Monday, May 20, 2013

slow cooker carnitas cubanas

This is good in enchiladas, tacos, burritos, etc.

1 3-4 lb pork butt
4-6 citrus fruits, juiced - I like to use juice of a grapefruit, two oranges and a lime
1 t cumin
1 t chili powder
1 t onion powder
1/2 t garlic powder
1/2 t oregano
1/4 t cayenne
1/2 t salt
1/4 t freshly ground black pepper

Trim most of fat from pork cut but leave a little for flavor and cooking moisture.

Juice the citrus and pour into the ceramic vessel of slow cooker.

Mix spices together uniformly in a small bowl. Use fingers to pat the spice rub all over the pork until completely used up.

Set pork in citrus juice in slow cooker. Cook for 8 hours on low.

Shred pork and toss with liquid.


gwen said...


I wonder if one could do this with chicken? What say you?

hefk said...


Chicken would probably work, but I'd add more juicy stuff: citrus juice, fat and/or use chicken thighs so there is enough moisture.
I say this because I burn breasts in the slow cooker. (See the mole recipe for evidence). What do others think?