In Mexican cuisine, carnitas are made from heavily marbled cuts of pork seasoned heavily, then slow braised or deep fried. For a healthier and easier version, you can make delicious carnitas in a slow cooker.
EditIngredients
- 4.5 lb pork shoulder
- 2 cups chicken broth
- 2 tsp salt
- 3 tsp garlic powder
- 3 tsp cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp whole coriander
- 1/2 tsp ground cinnamon
- as much garlic as you prefer
EditSteps
EditCooking the Carnitas
- Mix the dry ingredients to form the rub.
- Cut garlic into smaller chunks. Feel free to skip this step if you're not a garlic fanatic, as there will already be garlic powder in the rub. Alternatively, substitute the garlic for onion.
- Make deep cuts in the pork shoulder. This is to increase surface area for the rub. Don't cut it completely into smaller chunks, though. The reason you want the pork to stay whole is so it doesn't fall apart too much before you get it out of the liquid later. If it does, the pork might be too wet for your taste.
- Rub the pork the mix, then shove garlic into all the nooks and crannies. You can stab the pork with a knife to make additional holes to push the garlic into. Again, ignore this if you're not a garlic fiend.
- Put two bay leaves in the bottom of the slow cooker.
- Put the pork on top of the bay leaves. Pour the chicken broth around the pork. Be careful not to rinse the rub off.
- Cook on low for ten hours.
- Remove the pork from the slow cooker and shred with two forks.
- Use the liquid in the slow cooker to moisten the meat as needed.
EditMaking It More Authentic (Optional)
- Line a cookie sheet with aluminum foil. Spread the meat out in a thin layer with some of the liquid from the slow cooker.
- Bake for 15-20 minutes at 400 degrees F. Most of the liquid should evaporate. This will crisp the exterior of the meat, mimicking traditional carnitas which are fried in lard.
EditTurning the Liquid Into a Sauce (Optional)
- Let the liquid cool.
- Skim the fat off the top.
- Boil the broth down to concentrate the flavor.
- Add 1/4 cup of chili sauce and 2 tablespoons of sugar.
- Pour the sauce over the pork.
EditServing Carnitas
Roll the meat in flour tortillas and sprinkle with jack cheese and chopped tomatoes.- Serve with tortillas, tomatillo salsa, Mexican crumbly cheese, chopped tomatoes and onions (or pico de gallo), and sour cream.
- Serve with rice and beans.
Make a "Burrito Bowl" as sold in Chipotle and Qdoba restaurants. Make a cilantro lime rice with butter, layer it with seasoned pinto beans, the carnitas, fresh homemade salsa, fresh chopped lettuce, shredded Jack cheese, and sour cream.- For a gluten-free or low-carb dish: Serve on a bed of sauteed peppers and onions, with a small amount of lowfat pepperjack cheese and sour cream.
- To save it for later: Place the meat in muffin tins in the freezer until they harden (don't wait too long or you risk freezer burn). Wrap them in parchment or put into containers and put them back in the freezer. Put it in the microwave to defrost and enjoy.
EditThings You'll Need
- large slow cooker
EditTips
- You can add several sprigs of cilantro to the liquid in the slow cooker for a different twist.
- Some people don't like the cinnamon flavor. If you want to, you can leave it out.
- Don't use frozen pork; some find that it makes the resulting carnitas drier and tougher.
EditRelated wikiHows
- How to Prepare Mexican Carnitas
- How to Make Crockpot Chicken Tacos
- How to Make Slow Cooker Pork Chops
EditSources and Citations
- Adapted from http://ift.tt/1iW8p1l (Erin Parker)