I have to admit, I find any excuse I can to make slow cooker pork. Yesterday, I decided that I had to make my own carnitas, because the pork at the Mexican restaurant we go to every few weeks is just too far away. And with the price of gas, well you know, it’s time for us to start making our favorite Mexican foods at home. I have to admit though, I really didn’t think I could make anything that could compare to the tender slow cooked goodness of the pork at our favorite Mexican restaurant, but I did! And it was just as easy as making any other type of pulled pork, you just change the seasonings.
For this pork, I used lots of smoky cumin, chipotle chili powder, onions, garlic, coriander, and beer. The combination of all the ingredients slow cooking for so long smelled so amazing, and tasted even better. If you like, you can add more heat by using more chili powder or adding cayenne pepper. And if you don’t want to use beer in this recipe, just omit it, along with the salt, and use 12 oz of pork or chicken stock instead. I also slow cooked this pork using my KitchenAid Slow Cooker. It’s oval size is much better for cooking large cuts of meat.
Crockpot Pork Carnitas
3 - 4 lb pork shoulder
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons cumin
1 tablespoon chipotle chili powder
2 tablespoons coriander
1 tablespoon dried oregano
1 tablespoon dried cilantro
1 tablespoon salt
1 tablespoon pepper
1 (12 oz) Mexican or regular beer
chopped fresh cilantro
Combine pork with all seasonings and beer in crockpot. Cover and turn to low. Cook on low until pork is falling apart, 10 - 12 hours. When pork is very tender, drain juices and fat. Shred pork and leave in slow cooker and turn to keep warm.
Serve shredded pork in corn tortillas topped with fresh cilantro, onion and tomato.