Carnitas, the Mexican meat of the gods! This Best Slow Cooker Carnitas recipe is loaded with flavor and perfect for making tacos, salads and wraps.
Ingredients
- 4 pounds pork butt roast
- 2 tablespoons bacon grease, or oil
- 1 large onion, peeled and chopped
- 5-6 garlic cloves, peeled and smashed
- 1 cup orange juice
- 2 teaspoons liquid smoke
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 2 tablespoons ancho chile powder
- 1 teaspoon ground black pepper
Instructions
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Smear the bacon grease on the bottom of a large slow cooker. Cut the pork into large chunks and place inside the slow cooker. Then add all remaining ingredients around the pork.
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Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices.
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If you like your carnitas crispy on the edges (like it’s served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler, you can burn the carnitas quickly. Serve over rice, taco, or on top of salads!
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