EFK Tested
Erickson Slow Cooker Carnitas
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 10–12 servings
- Cuisine
- Mexican
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season pork with salt, oregano, cumin, and pepper.
- 2. Add pork, onion, garlic, orange juice, lime juice, stock, and bay leaves to the slow cooker.
- 3. Cook on LOW 8 hours until shreddable.
- 4. Shred pork and spread on a sheet pan with a little cooking liquid.
- 5. Broil until the edges become deeply browned and crisp, tossing once. Serve with tortillas and EFK toppings.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw pork refrigerated. Whole-cut pork should reach 145°F with a 3-minute rest; ground pork/sausage should reach 160°F. Refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗