Slow Cooker Pork Carnitas

Votes: 1

Time: 5 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 714, total fat 51 G., saturated fats 18 G., proteins 43 G., carbohydrates 21 G., fiber 4 G., cholesterol 169 mg, sodium 1133 mg, sugar 10 G.

This simple and delicious slow cooker carnitas recipe will impress any taco lover. Once the meat is done, pan-fry it until crispy just before serving. And don't forget the pickled red onion! It adds even more flavor to the pork.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

2 cups lightly salted chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tbsp. l. ground cumin
1 tsp chili powder
1 teaspoon dried oregano
1/4 tsp red pepper flakes
A small pinch of ground cloves
1 medium white onion, cut into 4 pieces
6 cloves garlic, peeled
2 bay leaves
1.3 kg boneless pork shoulder (trim fat), cut into 5 cm pieces.
1/4 cup lard
Soft corn tortillas, for serving
Coriander leaves, for serving
Sliced jalapeño peppers, for serving
Pickled Red Onions, recipe below

Pickled red onions

2 small red onions, thinly sliced
3/4 cup white wine vinegar
1/4 cup orange juice
3 tbsp. lime juice
2 bay leaves
1 tbsp. granulated sugar
1 teaspoon coriander seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork shoulder, pork, red onion, lard, Orange juice, wine vinegar, coriander, bay leaf, chili seasoning, oregano, cumin

Cooking the dish according to the recipe:

In a large slow cooker, combine the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons coarse salt. Add the onion, garlic, and bay leaf and stir. Add the pork and stir to coat. Cover and cook over high heat until the meat is tender, about 5 hours.
Using a slotted spoon, transfer the pork to a large bowl and discard the bay leaf, onion, and garlic. Using two forks, shred the pork into bite-sized pieces, leaving a few large chunks. Season with salt and pepper to taste.

In a large nonstick skillet, heat 2 tablespoons lard over medium heat. Add half of the shredded pork and press into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crispy, 2-3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
Serve carnitas with tortillas, cilantro, jalapeños, and pickled red onions.

Pickled red onions:

Place the sliced onion in a medium, non-reactive heatproof bowl. Combine the vinegar, orange juice, lime juice, bay leaf, sugar, coriander, and 1 tablespoon coarse salt in a small saucepan. Bring to a boil over high heat and cook, stirring occasionally, until the sugar dissolves, about 1 minute. Pour the liquid over the red onion and set aside to cool to room temperature. Serve at room temperature or cover and refrigerate. Can be stored for up to 4 days.

Categories:

recipe / Calorie content of prepared meals / Simple recipes for a multicooker / Multicooker / Summer dishes / Main courses / Meat / Fast food / Sandwiches / Tortilla Dishes / Food Network - recipes / Mexican cuisine