Slow Cooker Carnitas Recipe
Whenever I write a recipe, I always start by doing a little research on the history of the dish and looking at 10 or more recipes. I decided to make carnitas for this post, and after a little digging, I was a little surprised to find the authentic Mexican version is made by slowly braising pork in lard or oil over 3 or 4 hours.
Most of the recipes I reviewed were not truly authentic and called for braising the pork in liquid, with many of them including citrus juice. None of them required a pot full of lard, which was not an option with me. I’m certain that lard-braised pork is delicious, but the days of that kind of decadence are long gone for me.
We’re three months into 2015, and I’m proud to say we’re still eating less meat and more alternative forms of protein. If we are in a carnivorous mood, we opt for chicken, fish, or lean cuts of meat. Usually, carnitas are made with a Boston Butt or similar fatty cut of pork, but in an effort to stay on our program, I made this version with pork tenderloin. Although lacking in fat, the pork remained deliciously moist due to the braising liquid.
Following the braising step, carnitas are typically browned under the broiler. Because pork tenderloin is so lean, though, I chose to skip this step to avoid drying out the meat. After five hours in the slow cooker, I strained the meat and reduced the braising liquid by half and returned it to the meat. The finished pork was moist and delicious.
Slow Cooker Carnitas
Ingredients
- 2 large pork tenderloins (about 2 to 2 1/2 pounds), sliced into 1 1/2 inch pieces
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon chipotle seasoning
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup low-sodium chicken stock
- 1 cup orange juice
- 3 tablespoons fresh lime juice
Instructions
1. Transfer pork, onions, and garlic to slower cooker and sprinkle with cumin, chili powder, chipotle seasoning, oregano, salt, and pepper. Drizzle olive oil over pork and onions. Toss to coat meat with seasoning. Add chicken stock, orange juice, and lime juice. Cover and cook on high setting for five hours.
2. Remove pork from cooker and use two forks to shred the meat. Return to the cooker and cook for 15 minutes.
3. Strain liquid from the meat and transfer liquid to a small sauce pan. Bring to a boil over medium high heat. Lower heat and reduce liquid by half. Add liquid back to carnitas and serve immediately.4.2.0.19
http://www.southernboydishes.com/2015/03/20/slow-cooker-carnitas/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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