Slow Cooker Juicy Pork Carnitas
94
- Prep Time15 min
- Total Time4 h 25 min
- Makes6 Servings
(Photo: Angus Fergusson)
Ingredients
1.5 kg boneless pork shoulder blade
1 tsp salt
1 tsp chili powder
1/4 tsp hot-red-chili-flakes
1/8 tsp cumin
1 cinnamon stick
1 bay leaf
1 small onion, cut into 8 wedges
2 garlic cloves, thinly sliced
1 avocado
Instructions
Set slow cooker to high.
Cut pork into 4-in. pieces. Combine salt with chili powder, chili flakes and cumin. Rub into meat until fully coated. Season with pepper. Arrange pork in 1 layer in slow cooker insert. Add cinnamon stick, bay leaf, onion and garlic. Cover with lid and cook for 4 hours.
Remove pork to a cutting board and let cool slightly. Using a fork, pull the pork apart into bite-sized pieces. Spoon 2 tbsp of drippings and cooked onions from slow cooker into a large non-stick frying pan set over medium-high. Add half of pork to hot pan and cook until edges are slightly crispy, 4 to 6 min. Repeat with remaining pork, adding additional drippings if needed. Serve immediately with green-herbs rice and Mexican crema. Garnish with avocado wedges.
Nutrition (per serving)
Calories 383, Protein 37g, Carbohydrates 5g, Fat 23g, Fibre 3g, Sodium 450mg.
Kitchen Tip:
If not using a slow cooker, preheat oven to 325F. Follow directions for coating of spice mixture as above. Arrange pork in the bottom of an ovenproof pot. Add cinnamon stick, bay leaf, onions and garlic. Cover pot and bake 4 hours. Continue with recipe.
