Try this Crockpot Carnitas recipe, or contribute your own.
- Carbohydrate 18.2110147001377 g
- Cholesterol 0 mg
- Fat 21.3423168129741 g
- Fiber 3.12755805938171 g
- Protein 4.07652220171029 g
- Saturated Fat 1.77319308398206 g
- Serving Size 1 1 recipe (271g)
- Sodium 401.619992243164 mg
- Sugar 15.083456640756 g
- Trans Fat 0.400012205241227 g
- Calories 270 calories
Step-by-step
- Heat oil in large pan and brown pork on all sides.
- Place pork in slow cooker and add remaining ingredients on top of pork.
- Cook on low 8-10 hours.
- Remove pork and shred (remove if it was not boneless).
- Remove bay leaves.
- Drain about half of the liquid.
- Add shredded pork back to juices in the crock pot.
The Browning Imperative
Many cooks skip searing the pork shoulder before slow cooking. Skipping this step forfeits the Maillard reaction, yielding gray meat devoid of complex savory depth. Heat vegetable oil in a skillet until shimmering. Brown the pork on all sides for approximately ten minutes total. Cook the low-and-slow batch for eight to ten hours until the internal temperature reaches 205 degrees Fahrenheit. Shred the meat once tender and return it to the residual cooking liquids to maintain moisture before crisping.
Transforming Leftovers
Leftover carnitas store safely in an airtight container in the refrigerator for up to four days. Reheating shredded pork requires specific attention to texture. Spread the cold meat onto a heavy cast-iron skillet over medium-high heat. Add two tablespoons of reserved cooking liquid. Press the pork flat with a spatula and let it sit undisturbed for three minutes to develop a charred crust. Repurpose these crispy edges into tacos, grain bowls, or tortas throughout the week.
