Best 2 The Best Slow Cooker Carnitas Great For Tacos Recipes

Carnitas, a traditional Mexican dish, is a delectable pork dish that is slow-cooked in a blend of spices and citrus juices. The result is tender, flavorful meat that can be shredded and served in tacos, burritos, or enchiladas. This article presents a collection of the best slow-cooker carnitas recipes that are perfect for a leisurely meal or a fiesta.

Our top-rated carnitas recipe uses a combination of pork shoulder, orange juice, lime juice, garlic, cumin, and chili powder to create a mouthwatering dish that is sure to impress. For those who prefer a spicier version, we have a recipe that incorporates chipotle peppers and adobo sauce, adding a smoky and slightly spicy kick.

If you are looking for a healthier option, our lean carnitas recipe uses pork loin instead of pork shoulder, resulting in a leaner and healthier dish without compromising on flavor. And for those who love their carnitas with a crispy exterior, we have a recipe that includes a final step of broiling the meat in the oven, creating a tantalizingly crispy crust.

No matter which recipe you choose, you'll end up with tender, juicy carnitas that are perfect for any occasion. So gather your ingredients, prepare your slow cooker, and let the aromas of this classic Mexican dish fill your kitchen.

Let's cook with our recipes!

THE BEST EVER SLOW COOKER CARNITAS

The BEST EVER Slow Cooker Carnitas image

What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!

Provided by sellingsavannah

Categories Mexican

Time 7h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon ground coriander
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 lbs boneless pork shoulder or 4 lbs boston butt
1 large onion, cut into large pieces
2 bay leaves
2 cups chicken broth or 2 cups water
2 tablespoons canola oil or 2 tablespoons vegetable oil

Steps:

Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.

SLOW-COOKER PORK CARNITAS

Slow-Cooker Pork Carnitas image

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.

Provided by Food Network Kitchen

Categories main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 27

Ingredients

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

Steps:

Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
Serve with tortillas, cilantro, jalapenos and pickled red onions.
Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

Tips:

Use a pork shoulder roast (also known as pork butt) for the best results. This cut of meat is well-marbled and will become tender and flavorful as it cooks.
Trim any excess fat from the pork shoulder roast before cooking. This will help to reduce the amount of grease in the finished dish.
Season the pork shoulder roast generously with salt, pepper, and cumin. These spices will help to enhance the flavor of the meat.
Add a cup of orange juice and a cup of chicken broth to the slow cooker. These liquids will help to keep the pork shoulder roast moist as it cooks.
Cook the pork shoulder roast on low for 8-10 hours, or until it is fall-apart tender. The cooking time will vary depending on the size of the roast.
Once the pork shoulder roast is cooked, shred it with two forks. Serve the carnitas on tacos, burritos, or tostadas.

Conclusion:

Slow cooker carnitas are a delicious and easy-to-make meal that is perfect for busy weeknights. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love. Serve the carnitas on tacos, burritos, or tostadas, and enjoy!