I resisted buying a slow cooker for a long time. Not because the many fans of slow cookers were wrong — just because I assumed they were mainly for soups, and I didn’t think I liked soup that much. This rich, fragrant Mexican carnitas recipe proved me delightfully wrong.
These carnitas are deeply flavorful and tender. You can make them in a slow cooker or on the stovetop if you don’t own one. The finished meat can also be prepared up to a few days ahead: store it in the reduced cooking liquid in a sealed container in the refrigerator for up to two days, which helps keep it moist and flavorful.
I served these carnitas on gluten-free flour tortillas, the traditional choice, but they would also be excellent on naan or any flatbread you prefer. For toppings, simple chopped tomatoes, diced avocado, fresh cilantro and lime are perfect — they let the meat shine.
To finish the shredded pork traditionally, many cooks shallow fry it in lard for crisp edges. I baked mine on a parchment-lined sheet in the oven until the edges began to brown and crisp — still delicious, and less rich. If you prefer the authentic method, feel free to crisp the meat in a skillet with a little fat, then invite me over for a taste.
Whichever method you choose, these carnitas will fill your kitchen with irresistible aromas and keep everyone craving Mexican food all day long.
Gluten Free Carnitas
Equipment
- 6 quart slow cooker (optional)
Ingredients
- 4 cloves garlic, peeled and minced
- 2 teaspoons kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano, crushed
- ¾ teaspoon ground chili powder
- 2 teaspoons smoked Spanish paprika (optional)
- 2 tablespoons packed light brown sugar
- 1 4-pound pork roast (or 2 — 2-pound pork tenderloins)
- 2 bay leaves
- 3 to 4 cups chicken or vegetable stock
- 1 recipe Gluten Free Flour Tortillas
For serving
- chopped tomatoes
- diced avocados
- chopped fresh cilantro
- limes
Instructions
- In a medium bowl, mash the minced garlic and salt into a paste with the back of a spoon. Stir in the cumin, oregano, chili powder, paprika and brown sugar until well combined. Rub the spice mixture all over the raw pork.
- Place the bay leaves in the bottom of a 6-quart slow cooker (or a large heavy-bottom stockpot). Put the pork on top of the bay leaves.
- If using a slow cooker, pour 3 cups of stock into the slow cooker, taking care not to wash the spices off the pork. For a stovetop stockpot, use 4 cups of stock.
- Slow cooker method: cover and cook on low about 9 hours, until the pork is very tender and falling apart.
- Stovetop method: cover and simmer on medium-low heat about 3 hours, until the pork is tender and falling apart.
- When the pork is done, use tongs to lift the meat from the pot to a clean surface. While hot, shred the meat using tongs to hold it and a fork to pull it apart. Set the shredded meat aside.
- Discard the bay leaves. Strain the remaining cooking liquid into a saucepan and simmer over medium heat until reduced by about one-third.
- At this point you can store the meat in the reduced liquid in a sealed container in the refrigerator until ready to serve.
- Preheat the oven to 350°F (175°C).
- Spread the shredded meat in a single layer on a parchment-lined baking sheet. Bake until the edges begin to brown and crisp, about 15 minutes.
- Remove the meat from the oven and drizzle with some of the reduced cooking liquid.
- Assemble the carnitas: divide the meat among the tortillas, top with chopped tomatoes and avocado, sprinkle with cilantro and drizzle with extra cooking liquid. Serve with lime wedges.
Nutrition information is automatically calculated and should be used as an approximation.