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Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
179 calories; protein 15.6g; carbohydrates 6.1g; fat 10.1g; cholesterol 48.4mg; sodium 459.7mg. Full Nutrition
Most helpful positive review
This is wonderful!!! My husband and I loved it!! Instead of cooking it on the stove I just threw it in my slow cooker all day and it just fell apart when we were ready for dinner. We just stuck it on some tortillas with cheese and avacados and it tasted wonderul!!! Read More
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(88) Most helpful critical review
My husband LOVES carnitas! This recipe was good but we felt it could have been outstanding. My usual recipe is 1 large spanish onion cut into wedges and seperated by segments 1tbsp of tumric 2 tbsp adobo 1 tsp cumin 2 tbsp garlic powder 1 tbsp sazon de goya con achote 3 low sodium beef broth cubes 6 cups of water and a 1lb pork shoulder roast. Combine all ingredients in a large stock pot and bring to a boil. Cover and simmer on medium low head for 2 to 5 hours. When a fork can easily be inserted into the meat and it is seperationg from the bone it is ready. drain excess liquid and shred. place in a baking pan bake at 400 for 10-15 min. squeeze fresh lime over the top sprinkle with additional adobo and serve with tortillas and yellow rice. Enjoy:) Read More
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(12) Reviews: Most Helpful
This is wonderful!!! My husband and I loved it!! Instead of cooking it on the stove I just threw it in my slow cooker all day and it just fell apart when we were ready for dinner. We just stuck it on some tortillas with cheese and avacados and it tasted wonderul!!! Read More
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(88) Loved this recipe! It made a perfect meal folr two. Ib added red crushed peppers and used 2/3 cup orange juice, 1/3 cup lime juice and added enough chicken broth to cover the meat. I also patted the Meat with the seasonings first then seared one side for a minute before adding the veggies and liquids. The quick sear locked the spices onto the meat and gave it a gorgeous brown color when done simmering. I then fried the meat in olive oil and used it in tacos - SO INCREADIBLE!!! Just top the tacos with diced onion and cilantro, then guacamole and lime juice. Oh I also added Adobo seasoning to the list of seasoning and to the shreaded meatv just before frying it. Enjoy!!! Read More
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(68) Suggestion-I make a similar recipe but after boiling the meat, I shred it into a pan and brown it a bit to get that yummy flavor of a mexican restaurant/taco truck. Read More
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(41) Advertisement
Flavor was good but not strong enough. I doubled the recipe and cooked mine in the crock pot all day then shredded the meat and cooked it on the stovetop like others suggested. I added more seasoning as I cooked it on the stove but next time I will add a lot more since the meat was kind of bland. It has the potential of being a new staple in our family but needs to be tweaked a little for more flavor. Read More
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(27) 
Meat was very tender but all the spices/seasoning did not absorb into the meat.Meat was pretty bland. We used it to make soft tacos. I think i will re season the shredded pork tomorrow and simmer it with the soup/juices that it cooked in today until it reduces down.I think it would be great. Only prob with this recipe was lack of flavor in the pork. I will still make again with a lil alterations next time. Read More
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(17) 
I use the slow cooker too and put all the seasonings in the pot. when I come home the meat is easily shredded but once shredded I add some spices all over again. I usually add about 1T chili powder salt and pepper to taste and about 1/4 t cayenne (we like it spicy). It is ready for burritos. I also make extra and separate some of the meat for tacos. For tacos it is best to put the cooked meat with the after-added seasoning in the oven 325 degrees for about 15 minutes just to get the extra fat and juices off since you will be frying the meat in the taco shell anyway and the extra moisture gets the tortilla too soggy (even if you don't fry). It will store cooked for about 3 days in the fridge. Read More
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(17) Advertisement
Really great authentic flavor. I did this in the crock pot and doubled the seasoning amounts. I cut the meat in chunks and fried it in a little butter and oil to get that characteristic carnitas texture. I drained the veggies and poured the juice in the frying pan with the meat and let it reduce. We ate this in corn tortillas. The hubby thought he'd died and gone to heaven. He suggested that it would make a great smothered burrito filling if I didn't fry it. So we pureed the remaining veggies with some broth, added a little salsa picante (Tapatio,) and made a sauce. Had smothered burritos the next day for lunch- it was delicious! Next time I'll pull the carrots out before I puree. Read More
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(15) I made this early in the day but not early enough for my slow cooker. I added a little red pepper flake to it to give it a lil warmth but could have put a little more. My husband made it home before I did and ate it like a soup (going back not only for seconds but thirds) and the rest of us ate it in tacos. Very tasty with a little homemade guacamole! Read More
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(13) My husband LOVES carnitas! This recipe was good but we felt it could have been outstanding. My usual recipe is 1 large spanish onion cut into wedges and seperated by segments 1tbsp of tumric 2 tbsp adobo 1 tsp cumin 2 tbsp garlic powder 1 tbsp sazon de goya con achote 3 low sodium beef broth cubes 6 cups of water and a 1lb pork shoulder roast. Combine all ingredients in a large stock pot and bring to a boil. Cover and simmer on medium low head for 2 to 5 hours. When a fork can easily be inserted into the meat and it is seperationg from the bone it is ready. drain excess liquid and shred. place in a baking pan bake at 400 for 10-15 min. squeeze fresh lime over the top sprinkle with additional adobo and serve with tortillas and yellow rice. Enjoy:) Read More
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(12)