Roxy15
All-Conference
Crockpot Pork Carnitas:
Cooking Pork Carnitas in the Crockpot has got to be the easiest way ever.
This method would be perfect for the holidays, especially if you have a house full of guests.
These also make excellent breakfast tacos, too.
Since you’re making them in the Crockpot, it’s “set it and forget it” and you can literally leave the finished Carnitas warming in the Crockpot all day and evening allowing your guests to eat at will and you won’t have to lift a finger.
Plan to coat the pork roast in the dry rub the day before you plan to cook and then allow at least 10-22 hour of cooking time on the low setting of your Crockpot.
So let’s say you want to have these ready for Christmas Eve day, here’s a sample timeline:
Evening Of Dec. 22nd-Coat Roast In Dry Rub
Evening Of Dec. 23rd-Place Roast In Crockpot
Morning Of Dec. 24th-Shred Pork, Add Potatoes & Green Chiles & Cook Another Hour Or So; Turn Crockpot to “Warm Setting” And Leave All Day & Evening For Everyone To Eat When They Desire
***Serves 10-(Serving Size-2 Tacos)
Crockpot Pork Carnitas:
Dry Rub:
2 Tsp. Salt
2 Tsp. Ground Cumin
2 Tsp. Ground Coriander
2 Tsp. Onion Powder
1 Tsp. Ground Mustard
3/4 Tsp. Ground Chipotle Chile Pepper
Ingredients:
4-5 lb. Boneless Pork Shoulder Roast
1 Cup Chicken Broth
1-(14.5-oz.)-Can Diced Tomatoes, Including Juices
2-3 Large Cloves Garlic, Minced
1-(4-oz.)-Can Whole Green Chiles
2 lbs. Small White Potatoes
20 Small Tortillas
Garnish:
Chopped Fresh Cilantro
Diced Red Onion
Shredded Cheddar Cheese
Sour Cream
Mix all dry ingredients together, then rub all sides of the pork roast.
Wrap roast in plastic wrap and refrigerate overnight or up to 24 hours.
After the roast has been refrigerated in dry rub for recommended time, place chicken broth, diced tomatoes and garlic in Crockpot and then place roast on top.
Place cover on Crockpot and turn setting to “low.”
Allow to cook for about 10 hours or overnight.
Carefully remove excess fat from exterior of roast and discard.
Using 2 forks, shred the roast and stir.
Quarter potatoes and add.
***Don’t Use Yukon Gold Potatoes For This Dish As They Won’t Hold Up! Use Small White Potatoes
Cooking Pork Carnitas in the Crockpot has got to be the easiest way ever.
This method would be perfect for the holidays, especially if you have a house full of guests.
These also make excellent breakfast tacos, too.
Since you’re making them in the Crockpot, it’s “set it and forget it” and you can literally leave the finished Carnitas warming in the Crockpot all day and evening allowing your guests to eat at will and you won’t have to lift a finger.
Plan to coat the pork roast in the dry rub the day before you plan to cook and then allow at least 10-22 hour of cooking time on the low setting of your Crockpot.
So let’s say you want to have these ready for Christmas Eve day, here’s a sample timeline:
Evening Of Dec. 22nd-Coat Roast In Dry Rub
Evening Of Dec. 23rd-Place Roast In Crockpot
Morning Of Dec. 24th-Shred Pork, Add Potatoes & Green Chiles & Cook Another Hour Or So; Turn Crockpot to “Warm Setting” And Leave All Day & Evening For Everyone To Eat When They Desire
***Serves 10-(Serving Size-2 Tacos)
Crockpot Pork Carnitas:
Dry Rub:
2 Tsp. Salt
2 Tsp. Ground Cumin
2 Tsp. Ground Coriander
2 Tsp. Onion Powder
1 Tsp. Ground Mustard
3/4 Tsp. Ground Chipotle Chile Pepper
Ingredients:
4-5 lb. Boneless Pork Shoulder Roast
1 Cup Chicken Broth
1-(14.5-oz.)-Can Diced Tomatoes, Including Juices
2-3 Large Cloves Garlic, Minced
1-(4-oz.)-Can Whole Green Chiles
2 lbs. Small White Potatoes
20 Small Tortillas
Garnish:
Chopped Fresh Cilantro
Diced Red Onion
Shredded Cheddar Cheese
Sour Cream
Mix all dry ingredients together, then rub all sides of the pork roast.
Wrap roast in plastic wrap and refrigerate overnight or up to 24 hours.
After the roast has been refrigerated in dry rub for recommended time, place chicken broth, diced tomatoes and garlic in Crockpot and then place roast on top.
Place cover on Crockpot and turn setting to “low.”
Allow to cook for about 10 hours or overnight.
Carefully remove excess fat from exterior of roast and discard.
Using 2 forks, shred the roast and stir.
Quarter potatoes and add.
***Don’t Use Yukon Gold Potatoes For This Dish As They Won’t Hold Up! Use Small White Potatoes
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