This Slow Cooker Mexican Carnitas recipe is my favorite way to make one of my favorite Mexican dishes. I LOVE Carnitas.
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.
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
Ingredients
- 4 lbs Pork Butt or Shoulder
- 1 Tbsp Chili Powder
- 5 Tsp Garlic Powder
- 2 Tsp Ground Cumin
- 2 Tsp Paprika
- 2 Cups Low Sodium Chicken Broth
- 1 Medium Yellow Onion, Chopped
- 1 Tsp Red Pepper Flakes
- 1 Tsp Ground Cinnamon
how to make this recipe
- 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.
Equipment
- Slow Cooker
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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