Carnitas
- Yield:18 servings
- Time:3 hrs, 26 mins show details
Recipe taka from Reddit user /u/csi_horatio_caine
Easy and delicious slow cooked Carnita meat recipe. Meat can be served on tortillas, incorporated into a hash, scrambled with eggs, or my personal favorite, eaten out of the pan with your fingers.
Ingredients
- 6 poundsBoneless Pork Butt (aka Boston Butt Roast, Weight is approximiate, 2 inch chunks
- 1Onion - Large, Quartered
- 2 tablespoonsGarlic Powder
- 1 tablespoonCumin
- 1 tablespoonCoriander
- 1 tablespoonOregano
- 5Chipotles en Adobo, Use less for less heat
- 2Bay Leaves
- 2 quartsChick Broth
- 1Salt
Equipment
- Stock Pot
- Cutting Board
- Knife
- Cookie Sheet
- Tin Foil
- Non-Stick Cooking Spray
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Preparation
- 2 mins
Peel and quarter the onion
- 3 mins
Cut the pork into 2 inch chunks
- 2 mins
Combine pork, onion, garlic, coriander, oregano, cumin, bay leaves, chipotles in adobo, and chicken stock in stock pot. The pork should be submerged in the chicken stock, if not, feel free to add water, or additional chicken stock until the pork is completely submerged.
- 3 hrs
Bring stockpot to a boil, then reduce to a slow simmer and cook unconvered until most of the liquid is boiled away. Approximiately 3 hours. Once the liquid recedes below the top of the top of the meat you may need to reduce the heat to keep the bottom from scorching.
When done you should not see any liquid on top of the meat, if you use a spatula to move the meat to one side of the pot there should be almost no liquid in the bottom of the pan.
- 3 mins
Once most of the liquid has cooked off, preheat oven to 400° F, and transfer the meat to a cookie sheet lined with foil and sprayed with anti-stick spray
- 15 mins
Roast in the oven for about 10-15 minutes, you want the top to start browning and getting crispy, salt to taste
- 1 min
Serve on tortillas with your choice of toppings
Notes
Honestly. Take the servings with a grain of salt, it makes a lot, and I've never actually measured how much I get. The meat can be frozen and reheated easily, and stays delicious.
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Comments
The pork wasn't very flavorful TBH. I'll increase the spice portions by 50% next time
Really? That's odd, the only time I've had that issue is if I didn't cook all the liquid off, or didn't roast in the oven, or forgot the salt. I'm revising the steps about how much liquid should be present at the end, I don't think it's very clear.
Maybe that's the issue, with my slow cooker on high it didn't come close to cooking off 2 quarts of chicken broth in 3 hours. Maybe my slow cooker is just less powerful?
Ah, yeah, that would do it. I tried it in a slow cooker once and the flavor was not there. Ever since I make sure and use a large stockpot on the stove.
Ah ok thanks I'll give it another try
That was totally it. This is delicious and I've been making it regularly for the last 3 years. Thank you so much for sharing! And the advice