Slow Cooker Carnitas
How to make the perfect Slow Cooker Carnitas! This easy Crock Pot recipe makes the most flavorful Mexican pulled pork with only a few minutes of prep.
For the Spice Mixture
- 2 tsp salt
- ½ tsp black pepper
- 1 Tbsp garlic powder or 4 fresh garlic cloves, minced
- 1 Tbsp ground cumin
- 1 ½ tsp dried oregano
- 1 ½ tsp chili powder
For the Carnitas
- 4 pound boneless pork shoulder roast
- Oil Spray
- 2 bay leaves
- 2 cups chicken broth
- 4 stalks fresh cilantro
In a bowl combine dry spices. Trim off excess fat and cut the roast into 3-inch chunks and coat the chunks with the spice mixture.
Spray the slow cooker insert with oil spray. Place the bay leaves in the bottom, place the pork chunks on top and add the cilantro stalks. Pour the chicken broth around the sides of the pork.
Put the lid on and cook on low for about 6-8 hours (turning the meat once after 3 hours), until the pork is tender and shreds easily.
Remove meat from slow cooker and shred with two forks. Use the cooking liquid as needed to moisten the meat.
Optional but recommended: Pan-Fry in some oil until golden before serving.
Calories: 174kcal | Carbohydrates: 2g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 730mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg