Slow Cooker Carnitas
So as you all know, the world is still on quarantine, which means no one can leave their home. Which means I have nothing to do other than cook, clean, teach my children, eat, clean, cook, and sleep. Two days ago I filmed a Youtube video. Literally the first video in years. I filmed and edited it myself so it took forever, but I honestly was quite proud I actually completed it. I made carnitas and pickled onions so if you would like to check out the video click here: Slow Cooker Carnitas Video with Jessie Daye
And if you just want the recipe, scroll down for the printable recipe card!
Also, a friendly reminder … please stay home so we can kick this virus! XX
To see this video above click here: Slow Cooker Carnitas Video with Jessie Daye
Slow Cooker Carnitas & Pickled Onions
Ingredients for Carnitas
4–5 lbs. pork shoulder
5 cloves garlic, chopped
1 1/2 tablespoons Kosher salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 cup hot salsa
juice of 2 large limes
1/2 cup orange juice (optional)
12 ounces beer (a standard lager)
Corn tortillas
Avocado,
Cotija cheese
Cilantro
Ingredients for Pickled Onions
1 medium red onion
1/2 cup water
1/4 cup white vinegar
1/4 cup apple cider vinegar
2 tablespoons of maple syrup or honey
1 1/2 tsp Kosher Salt
1/8 tsp Red pepper flakes (optional)
Directions (Carnitas)
Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker.
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, and cayenne pepper. Massage the seasonings into the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8-9 hours.
Shred the meat with two forks right in the slow cooker. It should fall apart easily. If it does not, it needs to cook longer.
Preheat broiler and line a baking sheet with foil. Place a good amount of shredded meat on the baking sheet and spread it out. You don’t have to add it all. Just enough to get a couple good crispy pieces in your taco. Broil for approximately 5 minutes or until it looks browned on the edges.
Serve on tortillas with fresh cilantro, avocado, pickled onions, and lime wedge
Directions (Pickled Onions)
Slice your red onion into 1/8” thin slices and pack them into a pint size glass mason jar and set aside.
In a saucepan over low heat, add water, both vinegars, salt, honey or maple syrup, and red pepper flakes.
Stir until everything is combined and allow it to come to a low simmer.
Remove from heat and pour over onions, making sure to cover them entirely. Allow to sit at room temperature for at least one hour and then refrigerate or eat.
Slow Cooker Carnitas & Pickled Onions
Ingredients:
- 4–5 lbs. pork shoulder
- 5 cloves garlic, chopped
- 1 1/2 tablespoons Kosher salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 cup hot salsa
- juice of 2 large limes
- 1/2 cup orange juice (optional)
- 12 ounces beer (a standard lager)
- Corn tortillas
- Avocado,
- Cotija cheese
- Cilantro
- 1 medium red onion
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 2 tablespoons of maple syrup or honey
- 1 1/2 tsp Kosher Salt
- 1/8 tsp Red pepper flakes (optional)
Instructions:
- Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker.
- Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, and cayenne pepper. Massage the seasonings into the pork.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8-9 hours.
- Shred the meat with two forks right in the slow cooker. It should fall apart easily. If it does not, it needs to cook longer.
- Preheat broiler and line a baking sheet with foil. Place a good amount of shredded meat on the baking sheet and spread it out. You don’t have to add it all. Just enough to get a couple good crispy pieces in your taco. Broil for approximately 5 minutes or until it looks browned on the edges.
- Serve on tortillas with fresh cilantro, avocado, pickled onions, and lime wedge
- Slice your red onion into 1/8” thin slices and pack them into a pint size glass mason jar and set aside.
- In a saucepan over low heat, add water, both vinegars, salt, honey or maple syrup, and red pepper flakes.
- Stir until everything is combined and allow it to come to a low simmer.
- Remove from heat and pour over onions, making sure to cover them entirely. Allow to sit at room temperature for at least one hour and then refrigerate or eat.