High-Protein Slow Oven Pork Carnitas

 

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High-Protein Slow Cooker Pork Carnitas Take advantage of the convenience and ease of the slow-cooker with this carnita recipe from FearlessFoodRD. Rich, savory and full of flavor, this dish fills you up at your hungriest with only 261 calories per serving. High in protein, low in calories and super easy to make, it’s a weeknight no-brainer.

Rinse the pork and pat dry with paper towels. Generously season with salt and pepper and sprinkle with the cumin. Place the pork in a slow cooker and pour the tomatoes over the top.

Cover and cook on highuntil fork tender, about 7 to 8 hours. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon 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.

Slow Cooker Method: Remove the pork from its package and place in the bottom of a 6 quart or larger slow cooker. In a small bowl stir together the oregano, cumin, chili powder, salt, pepper, paprika, and cinnamon. Season the pork evenly on all sides, rubbing the spice mixture into the meat.

Place the pork roast in the slow cooker. Rub on the taco seasoning on all edges of the roast. Place in the quartered onion slices around the roast. Pour on the squeezed oranges, as well as the lime juice.

Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. Combine pork, chicken broth, orange juice, garlic, pepper, and 1 tablespoon of the salt in a 6-to 7-quart slow cooker. Cover and cook on LOW until pork is fork-tender, about 8 hours. Step 2 Preheat broiler to high with oven rack 6 inches from heat.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the oranges. Slow Cook on low for 10 hours or on high for 6 hours. 1 day ago · Slow cooker 1. In the bowl of your slow cooker, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red. 18 hours ago · Traditional Carnitas are chunks of pork shoulder (also known as pork butt), cooked in a large pot of lard for hours until tender with crispy edges.

Carnitas literally translates to ‘little meats’.

List of related literature:

1 Combine the tomato paste, adobo, garlic, chili powder, salt, and pepper in a 5to 6-quart slow cooker; stir in the pork.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

In a medium pot over medium-low heat, place 1/2 teaspoon Adobo* Goya the seasoned pork and 17/2 cups of water; cook 14 teaspoon pepper covered for 30 to 45 minutes or until the pork is fully cooked and tender.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
from Secrets of Colombian Cooking
by Patricia McCausland-Gallo
Hippocrene Books, 2004

Combine pork, water, onion, lime juice, oregano, cumin, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper in Dutch oven (liquid should just barely cover meat).

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Place the pork shoulder in a 4-quart (or larger) slow cooker.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Season pork with salt and pepper, add to slow cooker, and coat evenly with sauce mixture.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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77 comments

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  • Hi, I’m following this recipe and I made a mistake… I put one tablespoon of cumin instead of a teaspoon, is this okay?

    Also, due to covid I couldn’t find pork shoulder anyone so I used pork loin, is this okay?

    Thank you for the video

  • My niece has the same method for the carnitas except for the lil. She uses a bottle of italian salad dressing and water to cook the pork. It can then still be crisped up under the broiler with a spritz of olive or canola oil cooking spray.

  • OMG this was soooo good. Excellent carnitas, crisping them up, only herb I didn’t have was Cumin-but they are so good. Thank you!!!!

  • Touches raw meat, touches all the spice jars, touches raw meat again, cuts all the other ingredients on a board soaked in raw meat juices, wonders why 2 of her kids are ill a couple of days later. ��‍♂️����‍♂️

  • Made this last night with 1.3# pork tenderloin. It came out pretty good. Probably gonna get a pork shoulder today and do a real batch of carnitas.

  • That was almost as sexy as Ivanka Trump! I would’ve added a little condensed milk 1T., and 1T. Of cola and a 1 tsp. of cinnamon to further enhance! Shabaam!!!

  • Wonderful recipe! I let the meat broil for 5-10 minutes, removed it from the oven to stir it up, then broiled again for an additional 5-10 min, making sure I watched it very carefully. I loved loved loved the extra crispness! I also squeezed the juice of 1/2 of a great lime over the carnita meat. It was sooo delicious as is already but I had to make it extra crispy. Thank you so very much Lisa for the excellent recipe!

  • Next time leave the Orange’s inside the crock pot. It will mesh the flavors as it boils….you will not regret it. A half can of Pepsi also adds caramelized look. Just a suggestion but everything else you did looks yummy. Great video

  • correct me if i’m wrong, but when cooking i was taught to put oregano when the food is almost done cooking because if you put if from the beginning it leaves a bitter taste to it

  • I love all kind of dishes from you!!! I hope to learn how to make healthy ice-cream and healthy cake in th future, so that I can enjoy a health summer!!!

  • Thank you so much! I’ve made this recipe 3 times now. It is fantastic! I serve it in a bowl with Cauliflower rice, spinach, and garden salsa. Will be made and enjoyed many more times!

  • Hey Lisa, thank you as always, great recipe! Can you please add the metric values on the screen? It’s hard for a non-american to always convert imperial to metric. Thanks!

  • It looks delish. I grew up eating pork however I don’t eat pork anymore. This is a very toxic meat. It’s also bacteria resistant. And the pig also eats cows poop? That’s gross. No thanks..

  • Marrying material right hear I married a Mexican girl who I thought could cook but couldn’t so after work I’d come home and cook dinner. That got old quick so now I’m divorced.

  • Made these today and they are fantastic! I also made your almond butter and trail mix granola bars! Love love love all of them! Thank you!

  • living in san diego i can honestly say this looks so authentic from what we find over here, the other videos on youtube where it’s cubed is not really how it goes.

  • I’d never guess you’d be a Mexican food fan. It seems to me to be some of the unhealthiest food in the world. Mexicans seem to be very obese and I’d put it down to their food.

  • Looks good maam, next time eliminate the pepper cumin, just use salt, about 3 oranges, three onions whole, about 3 garlic heads, 4 bay leaves..4 hrs to go, throw in a 12oz coke. That will give it the brown, sugary color…this way it makes it more legit!! Saludos….

  • Who in the fuck remove the fat cap? You never suppose to remove the fat cap chop that shit up with the meat,fat is where all the flavor is at

  • Nice video. As a Mexican, I was looking for a recipe to cook tonight before tomorrow’s college football games to serve the family on a quiet football Saturday afternoon.. Thanks for the great ideas!

  • What the hey??? Bee-you-tifull! Roasted garlic? Pork butt inna crockpot with oregano? Orange and lemon juice? Oh hell yeah! What carnita deliciousness. Love this. 8hrs on low…..yes please. Gorgeous buttery meat. Make me a taco please! If you are not sure your pan is hot enough, slap a chunk of the fat cap on and make a chicharron! Ay Dios Mio, que rico la carne dorada! Si, aguacates y cilantro por favor! Gracias por compartir!

  • Hello, last night was my first time making your recipe. It turned out great! I preferred your simplistic recipe over several others here (one of them include 2 cups of olive oil…eww). However, I have a question. While the looks great and the texture is almost exact like yours, I noticed that the meat has not imbibed the flavor except for the outermost layer. The liquid left behind in the pot is SO flavorful and I wish I can make the meat imbibe that flavor. Do you have any ideas?

  • Must try your version and compare the taste to mine that has 4 cups of lard. That 2 cups of oil seems “somewhat” healthier! This is not a health friendly recipe, but oh so good a few times a year! Thanks

  • After much experimentation, this is essentially how I make mine, EXCEPT I:
    (1) Slice deep gashes in pork and marinate overnight in sweetened condensed milk;
    (2) Add chiles to the other aromatics, making sure to rub them into the crevices.

  • Pork Butt = Pork Shoulder. They just call it “Butt” because about 200 years ago it was transported in large barrels called “butts” so they ended up calling it Pork Butt or Boston Butt. Those are the same Pork Shoulder.

  • Been doing this for years, try transferring the meat to a baking pan or cookie sheet and break apart depending on how much crispy edges you prefer, salt and brown in the oven, no messy stovetop.

  • Writer does not have a crockpot, is there another way of cooking �� this & getting the same results. I do want this 2 come out
    the way U cooked��‍�� it. Thank U

  • made this yesterday. spices and everything smelled amazing when cooking but found the meat fairly bland when eating. still good but not much flavour

  • Oregano y cominos en carnitas??? wow en US les encanta desmadrar las recetas.
    a eso le agregas el bbq y es BBQ Pulled Pork. no carnitas

  • carnitas was great but where did the coca cola go? if i combine 2 recipes i will get what im looking for… which is so typical for me, i never use one recipe… thank you so much

  • Oh boy, you guys are gonna love these carnitas! I say a couple of times in the video to cook the meat overnight, but just to clarify you simply need to cook 8-10 hours. That doesn’t have to be overnight, that’s just how I normally do it. 😉 You could start this in the morning and have it for dinner! Who else is excited for Cinco de Mayo?! xo Lisa

  • If you brown them in the broiler you can do a lot more in less time with even more crisp. You simply must watch the browning as it can burn quickly. It is a lot easier than using a pan like this.

  • First: I love your videos and try to make some of your food ideas myself, and I am thankful for them. I am still not as knowledgable about cooking and so I have one question: what happens to the left over onion, garlic, and jalapeño that was slow cooked with the pork shoulder?

  • Great recipe tips, I forgot the ingredients,, now cooking in crock pot, thanks for making this video. Next is to make salsa for this creation.

  • Love love love this recipe!!! I do it exactly like this but turn on my slow cooker and put 2 tablespoons of lard in it and while I season the meat, it melts and then I add a splash of milk and a splash of orange juice. Other than that I do the same!!!

  • Alternative finish: only break it apart into larger chunks, heat a tablespoon of shortening in a very hot cast iron skillet, add a teaspoon of still frozen OJ concentrate, and sear the chunks before shredding further. It adds a wonderful crust and the OJ caramelizes for another layer of flavor.

  • Everything you show us tastes fabulous. Could you show us a version using canned and/or fresh jackfruit? I’m not vegeterian, but I would like to learn the option to serve for my vegetarian friends.

  • made this a month or two ago…. I will be doing it this way going forward, its failproof and very good.  I seasoned mine then seared it first in sear-mode before slow cooking it.

  • One million thanks for the work you do. I have only been following your meal plans for a week and already have one thousand times more energy than I have ever had since my hypothyroidism diagnosis. My doctor kept telling me my thyroid hormone was fine with my meds, but I still felt tired, lifeless, and lethargic. You make everything so easy and fun, even my husband is involved. He has multiple autoimmune diseases and has already noticed a change in the joint pain he was feeling. You are a treasure and thanks again for making everything so easy and organized.

  • I have yet to try a recipe from you I haven’t liked. I always bump the garlic because I’m a garlic lover and need to taste it! And I love your crackpots! They are adorable!

  • I made this yesterday. The meat tasted like pot roast but maybe it was supposed to. I recommend seasoning to your own liking. Personally I’d cut out the oregano and bay Leafs. stick with the basics, like salt, pepper, garlic.

  • I’ve made pork, beef, and deer this way for tacos. My wife wont eat it. She thinks taco meat should look like the meat like paste they use at taco bell. Too bad for her.

  • Intrigued. I have a smaller sized Crockpot as well as my normal sized one and I am willing to give this a go down-sized so to speak. I would take me aged to eat even the smaller version anyway. I am assuming the oil should mostly cover the meat say 90%?

  • great video thanks! and if you’re mexican saying this isn’t mexican enough shut yo face up and go ask your abuelita how to make carnitas instead of looking it up on YouTube.

  • They look delicious! I never would have thought to use oil can’t wait to try it. I bet the carnitas stay nice and moist due to the oil.

  • Looks so delicious and one of my favorite ways to eat pork. Sadly it’s getting hard to find pork these days with all the closures of the plants. Really appreciate you sharing this.

  • Whatever you do you make it look so easy! I just love your videos so much. By the way can you do an Indian recipe please!!?
    Stay safe!

  • Thank you for this recipe. I made it Sunday 4/26 and shared some with my neighbor, who enjoys, Southwest cuisine. I’ve never had Carnitas before. I have never heard of them. All of us agree that this is most delicious!

  • I use Gebhardts chili powder, bay leaves, sweet onion, garlic powder, ground parsley, ground clove, ground cinnamon and black pepper. I’ve been doing it for a while you are the only person I see do it similar to mine. Mine is based on an old slow cooker beef barbacoa recipe

  • I cut the onion into thick slices and place them in the bottom of the slow cooker as a sort of rack for the pork. This makes cleanup easier since there are no protein deposits on the bottom of the crock. This is helpful for pork and essential for chicken.

  • Guys. I made the meat like this yesterday. I made a bit more so added a bit more seasoning (closely guestimated measuements). It was Amazing!! My entire family pigged out on this. No one had less than 3 servings….and they usually will only eat one serving of anything. No need to add liquid as the meat releases juice and fat enough to cover itself. If it comes out bland add more salt!

  • If I am not eating pork, is there a beef part substitution you can suggest to me?
    The shredded part you put for 5-minutes in the oven reminded me of Greek Gyros.

  • Looks delicious. But this is not how carnitas are made. Carnitas are from Michoacán, México and they are made in a “confit” process of cooking in lard (like the French do).

  • I love everything you cook Lisa ��, and as a mexican, I gotta say you did it GREAT ����, I usually add some of the zest of the orange and some lemon juice. Keep it up, you are awesome and take care ��

  • Hello and congratulations,

    I am from Mexico and I know how to cook carnitas.

    Your respect in the way you talk about my country makes me feel grateful.

    At the beginning of your video you talk about typical Mexican food, here we never drink margaritas, I think that in Cancun they offer them to American citizens, here the most common is beer and tequila.

    your video is amazing Your country needs people like you, without borders.

    Thank you.

  • Love the fact there is no talking about your life and that it’s a short video. Some of us pay for our data usage. Thanks for considering that.
    p.s. Everyone ❤️ these!!!!!

  • Made this last night. The best ever! Thank you for sharing your wonderful recipes. Every single recipe that I have tried from your collection has been amazing and delicious.

  • I’m sure it tastes good but that is a pork roast not carnitas. Carnitas are deep fry that’s the real deal if you want to eat healthy don’t eat carnitas eat pork roast that’s is not the same as carnitas sorry not trying to hate

  • I made this meal last night and omg!!! Thank you, thank you, thank YOU! The meal was amazing and the kids devoured the left overs today!!! This meal is going into the rotation!!!

  • Do a little research on what is really healthy, fat is essential nutrient. You should first fry the meat in lard and then put it in your slow cooker.

  • Alma, I just found your channel this morning. Thank you so much for sharing these recipes and ideas with us, I hope that they keep coming!

  • To all you skeptics out there…I think I made an audible groan when the oil was added. But these were the BOMB. I had to stop myself from finishing the pan of pork at the dinner table. The family loved this. I have tried a handful of other crockpot/dutch oven recipes that include orange juice or broth or dry rubs. They were okay, but nothing like this. Definitely drain, put it in a roasting pan and broil for a few minutes right before serving. I wouldn’t have believed it, unless I had made it. My sister was grossed out when I told her how I made the carnitas. Maybe next time she visits, I serve her some.

  • I’m so glad I found your YouTube channel! You’re videos are edited so well and your instructions are so easy to follow. Please continue to do more!

  • Idk where you have been my whole life? Or rather where has YouTube been hiding you? Your recipes are not only delicious looking. But so easy to follow! I already know the food you make is going to be delicious! The comments say so! I can’t wait to try all your things! I esp loved this and the Bolognese Recipe,& baked Ziti, Nachos etc. (Yes I have been watching lol)

  • This might be a dumb question but what do you do with all the oil after? And, this seems very close to pulled pork…. would the only difference be BBQ sauce and how it’s served? Ok, two dumb questions…..

  • I admit I was really hesitant to try this recipe. The oil obviously was my concern. I did it anyways. It turned out delicious! Shockingly once the pork is separated from the oil it wasn’t very oily at all. BTW 5 hours and on low it was super tender. Thanks!

  • My mom has a slow cooker that she never uses (she loves the instant pot lol) so I’m def gonna try this! Missing having mexican food out, we’re def spoiled for choice in Texas like in Cali

  • Lol so funny seeing the comments from people saying “I’m Mexican and this is great!” because I’m Asian and was watching her rice video thinking “I’m Asian and this is great!”

  • I made these tonight and OMG! They are Delicious. Followed the recipe to the T and definitely on my rotation meal making. Family loved them! A must try for sure! Thanks for the recipe!

  • CON LA PENA PERO ESAS NO SE ACERCAN NADA ALAS CARNITAS MEXICANAS, AQUI EN MEXICO SE COCINAN COMO MANJAR DE DIOSES CON SU RECETA���� ORIGINAL SALSAS CEBOLLA GUACAMOLE NADA QUE VER CON ESTO

  • Are there any ideas on what to do with the leftover stuff in the slow-cooker? or is throwing it away the only option? (forgive me, im pretty derp when it comes to cooking)

  • Thank you for this receipe! I am from Jalisco, a neighbor state of Michoacan where Carnitas originated and as much as I love them I am hesitant in eating them since they are fried in tons of lard, this is an amazing way to eat them!!! Gracias! ❤������

  • Eeew cochina you dont wash your hands after touching the carne. Talk about cross contamination and then touching all your spice containers, cutting all your ingredients on top of the same tabla….yuck! Not so much “clean cuisine” huh? Carnitas look good but your style of cooking makes me cringe..

  • I’ve seen a number of carnitas videos on utube, all somewhat similar. I love that yours is to the point and quick,…..made it yesterday, oh my goodness, fantastic, made the best tacos I’ve ever had.
    Especially with my fabulous guacamole and roasted green sauce, man I want to have it for breakfast this morning. Thanks.

  • Alma, I love your recipes. Thank you for such delicious, wholesome and healthy dishes. I have made several of your dishes: Fideo, chile rellenos, Mexican rice, beans, and more. My guests always compliment the meals I make from your channel, thank you!

  • Wow! Finally someone making tacos the way tacos actually look like, no hard shell and ground beef.. your foods are always good cant wait for.more

    Mexican approved:����

  • When you added all that oil into the crockpot, I was “OMG”. But when I found out this was just the cooking “medium” and you drained this afterwards, it opened up a new way of cooking with these things. Really interesting in what you’re doing here.:)