Crispy Slow Cooker Carnitas Recipe

Cook Time: 360 minutes

Ingredients:

• 4 pounds pork shoulder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons olive oil
• 1 orange, cut in half, juiced and peel reserved
• 1 lime, juiced
• 1 white onion, quartered
• 2 bay leaves
• Tortillas, cilantro, sliced jalapeo, diced white onion, and lime wedges for serving or as desired

Directions:

1. Cut the pork shoulder into 5 to 6 large chunks. Season each piece evenly with salt, black pepper, garlic powder, chili powder, and cumin.
2. Heat olive oil in a large skillet over high heat. Add the pork in a single layer, ensuring the pieces are not crowded. If necessary, cook in batches. Let the pork cook without moving it for about 4 to 5 minutes until well-browned on the first side.
3. Flip the pork chunks and cook for another 3 to 4 minutes on the other side. Remove the pork from the skillet and transfer it to the bottom of a slow cooker.
4. In the same skillet, add the quartered onion and cook for 1 minute, until slightly softened.
5. Deglaze the skillet by adding the orange juice, lime juice, and 1 1/4 cups of water. Scrape up any browned bits from the bottom of the skillet. Pour this liquid mixture over the pork in the slow cooker and add the bay leaves. Cover the slow cooker.
6. Cook on High for 4 to 5 hours or on Low for 6 to 7 hours, until the pork is very tender and easily shredded with a fork.
7. Preheat the oven to broil. Remove the pork from the slow cooker and shred it into 2 to 3-inch pieces. Place the shredded pork on a rimmed baking sheet.
8. Spoon some of the juices from the slow cooker over the pork and reserve about 1 cup of juices for serving later.
9. Broil the pork for 3 to 5 minutes, or until slightly crispy and browned. Toss halfway through if necessary to ensure even browning.
10. Serve the broiled pork in warm, toasted tortillas with your choice of jalapeo slices, chopped onion, cilantro, and lime wedges, or as desired.

Nutrition Facts (per serving):

Calories	900
Total Fat	46g (59% Daily Value)
Saturated Fat	16g (80% Daily Value)
Cholesterol	163mg (54% Daily Value)
Sodium	940mg (41% Daily Value)
Total Carbohydrate	68g (25% Daily Value)
Dietary Fiber	6g (22% Daily Value)
Total Sugars	12g
Protein	51g (103% Daily Value)
Vitamin C	77mg (85% Daily Value)
Calcium	137mg (11% Daily Value)
Iron	6mg (32% Daily Value)
Potassium	982mg (21% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Carnitas

Carnitas, literally meaning "little meats" in Spanish, is a traditional Mexican dish that traces its roots to the central region of Mexico, particularly the state of Michoacn. Originally, carnitas were prepared by slowly simmering pork in lard for several hours, resulting in tender, flavorful meat with a slightly crisp exterior. This method allowed families to cook large quantities of meat at once, making it an ideal dish for celebrations and community gatherings. Over time, variations emerged, adapting to local ingredients and modern cooking methods, such as the use of a slow cooker for convenience.

Regional Variations and Characteristics

Different regions of Mexico offer distinct takes on carnitas. In Michoacn, the traditional style emphasizes rich, savory flavors with a hint of citrus, often served with handmade tortillas. Northern Mexico tends to incorporate more spices and occasionally chili, giving the meat a slightly smoky and robust profile. Some coastal areas experiment with braising the pork in beer or adding tropical fruits to enhance sweetness. Despite these differences, the hallmark of carnitas remains the same: succulent, slow-cooked pork that is tender inside and crisped on the outside.

How Carnitas Stand Out from Similar Dishes

Carnitas are often compared to other Mexican pork dishes like barbacoa or pulled pork tacos. The key distinction lies in the cooking technique and texture. Unlike barbacoa, which is typically steamed or roasted in an underground pit, carnitas are fried or broiled after slow cooking to achieve a golden, caramelized exterior. Compared to standard pulled pork, carnitas are lighter, more citrus-forward, and feature a combination of soft interior and crunchy edges that create a unique contrast in every bite.

Where Carnitas Are Commonly Served

Carnitas are a staple in Mexican street food culture, often served as tacos with fresh cilantro, diced onions, and a squeeze of lime. They are also featured in tortas (Mexican sandwiches), burritos, and even breakfast dishes like huevos con carnitas. While popular at casual eateries and taqueras, carnitas are equally cherished at family gatherings, holiday celebrations, and festive occasions, making them a versatile dish enjoyed both at home and on the go.

Interesting Facts About Carnitas

• The traditional lard used in classic carnitas not only adds flavor but also helps preserve the meat for longer periods, which was practical before refrigeration.
• In some regions, families still prepare carnitas in large copper pots called cazuelas to maintain even heat and enhance the cooking process.
• Carnitas have inspired numerous global adaptations, from crispy taco fillings in the United States to gourmet interpretations in modern fusion cuisine.
• The name carnitas reflects the small, shredded nature of the meat, emphasizing its portioned, easy-to-serve quality for communal meals.

FAQ about Crispy Slow Cooker Carnitas Recipe

Comments