The Freshman Cook: Slow Cooked Carnitas

Today is reveal day for Secret Recipe Club. Yay! It’s always such a fun time. This month my assigned blog was Cooking in Stilettos! What a wonderful blog! Aly has lots of recipes, but as soon as I saw her Slow Cooked Carnitas, I knew I had my recipe. These carnitas are full of flavor, easy to make in the slow cooker,  (no hot kitchen!) and so delicious! I will definitely be making these again and again.

Slow Cooked Pork Carnitas

printable recipe
3-4 pound Pork Roast

1 tablespoon Olive Oil

1 teaspoon Cumin

1 teaspoon ground Coriander

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

1 tablespoon Brown Sugar

1/4 teaspoon Cayenne Pepper

1-15 ounce can Tomatoes

1/4 cup Orange Juice

Zest and juice of 1 Lime

2 Bay Leaves

Salt and Pepper

The recipe said to cut the roast into 4 pieces, but because

I used a bone in roast, I cut it into 2 pieces.

I heated the olive oil in a pan , and browned the pork pieces

on all sides.

I placed the pork in the slow cooker,

and added all the ingredients. The original recipe said to use 

fire roasted tomatoes. Because the hot stuff does not always go

over well in my house, I used a can of crushed tomatoes. They 

worked out great! 

Cook on low for 6-7 hours until the pork is tender,

and can be shredded with a fork.

Preheat your broiler. Line a baking sheet with foil,

and set aside.  

Shred the cooked pork, and set aside.

Remove the bay leaves from the tomato mixture.

Blend the tomato mixture with an immersion blender,

or pour it into a stand blender and blend until smooth.

Set some sauce aside to put on your carnitas in the tortilla.

Mix the rest of the sauce with the shredded pork 

and place on the baking sheet.

Broil the shredded pork, turning once, until brown and 

carmelized around the edges, about 5-7 minutes.

I sauteed up a few red and green peppers and some onions

to add to my tortilla.

Fill your tortilla with the carnitas, sauce, peppers, and

onions. Top with avocado slices and a scoop

of sour cream.


Thanks so much Aly, for this delicious recipe! 

I will be back soon, as I have my eye on your 

Pork Tinga!

Check out what everyone else cooked up today:

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