Recipe - Crockpot Carnitas

I love carnitas and enjoy the simplicity of using a crockpot. I actually prefer the carnitas diced and cooked in the skillet, but my lovely wife prefers them this method so here is my recipe.

Crockpot Carnitas

1 pork shoulder (about 4-5 Lbs)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
2 bay leaves
2 cups chicken broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Rub the mixture onto the pork shoulder. Place the bay leaves in the bottom of a slow cooker and place the pork on top.

Pour the chicken broth around the sides of the pork, being careful not to wash off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Serve on two corn tortillas with chopped cilantro, diced onion and some chile sauce.

Rubbed and ready to cook


Out of the crockpot. Small bowl on the left is the fat that was removed. The bone is in the front.