EASY SLOW COOKER CARNITAS

August 30, 2019
These simple Slow cooking utensil Carnitas makes killer tacos or dish bowls that the total family is certain to love. 

If you’re something like Maine, nothing brings such a large sense of accomplishment to my day than having dinner virtually done at the top of an extended workday. 

EASY SLOW COOKER CARNITAS

Obviously, I even have tons to mention regarding these simple slow cooking utensil carnitas. However before I start the direction, I need to give thanks our sponsor, the Gopher State Pork Board, for conveyance you the second direction in our four-part direction series that includes pork. Here’s a cool proven fact that I didn’t realize pork production that I needed to share with you.

EASY SLOW COOKER CARNITAS

INGREDIENTS :
For the Carnitas:

  • 4 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced (about a 1 heaping cup)
  • 1 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 3 lbs. boneless pork shoulder or butt roast, patted dry (about 3½ lbs. bone-in)
  • 1 Tbsp. cumin
  • Pinch of cinnamon (about ⅛ tsp.)
  • Pinch of chipotle powder (about ⅛ tsp.), more if you like it spicier
  • 2 tsp. salt + more to taste 
  • ½ tsp. black pepper
  • Juice of 2 limes (about 2 Tbsp.)
  • Juice of 1 large orange (about ¼ cup)

For the Cilantro-Lime Sauce:
  • 1 cup fresh cilantro leaves
  • ¾ mayonnaise (such as Primal Kitchen Avocado Oil Mayo)
  • 2 cloves garlic, peeled and smashed
  • ½ tsp. salt + more to taste
  • Juice of 1 lime (about 1 Tbsp.)
INSTRUCTIONS :
  1. Pat pork shoulder dry with paper towels. 
  2. In a small bowl, combine chili powder, cumin, dried oregano, cinnamon, chipotle powder, salt, and black pepper to make the spice rub.
  3. Rub spice mixture onto the entire surface of the pork shoulder. This can be done up to 3 days in advance and the pork stored, covered, in the fridge until ready to cook.
  4. Place pork shoulder in the slow cooker, fat cap facing up (the ‘fat cap’ is the thick layer of fat). Place onions and garlic on top of the pork.
  5. Pour lime and orange juice over all and place lid on the slow cooker. No stirring necessary!
  6. Set slow cooker to low and cook for 8-9 hours or until pork shreds easily with a fork. 
  7. When pork is done, remove pork from the slow cooker to a bowl or baking dish and shred pork with two forks, adding a little of the liquid from the slow cooker as needed to moisten and season the meat. Taste and season with additional salt, if needed. 
  8. Optional: Spread shredded pork on a baking sheet and broil for 3-4 minutes until edges of pork are crispy. Alternatively, you can place pork in a hot, preheated cast iron skillet and allow it to sit, undisturbed, for  5-6 minutes to allow pork to get crispy. Stir and cook an additional 2-3 minutes or until edges are crispy.
  9. Serve with desired toppings.
To make the Cilantro-Lime Sauce:
  1. Place all sauce ingredients in a food processor or blender. Blend until well-combined, add a few drops of water to thin it if needed.
  2. Taste and adjust salt to taste. Store in a covered container in the fridge up to 5 days.
These simple Slow cooking utensil Carnitas makes killer tacos or dish bowls that the total family is certain to love. 

If you’re something like Maine, nothing brings such a large sense of accomplishment to my day than having dinner virtually done at the top of an extended workday. 

EASY SLOW COOKER CARNITAS

Obviously, I even have tons to mention regarding these simple slow cooking utensil carnitas. However before I start the direction, I need to give thanks our sponsor, the Gopher State Pork Board, for conveyance you the second direction in our four-part direction series that includes pork. Here’s a cool proven fact that I didn’t realize pork production that I needed to share with you.

EASY SLOW COOKER CARNITAS

INGREDIENTS :
For the Carnitas:

  • 4 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced (about a 1 heaping cup)
  • 1 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 3 lbs. boneless pork shoulder or butt roast, patted dry (about 3½ lbs. bone-in)
  • 1 Tbsp. cumin
  • Pinch of cinnamon (about ⅛ tsp.)
  • Pinch of chipotle powder (about ⅛ tsp.), more if you like it spicier
  • 2 tsp. salt + more to taste 
  • ½ tsp. black pepper
  • Juice of 2 limes (about 2 Tbsp.)
  • Juice of 1 large orange (about ¼ cup)

For the Cilantro-Lime Sauce:
  • 1 cup fresh cilantro leaves
  • ¾ mayonnaise (such as Primal Kitchen Avocado Oil Mayo)
  • 2 cloves garlic, peeled and smashed
  • ½ tsp. salt + more to taste
  • Juice of 1 lime (about 1 Tbsp.)
INSTRUCTIONS :
  1. Pat pork shoulder dry with paper towels. 
  2. In a small bowl, combine chili powder, cumin, dried oregano, cinnamon, chipotle powder, salt, and black pepper to make the spice rub.
  3. Rub spice mixture onto the entire surface of the pork shoulder. This can be done up to 3 days in advance and the pork stored, covered, in the fridge until ready to cook.
  4. Place pork shoulder in the slow cooker, fat cap facing up (the ‘fat cap’ is the thick layer of fat). Place onions and garlic on top of the pork.
  5. Pour lime and orange juice over all and place lid on the slow cooker. No stirring necessary!
  6. Set slow cooker to low and cook for 8-9 hours or until pork shreds easily with a fork. 
  7. When pork is done, remove pork from the slow cooker to a bowl or baking dish and shred pork with two forks, adding a little of the liquid from the slow cooker as needed to moisten and season the meat. Taste and season with additional salt, if needed. 
  8. Optional: Spread shredded pork on a baking sheet and broil for 3-4 minutes until edges of pork are crispy. Alternatively, you can place pork in a hot, preheated cast iron skillet and allow it to sit, undisturbed, for  5-6 minutes to allow pork to get crispy. Stir and cook an additional 2-3 minutes or until edges are crispy.
  9. Serve with desired toppings.
To make the Cilantro-Lime Sauce:
  1. Place all sauce ingredients in a food processor or blender. Blend until well-combined, add a few drops of water to thin it if needed.
  2. Taste and adjust salt to taste. Store in a covered container in the fridge up to 5 days.
These simple Slow cooking utensil Carnitas makes killer tacos or dish bowls that the total family is certain to love. 

If you’re something like Maine, nothing brings such a large sense of accomplishment to my day than having dinner virtually done at the top of an extended workday. 

EASY SLOW COOKER CARNITAS

Obviously, I even have tons to mention regarding these simple slow cooking utensil carnitas. However before I start the direction, I need to give thanks our sponsor, the Gopher State Pork Board, for conveyance you the second direction in our four-part direction series that includes pork. Here’s a cool proven fact that I didn’t realize pork production that I needed to share with you.

EASY SLOW COOKER CARNITAS

INGREDIENTS :
For the Carnitas:

  • 4 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced (about a 1 heaping cup)
  • 1 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 3 lbs. boneless pork shoulder or butt roast, patted dry (about 3½ lbs. bone-in)
  • 1 Tbsp. cumin
  • Pinch of cinnamon (about ⅛ tsp.)
  • Pinch of chipotle powder (about ⅛ tsp.), more if you like it spicier
  • 2 tsp. salt + more to taste 
  • ½ tsp. black pepper
  • Juice of 2 limes (about 2 Tbsp.)
  • Juice of 1 large orange (about ¼ cup)

For the Cilantro-Lime Sauce:
  • 1 cup fresh cilantro leaves
  • ¾ mayonnaise (such as Primal Kitchen Avocado Oil Mayo)
  • 2 cloves garlic, peeled and smashed
  • ½ tsp. salt + more to taste
  • Juice of 1 lime (about 1 Tbsp.)
INSTRUCTIONS :
  1. Pat pork shoulder dry with paper towels. 
  2. In a small bowl, combine chili powder, cumin, dried oregano, cinnamon, chipotle powder, salt, and black pepper to make the spice rub.
  3. Rub spice mixture onto the entire surface of the pork shoulder. This can be done up to 3 days in advance and the pork stored, covered, in the fridge until ready to cook.
  4. Place pork shoulder in the slow cooker, fat cap facing up (the ‘fat cap’ is the thick layer of fat). Place onions and garlic on top of the pork.
  5. Pour lime and orange juice over all and place lid on the slow cooker. No stirring necessary!
  6. Set slow cooker to low and cook for 8-9 hours or until pork shreds easily with a fork. 
  7. When pork is done, remove pork from the slow cooker to a bowl or baking dish and shred pork with two forks, adding a little of the liquid from the slow cooker as needed to moisten and season the meat. Taste and season with additional salt, if needed. 
  8. Optional: Spread shredded pork on a baking sheet and broil for 3-4 minutes until edges of pork are crispy. Alternatively, you can place pork in a hot, preheated cast iron skillet and allow it to sit, undisturbed, for  5-6 minutes to allow pork to get crispy. Stir and cook an additional 2-3 minutes or until edges are crispy.
  9. Serve with desired toppings.
To make the Cilantro-Lime Sauce:
  1. Place all sauce ingredients in a food processor or blender. Blend until well-combined, add a few drops of water to thin it if needed.
  2. Taste and adjust salt to taste. Store in a covered container in the fridge up to 5 days.

Related Post

Previous
Next Post »

Featured Post

BUFFALO CHICKEN MEATBALLS

Crowd-pleasing Buffalo Chicken Meatballs with ranch have all the flavors of buffalo hot wings, while not the guilt.  If you’re a discip...