easy

Ingredients

Directions

1
Done

For Dutch oven

Rub pork shoulder with salt.

2
Done

Place a large Dutch oven or heavy bottom large pan on stove top over medium heat. Add enough vegetable oil to lightly coat bottom of pan. Add the pork shoulder and brown on all sides. It should take about 10 minutes to brown evenly.

3
Done

Add the chicken stock, onions, garlic, lime juice and spices to the pot and mix.

4
Done

Bring to a boil and then lower heat. Simmer on the stove top for about 4 hours, occasionally stirring to assure nothing is burning. Add more liquid (water or chicken broth) if necessary.

5
Done

At 3 hours 45 minutes, preheat oven to 400F (200C).

6
Done

Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid in the pot. Drizzle with a small amount of the reserved cooking liquid over the pork, break pieces apart with a fork and lightly season with salt.

7
Done

Bake the pork in the oven until browned, about 30 minutes. Every 10 minutes, drizzle the cooking liquid on the meat and break apart with a fork to brown a bit more.

8
Done

Shred pork and serve on a large platter with some of the reserved juices.

9
Done

For a slow cooker

Rub pork shoulder with salt.

10
Done

Place slow cooker on saute setting, add vegetable oil and then pork shoulder to brown on all sides. It should take about 10 minutes to brown evenly.

11
Done

Add the chicken stock, onions, garlic, lime juice and spices to the pot and mix well.

12
Done

Put on slow cooker on low setting for 8 hours or high setting for 4 hours.

13
Done

Remove meat from slow cooker and shred. Place on a serving plate and ladle over the cooking sauce.

14
Done

You can keep carnitas warm in the oven until ready to serve.