Hey there! So, let me tell you about this dish that has become a staple in my kitchen: slow cooker carnitas. I remember the first time I made it, I was skeptical. I mean, can you really get that crispy, melt-in-your-mouth goodness from a slow cooker? Spoiler alert: you absolutely can. And if you’re like me and sometimes forget things in the oven (oops), this recipe is a lifesaver!
Why You’ll Love This
I whip up these slow cooker carnitas when I want something that feels fancy but is secretly low-effort (shh, our secret!). My family goes bonkers over them because they’re flavorful, tender, and perfect for just about any occasion—from Taco Tuesdays to weekend gatherings. I still remember the time I tried using pork shoulder, but honestly, I think pork loin or tenderloin works just as well, if not better!
Ingredients
- 2 lbs pork loin or tenderloin (I’ve swapped in pork shoulder when I’m feeling adventurous)
- 1 onion, chopped (any variety works, but I prefer yellow)
- 4 cloves garlic, minced (sometimes I use garlic powder if I’m feeling lazy!)
- 2 tsp cumin
- 1 tsp oregano (dried works, fresh is even better if you’ve got it)
- 1 cup orange juice (I once used apple juice in a pinch—it was interesting!)
- Salt and pepper to taste
- Optional: a splash of lime juice (because why not?)
Directions
- Throw all the ingredients into your slow cooker. Yep, just toss ’em in there—no need to be fancy.
- Set it on low for 8 hours. Go live your life; this is where I usually sneak a taste when I get impatient!
- Once it’s done, shred the pork with two forks. Don’t worry if it looks a bit weird at this stage—it always does!
- Crisp it up in a skillet with a little olive oil. This step is crucial, but honestly, it still tastes great even if you skip it.
Notes
I’ve found that letting it cook longer really intensifies the flavor. But if you’re in a hurry, a little less time won’t ruin it. Oh, and once, I added some beer instead of orange juice—probably not for everyone, but I was pleasantly surprised!
Variations
I’ve tried adding different spices like paprika or chili powder for a kick. And once, I experimented with a BBQ sauce variation; it wasn’t my finest work, but hey, you win some, you lose some.
Equipment
No slow cooker? No problem! Just use a heavy pot and keep an eye on it. I promise, it’ll still be amazing.
Storage
Seal it up in an airtight container in the fridge for up to 3 days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love piling these carnitas into warm tortillas with some fresh cilantro, a dollop of sour cream, and maybe a sprinkle of cheese. It’s a no-brainer, but it works every time.
Pro Tips
Once, I tried rushing the crisping step because I was starving. Regretted it because it just doesn’t have the same magic. So, give it the time it deserves.
FAQ
Can I use another cut of pork? Absolutely! Pork shoulder is fantastic if you want something fattier.
What if I don’t have cumin? No worries, just use coriander or skip it altogether. It’ll still be tasty.
Is there a vegetarian version? Well, not really, but you could try jackfruit as a substitute if you’re adventurous!
