Slow Cooked Pulled Pork Carnitas – Slow cooked, succulent, pulled pork has far more uses than BBQ. Slow cooking pulled pork for carnitas, is a fantastic low stress and inexpensive way to cook for and serve a crowd. If you’re slow cooking in the Summer to keep the kitchen cool, or if it’s football season, and your guests just want to graze, these carnitas are the way to go!
Another thing I love about slow cooking the pork, is the moist fall apart texture of the pork butt. It can also be enjoyed on toasted hoagies topped with barbecue sauce and cole slaw for a Mexican inspired sub. It’s handheld deliciousness and one we never get tired of enjoying.
See it at Whatcha Crockin? here
Slow Cooked Pulled Pork Carnitas
Servings: 20 -24
Ingredients
- 1 [5-6 lb] pork butt/shoulder
- 1 [10 oz] can diced tomatoes & chilies [such as Rotel Chili Fixins']
- 1 large sweet onion halved, thinly sliced/diced
- 1/3 cup cilantro roughly chopped
- 3 Tbsp tomato paste [more as needed]
- corn tortillas
- Paste rub:
- 4 cloves garlic minced
- 2-3 chipotle in adobo chopped
- 1 1/2 Tbsp olive oil
- 1 Tbsp lime juice
- 3 Tbsp taco or fiesta seasoning [such as McCormick's or Weber]
- 1 tsp ancho chili powder/paprika
- 1 tsp onion powder
- 1/4 tsp cayenne
- 1/8 tsp cinnamon
- salt & black pepper to taste
- Assorted toppings: Shredded lettuce queso fresco, Pico de Gallo, sour cream Yield: 20-24 servings
Instructions
- Spray the bottom and sides of a 6 quart slow cooker with cooking spray.
- Pour the tomatoes on the bottom.
- Sprinkle the chopped onion and cilantro on top.
- Mix together the ingredients for the paste. Rinse and pat dry the pork shoulder. Rub the pork on all sides liberally using all of the paste.
- Season with salt & black pepper to your taste.
- Center in the slow cooker. Cook on high for 1 hour then on low for 7-8 hours.
- Remove from the slow cooker, shred the pork and remove the bone.
- Use a large spoon to skim the fat drippings from the top of the sauce. [tip: If preparing in advance. remove the pork butt from the sauce and chill. The fat will solidify and rise to the top, and can easily be removed]
- Thicken the sauce with 3 Tbsp of tomato paste, more if desired. Adjust the seasonings.
- Return the shredded meat to the sauce.
- Simmer on high for 15-20 minutes. Keep warm.
- Serve with warm corn tortillas and your favorite toppings.
Notes
Depending on the amount of liquid released by the pork, you may need more than 3 Tbsp of tomato paste for thickening. Use your best judgment and thicken as needed.
Tried this recipe?Mention @melissassk or tag #melissassk!
Linda says
August 7, 2013 at 8:51 pmThis looks fabulous Melissa, and I’ll give it a try on my stovetop. I know it will be a crowd pleaser, especially during football season.
Melissa says
August 8, 2013 at 12:05 amHey Linda, I love these for football gatherings. Just line up the fixins’ and let everyone graze. ☺
Lisa Sonstegaard says
September 23, 2013 at 9:47 pmThis looks delicious! I have a question about the ancho chili powder/paprika…is is one teaspoon each or 1 teaspoon of either? Thanks!
Melissa says
September 23, 2013 at 10:09 pmHi Lisa, that’s a great question. You can use 1 tsp of ancho or paprika. I was thinking that some may not have ancho handy and would need something instead. Paprika would also yield a milder flavor, if that’s a concern. I hope you enjoy! ~ Melissa