Thursday, 4 April 2013

Crock Pot Carnitas

*photo credit: Creative Commons;; Flickr; dyobmit;

Crock Pot Carnitas
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  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crumbled dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 (4 pound) boneless pork shoulder roast
  • 2 bay leaves
  • 2 cups chicken broth
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. (we doubled the amounts you see above) Coat pork with the spice mixture. Put the bay leaves on the bottom of the slow cooker, followed by the pork on top.  Pour the chicken broth around the sides, being careful not to rinse off any of the spice mixture.
Cook on high for 3 hours, before turning the meat and reducing the temperature to low for another 3 or 4 hours, or until the meat can be easily shredded with a fork.
Remove the meat from the pot, when it is ready, then shred. Spread the meat shreddings on a cookie sheet and place under a broiler until it is slightly crusting on top. Be careful not to leave it there too long.


  1. When you buy the meat, is it labeled pork shoulder?

  2. I've bought my directly from the coolers in my grocery store's meat department, and I've ordered it cut at a local butcher shop as well. If you tell your grocery store meat cutter what you're looking for, he should be more than willing and able to help you. Good luck!