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If it weren’t for my unique food blogger who needs to constantly test new recipes, this Slow Cooker Canita It’s a dish I always cook for a large group of people.
Melted tender pork slowly simmered in Mexican spices and citrus juice, then crispy on the edge of the oven that’s all, carnitas is:
- Ahead of the miracleYou can prepare the recipe a few hours in advance and heat it in a slow cooker, or it can be fully cooked and reheated the day before.
- Beautiful in large quantities. Whether you need to feed the crowd, store the refrigerator, or just like to eat leftovers (me!), you will be satisfied with the generous benefits of this recipe.
- Dump and go. This is a simple meat recipe. No need to pre-cook any ingredients. Just add them to the earthenware pot, stir, and walk away.
- Guaranteed value for money. Whenever I make crockpot carnitas (or Instant Pot Meat), my friends had the same reaction: they were terrified. You did it? ! It is uhhh-ma-zing!
Carnitas is a simple, forward-looking, generous service, foolproof for self-esteem-this is my recipe!
How to make pork patties
Whenever I can choose my own taco plate, make sure to put meat patties on it.
This recipe is the best of my (extensive) sample of authentic Kanita recipes and makes it easy for you with a slow cooker.
Pulled pork vs. Carnitas
The difference between pulled pork and meat is the final cooking method. Both Carnitas and Pulled Pork are cooked slowly, but Carnitas are done in the oven to help them become crispy at the ends.
These ingredients
- porkThe best cut of Carnitas is pork butt or pork shoulder. Both pieces of meat become very tender and juicy during slow cooking (this is the key!) and contain the desired amount of fat. Pork is rich in protein, vitamins and minerals.
- Orange juice and lime juiceAlthough these are orange slow-cooked meats, they do not taste like orange juice. Orange juice and lime juice just brighten the overall flavor of the gravy and give them perfect acidity and sweetness. The result will be similar (but healthier) to the popular cola slow cooker carnitas recipe.
- spices. Chipotle chili powder, cumin and chili powder add smoky flavor, depth and warmth. Oregano brings a hint of earthy, herbal flavor and is a classic of Mexican cooking.
- Garlic + onion. These two people worked in the background from the beginning to create a strong flavor.
Topping suggestions
No matter how you choose to serve these meats, the toppings are not negotiable. Here are some of my favorites:
- avocado. Avocado slices and guacamole are delicious.Try my recipe The best homemade guacamole.
- coriander. Fresh and delicious.
- cheese. Either goat milk or cheese fresco will be great.
- onion. Sliced, diced or Pickled onions Add pop music.
- chili. For a nice kick.
- Greek yogurt or sour cream. Cool, creamy, full-bodied.
direction
- Trim and cut pork. Season with salt.
- Stir the juice, garlic, and spices together. Add the onions to the slow cooker.
- Add the pork and juice mixture to the slow cooker and stir well.
- Cook the patties in the slow cooker on low speed for 5 to 6 hours or high heat for 4 to 5 hours.
- Chop the pork and coat with sauce. Transfer the pork to a baking sheet lined with aluminum foil.
- Bake the patties for 3 to 5 minutes. Add a little extra sauce to the pork and stir. Bake for another 3 to 5 minutes. Serve as needed and enjoy!
Can you cook pulled pork in a slow cooker for too long?
Although it is difficult to cook pork in a slow cooker for too long (if you are using the correct pieces of meat), it may start to become mushy due to the ingredients in the sauce. If you want to leave the pork in the slow cooker for a long time, make sure to switch it to the “warm” setting to prevent overcooking.
Don’t use a slow cooker for this recipe
If you don’t have a slow cooker, I believe you can turn it into a Dutch barbecue recipe.
- Trim, cut and season the pork as directed. Prepare the orange juice mixture as directed.
- Add the onions and pork to the large Dutch oven on the stove, and pour the juice mixture on top. Stir well.
- Let it simmer slowly over low heat until it softens, stirring occasionally.
- Chop the meat as instructed and finish the patties in the oven.
How to use pork meat
- Tacos. Carnitas makes delicious fillings for tacos (for different flavors, try Slow Cooker Asian Pulled Pork Tacos).
- Quesadilla. Stuff meat patties and cheese into tortillas to make delicious quesadillas. (If this sounds delicious, don’t miss mine Pulled Pork Quesadilla.)
- salad. Spread a layer of lettuce or Mexican Salad Use meat to increase protein.
- Burrito Bowl. For the imitated Chipotle carnitas bowl, replace the chicken with this Pepper bowl This Kanita recipe.
Storage tips
- Store. Refrigerate Kanita in a closed storage container for up to 4 days.
- Reheat. Reheat leftovers on a baking sheet in an oven at 350 degrees Fahrenheit, in a pan on the stovetop, or in the microwave.
- freeze. Freeze meat for up to 3 months in an airtight, freezer-safe storage container. Let it thaw in the refrigerator overnight before reheating.
Meal preparation skills
Prune and cut pork up to 1 day in advance. Refrigerate in an airtight storage container until you are ready to complete the recipe.
Up to 1 day in advance, you can also follow the instructions to prepare the recipe completely. Cover and refrigerate. Reheat as directed before serving.
What to do with slow cooker Carnitas
Recommended tools for making this recipe
The best slow cooker
This is ideal for anyone Slow cooker recipe You choose to make. It is programmable and easy to clean!
Rock it, rock it, Kanitas style!
Frequently asked questions
Although I prefer to use the grill method to fry crispy patties, you can crisp them on the stove. Make sure to use a cast iron or similar thick-bottomed frying pan. Add a little oil and cook over high heat until crispy. Simmer with a little cooking liquid at the end.
Yes, this recipe is gluten-free. However, if you are using store-bought orange juice (not directly squeezed from oranges), I suggest you buy orange juice that only uses orange juice as a raw material.
This Kanita recipe has a smoky flavor, but it’s not overly spicy. If you like your meatloaf better, you can add chili to taste (or put jalapeno on your meatloaf).
- 4 to 5 lb Boneless pig butt (Boston butt, or pork shoulder)
- 1 Spoon Kosher salt
- 1/2 Cup Freshly squeezed orange juice from about 1 large orange
- 1/4 Cup Freshly squeezed lime juice
- 3 clove garlic Chopped, about 1 tablespoon
- 1 Spoon Chili powder
- 2 teaspoon Cumin powder
- 2 teaspoon Grated oregano
- 1 teaspoon Chili powder
- 1/2 teaspoon black pepper powder
- 1 Yellow onion Diced
Serve:
- Flour or tortillas Or cooked brown rice
- Ingredients selected: chopped fresh coriander And feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeno
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Trim the excess fat pork and cut into 3 to 4 inch cubes. Season all sides of the meat with salt.
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In a mixing bowl or large cup, whisk together orange juice, lime juice, garlic, jalapeno powder, cumin, oregano, chile powder, and black pepper.
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Sprinkle the onions on the bottom of a 6-quart or larger slow cooker.
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Put the pork on the onion, then pour the orange juice mixture. Using a large spoon, turn the pork cubes over, mix the ingredients, and coat all sides of the pork with juice.
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Cover the lid and cook for 5 to 6 hours on low heat or 4 to 5 hours on high, until the pork is tender and can be easily chopped with a fork.
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Place a shelf on the upper third (but not the top) shelf of the oven, and preheat the roaster of the oven to a high temperature. Line up the large baking sheet with aluminum foil.
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Using two forks, chop the pork directly into the slow cooker, discarding any remaining chunks of fat. Stir the pork in the sauce, then use a colander to scoop the pork onto the prepared baking sheet (you can put some juice). Spread the pork into an even layer.
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To heat the tortillas, wrap them in foil and place them in the center rack of the oven while the pork is roasting. Or, you can heat tortillas in a dry frying pan on the stove.
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Roast the pork for 3 to 5 minutes, until the edges of the pork start to brown and become crispy (don’t go away! It will start to burn soon).
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Remove the baking tray from the oven. Use a spoon to put a little sauce on top, gently flip and stir the pork, revealing the two sides that have not been roasted. Return the pan to the oven and bake for another 3 to 5 minutes (the edges of the meat should become fragrant and crispy). If you want your pork to be crisper, repeat it again. Enjoy hot, warm tortillas or rice with selected toppings.
- Store: Refrigerate canita in an airtight storage container for up to 4 days.
- Reheat: Reheat leftovers on a baking sheet in an oven or microwave at 350 degrees Fahrenheit.
- freeze: Freeze meat for up to 3 months in an airtight, freezer-safe storage container. Let it thaw in the refrigerator overnight before reheating.
- Self-adapted Instant Pot Meat.
Serve: 1(10 in total)Calories: 270Kcalcarbohydrate: 4Gprotein: 35Gfat: 12GSaturated fat: 4GPolyunsaturated fat: 1GMonounsaturated fat: 6GTrans fat: 1Gcholesterol: 109MilligramsPotassium: 700Milligramsfiber: 1Gsugar: 2GVitamin A: 337international unitVitamin C: 9Milligramscalcium: 46Milligramsiron: 3Milligrams
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