Mexican Carnitas in the Slow Cooker

by Erin, The $5 Dinner Mom on July 6, 2010

Simple. Fuss-free. Tasty.

(The only thing I wish I’d done before serving these was toast the tortillas in a hot skillet…just 30 seconds per side…give them a little flavor boost.)

I have been waiting to make these since the beginning of March! Rather, these have been waiting for me to make them since the beginning of March!!!

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Mexican Carnitas in the Slow Cooker

Adapted from Stephanie’s Slow Cooker Carnitas

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours

Ingredients

  • 1.5 lb pork shoulder or loin, cubed ($2.83)
  • 2 Tbsp oil ($.05)
  • 1 teaspoon ground cumin ($.05)
  • Salt and pepper
  • 2 garlic cloves ($.10)
  • 1/4 cup lime juice or juice from 1 lime ($.10)
  • 1/4 cup water
  • 8 corn tortillas ($.50)
  • Salsa, diced avocado, sour cream dollops to garnish ($.50)
  • Corn Cobs ($.80)

Directions

  1. In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper.
  2. Place in the base of the slow cooker. Add the garlic, lime juice, and water.
  3. Set on low and cook for 8 hours.
  4. Remove, let cool slightly, then shred with 2 forks.
  5. (Toast the corn tortillas in a warm skillet.)
  6. Boil corn cobs and serve as a side item.
  7. Spoon the carnitas meat over the corn tortilla and top with salsa, diced avocado, and/or sour cream.
  8. Devour.

Cost $4.93

{ 19 comments… read them below or add one }

Sarah D July 6, 2010 at 5:43 pm

In your recipe you list corn cobs (.80) but then I don’t see where you use it in the recipe. Am I missing something?

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Erin, The $5 Dinner Mom July 6, 2010 at 5:51 pm

@Sarah D,

Sorry! They were a side item. :)

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Shannat January 29, 2013 at 5:18 am

I doubt people would rmebmeer the exact date they served a Mexican Food that’s not really eaten in Mexico. It’s a good ploy to get a buzz around your restaurant though.I love Wikipedia and trust it for most subjects. Burritos are not one of them. The fact that nearly all important events on the Burrito Timeline entry take place in SF and not anywhere near the border hints towards the inaccuracy.It’s unlikely that folks who were chomping down on burritos before 9/26/61 would write a Wikipedia entry about it. Wikipedia’s source for El Faro being the first SF Super/burrito is a 1993 SF Weekly article. Not exactly an infoulable bible. The author probably just read the sign posted outside the restaurant.

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LisaE July 6, 2010 at 9:17 pm

These look great. I use cumin a lot in my cooking and lately we have been eatng tortillas and such….this recipe will fit right in with my family!

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Heather July 7, 2010 at 2:01 pm

This looks so yummy! I can’t wait to make it.

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Katie July 7, 2010 at 5:13 pm

This looks really easy and delicious. I’m printing it now!

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Mandy July 7, 2010 at 11:50 pm

My daughter loves Mexican food and I might even get my son to try this. It looks great and I love recipes that cook themselves.

Looking forward to meeting you at Savvy Blogging Summit. Like the option of entering my Twitter name – is that a plugin?

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Rachel July 8, 2010 at 12:43 pm

I make similar but more traditional Carnita recipe. Its just pork butt or a shoulder roast, a little garlic and a little oregano. I leave the fat on and cook it in my slow cooker all day. Its so easy and so good!

I love your site by the way!!

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Camille July 9, 2010 at 5:00 pm

Looks delicious! I love cumin! Especially in these types of meals.

I wanted to add that frying the tortillas in a pan/skillet seems to help keep them from breaking apart as you eat them, I’ve noticed, something about heating them up makes them less fragile. :)

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cheryl July 11, 2010 at 12:54 pm

LOVE carnitas; while in San Diego I was given a similar recipe but was also told to put in 1/4c of orange juice which helps add a kick. Then limes were served on the side.

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april November 8, 2010 at 9:55 am

sounds great I need recipes that I can plug and go.

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Lauren August 12, 2011 at 3:29 pm

Just threw this in the crock pot! Excited to see how they turn out. I got pork carnitas from Winco for $1.68 a pound. They were the same price as the pork loin.

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Christine January 10, 2012 at 9:03 am

Would pork strips (like for fajitas) work ok? I have those in the freezer and need to use them up.

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david carlson March 11, 2012 at 8:02 pm

50 cents for avocado, sour cream and salsa? On sale an Avocado here costs a dollar by itself

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jessica mccloud March 12, 2012 at 1:59 pm

david, i was thinking the same thing as I read this! cheapest i ever find avocados is .99, and since it’s not an item you can only use some of and save the rest, like the sour cream and salsa, seems very unfair to price it out at anything less than the cost of the entire avocado.

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david carlson March 11, 2012 at 8:04 pm

Traditionally you use pork butt for this meal – good amounts of fat. I also like to broil the carnitas after they are done cooking — mix with a little oil, then put on a foil lined pan and crisp under the broiler.

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DavetteB April 9, 2012 at 12:35 am

Wish I could find pork for your price; the best deal I can get is when Carr’s/Safeway them buy-one-get-one-free.
Carnitas is my favorite Mexican food :o)

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Barbara March 10, 2013 at 8:41 pm

After it cooked in the Slow Cooker, Take it out and put it in a large Dutch Oven… and cook the Meat till it crisps up.. Perfect Carnita’s.

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