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Pork Carnitas
Pork Carnitas
Appliance: Slow Cooker - 4 quarts and larger
Optional: Contact Grill - 2 servings or larger See Note
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This kitchen tested recipe is Gluten Free
Pork Carnitas
   4 pounds pork shoulder roast or Boston butt
   1 1/2 teaspoons salt
   4 cloves garlic, finely minced
   2 tablespoons chili powder
   1 teaspoon cumin
   1/2 teaspoon dried oregano
   1/8 - 1/4 teaspoon cayenne
   1 teaspoon lime zest (about 1 lime)
   1/2 teaspoon black pepper
   1 large onion, quartered
   3/4 cup chicken broth
   2 teaspoons lime juice (about 1 lime)
   1 tablespoon cooking oil (for grilling, optional)

Rub all sides of pork roast with salt and garlic until slightly tacky. Mix remaining spices in a small bowl. Place pork roast on a large sheet of plastic wrap or butcher's paper. Rub all sides of pork with the spice mixture. Wrap pork tightly and refrigerate overnight and up to 24 hours.

Remove spiced pork from wrap and rest on a large sheet of aluminum foil, fat side up. Wrap pork tightly. Put quartered onion on the bottom of your slow cooker's crock or inner bowl. Add broth and lime juice. Place wrapped pork on top of onions.

Cover and cook on High three and a half to four and a half hours, to an internal temperature of 190 to 195 degrees(F).

If shredding, allow pork to rest 30 minutes in the foil, then pull apart with two forks. If slicing or chunking, cool pork thoroughly, then chill for at least 4 hours or overnight before cutting.

NOTE: Traditionally, carnitas are fried or grilled before serving. The grilling step is optional. To grill, pre-heat your contact grill to it's highest heat setting. When hot, brush top and bottom plates with cooking oil and place shredded pork in a layer about an inch thick on the bottom plate, or place chunks of pork in a single layer. Close lid and grill until pork is browned and a little crispy, 3 to 4 minutes.

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