This Slow Cooker Spicy Pork Carnitas recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KickUpTheFlavor #CollectiveBias
This Slow Cooker Spicy Pork Carnitas recipe is the easiest carnitas you will ever make– it takes less than 5 minutes to throw the ingredients into a slow cooker. Pork goodness!
Some evenings call for a dinner with very minimal preparation, especially during this hectic time when I’m pulling my hair out trying to meet all my obligations. That’s when the convenience of the slow cooker can’t be beat. I love prep everything in the evening and set the cooker to work while I sleep. Then when dinner time rolls around you have an amazing meal ready.
This Slow Cooker Spicy Pork Carnitas recipe is the easiest carnitas you will ever make– it takes less than 5 minutes to throw the ingredients into a slow cooker. You honestly can’t go wrong with this recipe. You only need to let this baby cook in all its glory for 8 hours for the most amazing fall-apart tender pork goodness!
These pork carnitas are also great because they only require a FEW ingredients, most of which you’ll probably have lying around, such as Pace® Picante sauce, which is made with tomatoes, onions, and their famous, hand-picked jalapeños- this sauce really kicked up the flavor! Pace® Picante Sauce comes in mild, medium and hot. I used the medium level for this recipe because I didn’t want to make it too spicy for children to eat, but feel free to use any version that fits your taste.
There are many ways to serve carnitas but one of our favorite is tostadas. It’s like a taco, but flat. It’s usually made with a fried corn tortilla and top it with whatever your heart desires! Today, it’s mashed avocado, fennel and mango salsa, and queso fresco.
You can either eat the pork right out of the slow cooker or broil it in the oven to give it a crisp edge. I highly recommend finishing this carnitas under the broiler to get them nicely caramelized. Believe me you need those outside crisp edge in your life.
I should also mention that this recipe creates enough to feed a big crowd so It’s perfect for game day gatherings, or casual get-togethers. But if you make it just for your family be prepared to have lot of leftover. YAY. You know what that means, right? Arepas, tacos, nachos, quesadillas, enchiladas, and burritos all week long!
- 3 - 4 lb pork shoulder
- 2 teaspoons kosher salt or more, to taste
- Freshly ground black pepper to taste
- 1 oz jar Pace® Picante Sauce 16
- 1/3 cup Worcestershire sauce
- 1/4 cup brown sugar optional see notes
- 1 bay leaf
- 2 fresh rosemary sprigs
- 2 tablespoons dried oregano
Season the pork shoulder with salt and black pepper, rubbing in thoroughly on all sides. Be generous.
Place the pork in the slow cooker. Add picante sauce, Worcestershire sauce, bay leaf, rosemary and oregano. Cook for 8 hours on low or 4 hours on high. The pork should be so tender that meat falls apart easily. Remove pork form slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.
Heat oven broil. Line one baking sheet with foil and spray with cooking oil.
Place carnitas onto a baking sheet, with HALF of the juices, and broil until most of the pork looks golden, crisp and crusted, about 4 minutes. Remove from oven.
To serve tostadas spread a large spoonful of mashed avocado, pork carnitas, top it with fennel and mango salsa, and sprinkle crumbled queso fresco. Enjoy