This slow cooker carnitas recipe is easy to prep and makes a great filling for tamales, enchiladas, tacos, and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Ingredients
- salt: 1 tsp
- garlic powder: 1 tsp
- ground cumin: 1 tsp
- crumbled dried oregano: 0.5 tsp
- ground coriander: 0.5 tsp
- ground cinnamon: 0.25 tsp
- boneless pork shoulder roast: 1 piece (4 pound)
- bay leaves: 2 piece
- chicken broth: 2 cups
Metric Conversion
Stages of cooking
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Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture. Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
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Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
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When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.
