These pork carnitas are slow cooked in a delectable spice mix and broiled for a slight crispiness!
I really appreciate slow cooker recipes the older my kids get. We seem to always have something going on and I feel it's definitely going to get busier when I finish my degree. This recipe has the slow cooking element and then you have to do just a teensy bit of work when you shred it and throw it onto a sheet pan to broil for a little crispiness. I love love love the poblanos added to the mix too. The spice mix is wonderful!
What you need:
- 4 lb. boneless pork butt
- 1 Tbsp. olive oil
- 1 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 1 Tbsp. sweet or smoked paprika
- 1 to 2 Tbsp. kosher sea salt
- 1 tsp. ground black pepper
- 2 Tbsp. brown sugar
- 1 onion, coarsely chopped
- 6 cloves minced garlic
- 1 jalapeno, seeded and diced
- 1 can (14 oz.) crushed tomatoes
- 1/4 cup lime juice (about 2 limes)
- 2 poblano peppers, seeded and sliced
- Add pork butt to slow cooker. Drizzle with oil.
- In a small bowl, mix oregano, cumin, paprika, salt, pepper, and brown sugar. Rub seasoning over pork butt.
- Top with onion, garlic, jalapenos, tomatoes, and lime juice. Gently stir.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
- Remove from slow cooker and allow to cool slightly before shredding with 2 forks. Reserve juices inside slow cooker.
- Place shredded pork onto a large baking sheet. Drizzle with juices from slow cooker.
- Sprinkle with poblanos and broil in the oven until golden and crispy.
I love the method in this recipe because it reminds me of another recipe I've made, Crockpot Caramelized Pork and Ramen Soup. I would love to try these Mexican Slow Cooker Pork Carnitas Tacos from Isabel Eats. They look phenomenal.
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