Carnitas that turn out flavorful, juicy, and fall apart tender? This slow cooker carnitas recipe might be the best thing I’ve ever made. Load the crockpot, and in less than 5 minutes you’re on your way to a tasty shredded pork tacos dinner.
You can also top it with some fresh pico de gallo and a squeeze of fresh lime juice.
I like to freeze leftovers of this carnitas recipe in 2-cup portions, adding about 2-3 Tablespoons of water to prevent the meat from drying out. There’s no such thing as meat that’s too moist. Dry meat though? No bueno. Store in an airtight container for even more freshness!
You don’t need to remove the fat from the pork shoulder before cooking, but if you find the finished carnitas are too fatty, you can skim some of the fat off the top of the cooking liquid before shredding and stirring the pork.
Find it online: https://dontwastethecrumbs.com/best-slow-cooker-carnitas/