The easiest slow cooker pork
carnitas recipe that is full of flavor and cooks all day to tender and juicy perfection!
A Mexican Food recipe that you will make again and again!
Much of the rich flavor comes from the fat that renders into the cooking broth, but this is easily removed after chilling. Always allow the meat to cool in the cooking broth, which keeps it moist and flavorful. This recipe is used in Tacos de Carnitas, Burrito de Carnitas, Frijoles Puercos, and Tamales. Freeze any leftovers.
Carnitas SLOW-COOKED PORK : Enough for 24 tacos, 12 burritos, or 36 tamales
4 pounds boneless pork butt
1 cup water
2 teaspoons kosher salt
Cut the pork into 3-inch chunks and place in the slow cooker with the water and salt. Cover and cook on low for 7 to 8 hours, or until very tender. Turn off the slow cooker, uncover, and let the meat cool in the broth for 30 minutes. Remove the meat from the broth and carefully remove any large pieces of fat without breaking the meat up too much. Return the meat to the broth. Use the carnitas immediately or refrigerate it in its broth until needed. If you
refrigerate it, remove the layer of white fat (asiento, see Note) before reheating.
Don’t trim the fat from the pork before cooking it. It renders out during cooking, enriching the flavor of the meat, and can easily be removed after chilling the carnitas. Reserve this pure white lard (asiento) and use it for sautéing meats such as Picadillo or making any of the guisados in Mains and Guisados. Fresh lard is wonderful to cook with; it has amazing flavor and can be heated to high temperatures for effective browning.