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Slow Cooker Carnitas (Pulled Pork) by


2 teaspoons salt
2 teaspoons cumin
1 teaspoon crumbled dried oregano
1 teaspoon coriander
1/4 teaspoon cinnamon
4 teaspoons garlic, minced
4 pounds boneless pork shoulder roast
4 bay leaves
2 cups chicken broth
1/2 bunch fresh cilantro leaves
1 teaspoon orange peel


Mix together salt, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture and minced garlic. Place bay leaves and cilantro in the bottom of slow cooker and place pork on top. Add orange peel. Pour chicken broth around pork being careful not to wash of the seasoning. Cook on low until pork shreds easily, about 6-8 hours. Turn meat after cooked for 4 hours. When pork is tender, remove from slow cooker and shred with forks. Remove cooking liquid and bay leaves from slow cooker, saving some liquid to moisten meat. Return shredded pork to slow cooker and cook additional 30 minutes. Use cooking liquid as needed to moisten the meat. To make these more authentic, after shredding into smaller chunks, spread out on cookie sheet and bake at 400*F for about 20 minutes, to give a crisp exterior.

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