Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas are perfect for street tacos or standalone as they are juicy, tender and delicious. Each bite is better than the last and the first bite is simply amazing. This affordable and easy to make selection is perfect on any occasion an d can be prepared by almost anyone.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Create some latin excitement in your home with this authentic tasting recipe everyone will enjoy.

Watch the video and follow the instructions below to have this succulent Pork Carnitas dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Street tacos dripping with natural flavors and wonderful seasoning have never been easier than they are in this easy to follow slow cooker recipe. Thanks for visiting and see you again soon.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

Clean and pat the pork dry with a paper towel. Place pork in the slow cooker. Add salt, pepper, cumin, oregano to the cooker. Then rub all over the pork.

Add orange juice, lime, garlic, onions to the cooker. 

Boneless butt: cook on low for 8-10 hours or until fork tender. Bone-in butt: 10-12 hours or until fork tender.

Shred the pork with tongs or forks while in the cooker. Discard the bone.

Optional: remove the whole pork and place on a bowl/plate. Then use tongs or 2 forks to shred the meat. Set aside. Save the liquid for frying.

Frying: Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high. Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisped meat aside.

Repeat previous steps at least two more times to crisp the remaining pork. Make sure to flip/turn the meat as you cook to crisp all sides. 

Serve on corn tortillas. 

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Slow Cooker Pork Carnitas

Succulent Park Carnitas dripping with natural and authentic flavors.
No ratings yet
Prep Time 5 mins
Cook Time 10 hrs
Total Time 10 hrs 5 mins
Course Main Course
Cuisine Mexican
Servings 8
Calories

Equipment

  • Slow Cooker

Ingredients
  

  • 5 lbs bone-in Boston butt pork or boneless
  • 1 cup fresh orange juice
  • 1 lime juice only
  • 8 garlic cloves

Rub

  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp pepper

Instructions
 

  • Clean and pat the pork dry with a paper towel. Place pork in the slow cooker. Add salt, pepper, cumin, oregano to the cooker. Then rub all over the pork. Add orange juice, lime, garlic, onions to the cooker. Optional: Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.

Cook

  • Boneless butt: cook on low for 8-10 hours or until fork tender.
    Bone-in butt: 10-12 hours or until fork tender.
  • Shred the pork with tongs or forks while in the cooker. Discard the bone. Optional: remove the whole pork and place on a bowl/plate. Then use tongs or 2 forks to shred the meat. Set aside. Save the liquid for frying.

Frying or Broil in the oven

  • Frying: Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high. Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisped meat aside. Repeat previous steps at least two more times to crisp the remaining pork. Make sure to flip/turn the meat as you cook to crisp all sides. 
  • Broil: Place shred meat on a baking sheet with liquid. Broil on high for 5-10 minutes or until the meat begins to crisp.

Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños. Enjoy!

    Keyword Authentic slow cooker pork carnitas, best slow cooker pork carnitas, easy slow cooker pork carnitas, pork carnitas, slow cooker pork carnitas
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Slow Cooker Recipes

    Pork Recipes

    One Pot Taco Pasta

    One Pot Taco Pasta is quick and easy plus it is delicious and very filling. The Taco Seasonings are perfect for the ground beef and pasta combination but the secret is using good beefsteak. This dish is full of flavor, textures and comes in at a budget price which makes it ideal for normal meal planning. The stewing of the ingredients and the broth make for some wonderful kitchen aromas that are appealing and pleasant. The taco Pasta keeps well when refrigerated and is a great selection for lunch on the go. I generally only publish items that were a hit with my focus group and this taco pasta was a teenager favorite. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a warm mouthwatering serving form this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is great to dip your favorite fresh bread in as you enjoy to contents of your bowl. I normally recommend French bread with meals like this as it is a great side. Garlic bread also goes pretty good with this if you prefer. Thanks for visiting and see you again soon.

    Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

    Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. 

    Add onion, garlic, taco seasoning & tomato paste.

    Cook for 1 minute or until fragrant.

    Add beef broth, rotel tomatoes

    Add broth and mix well (make sure to submerge the noodles in the broth). 

    Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.

    Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add ½ cups of shredded cheese at a time while continuing to mix well. Add queso cotija and mix.

    Season with salt & pepper if needed.

    Let rest for a few minutes before serving. 

    Garnish with cilantro, queso cotija, jalapeños.

    Serve

    Enjoy!

    Recent Posts

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    One Pot Taco Pasta

    Simple to follow delicious one to recipe for scrumptious Taco Pasta.
    No ratings yet
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American, Mexican
    Servings 4
    Calories

    Ingredients
      

    • 1 lb ground beef or chuck
    • ½ lb orecchiette pasta or any pasta
    • 2 cups unsalted or low-sodium beef broth/stock
    • 1 cup queso cotija
    • 1 cup shredded cheddar cheese
    • ½ cup heavy cream or half & half
    • 10 oz Rotel diced tomatoes and green chiles
    • 2 tbsp taco seasoning or 1 package
    • 2 tbsp tomato paste
    • ½ onion chopped
    • 3 garlic cloves minced

    Instructions
     

    • Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
    • Add onion, garlic, taco seasoning, tomato paste, and cook for 1 minute or until fragrant. Add pasta, beef broth, rotel tomatoes and mix well (make sure to submerge the noodles in the broth). 
    • Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.
    • Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add shredded cheese and mix well. Add queso cotija and mix. Season with salt & pepper if needed. Let rest for a few minutes before serving. 

    Garnish with cilantro, queso cotija, jalapeños. Serve & enjoy!

      Video

      Keyword best one pot taco pasta, easy one pot taco pasta, one pot pasta meal, one pot taco pasta, quick and easy one pot meals, quick and easy one pot taco pasta
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      One Pot Recipes

      Beef Recipes

      Instant Pot Pulled Pork in Chipotle Adobo Sauce

      Instant Pot Pulled Pork in Chipotle Adobo Sauce is perfect for urban street tacos or pulled pork sandwiches. The Adobo Sauce is mouthwateringly delicious and is dripping with flavorful satisfaction. Use your IP to create an affordable and easy to make pulled pork the entire family will be drooling over. Full of flavor rich juicy flavors and scrumptiously chewy textures at a budget price, this is perfect for anytime meal planning. Quick and tasty this recipe permeates with inviting aromas that will advertise good food and bring everyone in the house to the table at neck break speed. My family loves some pulled pork and we particularly enjoy this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a plethora of southwestern inspired pulled pork at the ready today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Our favorite way to enjoy these are on street tacos, see the pictures for some presentation suggestions that are gorgeous and pretty darn good. Thanks for visiting and see you again soon.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      In a small bowl; combine all the seasonings together.

      Then sprinkle the dry rub over the pork. Place pork in the cooker.

      Pour the orange juice and garlic down the side (careful not to wash off the rub).

      Then top with the chipotle peppers and adobo sauce.

      Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate.

      Use tongs or 2 forks to shred the meat.

      Return the meat to the pot. Season with salt & pepper. Optionalremove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

      Serve with buns, tortillas, nachos, rice or salad.

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Instant Pot Pulled Pork in Chipotle Adobo Sauce

      Southwestern inspired slightly spicy and extremely savory IP Adobo sauce pulled pork.
      No ratings yet
      Prep Time 5 mins
      Cook Time 2 hrs
      Total Time 2 hrs 5 mins
      Course Main Course
      Cuisine Mexican
      Servings 8
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 4 lbs Boston butt or pork shoulder boneless or bone-in
      • 15 oz chipotle peppers with adobo sauce
      • 1 cup orange juice
      • 1 tbsp salt
      • 1 tbsp ground cumin
      • 1 tbsp dried oregano
      • ½ tbsp black pepper
      • 8 garlic cloves sliced

      Instructions
       

      • Clean and pat the pork dry. In a small bowl; combine all the seasonings together. Then sprinkle the dry rub over the pork.
      • Place pork in the cooker. Pour the orange juice and garlic down the side (careful not to wash off the rub). Then top with the chipotle peppers and adobo sauce.
      • Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the pot. Season with salt & pepper. Optionalremove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

      Serve with buns, tortillas, nachos, rice or salad.

        Toppings: sliced jalapeños, pickled red onions, cilantro, queso fresco (mexican crumble cheese), lettuce, avocado, lime, salsa, guacamole & beans.

          Video

          Keyword best instant pot pulled pork in chipotle adobo sauce, easy instant pot pulled pork in chipotle adobo sauce, instant pot mexican pulled pork, instant pot pulled pork in chipotle adobo sauce, pressure cook Mexican pulled pork, pressure cook pulled pork chipotle
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Instant Pot Recipes

          More Pork Recipes

          Pickled Red Onions

          Pickled Red Onions are the perfect accompanist to a multitude of entree’s, sandwiches or as a standalone mouthwatering enhancement to your meal planning. This canning recipe is inspired by an old fashioned approach that may be performed by almost anyone. Slightly crunchy with just the right amount of flavored souse this is a near perfect pickled onion. I personally enjoy this recipe and highly recommend you try it at least once to see for yourself how delicious this really is. Feel free to add jalapeños or carrots to bring some color to the jar and add some variety to your pickled selection.

          Watch the video and follow the instructions below to have this culinary classic in your repertoire today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Display these with pride in your kitchen as they are gorgeous to behold. Thanks for visiting and see you again soon.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          Put one cup of boiling hot water in a small bowl or measuring cup. Add sugar and stir quickly until dissolved. Add salt, vinegar, continuing to stir. Then set aside.

          Remove the outer dry layer of the red onion skin and cut in half. Slice the onion very thin using a knife or slicer.

          Place the slices in a mason jar (12 oz). 

          Feel free to add additional ingredient such as jalapeños, peppercorns, garlic, red pepper flakes or etc if you prefer.

          Pour the pickle juice in the jar with the onions.

          Let sit for at least 30 minutes at room temperature before eating. Be sure to use the correct lid to make sure to keep it air tight.

          Enjoy!

          Recent Posts

          Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Pickled Red Onions

          Good old fashioned mouthwatering pickled red onions that are gorgeous to behold.
          No ratings yet
          Prep Time 5 mins
          Total Time 5 mins
          Course Side Dish
          Cuisine American, Mexican
          Servings 12 oz
          Calories

          Ingredients
            

          • 1 medium red onion
          • ¾ cup vinegar
          • ¾ cup boiling hot water
          • 3 tbsp granulated sugar
          • 1 tbsp salt

          Optional Add-ons

          • sliced jalapeño
          • sliced carrots
          • 1 tbsp red pepper flakes & 1 garlic clove
          • 1 tbsp whole peppercorns

          Instructions
           

          • Put one cup of boiling hot water in a small bowl or measuring cup. Add sugar and stir quickly until dissolved. Add salt, vinegar, continuing to stir. Then set aside.
          • Remove the outer dry layer of the red onion skin and cut in half. Slice the onion very thin using a knife or slicer. Place the slices in a mason jar (12 oz). Feel free to add additional ingredient such as jalapeños, peppercorns, garlic, red pepper flakes or etc if you prefer.
          • Pour the pickle juice in the jar with the onions. Let sit for at least 30 minutes at room temperature before eating. Be sure to use the correct lid to make sure to keep it air tight

          Enjoy!

            Video

            Keyword best pickled red onions, easy pickled red onions, homemade pickled red onions, pickled red onions
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            More Side Dish Recipes

            Pickled Jalapeños

            Old Fashioned Pickled Jalapeños that are so much better than anything you find on a shelf. I absolutely love a side pickled item with my food and have wanted to make something like this for sometime. My mother would sometimes pickle a few and leave them in a small serving bowl in the refrigerator and I have always hankered to keep my own ready to go. There are no in store products I have bumped into that are as good and fresh as this version I am offering today. Spicy and crunchy, these Pickled Jalapeños are as fun to eat as they are to make. The spicy carrots are pretty good too. Don’t hesitate to give this a try as it is pretty dang good. Also my version in this video had some family spicy peppers. Feel free to test your peppers to gauge for yourself the heat index. Leave the seeds in if you like the extra heat.

            Watch the video and follow the instructions below to have these spicy crunchy delights ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

            Clean and slice the jalapeños. (Recommend wearing gloves while slicing the peppers)

            In a pan: add sugar, water, white vinegar, dried oregano, salt, minced garlic & whisk. Bring up to a simmer (medium-high). Simmer for 2-3 minutes or until the sugar has dissolved.

            Add the sliced jalapeños & chopped carrots. Submerge the jalapeños in the liquid. Cook for 3 minutes.

            Remove from the heat source. Let the pickling jalapeños sit in the pan (about 1 hour) or until they are completely cool. Make sure to stir the jalapeños after ~30 minutes.