Grammy's Kitchen · Carnitas · Slow Cooker Carnitas Recipe (Crispy Mexican
One of 40 carnitas recipes we measured
from www.chilipeppermadness.com
13 cooks on www.chilipeppermadness.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 16% | 12% |
| fat | 2% | 1% |
| aromatics | 7% | 8% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2268 g | 5 pounds pork shoulder (or pork butt (4-6 pounds)) |
| 4 g | 1 tablespoon Mexican oregano |
| 8 g | 1 tablespoon chili powder ((optional - I enjoy guajillo and ancho)) |
| 4 g | 2 teaspoons freshly ground cumin |
| 12 g | 2 teaspoons salt |
| 1 g | 1/2 teaspoon back pepper ((or to taste)) |
| 26 g | 2 tablespoons lard ((or use vegetable oil)) |
| 150 g | 1 small onion (chopped) |
| 15 g | 1 jalapeno pepper (chopped (optional, for spicy)) |
| 15 g | 5 cloves garlic (chopped) |
| 360 g | 1-1/2 cups chicken broth ((or use beer, orange juice, or a mix)) |
| 14 g | 1 tablespoon vegetable oil ((or use lard)) |
| Chopped roasted jalapeno peppers, chopped onion, chopped cilantro, warmed corn tortillas (or any of your favorite toppings) |
Method: 12 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made your Slow Cooker Carnitas for the first time and didn't modify the recipe one bit. This recipe is YUMO!! My entire family ate every bite and will definitely make them again. Also made the Ropa Vieja Recipe (Cuban Shredded Beef) and it is also YUMO!” — a cook, 5.0★
“Follow, I made this last weekend with Pork Blade roast and came it really good. Throwing in the carnitals in with oil to crisp them up was a game changer. Since I followed the recipe I am excited to change up the liquid a litter bit with beer or other substitu” — a cook, 5.0★