The slow cooker does all the work for you. Just set it up in the morning and come back to a perfectly cooked meal. The spices create a rich, aromatic experience that’s both comforting and exotic. It’s like taking a culinary trip to Mexico without leaving home. Carnitas can be served in so many ways – tacos, burritos, salads or even on their own. It’s the recipe that keeps on giving.
Ingredients:
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon crumbled dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 (4lb) boneless pork shoulder roast
- 2 bay leaves
- 2 cups chicken stock
Method of preparation:
Rub the spice mixture all over the pork shoulder.
Place the bay leaves in the bottom of the slow cooker and place the seasoned pork on top.
In a small bowl, combine the salt, garlic powder, cumin, oregano, coriander and cinnamon.
Pour the chicken stock over the pork.
Cover and cook on a low heat for 8-10 hours or on a high heat for 4-5 hours, until the pork is tender and easily shredded.
Remove the pork from the slow cooker and shred with two forks.
For added texture, crisp the shredded pork in a skillet over medium heat until golden brown.
Enjoy your carnitas in tacos, burritos or bowls with your favourite toppings.
