24 July, 2017
Crock Pot Pork Carnitas
The best pork recipe I’ve ever made! These pork carnitas were amazing! I could’ve ate 10 of them, but stopped myself at 3. I knew they were going to be just as good as leftovers the next day.
I found this recipe when browsing Pinterest, which lead me to this blog called Gimme Some Oven. So glad I found this blog because this recipe will now be a regular in our house. The only change I made was adding Pico de Gallo into the ingredient list. Pico de Gallo is a must have in our house. If you don’t have a recipe for Pico de Gallo try out this delicious easy recipe from my blog. I had a fun time in the kitchen with my 10-year-old who for the first time helped me make the Pico. I love getting her involved in the kitchen when I can. She loves Pico and helping make it was pretty cool to her! Since then she has helped me make it 3 times. She likes to cut the tomatoes.
The first step to this recipe is searing the pork. At first I was going to skip it but decided to do it as it keeps the pork moist while cooking. It didn’t take long to do, I suggest you don’t skip that step either. Once seared you can forget about the pork in the crock pot all day, but you will be reminded of it by the wonderful smell that will fill up your kitchen. When the pork is done you will need to shred the it. It will be so moist you could use a fork, but an electric mixer is much easier and faster. The last step of broiling the pork gives a little crispness to the carnitas and adding the sauce back in keeps it moist and flavorful.
Now the pork had a little kick to it, but nothing that will have you gulping down water. My 10-year-old loves the recipe, but she likes a little heat. The other 2 kids were sick and not able to eat anything, but popsicle that evening.
We were able to eat pork carnitas for 3 days as left overs and each day they were just as good.
Honestly this pork is out of this world in my opinion and I suggest to anyone who likes carnitas to give it a try.
- 1 tablespoon olive oil
- 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 1 cup low sodium chicken broth
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chipotle powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- Pico de Gallo
- Corn or White corn tortillas
- Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned, about 1 minute on all sides.
- In the crock pot combine the chicken broth, onion, minced garlic, chipotle powder, cumin,chili powder, and salt. Stir to combine.
- Add the pork to the crock pot. Coat all sides with some of the liquid mix.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Once the pork is done remove from the crock pot into a large bowl. Shred with and electric mixer or with a fork. Do not pour out the juice we will use it later.
- Turn oven on the broil setting. Line two baking pans (with sides) with tin foil. Spread pork on both pans in an even layer.
- Put the first baking pan in the oven for 5 minutes. Remove from oven and ladle some of the juice over the pork.
- Return the pan to the oven for another 5 minutes. The pork will get a little crisp. Remove and add some more of the juice to the pork. (Make sure to leave enough for the next pan of pork.)
- Repeat with the 2nd pan of pork.
- Heat tortillas in a skillet on the stove over medium high heat. Heat on each side for about 1 minute.
- Top with Pico de Gallo or any other topping of your choice.