These Slow Cooked Pulled Pork Carnitas make a tasty busy day fiesta. Assemble the ingredients and let your slow cooker do the cookin’.
Slow Cooked Pulled Pork Carnitas
We love our porkbarbecue in North Carolina and generally it’s best when cooked low and slow. Slow cooked, succulent, pulled pork has far more uses aside from barbecue and can go in other flavor directions depending on your meal. Slow cooked 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 this cut of meat, is the juicy fall apart texture of the pork butt.
- While we most often enjoy this on warm corn or flour tortillas, you can enjoy these carnitas on a salad or over rice. If there are low carb eaters at your table, try serving it over my cilantro lime cauliflower rice.
- It can also be enjoyed on toasted hoagies topped with barbecue sauce and cilantro lime cole slaw for a Mexican inspired torta.
- Regardless of how you choose to enjoy it, it’s bound to become a family favorite.
- You may also like this recipe for Mexican torta from Tastes Better from Scratch.
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Helpful Kitchen Items:
- 6 Quart Programmable Slow Cooker
- Onion/Vegetable Chopper
- Serving Set
- Insulated Slow Cooker Travel Case and Carrier
Slow Cooked Pulled Pork Carnitas
Servings: 20 servings
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 plus additional as needed
- 20 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 [i.e. McCormick's or Weber]
- 1 tsp ancho chili powder or 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
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 all of the ingredients for the paste. 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., salt and pepper to your taste. Return the shredded meat to the sauce.
- Simmer on high for 15-20 minutes. Keep warm until serving.
- 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!
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Linda says
This 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
Hey Linda, I love these for football gatherings. Just line up the fixins’ and let everyone graze. ☺
Lisa Sonstegaard says
This 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
Hi 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