Servings: 8
Prep Time: 10 Minutes
Cook Time: 4 Hours
Total Time: 250 Minutes
Who doesn't love crispy yet succulent nuggets of pork? Carnitas are absolutely mouthwatering and this slow cooker version is no exception. Carnitas are slow simmered pieces of pork shoulder that are then fried and shredded. They can be served in a burrito, taco, or even on nachos. You are only limited by your imagination.
This set it and forget it carnitas recipe makes things a little bit easier on you. The only thing you need to do is throw it in a slow cooker, then fry it later and shred. They are so worth it!
1. Place the pork shoulder in a slow cooker and season generously with salt. Add the lime zest and oregano, then massage to coat the meat.
2. Fill the slow cooker halfway with water, add heavy pinch of salt to the water, then top with the split serrano and the garlic. Cook on high for 4 hours.
3. Transfer the pork to a plate and strain the liquid into a large saucepan. Place over high heat and reduce until it thickens and coats the back of a spoon.
4. While you are reducing the glaze, fry the carnitas. Place a large skillet over medium-high heat. Add the lard followed by the pork pieces and fry until crispy on all sides, about 10 minutes. Transfer to a cookie sheet and shred the carnitas. Pour the glaze over the carnitas and toss to combine.
