Sunday, April 22, 2012

Slow Cooker Carnitas

Since Brady's been born, I've relied heavily on the slow cooker.  I've been branching out and trying new recipes and this is a new favorite in our house.  It's simple to prepare, makes enough for plenty of leftovers, is so delicious.  I use the  carnitas for tacos, but you could also do burritos, quesadillas, enchiladas, etc.  

Slow Cooker Carnitas (adapted from


  • 3 teaspoon salt
  • 3 teaspoon garlic powder
  • 3 teaspoon ground cumin
  • 1.5 teaspoon crumbled dried oregano
  • 1.5 teaspoon ground coriander
  • 1 (4 pound) boneless pork shoulder roast
  • 2 bay leaves
  • 3 cups chicken broth


  1. Mix together salt, garlic powder, cumin, oregano, and coriander in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
  2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.