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!!!
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 ($.05)
- Salt and pepper, to taste
- 2 garlic cloves ($.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
- In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper.
- Place in the base of the slow cooker. Add the garlic, lime juice, and water.
- Set on low and cook for 8 hours.
- Remove, let cool slightly, then shred with 2 forks.
- (Toast the corn tortillas in a warm skillet.)
- Boil corn cobs and serve as a side item.
- Spoon the carnitas meat over the corn tortilla and top with salsa, diced avocado, and/or sour cream.
- Devour.
Cost $4.93
Sarah D says
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?
Erin, The $5 Dinner Mom says
@Sarah D,
Sorry! They were a side item. 🙂
Shannat says
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.
LisaE says
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!
Heather says
This looks so yummy! I can’t wait to make it.
Katie says
This looks really easy and delicious. I’m printing it now!
Mandy says
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?
Rachel says
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!!
Camille says
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. 🙂
cheryl says
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.
april says
sounds great I need recipes that I can plug and go.
Lauren says
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.
Christine says
Would pork strips (like for fajitas) work ok? I have those in the freezer and need to use them up.
david carlson says
50 cents for avocado, sour cream and salsa? On sale an Avocado here costs a dollar by itself
jessica mccloud says
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.
david carlson says
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.
DavetteB says
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)
Barbara says
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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