Crispy Mexican Slow Cooker Pork Carnitas Escabeche Recipe

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)

WebMay 3, 2017 · Instructions. Rinse and pat dry pork with a paper towel. In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, …

Rating: 4.8/5(179)
1. Rinse and pat dry pork with a paper towel.
2. In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
3. Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
4. Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

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Slow Cooker Pork Carnitas (BEST Authentic Recipe!)

WebMay 1, 2023 · Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to …

Rating: 4.8/5(45)
1. Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
2. Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
3. Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
4. Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.

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Juicy, Crispy Slow Cooker Carnitas Barefeet In The …

WebOct 29, 2021 · Instructions. Rinse and pat dry the pork roast. Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture all …

1. Rinse and pat dry the pork roast. Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Place the onions and the garlic over the roast. Pour the orange juice over the roast.
2. Cover with lid and cook on LOW for 9-11 hours, until tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.) Carefully pull apart the roast, leaving plenty of bite-size chunks of meat. (Try not to shred it to tiny pieces.) Use a slotted spoon, spatula, or tongs to lift the meat out of the slow-cooker.
3. Heat a large non-stick skillet over high heat. Place about 2 cups worth of shredded pork into the hot pan and press down with a spatula. Cook until the bottom side of the pork is crispy and browned, about 2 minutes.
4. Transfer to a platter or serving dish and drizzle with some of the juices from the slow-cooker. Repeat with the remaining pork. Enjoy!

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