Killer Crockpot Carnitas (Slow Cooker)

THE STAY AT HOME CHEF (19)
wendyrosa.schell: "Very good! I’ve made it twice. I added a TB of or…" Read More
9Ingredients
8Hours
970Calories

Ingredients

US|METRIC
  • 5 pounds pork butt (/Shoulder Roast)
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cloves
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 2 cups vegetable oil
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    NutritionView More

    970Calories
    Sodium37% DV890mg
    Fat132% DV86g
    Protein96% DV49g
    Carbs0% DV1g
    Fiber0% DV0g
    Calories970Calories from Fat770
    % DAILY VALUE
    Total Fat86g132%
    Saturated Fat15g75%
    Trans Fat1.5g
    Cholesterol175mg58%
    Sodium890mg37%
    Potassium1140mg33%
    Protein49g96%
    Calories from Fat770
    % DAILY VALUE
    Total Carbohydrate1g0%
    Dietary Fiber0g0%
    Sugars0g0%
    Vitamin A6%
    Vitamin C2%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(19)

    wendyrosa.schell 2 months ago
    Very good! I’ve made it twice. I added a TB of oregano. So tasty! Used in Cuban sliders.
    Rick 9 months ago
    Great , made it just like the recipe. Would definitely make it again.
    John-Michael Archer 10 months ago
    Solid! Pretty much stuck with the recipe and it was great.
    HBIC a year ago
    Melt in your mouth meat! We are going to use this recipe as a springboard for other slow cook pork recipes and play around with the spices...so excited for leftovers later!!
    Andrea M. a year ago
    Amazing!! Only added lime juice and a splash of worcestershire sauce, and it came out so freaking good. Served in warm corn tortillas. The ground cloves were my favorite part to be honest, it gave it the perfect after taste. Also to those who say it was oily, do not shred them inside the oil!! If you think it's still oily you can also sautee them for a few minutes in a pan after shredding it.
    Alex J. a year ago
    I’ve made this more times than I can count and there always a hit! Super easy to make and always enjoyed by all who have tried it. Kudos to the chef!
    EM a year ago
    These truly are killer and so unbelievably easy to make. I’ve made this on so many occasions I lost count. They were always super well received at any dinner party I’d host, and they make so much you’ll have plenty left over. Alternatively, they freeze well and can also make for excellent food prep at the beginning of the week. The one thing I might suggest for some that have a particular taste preference is to go a little lighter on the clove. I just found that each time I would use the full 1/2 teaspoon I would always be able to pick out the distinct clove flavor, so I just started putting in only a couple dashes. Also for those that are on the diets that cut out vegetable oil, there have been a couple times when I didn’t have enough vegetable oil, so I used olive oil instead. Now I cannot fully remember how much of a difference it made (I hope the chef isn’t shaking her boots at this), but I honestly don’t remember thinking it made that big of an impact. In sum, I’d highly recommend giving this dish a try. Tinker with the seasoning if you want, maybe try switching up the oil (?), no matter what way you won’t be disappointed.
    Sara a year ago
    It was alright, not a whole lot of flavor and reeeeaaalllyyy oily recommend cutting back of the oil and adding a bit more of the spices
    Samuel D. a year ago
    Awesome!! Guest asking for recipe :)
    Kristin O. 2 years ago
    great!! we don't use nearly as much oil as it calls for though - maybe 1/3 cup. we spread them on a sheet pan and set the oven to broil for a few minutes after shredding the pork to get a crisp
    Jenifer E. 2 years ago
    These are great and they last for a couple meals.
    Renee Oliviel 2 years ago
    Great even the kids loved it
    Marjan B. 2 years ago
    Easy and so delicious! One of the best if not THE best carnitas I have ever had. Made it into hash and topped with an egg and salsa with left overs. Yummmm
    Barbara M. 3 years ago
    this was a hit with my fam. will make it again to make protein bowls like Chipotle! i didn't change anything but honestly used only a cup of oil. not sure if that makes a difference but i didn't find any issues. will be adding this onto my go to recipes though.
    Kimberly I. 3 years ago
    Instead of the pork butt I used what I had on hand, pork chops. The fam loved it but I thought it lacked a little something, I topped my tacos with chopped onions and lime, however it would've been even better with some cilantro and salsa verde! I had plenty for lunch the next day and it tasted even better then. Very happy and will probably be making this easy dish again!
    Jimmy B. 3 years ago
    I followed the recipe exactly and slow cooked the pork for about 7 hours. I made tacos out of the carnitas meat and it was delicious. These carnitas are really good and I would surely make this again.
    Autumn H. 4 years ago
    Made this for the first time last night, and it was amazing! The meat was moist and had so much flavor! I added about 1/2 tbsp of ground pepper to my mixture. It's amazing as leftovers too! Definitely will make again.
    Jane Churchon 4 years ago
    I work as a nurse, 12 hour shifts at night, so we're always looking for recipes that will cook while I sleep. This not only cooked while I slept, but it was DELICIOUS. I'm going to make it again and again.
    Alisa C. 4 years ago
    I did this in a ceramic coated cast iron dutch oven overnight using the LO Slow function on my oven. So glad i found this recipe, i think the cloves are the secret. I had a great lunch for work and plenty for dinner tonight..

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