Pork Carnitas Recipe (Slow Cooker) (2024)

FAQs

What is the secret to good carnitas? ›

I've made carnitas many times using a completely different method and it turned out pretty good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard. I think it also gives it a more authentic taste. Seasoning- Salt, Mexican oregano, cumin, & black pepper.

Any cut of meat can become overcooked, even in the crockpot. Avoid cooking this pork carnitas recipe for longer than the times listed below, or the meat will end up tough and chewy.

Carnitas are a Mexican style pulled pork. They are seasoned with Mexican spices and are cooked differently than pulled pork. Carnitas are slowly braised, shredded, and broiled while pulled pork is typically smoked and shredded.

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

Coca-Cola Carnitas es muy delicioso! The sugar in the soda helps to caramelize the meat, and whatever else they put in the cola gives it that slight smokiness. Or maybe it's the smoked paprika that gives the smokiness.

You can use corn or flour (we love corn, but that's up to you). Gently heat the tortillas before serving. TRICK: Turn on your grill or gas burner, and quickly heat them over the heat. You'll get a little char and warm them just enough, but don't over do it, or they will dry out!

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer.

Stick to the cook time indicated on your recipe

Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours. If you want to avoid overcooking your dish, follow the given guidelines as closely as possible.

In Mexico, pork shoulder is slowly cooked in a big pot of lard, making it tender, moist, and rich. To make our recipe a little more home-friendly, we slowly cook our pork with a few aromatics and a few tablespoons of oil to keep it moist and tender.

Pork Carnitas Seasoning

Pork shoulder is extra flavorful thanks to kosher salt, a chopped onion, fresh garlic, lime juice, chili powder, dried oregano, and ground cumin.

Is carnitas or al pastor better? ›

In short, if your goal is to prepare something yourself, carne al pastor is your best bet. It's easier to prepare than carnitas and just as flavorful. If, on the other hand, you are trying to decide what to order at El Pollo Norteno, the choice comes down to your personal preference.

Pork shoulder: Traditionally, carnitas is made with pork shoulder (also known as pork butt) because of its higher fat content. The fat helps to keep the meat extremely juicy and tender while cooking.

Adding the oranges is very much like braising pork Cuban-style for the traditional cubano sandwich. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender.

As mentioned before, the first step in making carnitas is to sear the meat to trap in all the moisture while it slow cooks. Cut up the meat into more manageable chunks, usually in fourths or eights, depending on the size. Sear all sides of the meat inside the roasting pan.

The food is made from pulled pork that has been fried with milk and orange juice. Typically the legs, ribs, stomach, and tongue of a pig are used to make carnitas. This cooking method makes the food crunchy on the outside and soft on the inside.

So the key to great carnitas (and French confit, for that matter) is to heat the meat to a specific temperature, and try and keep it there long enough for the collagen to break down, while minimizing the amount of moisture lost. The large quantity of fat helps to accomplish this in a few ways.

Adding the oranges is very much like braising pork Cuban-style for the traditional cubano sandwich. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender.