Hola everyone! Slow cooked authentic Mexican pork carnitas is what I am making today. The smell is filling my house and I am getting HUNGRY. I said to myself “I am going through all this trouble, why not blog about it, right?” There is nothing like killing two birds with one stone.
While the smell of carnitas fills my kitchen I am trying to find carnita’s culinary equivalent. Those who know me well know that I am always tying to find food parallels, a culinary kin. So, here I go, authentic Mexican pork carnitas are really the first cousin to pulled pork, a US favorite. Its Latin American/Caribbean counterpart is definitely pernil.
Authentic Mexican pork carnitas can also be Cuban ropa vieja’s second cousin. Now, in Mexico, there is another close relative to the authentic Mexican pork carnitas called “cochinita pibil“, a dish of Mayan origin cooked with achiote paste and herbs. The traditional way of cooking this dish is by seasoning the pig and burying it in the ground. I don’t think I’ll be doing something similar any time soon, what will the neighbors say?
I read that authentic Mexican pork carnitas are traditionally cooked in a copper pot because copper distributes the heat evenly. Who would have thought? Don’t worry, I don’t have one. I actually like to use my slow cooker because I get to enjoy the beautiful aromas that slowly fill every corner of my kitchen.
After the carnitas are nice and cooked, I shred them with two forks, and then lay them out on a baking sheet, and broil for 5 minutes or so. They get a nice golden look on top, not to mention a yummy crispiness.
Now, you would expect that something that tastes this good has to have a secret ingredient, or lots of ingredients. Actually, authentic Mexican pork carnitas is such a humble dish that you probably have everything you need in your fridge and pantry. I also like to use my very own chili powder blend.
Carnitas are so versatile because you can use them for tacos, tostadas, burritos, tamales, and even nachos. Wow! Tonight we’re enjoying carnitas with tortilla shells, and all the fixings.
Before I run, don’t forget to share this recipe with your friends and family. If you have time leave me a comment, or tweet it! Spread the blog love! Gracias!
- 6 lb. pork shoulder-bone in
- 1 medium onion sliced
- 3 garlic cloves minced
- 1 tsp. oregano
- 2 tsp. cumin
- ¼ tsp. black pepper
- 2 tsp. Kosher salt
- 1 tsp. chili powder
- ¼ tsp. cinnamon
- 2 limes sliced
- 2 bay leaves
- 1 cup water
- In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
- Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
- Cover and cook for 6 hours on high.
- Heat oven on broiler
- Move meat to a large cutting board and using two forks begin the shred the meat.
- Place the meat in a single layer on a baking dish, and broil for about 5 minutes.