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One of our favorite slow cooker meals is this Carnitas dish. It's even better with homemade Flour Tortillas. I serve mine up with a extra cilantro, little colby jack cheese, sour cream, fresh tomatoes, and some hot sauce. Also this freezes great!


  • 3 1/2 - 4 lbs. boneless pork shoulder roast
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground coriander
  • 1 teaspoon cilantro
  • 1/2 teaspoon cinnamon
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 cups chicken broth
  • 1 - 2 Tablespoons lard (opt)

Cooking Directions

  1. *In a crock pot/ slow cooker add chicken broth and bay leaves. In a small bowl mix together cumin, oregano, salt, coriander, cilantro, and cinnamon. Pat spices on the pork shoulder coating well. Place in a crock pot/ slow cooker, cover and cook on low. Turn meat about 5 hours in and break into a few chunks. Cook for 8 to 10 hours (or until easily shredded with fork.). Moisten with cooking broth if needed.
  2. Can be served when done OR heat a large skillet with lard and fry drained meat on medium high heat until crispy (about 10 mins.). OR can be bake, place drained meat on sheet pan at 400 degrees F for about 20 minutes or until crispy.

Feeds 8 to 10

Slightly adapted from: Allrecipes

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Minnie(@thelady8home) said...

Sounds tasty and not very difficult either to cook. Thanks for sharing.

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