Slightly Spicy Slow-Cooker Carnitas

We serve this at our house a lot.  We use it throughout the week for other dishes, from lunchtime lettuce-wrap sandwiches to dinner over steamed vegetables.  Our twins love egg noodles, and this goes great with those.


1 tsp salt

1 tbsp cumin

1/2 tsp oregano

1 tbsp coriander

1 tsp paprika

1/2 tsp cayenne pepper

3 lbs boneless pork shoulder, skin removed, cut into 4 large chunks

2 tbsp ghee

1 onion, diced

4 cloves garlic, crushed

1 jalapeno, minced

1/4 cup chicken broth

2 bay leaves

Salt and pepper just before serving


Combine the salt, cumin, oregano,coriander, paprika and cayenne in a bowl.  Rub over the pork, reserving the extra spices (be careful not to touch your eyes)

Melt 1 tblsp of the ghee in a heavy-bottomed pan over medium heat.  Brown the pork in batches, about 5 minutes a batch and transfer to the slow cooker.

Saute the onion in the remaining ghee util translucent, abut 5 minutes.

Add the garlic and jalapeno pepper, cook another 3 minutes, then transfer the mixture to the slow cooker.

Add the chicken broth and bay leaves to the slow cooker, and cook on low for 5-6 hours.

Pull the meat apart with 2 forks and cook for an additional hour.

Salt and pepper to taste, then serve.

Crockpot Carnitas


SPICES:  salt, cumin, oregano, coriander, paprika, cayenne pepper, black pepper

3 lbs boneless pork shoulder (cut into 4 large chunks)


1 onion

4 cloves garlic (I use minced from a jar)

1 jalapeno

chicken broth

2 bay leaves




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