Slow-Cooker Pork Carnitas
For great slow-cooker carnitas, you need to rethink the braise.
Why This Recipe Works
To achieve a slow-cooker version of this Mexican pulled pork dish, we had to make some adjustments to compensate for the moist environment of the slow cooker. We cut pork shoulder (with a good amount of fat left on it) into chunks and combined the meat with onion, orange zest and juice, lime zest and juice, garlic, ground cumin, oregano, and hefty amounts of salt and pepper. As the meat cooks on low in the slow cooker, it releases just the right amount of liquid to help it braise and become pull-apart tender. To get the characteristic crispiness of the dish, we turned to the stovetop and a nonstick skillet. We mashed the pork pieces, added them to the hot skillet along with some of the intensely flavorful juices, and cooked the mixture until the pork began to fry and turn crispy.
© 2018 America's Test Kitchen. All rights reserved.