Thursday, March 18, 2010

Carnitas Deliciosas {What's for Dinner? 3/18/2010}

I looooooooove carnitas! It's usually my meat filling of choice when I go to Chipotle. Juicy, flavorful, delicious! Carnitas are also a perfect thing to make in the crockpot. The low and slow cooking method makes for perfectly juicy, fall-apart meat.

Slow Cooker Carnitas


Prep Time: 10 Minutes
Cook Time: 10 Hours

Ready In: 10 Hours 10 Minutes
Servings: 5

"Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns."

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon crumbled dried oregano
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon {next time we'll leave the cinnamon was just kind of weird}
1 2-pound boneless pork shoulder
1 bay leaf
1 cup chicken broth {I have a hugggeee crockpot so we added about another cup of broth}


1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Add cooking liquid as needed to moisten the meat.

My recommendation is to serve the carnitas in corn tortillas with avocado, red onion, salsa, cilantro & a squeeze of lime juice. YUM!

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