This slow cooker carnitas recipe is easy to prep and makes a great filling for tamales, enchiladas, tacos, and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Ingredients
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoons crumbled dried oregano
- 0.5 teaspoons ground coriander
- 0.25 teaspoons ground cinnamon
- 1 boneless pork shoulder roast , 4 pound
- 2 bays leaves
- 2 cups chicken broth
Instructions
-
1
Gather the ingredients.
-
2
Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
-
3
Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
-
4
Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
-
5
When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.
Nutrition Facts
Per serving
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