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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 a nice slow cooking time.  You can make them in a slow cooker or on a stove top in a Dutch oven.

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 a nice slow cooking time.  You can make them in a slow cooker or on a stove top in a Dutch oven.

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: 6
3 pounds, boneless pork shoulder, also known as pork butt
salt to season meat
4 cups chicken stock
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 1/2 teaspoon salt
1/2 teaspoon black pepper
juice of whole lime
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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
Posted by
  • time
    depends
  • serves
    6
  • skill level
    Easy

Ingredients

  • 3 pounds, boneless pork shoulder, also known as pork butt
  • salt to season meat
  • 4 cups chicken stock
  • 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 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • juice of whole lime

Directions

1
Done

For Dutch oven

Rub pork shoulder well with salt. If you can do this up to a day or few hours before, it is even better.
2
Done

Add the chicken stock, onions, garlic, lime juice, salt and spices to the pot and mix. Then add the pork.
3
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. Check after two hours, mix around.
4
Done

At 3 hours 45 minutes, preheat oven to 400F (200C).
5
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 assuring all pieces are separated.
6
Done

Preheat oven to broil setting.
7
Done

Broil the pork in the oven until browned, about 20 minutes. Take a oven mitt to protect your hands from the heat and every 5 minutes move meat around to brown all the pieces. Add more meat juice (from pot) if necessary.
8
Done

Serve on a large platter with some of the reserved juices with a few large sprigs of coriander for color.
9
Done

For a slow cooker

Rub pork shoulder with salt.
10
Done

Add the pork, chicken stock, onions, garlic, lime juice and spices to the pot and mix well.
11
Done

Put on slow cooker on low setting for 8 hours or high setting for 4 hours. Check after two hours and move the meat around if you are home.
12
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 assuring all pieces are separated.
13
Done

Preheat oven to broil setting.
14
Done

Broil the pork in the oven until browned, about 20 minutes. Take a oven mitt to protect your hands from the heat and every 5 minutes move meat around to brown all the pieces. Add more meat juice (from pot) if necessary.
15
Done

Serve on a large platter with some of the reserved juices with a few large sprigs of coriander for color.
16
Done

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

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