These Crockpot Carnitas are the best thing to ever come out of my slow cooker!
There’s fiesta night, and then there’s FIESTA NIGHT! Crockpot carnitas are about as good as it gets at our house. This easy recipe is mostly hands off because you put it in the slow cooker and forget about it (except that your house smells like delicious pork all day). However, there is a little detail about baking it for 45 minutes before serving. I know 45 minutes is a long time, and you could skip this step. However, allow me to show you the deliciousness that 45 minutes brings you:
God bless America, that baked version looks brown and crispy and beautiful. Try to make time for the slow-baking step if possible. It gives the taste and texture of authentic fried carnitas without doing any actual frying.
Enjoy your leftover carnitas on their own or in taco salad, quesadillas, or on buns with BBQ sauce. You could also try them as Queso Carnitas Loaded Potatoes!
6/5/2014 Update: This week I revamped this crockpot carnitas recipe. Many of you loved the old version (as did I!), but a few of you commented that it was too bland. I always appreciate your feedback, and while carnitas aren’t supposed to be particularly spicy or saucy, I certainly want you to be happy with the recipe. This new awesome(er) version has a few changes to make it even better:
- Cut the roast into chunks and pierce it to allow more flavor to penetrate the meat
- Eliminate the beef broth and reduce the water content to make the sauce more concentrated
- Use taco sauce instead of salsa and increase the spices to boost the flavor
I feel sure that you are going to love this new version even more, and I can’t wait to hear what you think!
Carnitas go great with…