How to Make Carnitas in a Slow Cooker: A Flavorful & Foolproof Guide!
How to Make Carnitas in Slow Cooker?
To make carnitas in a slow cooker, you will need pork shoulder or pork butt, salt, black pepper, onion, jalapeño, garlic, and orange juice.
Cook the pork in the slow cooker on low for 10 hours or on high for 7 hours until it is tender enough to shred.
You can skim off excess fat from the juices if desired.
To crisp the carnitas, heat oil in a non-stick pan, spread the pork in the pan, and cook until golden brown and crusty.
Serve the carnitas hot, stuffed in tacos or with other suggested sides.
Leftovers can be stored for up to 3 days in the fridge or 3 months in the freezer.
Key Points:
- Ingredients for making carnitas in a slow cooker include:
- Pork shoulder or pork butt
- Salt
- Black pepper
- Onion
- Jalapeño
- Garlic
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Orange juice
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Cook the pork in the slow cooker on low for 10 hours or on high for 7 hours until it is tender and can be easily shredded.
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If desired, skim off excess fat from the juices.
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To achieve crispness, heat oil in a non-stick pan, spread the pork in the pan, and cook until golden brown and crusty.
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The carnitas can be served hot, stuffed in tacos or with other suggested sides.
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Leftovers can be stored for up to 3 days in the fridge or 3 months in the freezer.
Did You Know?
1. Did you know that the word “carnitas” literally translates to “little meats” in Spanish? These delectable slow-cooked pork chunks get their name from their small, bite-sized portions.
2. Carnitas were traditionally made using different cuts of pork such as pork shoulder, butt, or ribs. However, it is now common to find variations made with chicken, beef, or even vegetables to cater to different dietary preferences.
3. While the traditional method of making carnitas involved simmering the pork in lard, nowadays, many recipes offer healthier alternatives. Using a slow cooker is a convenient way to achieve tender carnitas without the excessive fat content.
4. Carnitas date back to ancient Michoacán, Mexico, where they were first prepared by slowly braising pork in large copper pots. The meat was then shredded and sprinkled with salt, offering a deliciously simple dish that has stood the test of time.
5. In Mexico, carnitas are typically served with an array of toppings and accompaniments, such as salsa verde (green salsa), diced onions, cilantro, lime wedges, and tortillas. This allows everyone to customize their own carnitas taco or burrito according to their preferences.
1. Ingredients For Making Carnitas
Making carnitas in a slow cooker is a fantastic way to achieve tender and flavorful meat with minimal effort. The key to delicious carnitas lies in the choice of meat and the perfect blend of seasonings. For this recipe, you will need the following ingredients:
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Pork shoulder or pork butt: The best cuts of meat for carnitas are pork shoulder or pork butt. These cuts have a higher fat content, which ensures juicy and succulent carnitas. Avoid using pork tenderloin as it tends to dry out and will not shred well.
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Salt and black pepper: These essential seasonings enhance the flavor of the meat.
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Onion, jalapeño, and garlic: These aromatic ingredients add depth and complexity to the carnitas.
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Orange juice: The acidity and natural sweetness of orange juice tenderize the meat and infuse it with a delightful citrus flavor.
2. Slow Cooker Cooking Times
To achieve melt-in-your-mouth carnitas, it’s important to cook the pork in the slow cooker for the right amount of time. This ensures that the meat becomes fork-tender and easily shreds apart. The recommended cooking times are as follows:
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Low heat: Cook the pork on low heat for approximately 10 hours. This slow cooking process allows the flavors to meld together, resulting in intensely delicious carnitas.
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High heat: If you’re short on time, you can cook the pork on high heat for around 7 hours. The higher temperature will expedite the cooking process while still producing fantastic results.
Note: The longer cooking time on low heat is preferred for the best melt-in-your-mouth texture, but the high heat option can be used as a time-saving alternative with great flavor.
3. Crisping The Carnitas
To enhance the texture and flavor of the tender and flavorful carnitas from the slow cooker, follow these steps:
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Heat oil in a non-stick pan over medium-high heat.
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Spread the shredded pork evenly in the pan, forming a single layer.
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Cook the carnitas until they turn golden brown and develop a crispy crust. This usually takes around 5-7 minutes, but be sure to watch them closely to prevent burning.
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Once the carnitas are perfectly crisp, remove them from the heat and transfer them to a serving platter.
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Remember to use a non-stick pan to avoid sticking.
- Keep an eye on the carnitas to prevent burning.
- Serve the carnitas on a platter to maintain their crispy texture.
“Crisping up the carnitas adds an irresistible texture and an additional layer of flavor.”
4. Storage And Leftovers
If you have any leftover carnitas, it’s easy to store them for later enjoyment. Here are some essential tips for storage and reheating:
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Refrigeration: Store the carnitas in an airtight container in the refrigerator for up to 4 days. This allows you to enjoy them throughout the week while maintaining their delicious taste and quality.
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Freezing: If you need to store the carnitas for a longer period, you can freeze them for up to 3 months. To preserve their texture and flavor, make sure to thaw them in the refrigerator before reheating.
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Reheating: There are a few methods you can use to reheat the carnitas, depending on your preference and convenience. You can use the oven, stovetop, or microwave. Just ensure that the meat is thoroughly heated before serving.
Remember, storing and reheating carnitas properly will help you enjoy them at their best.
5. Serving Suggestions
Carnitas are incredibly versatile and can be enjoyed in a variety of ways. Here are a few suggestions to elevate your carnita experience:
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Tacos: Stuff warm tortillas with the flavorful carnitas, and top them with a variety of taco fixings. Options like avocado, guacamole, pico de gallo, salsa, tomato, cheese, sour cream, lettuce, and pickled cabbage/red onions pair wonderfully with the succulent meat.
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Burritos and quesadillas: Wrap the carnitas in a flour tortilla, along with your favorite fillings, for a hearty and satisfying burrito. Alternatively, use the carnitas as a delicious filling for quesadillas, combining gooey cheese, jalapeños, and any other ingredients you desire.
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Mexican red rice and soups: Serve the carnitas alongside classic Mexican red rice for a complete and satisfying meal. Additionally, consider incorporating the tender meat into taco soup or enchilada soup for a comforting and flavorful twist.
6. Additional Information And Tips
The recipe for making carnitas in a slow cooker was originally published in 2014 and was updated in 2018, ensuring that it remains reliable and relevant.
When purchasing pork shoulder or pork butt, aim for a size that fits comfortably in your 6-quart slow cooker. This ensures even cooking and allows the flavors to develop properly.
Avoid cooking frozen pork in the slow cooker, as it can lead to uneven cooking and compromise the texture of the meat.
Keep in mind that pan-frying leftovers may cause them to lose some of their juiciness, so it’s best to pan-fry only the amount you intend to consume immediately.
Finally, for those concerned about the nutritional value of their meals, the approximate nutrition information per serving of carnitas is as follows:
- 578 calories
- 1.7g carbohydrates
- 45g protein
- 42g fat
- 15g saturated fat
- 4.1g polyunsaturated fat
- 19g monounsaturated fat
- 173mg cholesterol
- 616mg sodium
- 664mg potassium
- 0.5g sugar
- 40IU vitamin A
- 4.3mg vitamin C
- 60mg calcium
- 2.9mg iron
making carnitas in a slow cooker is an excellent way to achieve incredibly tender and flavorful meat with minimal effort. By following the recipe and tips provided, you can prepare a mouthwatering batch of carnitas that will surely impress your family and friends. Whether you enjoy them in tacos, burritos, or paired with Mexican red rice, these carnitas are sure to elevate your next meal.
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Frequently Asked Questions
Can you overcook carnitas in slow cooker?
Absolutely, it is possible to overcook carnitas in a slow cooker. If the meat is left to cook for an extended period of time, such as 18+ hours, it may become overly tender and lose its desired texture. This can result in the meat becoming overly shredded and lacking the desired chunkiness. To prevent this, it is advisable to cook carnitas on the low setting in the slow cooker, allowing for a more forgiving cooking timeframe.
Does slow cooker pork need liquid?
Slow cooker pork does not require additional liquid. The slow cooking process retains moisture, making it unnecessary to add extra liquid to the recipe. In fact, it is advised to reduce the amount of liquid used, as the slow cooker does not allow for evaporation like cooking on the stovetop. As a general rule, halving the amount of liquid recommended for stovetop cooking is sufficient for slow cooker pork, ensuring that the dish doesn’t become overly watery.
How long does it take for carnitas to be ready?
The preparation and cooking time required for carnitas can vary depending on the method used. For oven carnitas, it takes approximately 3 to 3 1/2 hours to achieve tender, flavorful pork. After seasoning the pork and placing it in a pot with an additional cup of water or broth, you simply need to bake it in the oven until it reaches the desired tenderness. This slow cooking process allows the flavors to develop and the meat to become succulent. So, be patient and let the oven work its magic for a few hours before your mouthwatering carnitas are ready to be enjoyed.
How long does pork need to be slow cooked for?
Slow cooking pork requires a patient approach to achieve tenderness and flavor. For optimal results, it is recommended to cover and cook the pork on high for approximately 6-7 hours, or on low for about 9-10 hours. This extended cooking time allows the meat to gently break down, resulting in pork that can be effortlessly pulled apart with a fork. Once cooked to perfection, remove the pork from the crockpot, shred the meat, and discard any excess fat. To enhance the succulence, consider saving a portion of the flavorful cooking juices to delicately drizzle over the pork when serving.