Slow Cooker Carnitas

For an authentic Mexican cuisine lover, you can make these pork carnitas in the slow cooker for an easy dinner. The rich spices, aroma, and meat that literally melts in your mouth.

Slow Cooker Carnitas

It is not just easy to make but is easy to store and a suitable dish for your Mexican-inspired party menu.

The following spices and seasonings really bring out the Mexican-inspired flavors of the pork butt.

Achiote adds so much flavor to this recipe. If you want a Mexican taste, I recommend you don’t skip it.

Yes. You can store the leftover in an air-tight container. Refrigerate it for five days. Plus, you can also freeze the leftover slow cooker pulled pork. You can freeze it in a freezer-safe container or in a zip lock bag. Freeze for up to 3 months.

The closest meat cut that works well if you don’t have pork butt is pork shoulder. It offers the same flavor and texture. If you want to switch pork with beef, feel free to do so. You can use beef chuck roast or brisket for this recipe.

The meat cut I have used for this slow cooker pulled pork recipe is a pork butt. That’s because this particular meat cut has excess fat, which adds so much flavor to the dish.

Ingredients Smoked Paprika Mexican Oregano Salt Onions Ground Cumin Chiote Black Pepper Chili Powder Onion Powder Brown Sugar Swipe up for full list

Recipe Info Course: dinner Cuisine: Mexican Servings: 8

Chunky in  Kentucky

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