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Lunch / Dinner

Slow Cooker Carnitas

As a taco filling, stuffed into burritos, or to top a salad are just a few ways to enjoy these Slow Cooker Carnitas. Meaning “little meats” in Spanish, carnitas are one of Mexico’s most-loved dishes. They’re typically cubes of pork shoulder braised in lard until succulent and tender. This version keeps things easy by cooking the pork in a slow cooker.

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Ingredients

TOAST:

COMBINE:

SERVE:

Test Kitchen Tip

Head to the Mexican market for the chiles. Since they have a higher turnover, they’ll be fresher. Look for chiles that are still pliable and not brittle.

Instructions

Toast chiles in a skillet over medium heat until fragrant, 5 minutes, then add to a 7-qt. slow-cooker, along with onions, garlic, and cola.

Combine cumin, coriander, oregano, 1 Tbsp. salt, and pepper, then rub on all sides of pork; transfer to slow cooker. Cover slow cooker and cook pork until meat is falling off the bone on high setting, 6 hours.

Transfer pork to a cutting board; when cool enough to handle, shred meat.

Skim and discard fat from surface of braising liquid, then purée liquid and solids with a handheld blender. Stir in lime juice, brown sugar, and shredded pork, then season with salt.

Serve carnitas in tortillas with Pickled Onions & Radishes, cotija, cilantro, and lime wedges.

Toast the chiles before adding them to the slow cooker. The heat releases their oils for more flavor.

Toast the chiles before adding them to the slow cooker. The heat releases their oils for more flavor.

You’ll know the meat is tender enough to eat when the bone is easily removed from the roast.

You’ll know the meat is tender enough to eat when the bone is easily removed from the roast.

Nutritional Facts

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