Slow cooker tender and delicious with a nice crispy finish! You will love these authentic Mexican pork carnitas! Super easy to make in the slow cooker and then crisp up in the oven.
Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
Heat oven on broiler.
Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.
Q: Can I freeze the pork carnitas for later use?
A: Yes, set aside and portion the amount you want to freeze before you get it crispy under the broiler. Allow the pork to completely cool and store in air tight freezer containers for 1-2 months. If you vacuum pack, it will last over 12 months.
Q: Can I make this in the oven?
A: Yes, you can place all the ingredients in a roaster or large oven safe Dutch oven. Preheat the oven to 300°F and cook covered for 3 hours then flip the pork over and cook another 2 hours. It should be fork tender and separate easily when done.
Q: What else can I make with the pork carnitas?
A: Our favorite dishes to make are tacos with lettuce, cilantro, tomato, queso fresco and onion. You can also make quesadillas, tostadas and burritos with your choice of fillings.