Slow Cooker Pork Carnitas
These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for tacos, rice bowls and weeknight dinners.
Equipment
- baking sheet
- Tongs
Ingredients
- 1.85 kg (4 lbs) Pork shoulder roast
- 1/2 tbsp smoked paprika
- 1/2 tbsp chile powder
- 2 tbsp minced garlic
- 1 onion, sliced
- 1/2 tbsp dried oregano
- 2 tsp dried cumin
- 1 1/2 tsp crushed peppercorns
- 1 small can diced green chilies
- 1 cup water
Instructions
- Brown the pork shoulder in a frying pan on all sides.
- Browning brings out a lot of extra flavor in the pork.
- Add pork shoulder to slow cooker.
- Add the rest of the ingredients to the slow cooker.
- Cook the pork shoulder 8-10 hours on low.
- I decided to cook the pork shoulder overnight.
- At 10 pm I set the MyTime slow cooker to meat, 2 lbs, half full and then adjusted the time to be done for 8 am.
- In the morning I removed the pork shoulder and shredded it with a fork.
- I added 1/2 the shredded pork to a cookie sheet.
- Ladle some of the reserved liquid and onions over the pulled pork.
- Add it to a 450 degree oven and cook for 10 minutes.
- Toss and bake until the pork has browned edges about 8-10 minutes.
- Remove crispy pork and repeat with remaining shredded pork.
- Enjoy!
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