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A platter of mexican food on a wooden table.
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4.95 from 38 votes

Slow Cooker Carnitas Board

Slow cooked carnitas are the star of this carnitas board which is loaded with black beans, green rice, cheese, guacamole, sour cream, and all the fixings to make the most delicious carnitas tacos, nachos and more!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: board, carnitas, mexican, tex-mex
Servings: 8 people
Calories: 174kcal
Author: Chef Jenn

Equipment

  • Slow cooker you need a fairly large one to hold 4 pounds of pork

Ingredients

  • 3-4 pounds pork shoulder or pork butt roast
  • 1 tablespoon cumin
  • 1 tablespoon ancho chili powder
  • 1 tablespoon Mexican oregano
  • 1 cup chicken broth low or no sodium added
  • 1 jalapeno or poblano chili
  • 1 onion halved
  • 4-6 cloves garlic

Suggested fixings

Instructions

  • Blister the jalapeno, onion, and pepper under the broiler or in a dry skillet then remove the seeds from the chilis and set aside.
  • Rub the pork. Mix the salt, pepper, cumin, ancho chili powder, and oregano in a small bowl, then rub it all over the pork.
  • Add the chicken broth to the insert of your slow cooker then add the blistered peppers, onion, and garlic.
  • Add the pork and cook on high for 4-5 hours or low for 6 hours or until fork tender.
  • Remove the meat from the juices and let it cool enough to handle.
  • Remove visible bone and fat from the pork, then shred it with meat claws or 2 sturdy forks.
  • Transfer the pork to a hot skillet with a tablespoon of oil in the bottom and crisp up the bottom layer by cooking it over high heat for 1-2 minutes.
  • Adjust the seasoning and serve.

Notes

Chef Jenn's Tips

  • Sear the pork before slow cooking for an added depth of flavor.
  • Don't skip crisping the pork in a skillet - it adds a delightful texture.
  • Be generous with the seasonings - you’d be surprised how much salt this needs. Taste it before serving, too.
  • You can speed up the cooking time by cutting the pork shoulder or butt into several chunks.

Nutrition

Serving: 0.5cup | Calories: 174kcal | Carbohydrates: 4g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 106mg | Potassium: 450mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg