Slow Cooker Carnitas
Category
Pork Roast
Servings
4
Prep Time
10 minutes
Cook Time
8 hours
Make
meal time a breeze by letting your slow cooker handle meal prep. A perfectly
marbled pork collar is the star of this show, simmering low and slow in a crock
pot of beer, fresh citrus juice and ample spices. Crisping the tender shredded
pork under the broiler lends the perfect texture to this ultimate taco filling,
nacho topping or burrito bowl addition.
Kelly Senyei of Just a Taste
Ingredients
-
1 Kurobuta pork collar
-
4 cloves garlic, minced
-
2 1/2 teaspoons cumin
-
2 teaspoons ground oregano
-
1 teaspoon chili powder
-
1 tablespoon salt
-
1 teaspoon pepper
-
1 medium white onion, roughly chopped
-
2 bay leaves
-
12 ounces light beer, such as Pacifico
-
1 cup orange juice
-
Cooking spray
-
2 tablespoons fresh lime juice, plus more for serving
Directions
Pat the pork collar dry with paper towels then rub the minced garlic all over it.
In a medium bowl, whisk together the cumin, oregano, chili powder, salt and pepper. Rub the spices all over the pork then place it in the slow cooker.
Scatter the onions and bay leaves around the pork then add the beer, orange juice and lime juice. Cover the slow cooker and set it to “low” for 8 hours or “high” for 5 hours. The pork should be cooked through and reach an internal temperature of 190°F.
Preheat the oven to broil. Line a baking sheet with foil then coat it with cooking spray.
Transfer the pork to a cutting board and reserve the juices in the slow cooker. Using two forks, shred the pork. Transfer the shredded pork onto the prepared baking sheet then drizzle it with 1/2 cup of the juices from the slow cooker. Broil the carnitas until they are slightly crispy, stirring as needed, about 5 minutes.
Taste and season the carnitas with salt and lime juice then serve.