Slow Cooker Carnitas: A Flavor-Packed Mexican Delight

The Perfect Slow Cooker Carnitas Recipe

Now that we’ve set the stage, it’s time to roll up our sleeves and get cooking. The beauty of slow cooker carnitas lies in their simplicity and the way they transform humble ingredients into a feast of flavors. Ready to make your kitchen smell absolutely amazing? Let’s get started!

Ingredients

Here’s what you’ll need to create your own slow cooker carnitas:

• 4 pounds pork shoulder (also known as pork butt), trimmed of excess fat
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 1 large onion, chopped
• 2 oranges, juiced (and zest from one orange)
• 2 limes, juiced
• 1/2 cup chicken broth
• 3 bay leaves

Instructions

1. Prepare the Pork:

Start by cutting your pork shoulder into large chunks, about 3-4 inches each. This helps the meat cook evenly and makes it easier to shred later on.

2. Season the Meat:

In a small bowl, combine the cumin, chili powder, oregano, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork pieces, ensuring they are well-coated with the flavorful blend.

3. Arrange in Slow Cooker:

Place the seasoned pork chunks into your slow cooker. Add the minced garlic and chopped onion, spreading them evenly over the meat.

4. Add Citrus and Broth:

Pour the orange juice, lime juice, and chicken broth over the pork. Sprinkle the orange zest on top and tuck the bay leaves into the mixture.

5. Slow Cook:

Cover the slow cooker and set it to low. Cook the pork for 8-10 hours, or until the meat is incredibly tender and easily falls apart when shredded with a fork. If you’re pressed for time, you can set the slow cooker to high and cook for 4-6 hours, but for the best results, slow and low is the way to go.

6. Shred the Meat:

Once the pork is done, remove it from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. Don’t discard the cooking liquid just yet!

7. Crisp Up the Carnitas:

For that irresistible crispy texture, spread the shredded pork out on a baking sheet lined with aluminum foil. Drizzle a few spoonfuls of the reserved cooking liquid over the meat. Place the baking sheet under your oven’s broiler for about 5-10 minutes, or until the edges of the pork start to brown and crisp up. Keep a close eye on it to avoid burning.

8. Serve and Enjoy:

Your slow cooker carnitas are now ready to be enjoyed! Serve them hot with your favorite tortillas, and toppings, or as part of a larger dish.

Tips for Perfect Carnitas

• Meat Matters: Pork shoulder (pork butt) is the ideal cut for carnitas due to its balance of fat and meat. The fat renders down during cooking, keeping the meat moist and flavorful.
• Spice it Up: Feel free to adjust the spice levels to suit your taste. If you like more heat, add some cayenne pepper or chipotle powder.
• Crisping Technique: For extra crispy carnitas, you can pan-fry the shredded pork in a bit of oil instead of broiling. Just make sure to do it in batches to avoid overcrowding the pan.

With this recipe, you’re well on your way to making carnitas that rival your favorite Mexican restaurant. In the next section, we’ll explore some fantastic ways to serve and pair these delectable morsels to create a truly unforgettable meal. Get ready to wow your friends and family with your newfound carnitas prowess!

Serving Suggestions and Pairings

Now that your slow cooker carnitas are ready, it’s time to think about how to serve them. Carnitas are incredibly versatile and can be enjoyed in a variety of delicious ways. From traditional tacos to creative bowls, here are some mouthwatering serving suggestions and pairings to elevate your carnitas experience.

Traditional Tacos

The classic way to enjoy carnitas is in a taco. Soft corn tortillas are the traditional choice, but feel free to use flour tortillas if you prefer. Here’s how to build the perfect carnitas taco:

1. Warm the Tortillas:

• Heat your tortillas in a dry skillet over medium-high heat for about 30 seconds on each side, or until they’re warm and pliable. You can also wrap them in a damp paper towel and microwave them for about 30 seconds.

2. Load with Carnitas:

• Pile a generous portion of crispy carnitas onto each tortilla.

3. Top It Off:

• Add your favorite toppings. Some popular choices include diced onions, fresh cilantro, sliced radishes, crumbled queso fresco, and a squeeze of lime juice.

4. Add Some Salsa:

• A good salsa can take your taco to the next level. Try a spicy salsa roja, a tangy salsa verde, or a refreshing pico de gallo.

Carnitas Burritos

For a heartier meal, wrap your carnitas in a burrito. Here’s how to make a delicious carnitas burrito:

1. Warm a Large Flour Tortilla:

• Like with tacos, warming the tortilla makes it more pliable and easier to roll.

2. Layer the Ingredients:

• Start with a layer of rice (cilantro-lime rice works great), add your carnitas, then layer on some black beans, shredded cheese, and your favorite salsa.

3. Roll It Up:

• Fold in the sides of the tortilla and then roll it up tightly from one end to the other.

4. Optional:

• Toast the burrito in a hot skillet for a few minutes on each side for a crispy exterior.

Carnitas Bowls

Carnitas bowls are a great low-carb option and can be customized with your favorite ingredients. Here’s a basic setup for a carnitas bowl:

1. Start with a Base:

• Use rice, quinoa, or even a bed of greens like lettuce or spinach.

2. Add the Carnitas:

• Place a generous portion of shredded carnitas on top.

3. Add Vegetables:

• Include a variety of colorful veggies such as bell peppers, corn, avocado, tomatoes, and pickled onions.

4. Top with Sauce:

• Drizzle with a creamy dressing, such as a cilantro-lime crema, or a dollop of guacamole and some salsa.

Suggested Toppings and Sides

Toppings:

• Pico de Gallo: Fresh, chunky, and vibrant, this classic salsa adds a burst of flavor.
• Guacamole: Creamy and rich, guacamole is always a crowd-pleaser.
• Pickled Red Onions: Tangy and slightly sweet, these onions add a delightful crunch.
• Cilantro: Fresh cilantro leaves add a bright, herbal note.
• Lime Wedges: A squeeze of fresh lime juice can brighten up the flavors.

Sides:

• Mexican Rice: Fluffy and flavorful, it’s a perfect side for carnitas.
• Refried Beans: Creamy and savory, refried beans are a traditional accompaniment.
• Elote (Mexican Street Corn): Grilled corn topped with mayonnaise, cotija cheese, chili powder, and lime juice.
• Roasted Vegetables: A mix of roasted bell peppers, zucchini, and onions complements the carnitas nicely.

Drink Pairings

Alcoholic:

• Margaritas: A classic lime margarita pairs beautifully with carnitas, but don’t be afraid to experiment with flavors like mango or strawberry.
• Mexican Beer: Light, crisp beers like Corona, Pacifico, or Modelo are perfect for washing down carnitas.

Non-Alcoholic:

• Agua Fresca: Refreshing fruit drinks like watermelon, hibiscus, or tamarind agua fresca are great for a non-alcoholic option.
• Sparkling Water: A splash of lime in sparkling water is a simple yet refreshing choice.

With these serving suggestions and pairings, your slow cooker carnitas will shine in any meal. Whether you’re hosting a taco night or looking for a hearty lunch option, these ideas will help you make the most of your delicious carnitas.

Tips and Tricks for Perfect Carnitas

Making the perfect carnitas is an art form, and like any art, it takes a few tricks up your sleeve to achieve perfection. Whether you’re a seasoned cook or a kitchen novice, these tips will help you elevate your carnitas to the next level. From selecting the right cut of meat to mastering the crispy finish, here are some expert tips and tricks to ensure your carnitas are always a hit.

Selecting the Right Cut of Meat

The foundation of any great carnitas recipe is the meat. Here’s how to choose the best cut:

1. Pork Shoulder (Pork Butt):

• This is the ideal cut for carnitas because of its balance of fat and meat. The fat renders down during slow cooking, keeping the meat moist and flavorful. Look for a well-marbled piece with some fat cap for the best results.

2. Avoid Lean Cuts:

• Lean cuts like pork loin or tenderloin may dry out during the long cooking process. Stick with pork shoulder for the most tender and juicy carnitas.

Marinating Techniques

While our recipe keeps things simple, marinating the pork can add an extra layer of flavor. Here’s how to do it:

1. Overnight Marinade:

• Combine your spice rub with the citrus juices and garlic. Place the pork in a large resealable bag, pour in the marinade, and refrigerate overnight. This allows the flavors to penetrate the meat more deeply.

2. Quick Marinade:

• If you’re short on time, even a quick 30-minute marinade can make a difference. Coat the pork with the spice rub and let it sit while you prep the other ingredients.

Adjusting Spice Levels

Personal preference plays a big role in the perfect carnitas. Here’s how to tweak the spice levels to your liking:

1. Mild and Flavorful:

• For a milder version, reduce the amount of chili powder and skip the cayenne. Focus on the aromatic spices like cumin and oregano.

2. Spicy Kick:

• If you love heat, add more chili powder or include some chipotle powder for a smoky kick. A dash of hot sauce or a finely chopped jalapeño can also turn up the heat.

Getting the Perfect Crispy Edges

Crispy edges are a hallmark of great carnitas. Here’s how to achieve them without drying out the meat:

1. Broiling:

• Spread the shredded pork on a baking sheet and drizzle with some of the cooking liquid. Broil on high for 5-10 minutes, keeping a close eye to avoid burning. Stir halfway through to ensure even crisping.

2. Pan-Frying:

• Heat a large skillet over medium-high heat with a tablespoon of oil. Add the shredded pork in batches, cooking until crispy and golden brown. This method allows for more control over the crispiness.

Storing and Reheating Leftovers

Carnitas make fantastic leftovers, and knowing how to store and reheat them properly can ensure they stay delicious:

1. Storing:

• Allow the carnitas to cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a resealable bag for up to 3 months.

2. Reheating:

• For the best texture, reheat the carnitas in a skillet over medium heat until warmed through and crispy. You can also reheat in the oven at 350°F for 10-15 minutes. If reheating from frozen, thaw in the refrigerator overnight before heating.

Creative Ways to Use Leftover Carnitas

Leftover carnitas are incredibly versatile. Here are some creative ideas to make the most of them:

1. Carnitas Enchiladas:

• Roll the carnitas in tortillas with some cheese and enchilada sauce. Bake until bubbly and delicious.

2. Carnitas Quesadillas:

• Sandwich the carnitas and some cheese between two tortillas. Cook in a skillet until the tortillas are crispy and the cheese is melted.

3. Carnitas Nachos:

• Layer tortilla chips with carnitas, cheese, and your favorite toppings. Bake until the cheese is melted and bubbly.

4. Carnitas Tostadas:

• Top crispy tostada shells with carnitas, beans, lettuce, and your favorite toppings for a crunchy delight.

5. Carnitas Breakfast Hash:

• Sauté diced potatoes, onions, and bell peppers until tender. Add the carnitas and cook until heated through. Top with a fried egg for a hearty breakfast.

With these tips and tricks, you’re equipped to make the most flavorful, tender, and crispy carnitas every time.