Slow Cooker Pulled Pork Carnitas

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Carnitas, which translates to “little meats,” is a Mexican delicacy that requires some TLC—aka slow cooking—to yield tender, juicy morsels of pork. Our slow-cooker version, served with the traditional accompaniments, simplifies the process but not the flavor.

YIELD 6–8 servings
ZEST FACTOR Medium
PREP TIME 10 minutes
COOK TIME 8 hours

For the sauce:
4 cloves garlic, minced
2  jalapeños, seeded and chopped
1 large handful fresh cilantro
2 limes, juiced
1 oranges, juiced
1 tablespoon dried oregano
2 teaspoons ground cumin
½ cup olive oil
salt and pepper to taste

For the carnitas:
2 onions, divided
2 pounds boneless pork shoulder (or 2½ pounds bone-in)
salt and pepper to taste
1 (10-ounce) can diced tomatoes with green chiles, undrained
cilantro, sour cream, queso fresco and avocado slices for serving

1. Make the sauce: Puree the garlic, jalapeños, cilantro, juices, oregano and cumin in a food processor, slowly streaming in the oil until emulsified. Season with salt and pepper and set aside.
2. Make the carnitas: Cut 1 onion into thick slices and arrange on the bottom of a slow cooker. Dice the other onion and set aside.
3. Liberally season the pork with salt and pepper and place on top of the sliced onions. Combine the diced tomatoes and chiles with the diced onions in a bowl, then spoon around the pork. Pour half the sauce over the pork, reserving the remainder for serving.
4. Cover and cook on low for 6–8 hours, or on high for 4 hours. Once cooked, shred the meat, then return it to the pot to keep warm.
5. Serve with tortillas and garnish with cilantro, sour cream, queso fresco, avocado and the reserved sauce.


This recipe appeared in our December 2016 issue. Order a copy in print here, or download the issue through Magzter!

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