Slow Cooker Carnitas

Carnitas literally means “little meats,” in this traditional Mexican dish. It’s slowly braised and then shredded. Once ready to serve it’s typically folded into a tortilla and finished with a variety of toppings. This recipe is inspired from one we found in a Williams-Sonoma cookbook. It’s braised in a slow cooker, with a very easy preparation. It turns out so well every time, and doesn’t keep you cooking in the kitchen all day.

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Start with quartering an onion. Through the long cooking process the onion breaks down into very small pieces and is very mild.

Next, create the rub. In a small bowl, add the garlic, sherry vinegar, Mexican oregano and cumin. Add a bit of salt and pepper.

After trimming a good amount of fat off of the pork, place the rub mixture on the meat. Then chop it into cubes and it’s ready for the slow cooker.

Start with the Onions

While cutting the meat and onion, heat the slow cooker. Add the chopped onion first.

Next, add the spiced meat. If there is any rub left over, add to the slow cooker as well. Place the lid on top and let the slow cooker work it’s magic.

Six hours later it’s beautifully tender and smells so good!

Time to Shred The Meat

First, drain the juice from the meat by placing a colander over a large bowl. After draining, place the meat back into the slow cooker.

Taking two forks, shred the meat. It should pull apart very easily. Recover the slow cooker when finished and keep warm while completing the remainder of the meal.

Use your favorite type of tortilla. We like corn tortillas, just warmed in a frying pan. Flour or any variation of tortilla all work well. Start with placing a small amount of meat into the warm tortilla.

Prep the Salad topping

Very simply, place shredded romaine, chopped tomatoes and cilantro into a bowl. Top with a squeeze of lime juice and a little salt and pepper to taste. Slice up an avocado for the side and it’s ready to pull all together.

Finish with your favorite salsa. Bright and fresh topping over a slow braised meat make a delicious tortilla filling. Just try to only have one!

Yield: 6-8

Author: Steve Hipskind

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Slow Cooker Carnitas

Braised in a slow cooker, this traditional Mexican dish is great start to an easy and delicious meal.

Prep time: 20 MinCook time: 6 HourTotal time: 6 H & 20 M

Ingredients

For the Carnitas

• 1 2lb boneless port shoulder, trimmed.
• 3 cloves of garlic, chopped
• 2 teaspoons dried Mexican oregano (any oregano will work)
• 2 teaspoons ground cumin
• 1 teaspoon sherry vinegar
• 1 onion, quartered
• 3 bay leaves
• Salt and Freshly ground pepper

To Finish

• 1-2 hearts of romaine, sliced cross wised, thinly
• 2-3 Roma tomatoes, diced
• 1 avocado, peeled and thinly sliced
• 2 tablespoons cilantro, rough chopped
• 2 limes, quartered
• Salt and pepper
• Corn tortillas
• Salsa (store bought)

Instructions

1. While warming the slow cooker, mix the garlic, oregano, cumin, vinegar and salt and pepper to taste in a small bowl.
2. Using your hands rub some of the spice mixture all over the pork. Next cut into 2 inch cubes.
3. Add the onion to the slow cooker, then the pork pieces. Pour any additional spice mixture into the slow cooker. Cover and cook on low for 6 hours. Stir once or twice while cooking.
4. Using a large colander over a bowl, carefully pour the pork, onion and juices out. Let the juice drain through and return the meat (and onion) to the slow cooker.
5. Using two forks, shred the pork. It should be very tender and shred easily. Add some of the juice back to keep the pork moist. Cover and keep warm.
6. To finish, mix the romaine, tomatoes and cilantro in a bowl. Squeeze the lime juice to taste over the mixture. Add salt and a few grinds of fresh black pepper.
7. To serve, place a small amount of pork on a warmed tortilla. Place some of the romaine mixture on top of the pork. Finish with a slice or two or avocado and a bit of salsa. Enjoy!