Pork Carnitas in the Slow Cooker


Delicious All Time Favorite Carnitas!

This recipe may take a lot of time but a lot of it is hands off and it makes so much and it’s incredibly delicious. It’s one of my all time favorites to make. I like making as much as possible because it freezes so well.  So go ahead I dare ya, double this recipe!


This meat is so good on so many things it’s extremely versatile. Try it on Nachos, Salads, Corn Tostadas, Tortilla Wraps, Burritos…the list goes on!

If you do not have the peppercorns you do not have to add, sometimes I don’t have those on hand, it’ll be ok. Toasting the spices is a key step and boy does it smell good. When you make the brine your whole house will smell of deliciousness.  Let it be one of your families favorites and eat like a king! Recipe adapted from Gluten Free Girl – Thank you Shauna for this amazing recipe that I’ve been able to re do to make it work for us in the crock pot.

 

Carnita Fixins’

The Day Before:

Brine/Ingredients–

Directions:

 

The next day-

Ingredients:

Directions:

  1. Browning the pork – Add several tablespoons of lard to a pan, (preferably cast iron) and turn on medium high.  Add the pork pieces and cook until the pork has browned (approx. 5 minutes) on both sides.  Transfer to a baking sheet or plate and continue with the remaining pork.
  2. In the large skillet after the pork is all done. Add in more lard and melt.  Add the onion and garlic until soft and beginning to brown . Stir in the chili powder for one minute until the scent is released.  Pour in 1 quart of tomatoes and cook until soft.
  3. Add the pork and the tomato spice mixture to a large crock pot, add in the broth and bay leaves and cover.  Cook on low for approx. 6 hours. The pork is done when it pulls apart easily with a fork.

Later that day –

Ingredients: 

Directions:

  1.  Remove the pork to a plate and allow to rest.  Pour the sauce from the crockpot to a large stock pot and bring to a boil. Reduce to a simmer and allow to reduce by half.
  2. Meanwhile use a large skillet (preferably cast iron) and add in 2 tablespoons of lard and melt.  Add in the onions and garlic until softened.  Add the cumin and oregano and stir to release the scent about 1 minute.  Add the black beans and tomatoes for a few minutes.  Pour this mixture into the large stockpot with the sauce and cook on medium for 20 to 30 minutes.
  3. Using a fork or your fingers shred up the pork and place into the sauce. Add in the refried beans and stir until incorporated. At this point it is done.

Use on tortillas, tostadas, a salad, burritos, nachos

 

Try this recipe on my homemade Corn Tostadas!

Carnita Salad
Carnita Salad with Fresh Queso
Carnita Tostadas
Carnita Taco’s with Fermented Salsa & Hot Sauce

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