1 3-lb. boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 large onion, quartered
3 cloves garlic
How to Make It
Sprinkle pork with salt, chili powder, cumin and oregano. Place in a slow cooker along with onion and garlic. Cover and cook on low until meat is tender and falling apart, about 6 hours. Shred pork and serve hot.
This recipe also appeared in the February 2010 issue.
This was fantastic! Had it on low for 6 1/2 hours, it was perfectly tender. I was out of cumin so had to use coriander, which worked out fine. Served it on tortillas with sliced avocado, tomatoes, shredded cheese, sour cream, and fresh squeezed lime juice. Great value, made 14 tacos worth, and our picky eater boys even loved them!
I wish I could give this 10 stars!! It was sooooooo good and easy!!!! I put it on some yellow corn tortillas with cheese, salsa, sour cream, and fresh chopped cilantro and it was SO flavorful and delicious. And my 3 year old loved it, he kept sneaking pieces of pork while I was shredding it.
The pork cook perfectly after 5-1/2 hours (I turned it on medium instead of low) and it just fell apart and melted in your mouth.
You could even use this recipe for the pork and put it over rice or with veggies too.
I have made this recipe several times. It's so easy, and provides great leftovers for the rest of the week. My husband loves this dish! I serve the carnitas with pico de gallo and spanish rice. Then, I use all these leftovers to make carnitas burritos for the rest of the week.
My first time ever making this and it turned out amazingly delicious. The hunny loved as well as the kids, and this will def be a meal that I will be making again and often. The best part is how easy and inexpensive it was.
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