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Mouthwatering, crispy shredded pork, cooked low and slow in a delicious chili lime sauce!
I like to think of myself as a strong, resourceful woman who can prepare a whole meal from scratch, the old-fashioned way. I am and I have. I was born in the late 1900s after all! While I do love and respect the old-fashioned ways of preparing meals, I equally love and respect the value of modern kitchen appliances.
Trying to balance working outside of the home in my 9 to 5 with feeding my family every day can become tiring and overwhelming if I’m being completely honest. When I start to hear that little nagging voice telling me to just order take-out or serve the family bowls of cold cereal, I know it’s time to work smarter and not harder. That’s when I put out my West Bend slow cooker and let it do the hard work for me.
It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or for just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor.
Whether self-imposed or from outside forces, take the pressure off of yourself to make everything completely from scratch the old-fashioned way! It’s ok to utilize convenience items to help us complete a task. There’s no shame in doing things “the easy way”. We can protect our mental health, rest our bodies, and feed our families healthy meals all at the same time. Take care of yourself, friend.
What Exactly Are Pork Carnitas Anyway?
Carnitas, literally meaning "little meats" in Spanish, is a Mexican dish made by braising or simmering pork until it becomes very tender. It can be a dish by itself or used as a filling in tacos, tamales, burritos, etc.
Pork carnitas is very much like the American version of pulled pork. The main differences are the spices that are used, and after the pork is slowly cooked, it's placed under the broiler for a few minutes, so the meat gets browned and slightly crispy.
For more Mexican-inspired favorites, check out our Baked Chicken Taquitos or One Pot Tex-Mex Rice Casserole!
For this Slow Cooker Chili Lime Pork Carnitas recipe you will need:
Pork Shoulder/Pork Butt
To ensure you’re starting off on the right foot, you want to ensure you are using the correct cut of meat. Pork Butt/Boston Butt which offer a lot of fat marbling throughout, or Pork Shoulder are what you want to use for this recipe. If you use pork loin, you’ll find that the meat is very dry and will not shred. I prefer to use a boneless pork shoulder just for the sake of simplicity and ease, however, bone-in will work just fine. You’ll want to have some fat on the pork but should cut off any excess.
Chicken Stock
A little liquid goes a long way when it comes to slow cooker cooking. Homemade chicken stock is easy to make and can be used to amp up things like rice and pasta. Chicken stock will help the pork to retain moisture and keep it from drying out during the cooking process.
Brown Sugar
Balancing flavors is essential. A little sweetness will help to balance the spicy and savory flavors in the sauce.
Spices
When it comes to adding flavor, spices are key. Aromatic powerhouses like cumin and oregano are sure to add a mouthwatering goodness to every bite!
Garlic and Onions
We love garlic and onions in just about everything because they add so much flavor.
Limes
Limes are very acidic and can help break down the protein fibers, making the pork more tender. Limes also add a refreshing citrus tang that pairs perfectly with the richness of pork.
Helpful Tips
Leftovers can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
I recommend reheating thawed leftovers either in a 450-degree oven for about 15-20 minutes, or in a piping hot cast iron skillet.
Do not try to cook your pork from frozen! It will result in an overly cooked outside and likely a frozen middle on the inside.
Ready to Get Started?
Ingredients
3-4 pounds boneless pork shoulder/pork butt
¼ cup dark brown sugar, packed
½ cup chicken stock
1 yellow onion, sliced
6 cloves garlic, minced
3 Tablespoons tomato paste
2 teaspoons cumin powder
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon smoked paprika
½ cup lime juice, freshly squeezed
Lime zest, from 2 limes
Directions
Add all ingredients to a 6-quart slow cooker and cover.
Ensure pork is placed in the slow cooker with the fat side facing up.
Cook on LOW for 7-8 hours or HIGH 4-5 hours.
Check that the internal temperature of the pork is at least 145 degrees Fahrenheit. Our preference is 170 degrees Fahrenheit.
Remove the pork from the slow cooker to a large plate.
Using two forks, shred the pork then add the meat to a large sheet pan.
Place the sheet pan under the broiler and cook for 5-7 minutes or until the meat becomes crispy in some places. Do not overcook!
Return pork to slow cooker.
Serve immediately with your favorite taco fixings!
If you don’t have a slow cooker or it’s time to get a new one, check out West Bend!
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