Slow Cooker Crispy Carnitas Recipe
Carnitas literally means “little meats” and is a Mexican cuisine which originates from the state of Michoacán. Carnitas are slow cooked, so we have adapted a Carnitas recipe for your Slow Cooker or Crockpot, then in the broiler for the finish! This is a great tasting carnitas recipe!
4 pounds skinless, boneless pork butt or shoulder
4 teaspoons salt
1 teaspoon black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 onion, cut into wedges
8 cloves garlic, smashed
2 limes, juiced
2 large oranges, juiced
3/4 cup Coke
2 bay leaves
1. Add ingredients to crockpot in order listed above, starting with the pork shoulder.
2. Cook on low 8-10 hours, or on high for 5-6 hours.
3. Shred meat.
4. Transfer the ingredients to a baking sheet lined with aluminum foil.
5. Pour 1-cup of liquid over the meat.
6. Broil on high heat for 5-7 minutes (meat will brown and crisp.)
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
This Carnitas recipe has a nice spice level which we like to offset with a Rosé. We feel that the pork can be a little heavy for your average white wine, and a red wine can be a bit heavy and consume the flavors of the meat. I find a good ‘pink’ wine to be the perfect balance between red and white wines. Follow the link to our wine review site to find our favorite Rosé wines-LetsHaveWine.com