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flameDessertPorkMexican & LatinSlow CookerWeekend project
Crispy Slow Cooker Carnitas
Prep10 mins
Cook6 hours
ServesServes 6-8
Ingredients
- 1 Tbsp. canola or vegetable oil
- 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 8 oz. beer
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
Instructions
- Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.
- Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
- Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
- Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
- Repeat with the other baking sheet of pork.
- Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.
Originally published at Gimmesomeoven.com. Reproduced for personal collection.