Ingredients: |
Ingredients: 1-1/2 teaspoon salt
2 teaspoons garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast, cut into 5-7 chunks
2 bay leaves
2 cups chicken broth
1 large onion, sliced in rings
one orange, quartered
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Directions: |
Directions:Serves; 10
Time: 10 hrs
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. Squeeze orange around edges of pork and place wedges evenly around the edges. Lay onion ring slices on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
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. For extra flavor, put chunks in cast iron skillet and brown meat. Use cooking liquid as needed to moisten the meat. |
Personal
Notes: |
Personal
Notes: 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. I tried many carnitas recipes before tweaking them to come up with this. It has a ton of flavor! if you like your carnitas a little crispy, heat in a frying or cast iron pan to get those browned edges and serve.
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This recipe for Slow Cooker Carnitas is from