Slow Cooker Carnitas

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   This recipe is fabulous.  It’s so simple, takes only minutes to prep, and is ready at the end of a hard day of work.  The best part is, it’s easily doubled or tripled if you are making it for a large group of people.  I served these carnitas on tortillas with cheese, peppers, salsa, and sour cream.  They were super tender and had a certain amount of spice, though they weren’t so spicy as to burn the mouth.  My husband put his pork on top of a salad and said it was delicious.

Slow Cooker Carnitas (adapted from Easy To Be Gluten Free )

2 pounds pork (chops, roast, or loin)
1/2 c. chopped onion
2 garlic cloves, minced
2 T. ground cumin
2 T. chili powder
1 (4 oz) can diced green chilies
1 t. salt
1/2 t. black pepper
1 c. water
2-3 chipotle chilies, chopped
salsa, cheese, sour cream, and peppers for topping

1.  Put all ingredients up through the chipotle chilies in a crock-pot.  Mix well and spoon juice over top of the pork.  Cook on low for 8 hours.

2. Remove the pork from the slow cooker and shred.  Return to the crock-pot and add 1/4 c. water and additional cumin (to taste).  Cook an additional hour on low.
3.  Serve on tortillas with toppings.

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This post linked to:
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Dr. Laura’s Tasty Tuesdays
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