Slow Cooker Carnitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 teaspoon salt 2 teaspoon garlic powder 2 teaspoon ground cumin 1 teaspoon crumbled dried oregano 1 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 (4 pound) boneless pork shoulder roast 2 bay leaves 2 cups chicken broth Note: I have used a bone in pork roast also and turned out fine.
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours (may not be necessary but I do it anyway) . When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Serve with low carb tortillas, shredded lettuce, diced tomato, sour cream, etc... to taste (NOTincluded in nutrional details). Leftovers also make for excellent pulled pork BBQ.
Number of Servings: 10
Recipe submitted by SparkPeople user JOYJOYM74.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours (may not be necessary but I do it anyway) . When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Serve with low carb tortillas, shredded lettuce, diced tomato, sour cream, etc... to taste (NOTincluded in nutrional details). Leftovers also make for excellent pulled pork BBQ.
Number of Servings: 10
Recipe submitted by SparkPeople user JOYJOYM74.
Nutritional Info Amount Per Serving
- Calories: 276.4
- Total Fat: 14.5 g
- Cholesterol: 97.0 mg
- Sodium: 840.7 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.1 g
- Protein: 32.3 g