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“This hearty entree is delicious and easy to simmer in a slow cooker all day long. Sometimes, instead of using tortillas, I place the pork on top of shredded lettuce for a tasty salad.” —Lisa Glogow, Aliso VIejo, California
Nutritional Facts 1 carnita (calculated without optional toppings) equals 363 calories, 15 g fat (5 g saturated fat), 67 mg cholesterol, 615 mg sodium, 28 g carbohydrate, 1 g fiber, 24 g protein.
Originally published as Slow-Cooked Carnitas in Taste of Home April/May 2011, p58
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 06, 2013 by MrsHanna
Love this recipe! We tried this recipe for Cinco De Mayo and my family loved it! I used two 4 pound pork shoulders, frozen Hot Green Chili instead of canned, homemade salsa, and no cilantro. We topped everything off with mexican cheese blend, sour cream, and guacamole! Definately will make again!
Reviewed on Oct. 31, 2012 by angelasandoval
This was a delicious pork taco/burrito meat but just doesn't qualify as carnitas without that crispy exterior. Next time, will try broiling or skillet-browning cooked meat before serving.
Reviewed on Sep. 26, 2012 by Cwong624
My family says this is the BEST
Reviewed on Sep. 18, 2012 by blhenn
I made this out of my "best loved recipes" cookbook. This was a pretty good change from the normal. It was really easy and quick to prepare and it made the house smell amazing. However mine turned out a bit watery, so I had to drain it a bit so our tortillas were not soggy.
Reviewed on Apr. 08, 2012 by lilaccrew
I do not understand why people like Travlnman02 come here and add their own complete recipes? Just submit it to TOH and leave the reviews for this section! I didn't think this was too much work at all, very delicious!
Reviewed on Apr. 03, 2012 by Travlnman02
This recipe is a lot of extra work and expense. I've been making carnitas for more than 30 years in a crock pot without all the work shown here and the taste is absolutely great. I use only Pork Loin or Tri-Tip Roasts becuse of the lean meat. I dis-like fat on any meat. In a large skilet heat (1) Tbsp oil and then add three cloves of minced garlic, lightly sal the meat and add fresh ground Blk Pepper. On med heat brown all sides of the meat, dark without burning. Place meat in Crockpot. Pour 1/4 cup red wine in skillet to de-glaze and scrape to loosen particles and pour over the meat. Put on the lid and cook on low heat for 8-10 hrs. Remove meat and strain juices, Save juices for addition to meat when you re-heat. Serve as meat for tacos, or on salad with Sliced Green onions, Cheese, Tomatoes, Avocados, and fresh salsa on the side. Goes well with Fresh beans and mexican rice with small salad. Great with just meat, salsa and tortillas also. Careful with the salt, a little goes a long way.
Reviewed on Mar. 12, 2012 by aug2295
This was pretty good. The meat was tender. I prefer the taste of roast pork shoulder, but for a weekday meal, this is nice.
Reviewed on Jan. 19, 2012 by ktrogo
These are so good. I served with black beans and it was a hit! Will be making this again and again!!
Reviewed on Dec. 16, 2011 by Mandalin
I love this recipe. I serve mine with corn tortillas, chopped cilantro, fresh lime wedges and pepper jack cheese. I like to eat the leftovers for breakfast with country potatoes and a runny egg.
Reviewed on Dec. 13, 2011 by ValerieMS
I set this up to serve as a "Taco Bar" the weekend my daughter and her boyfriend were home from college to help decorate for Christmas. It was good, but next time I'll cut the cilantro back to 1 cup, skip the red onion & serve additional green onions in their place. I also added grated sharp cheddar, black olives, sour cream and additional salsa to the topping choices.
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