Get ready to transform an ordinary dinner into a Mexican culinary adventure that will have your family and friends begging for seconds! These slow-cooked carnitas are not just a meal; they're a flavor explosion that combines tender, succulent pork with a perfect blend of spices, creating a dish so irresistible, you'll want to make it again and again. Whether you're a seasoned home cook or a kitchen novice, this foolproof recipe will transport you straight to the heart of Mexican cuisine with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs pork butt
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup chicken broth
- Fresh corn for serving
- Fresh lime wedges for garnish
Instructions
- Trim excess fat from pork butt and cut into large 2-3 inch chunks, ensuring even sizing for consistent cooking.
- In a small bowl, mix cumin, chili powder, salt, and pepper to create a spice rub. Thoroughly coat each pork chunk with the seasoning mixture.
- Prepare the slow cooker by lightly spraying interior with cooking spray or rubbing with olive oil to prevent sticking.
- Layer chopped onions and minced garlic across the bottom of the crock pot, creating an aromatic base for the meat.
- Place seasoned pork chunks on top of the onion and garlic layer, arranging them in a single layer for even heat distribution.
- Pour chicken broth around the meat, ensuring liquid reaches about 1/3 up the sides of the pork chunks without completely covering them.
- Cover and set slow cooker to low heat. Cook for 6 hours until meat is extremely tender and easily shreds with a fork.
- Once cooking is complete, remove pork and shred using two forks, discarding any large fat pieces.
- Optional: For crispy edges, spread shredded meat on a baking sheet and broil for 3-5 minutes until edges become slightly crisp.
- Serve hot with fresh corn, lime wedges, and optional garnishes like cilantro, diced onions, or salsa.
Tips
- Choose the right cut: Pork butt (or shoulder) is ideal for carnitas due to its high fat content, which keeps the meat incredibly tender and flavorful.
- Don't rush the cooking process: The magic of carnitas happens during the slow, low-temperature cooking. Resist the temptation to increase the heat.
- For extra crispy edges, don't skip the optional broiling step. It adds a delightful texture contrast to the tender meat.
- Make sure to cut pork chunks into uniform sizes to ensure even cooking throughout.
- Fresh ingredients make a difference - use freshly ground spices and fresh garlic for the best flavor profile.
- Carnitas taste even better the next day, so don't hesitate to make them in advance. The flavors will continue to develop and intensify.
- Customize your toppings: Offer a variety of garnishes like fresh cilantro, diced onions, salsa, or avocado to let everyone personalize their plate.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 125mg
