Slow Cooker Carnitas
This Slow Cooker Carnitas recipe, featuring a flavorful combination of tangy salsa verde and zesty Cuban mojo marinade, offers a simple and effortless solution for busy weeknights. The pork becomes incredibly tender and rich with savory notes, making it perfect for a variety of dishes.
Ingredients
- 3 lb boneless pork roast
- 4 tablespoons vegetable oil divided
- 16 oz salsa verde
- 20 oz mojo marinade for store-bought, consider Badia mojo
- 8 large cloves garlic minced
- Optional for Serving:
- Flour or corn tortillas
- Corn salsa
- Guacamole
- Mexican crema or sour cream
- Pico de gallo or a mix of diced cilantro tomato, and onion
- Lime wedges
Instructions
- Slow Cooker Method:
- Begin by heating a large, heavy-bottomed pot over medium-high heat. Add 2 tablespoons of vegetable oil and sear the pork roast on all sides until golden brown.
- Transfer the seared pork into a 7+ quart slow cooker. Pour in the salsa verde and mojo marinade, and stir to combine. Cover and cook on low for 8 hours.
- Once cooked, shred the pork in a large bowl, making sure to reserve the cooking liquid for later use.
- Optional: Crisping the Carnitas
- Heat the remaining 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the shredded pork to the pot, ensuring it is well coated in the garlic and oil. Then pour in 1.5 cups of the reserved cooking liquid. Continue to cook, tossing frequently, until the liquid has reduced and absorbed into the meat. Repeat this process until the pork has reached the desired flavor intensity.
- Once the pork is infused with the cooking liquid, spread it out evenly in the pot. Cook over high heat, turning occasionally, until the meat becomes crispy in spots. If preferred, you may also broil the shredded pork in the oven for a few minutes to achieve a similar crispy texture.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Transfer the carnitas to freezer-safe bags or containers in individual portions and freeze for up to 3 months. Thaw overnight in the refrigerator for optimal results.
Reheating: To reheat, microwave in 30-second intervals, or warm in a pan with a little oil over medium-high heat for 8-10 minutes, stirring occasionally, to re-crisp the pork.
Variations:
For Added Spice: Finely chop a couple of jalapeños or serrano peppers and add them to the slow cooker for an extra kick of heat. Alternatively, a spicy salsa verde can be used for a similar effect.
Beer Infusion: Replace the mojo marinade entirely with lager beer to introduce subtle malted flavors of barley and nuts.
Sautéed Onion: For added depth, slice an onion thinly and sauté it with the garlic before adding the shredded pork to the skillet.
Oven-Crisped Carnitas: If you prefer, spread the shredded pork onto a baking sheet and broil for a few minutes until crisp. Keep a close eye on the pork to prevent over-browning.
Freezing: Transfer the carnitas to freezer-safe bags or containers in individual portions and freeze for up to 3 months. Thaw overnight in the refrigerator for optimal results.
Reheating: To reheat, microwave in 30-second intervals, or warm in a pan with a little oil over medium-high heat for 8-10 minutes, stirring occasionally, to re-crisp the pork.
Variations:
For Added Spice: Finely chop a couple of jalapeños or serrano peppers and add them to the slow cooker for an extra kick of heat. Alternatively, a spicy salsa verde can be used for a similar effect.
Beer Infusion: Replace the mojo marinade entirely with lager beer to introduce subtle malted flavors of barley and nuts.
Sautéed Onion: For added depth, slice an onion thinly and sauté it with the garlic before adding the shredded pork to the skillet.
Oven-Crisped Carnitas: If you prefer, spread the shredded pork onto a baking sheet and broil for a few minutes until crisp. Keep a close eye on the pork to prevent over-browning.