Tuesday, September 18, 2012

Recipe: Slow Cooker Carnitas

Several years ago, a student in "Luscious" prepared Mexican Pork, and suggested that the same idea could be used for preparing carnitas. I was intrigued, but the project ended up on a back burner, so to speak.

Recently, though, I've been experimenting with preparing carnitas in the slow cooker. I had to experiment a bit to find a balance between a tender final product, with just a hint of citrus, but I'm happy to say I was successful.

Unfortunately, I wasn't as successful with my photography, so you'll have to look at the picture sideways. Ah well...!Buen provecho!

Slow Cooker Carnitas


1 cup bottled minced garlic
6 ounces frozen orange juice concentrate
1/2 cup water
4 pound pork, well-trimmed of excess fat
7 bay leaves


Combine garlic, orange juice concentrate, and water in slow cooker. Add pork and bay leaves. Cook pork on HIGH for 4 - 6 hours, or on LOW for 6 - 8 hours, or until pork is very tender. Remove bay leaves and discard. Shred pork with two forks.