Been wanting to try a recipe for pork carnitas for a long time. I worried that if I made them in the crockpot they would lack the crispiness that I associate with yummy carnitas. Then I found this recipe and I took a chance. Boy, am I glad I did!
These are fabulous!!! So full of flavor, just the right hit of heat, and the added step of broiling the shredded pork in two steps at the end just adds the perfect amount of crunchy crispiness while still keeping the slow-cooked pork really tender.
I’m serving tonight on tortillas with a dab of fresh pico de gallo, guacamole, and a squeeze of lime but you could serve them so many ways and with so many different toppings.
I followed the original recipe via Gimme Some Oven as it was written but was generous with all my spice measurements ;). I used the option of two chipotles (they were small and I love heat!) in adobe sauce vs chipotle powder and a yummy IPA for the liquid.
This will be a frequent recipe at my house…so yummy!!
Happy Crocking!
xoxo
CRISPY SLOW COOKER CARNITAS
A flavorful and easy way to make tender, juicy, and crispy carnitas using your slow cooker!
INGREDIENTS:
- 1 tablespoon olive oil
- 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 1 cup beer (or chicken stock)
- 1 medium white onion, diced
- 4 cloves garlic, peeled and minced
- 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
DIRECTIONS:
Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to the slow cooker.
Add the remaining ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices, we’re going to use them later!)
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Repeat with the other baking sheet of pork.
Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
Just a Bunch of Crock 