Slow Cooker Carnitas Recipe - Self Proclaimed Foodie (2024)

FAQs

What is the secret to good carnitas? ›

I've made carnitas many times using a completely different method and it turned out pretty good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard. I think it also gives it a more authentic taste. Seasoning- Salt, Mexican oregano, cumin, & black pepper.

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Adding the oranges is very much like braising pork Cuban-style for the traditional cubano sandwich. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender.

Absolutely! Searing the meat before adding it to the slow cooker helps the meat to be even more flavorful and helps the texture of the meat to be much better. After seasoning the two pork tenderloins with salt, pepper, and garlic powder, you are going to want to sear them in olive oil.

The sugar in the soda helps to caramelize the meat, and whatever else they put in the cola gives it that slight smokiness. Or maybe it's the smoked paprika that gives the smokiness.

FAQs About Carnitas

Apple juice can be used in carnitas in place of orange juice. If using apple juice, you can add a tablespoon of apple cider vinegar to increase the acidity. You can also use lime juice, lemon juice, or a combination of any of these.

In Mexico, pork shoulder is slowly cooked in a big pot of lard, making it tender, moist, and rich. To make our recipe a little more home-friendly, we slowly cook our pork with a few aromatics and a few tablespoons of oil to keep it moist and tender.

So the key to great carnitas (and French confit, for that matter) is to heat the meat to a specific temperature, and try and keep it there long enough for the collagen to break down, while minimizing the amount of moisture lost. The large quantity of fat helps to accomplish this in a few ways.

How do you make carnitas not dry? ›

And don't overdo the water, just sprinkle a few spoonsful and keep the meat covered. Another alternative is to add a bit extra water and then cook off the water when you're ready to serve. The advantage is that you'll preserve most of the flavours that way and also have fresh-from-the-stove carnitas.

Vegetable oil: Traditional carnitas recipes use lard as their cooking fat, but we'll use vegetable or canola oil today. Pork shoulder roast: The best cut of meat for carnitas is pork shoulder AKA pork butt AKA Boston butt because it is well-marbled with fat and cooks up incredibly tender with a long braise.

Pork shoulder: Traditionally, carnitas is made with pork shoulder (also known as pork butt) because of its higher fat content. The fat helps to keep the meat extremely juicy and tender while cooking.