Description
Enjoy the amazing flavors of Slow Cooker Carnitas! This recipe features tender, seasoned pork, simple prep, and is perfect for quick dinners with family and friends.
Ingredients
Scale
- 5 pounds boneless pork shoulder butt roast
- 1 tablespoon mexican oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 onion chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 ½ cup chicken broth
Instructions
- Mix Mexican oregano, cumin, salt, black pepper, cinnamon, and cayenne pepper in a bowl.
- Rub the spice mixture thoroughly over the pork roast and place it in a slow cooker.
- Add chopped onions and minced garlic around the pork, then place bay leaves on top.
- Pour chicken broth into the slow cooker over everything.
- Cover and cook on low for 8-10 hours until the pork is tender and reaches an internal temperature of 145°F.
- Once cooked, remove the pork and shred it using two forks.
- Return the shredded meat to the slow cooker and mix in some liquid to keep it moist, discarding excess liquid if desired.
- For a crisp finish, broil the shredded pork on a baking sheet lined with foil for a few minutes until browned.
Notes
For best flavor, allow the spices to marinate on the pork for a couple of hours before cooking.
Feel free to adjust the seasoning based on your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 1g
- Sodium: 730mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 95mg