Um. I love pork. More specifically, I love carnitas.
Vegetarianism is obviously not in the stars for me because I would die before giving up sausage, bacon, and carnitas.
One thing that I really like about the Philippines is that they know and love pork. Lots of pork. Pork adobo, lechon, chicharones, and humba. They even have weird things like delicious pork belly.
HOW TO MAKE OUR CROCKPOT CARNITAS (1 MIN):
And they even have non-weird things like the sweetest babies ever.
You guys? Can I ask you something not related to the world’s cutest baby?
Are you nervous about me making pork belly?
Because I was thinking of doing a Filipino pork belly recipe but I don’t want to scare you guys away with my pork love and a weirdo type of meat. It’s totally weirdo, but I promise, it’s so good.
But now we need to focus. Fooooocus.
Focus on the task at hand which is putting your feet up and letting this make itself.
Easy Crockpot Carnitas
Prep Time: 10 mins- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
Yield: 10-12
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These easy crockpot carnitas are simple enough for anyone to make! Broiling them just before serving gives a browned, crispy crust to the meat. SO good!
Ingredients
- 4-5 lbs. pork shoulder
- 5 cloves garlic
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chipotle hot sauce (optional)
- juice of 2 limes
- 1/2 cup orange juice
- 12 ounces beer
- 1/2 cup salsa (I like to use a less chunky one)
Instructions
- Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).
- Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
- Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
- Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
- Serve on tortillas with fresh cilantro, avocado, and lime juice.
Leftovers? YOU CRAZY. Of course I planned for the leftovers, and it’s seriously.so.good and it’s coming on Friday.
{Update: this is what I did with the leftovers – Carnitas Tamale Pie!}
Oh how I love carnitas! And sweet babies. And pork belly doesn’t scare me either!
This looks amazing! I love carnitas. And the spices here look like a nice combination! When I make them I don’t even bother eating them with anything. No tortillas or anything like that. Just a big ol’ plate of meat.
And I had no idea that pork belly wasn’t a mainstream cut of pork. So no, I don’t mind. 🙂
It is excellent and better each day. Next day I put a small amount in a cast iron pan and heated on high till I had crispy pieces
Yum. I have a pork shoulder in the freezer right now that I wanted to do something different with, and thanks to you it looks like I found it! Carnitas! Wonderful! Oh, and about the pork belly, I am willing to try anything at least twice, so go for it. Hopefully, I am able to get my hands on one.
I’ve been considering giving carnitas a shot, and these pictures have definitely made my decision for me. And I’m even more excited about pork belly. I would LOVE to know something fantastic to do with it. 🙂
Is pork belly considered weird then? It’s probably the cut of pork that most often appears on restaurant menus here (& it’s amazing) so I’m all for it.
I don’t know which I want to chew on first – the pork or the baby cheeks!
You can share the pork belly recipe, but I will in no way partake. Pork belly? No. 🙂
I want pork belly! And I want A pork belly.
All of it. Rawt ner.
Yum!!!!! So easy too. Can’t wait to try
Oh yum!! This looks like a crock pot recipe my husband will actually like:-) Will be making…thanks!
We had this tonight! Yum! The meat was a bit salty for us (and I’m down with salt!) but otherwise delish. Can’t wait to try it again, maybe with 2 tsp. of salt this time. I did substitute chicken broth for the beer….which probably explains the saltiness;-)
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Is there a substitute for the beer?
Maybe just chicken broth? http://homecooking.about.com/library/archive/blalcohol6.htm
Pork tastes super yummy when cooked in root beer!
No…
I’ve heard of using a can of coke or Pepsi as a substitute for beer. I’m actually making these today and using Miller Lite Lime. Will let you know how they turn out! Can’t wait!
Interesting! Thanks Nicole!
These turned out AWESOME! And I thought I couldn’t cook! 😉 Thank you so much for sharing this recipe. Just came across it and your blog through Pinterest the other day. Can’t wait to try out more of your recipes! And if we have enough leftovers (I only made a 3 lb batch), I’ll definitely try out the Tamale Pie!
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Yes a million times over. Carnitas are the best. PS – I love pork too!
Totally making this. And bring on the pork belly!
I’ve been eyeing it up at the Korean Market (and Whole Foods).
I made something so similar in my crockpot yesterday but with chicken. You have to love throwing it all in and walking away.
You’re not weird at all. I could NEVER give up meat!
Did you cook the chicken for the same amount of time the pork called for?
What a wonderful picture of a delicious looking dish. Thanks for sharing the recipe.
Sharing your love of pork!! Can we a “hug” button for the baby????
I’m so excited to try this since I too love Carnitas and the ones that I made last week were SO DRY! I love the chance to redeem myself with my family:)) Question though….What is the purpose of broiling/browning the meat before serving?
It just gives it that nice brown crispy look on the edges. I think it tastes good that way, kind of browned a little bit. Otherwise, to me, it’s too mushy or something. I mean, it’s still good, I just like the color/texture that it gives.
Quick question about this. I have seen on another recipe using beef they sear the outside of the meat before putting it in the crock pot. Do you think this might get the effect you are going for putting under the broiler afterwards? I do not cook often so was curious what your thoughts were. Thanks for any input!
Hi, Nicole. Searing the meat ahead of time does add nice flavor, but it won’t achieve the same effect that broiling the meat at the end does. Broiling it after it’s shredded gives it a nice little crisp texture that I’m pretty sure can only be achieved by broiling. 🙂
this dish looks very much like my pulled pork,everyonee loves it . Im game to try pork belly ,if its greasy fry it out good,give me the recipe .
Thomas Keller cured me of pork belly fear. I think it is just the name. They really should find another name for it.
Yummy recipe. Not to take away from your previous post, but this recipe is the best thing you have done.
Oh my gosh, the babies. Over the top cuteness.
I agree about the name thing. It weirds me out even though I know it’s delicious.
and eating something called pork butt doesn’t weird you out?!
This looks so good! I cannot wait to try it!
I love the baby picture, the recipe, and the fact that this post is so “you” that I can practically hear you right through the screen. But, most of all, I love the twinkly-eyed moments during the day when your alumni sweetly call me Mrs. Ostrom, then sheepishly look away. You are still present at Edgerton, Lindsay, and we are eagerly awaiting your return.
P.s. I have a new obsession with roasted chickpeas. If you haven’t tried them, it’s an absolute must!
I haven’t tried them, but I will now! 🙂
Pork belly is the best thing ever and by the looks of it, so are these carnitas!
I’m definately a meat eater. Bring on the pork! Pork belly sure does sound weird but if you say it’s pretty good…I guess I can give it a try.
lovely! hmmm did you use your rice cooker for this?
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OMG! Salivating looking at that recipe and it’s still kind of morning here. Am at home from work with a sick child otherwise would be off to the market to buy me some pork! Oh and I love pork belly too so yes please share a recipe! love the crunchy skin and then the under-layers that just melt in your mouth! Living in Italy, we can’t ever find this here so I always indulge when I go back home to Australia!
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Learn something new everyday… Step #5.. browning under the broiler. Never thought about that. Great way to add additional edge to meat in crock pot!