It’s no secret that I love Mexican food. And living in Southern California gives me easy access to some of the best authentic Mexican food in the US. One of my absolute favorite Mexican dishes to have is Carnitas. So let's make some Slow Cooker Mexican Carnitas!
Carnitas is basically shredded pork. It can take as much as 3 to 4 hours to achieve juicy and tender carnitas. While this recipe is not the most authentic way to make carnitas, I would put this recipe up with some of the best of them.
This Carnitas recipe is relatively easy to make and rivals some of the best restaurants out there. Carnitas is typically served with chopped cilantro, diced onions, salsa, guacamole, tortillas, and refried beans.
Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on-hand.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Mexican Carnitas recipe: Pork Butt or Shoulder, Chili Powder, Garlic Powder, Ground Cumin, Paprika, Low Sodium Chicken Broth, Yellow Onion, Red Pepper Flakes and Ground Cinnamon.
🥣 How to Make Slow Cooker Mexican Carnitas
Cut any excess fat off pork. It's ok to leave some fat as this will create flavorful juicers. Cut pork into approximately 8 cubes and set aside.
In a small mixing bowl, combine chili powder, garlic, cumin, and paprika. Mix until well combined. Coast all sides of the pork with spice mixture. Make sure you use all of the spice mixtures. Place pork into the slow cooker.
Pour chicken broth into the slow cooker avoiding the pork so the spices won't come off. Cover slow cooker and cook on high for 4 hours or on low for 10 hours.
Once the pork is tender, use two forks to shred the meat inside the slow cooker. Line a baking sheet with foil. Using a slotted spoon, remove pork from slow cooker and place on the baking sheet.
Move remaining liquid from slow cooker top a pot and boil until thickened. Pour liquid over pork. Broil pork until the edges are nice and crips which should be about 3 to 5 minutes.
Serve with flour tortillas and your favorite toppings.
Slow Cooker Mexican Carnitas
Equipment
- Slow Cooker
Ingredients
- 4 lbs Pork Butt or Shoulder
- 1 tablespoon Chili Powder
- 5 teaspoon Garlic Powder
- 2 teaspoon Ground Cumin
- 2 teaspoon Paprika
- 2 Cups Low Sodium Chicken Broth
- 1 Medium Yellow Onion, Chopped
- 1 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Ground Cinnamon
Instructions
- Cut any excess fat off pork. It's ok to leave some fat as this will create flavorful juicers. Cut pork into approximately 8 cubes and set aside.
- In a small mixing bowl, combine, chili powder, garlic, cumin and paprika. Mix until well combined. Coast all sides of the pork with spice mixture. Make sure you use all of the spice mixture. Place pork into slow cooker.
- Pour chicken broth into the slow cooker avoiding the pork so the spices won't come off. Cover slow cooker and cook on high for 4 hours or on low for 10 hours.
- Once pork is tender, use two forks to shred the meat inside the slow cooker. Line a baking sheet with foil. Using a slotted spoon, remove pork from slow cooker and place on baking sheet.
- Move remaining liquid from slow cooker top a pot and boil until thickened. Pour liquid over pork. Broil pork until the edges are nice and crips which should be about 3 to 5 minutes.
- Serve with flour tortillas and your favorite toppings.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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