Pork Carnitas

           Entrees, Recipes
Pork Carnitas
1 vote, 4.00 avg. rating (80% score)

pork carnitas



1 teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon crumbled dried oregano

½ teaspoon ground coriander

1 (2 pound) boneless pork shoulder roast, cut into large chunks

2 bay leaves

1 cup Basic Chicken Stock

2 cups shredded lettuce

2 tomatoes, seeded and diced

1 avocado, diced

½ cup almond cheese (optional)


Mix together salt, garlic powder, cumin, oregano and coriander in a bowl. Coat pork with the spice mixture. Place the bay leaf in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on low until the pork shreds easily with a fork, about 5-6 hours. Stir the meat after it has cooked for 3 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Spread the meat out in a thin layer on a cookie sheet and bake at 400 degrees for 20 minutes, or just long enough to crisp the exterior of the meat.

Serve with shredded lettuce, tomatoes, avocado and almond cheese if desired.

Makes 4 servings