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Pork Carnitas in a Slow Cooker
Course:
Main Dishes
Cuisine:
Mexican/Latin
Main Ingredient:
pork
Method:
Non Instant Pot
Prep Time:
10
minutes
minutes
Cook Time:
4
hours
hours
30
minutes
minutes
Total Time:
4
hours
hours
40
minutes
minutes
Servings:
8
servings
Author:
Paint the Kitchen Red
This slow cooker pork carnitas recipe is super easy to make and delicious. Just fill a tortilla with the pork and add your favorite taco fillings. You can use the pork carnitas filling to make other Mexican dishes like burritos or quesadillas.
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Ingredients
3
lbs
boneless pork shoulder
1
tablespoon
oregano
1
tablespoon
cumin powder
1
tablespoon
coriander powder
2
teaspoon
salt
or to taste
1
teaspoon
black pepper powder
2
teaspoon
Mexican chili powder
1
cup
chopped onion
2
tablespoon
minced garlic
Chopped jalapeno
optional
½
cup
beer
1
tablespoon
vegetable oil
Instructions
Mix together oregano, cumin, coriander, salt, black pepper and chili powder. Rub spice mix all over pork shoulder and place it in the slow cooker.
Spread onion, garlic and jalapeno (if using) over the pork and pour beer on top.
Cook on low heat for 8 hours or high heat for 4 hours.
Carefully remove pork from slow cooker and place on a large plate or shallow bowl and let cool for a few minutes.
Using two forks, shred the pork. It should be very tender.
Use a large slotted spoon to remove the onion mixture from the liquid in the crock pot and set aside.
Heat oil in a large non-stick frying pan over medium heat.
Place desired amount of shredded pork and reserved onions in the frying pan and press down gently.
Fry the pork mixture until it is crisp on the bottom. Don't flip the meat over, just fry it on one side.
Pour 2 to 3 tablespoon of the juices from the crock pot over the meat to moisten the pork.
To serve, place pork carnitas in a heated corn tortilla and add your choice of fillings.
Notes
Add your choice of fillings: chopped onion, queso fresco (Mexican cheese), shredded cabbage, cilantro, guacamole, salsa, jalapenos.