Reviewed: Nov. 2, 2009

More than a review it's a comment. Traditionally carnitas are to be eated as taco, with hot corn tortilla. Just add a homemade salsa, chopped cilantro, chopped onion and lemon juice!!

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Yiyiux

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Reviewed: Nov. 1, 2009

So tender and juicy! Yum! I followed the suggestions of other reviewers and added adobo and I doubled the other spices except for the salt. I liked the cinnamon in the seasoning mixture. I used about 1 1/2 T. adobo. I also reduced my chicken broth to 1 cup for a 5 lb pork butt, because I didn't want the meat to taste boiled. It took exactly the 10 hours listed in the recipe. I have been trying to find a good carnitas recipe and this is it! Will definitely use this one again.

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pugmom3

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Reviewed: Nov. 1, 2009

The secret recipie is---COKE, that is what we add to the carnitas for that extra flavor.

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FRANCIS

Cooking Level: Intermediate

Home Town: San Ysidro, California, USA

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Reviewed: Nov. 1, 2009

This recipe was amazing! It worked well with pork loin AND pork shoulder. Tossing the shredded pork in the oven greatly enhanced the texture & flavor. This recipe is a real keeper.

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MrsTLovesEspresso

Home Town: Sacramento, California, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 30, 2009

Very good! After I cook the meat in the slow cooker, I finish it off in a pan and fry it in olive oil to make it nice and crispy.

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CEEJOI

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

I was already to go with this recipe and then I couldn't find the lid to my crockpot, LOL. So, I roasted it in the oven low n slow for about 5 hours....the meat just FELL apart! I used a pork shoulder blade instead of the shoulder because it has less fat. But I still had to fridge the juices to get the fat to rise to skim it. The flavor was great (I quadrupled them--sans the salt n cinnamon) and made a great meal. Will def make again! I do also recommend to spread it on a baking sheet and bake for 20 moin...made it nice and crispy!

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lgreene

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Reviewed: Oct. 23, 2009

This turned out really great! Did make a few changes. I followed another reviewer's advice and doubled the spices, leaving out cinnamon (don't double the salt!). I also braised in the oven on 325 for about 3 hours instead of doing it in the crockpot. Spreading on a cookie sheet after and baking at 400 for about 15-20 minutes was really worth it - crisp outside, tender inside. Served with corn tortillas, cilantro, salsa, guacamole, cheese, whatever...they were yummy!

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kdonovan

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Reviewed: Oct. 13, 2009

Really excellent & simple using a 6.75 bone-in pork shoulder. Following some posted reviews I cut the roast into 4-5 large hunks and tripled the spice mixture except for salt & cinnamon. Was able to spoon off the excess fat and the carnitas were juicy & flavorful. So far used to make fajitas, enchiladas & tortilla soup.

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MAD4CUISINE

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Oct. 10, 2009

Definitely a recipe to try if you haven't, took the advice of others and tripled the spices except cinnamon. My family loved it. This will be great to warm up the cold weather evenings. Thanks

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MomtoAGBGCGDR

Cooking Level: Expert

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Reviewed: Oct. 8, 2009

This recipe is wonderful and found a new place in my rotation. As it drives me crazy to see reviews that do not resemble the original recipe at all, I followed this recipe exactly the first time -- To Live For!!. The second time, I used pork loin instead, because I had it, but was concerned it would not be as good due to the leaness. If you are like me and are trying to cut some fat from your diet, don't be afraid of this substitute. The pork was great, tender and you don't miss the fat.

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Nuscca

Home Town: Chalmette, Louisiana, USA

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Reviewed: Sep. 21, 2009

This recipe is absolutely delicious. I followed it exactly, and served it this weekend at my son's birthday party. Everyone loved it, especially the kids! I did find the meat a bit salty, but I heard no complaints. Next time I might add some chilies to give it a kick. This recipe is now my official carnitas recipe.

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Jaimerika

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 17, 2009

This is a pretty good recipe although I didn't follow it exactly. I left out the cinnamon. And to get the great carnitas taste you must have chipotles and adobo sauce. I seeded and minced 2 chipotles and added 3 tbs. adobo sauce. I also used minced garlic instead of garlic powder. Ground that with a pestle and mortar with other spices. I used more than 2 cups of chicken broth to cover the meat completely and after I shredded it, I spread in over a foiled baking sheet with a few ladle-fulls of the broth and baked it for 15 min. @ 400, halfway through, stirring meat around. I bought 2-2 lb. cuts of pork shoulder, bone-in and served in on corn tortillas with lime juice and Tapatio sauce.

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April

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Reviewed: Sep. 12, 2009

I had no idea how inexpensive pork shoulder is, making this as affordable as it is yummy! The recipe is so easy and the flavors are amazing. Do not omit the cinnamon as suggested in other reviews...it is the true "surprise" ingredient that makes it so special!

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Geordie Girl

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Reviewed: Sep. 10, 2009

I made some changes as suggested by others but somehow missed the suggestion to triple the spices- which I will do next time. I cut the meat into chunks and cooked in the crock pot for the day. I shredded it and put it in the fridge overnight. The next night for dinner I put the shredded meat on a cookie sheet and in the oven at 400-degrees for 10 minutes which heated it up well and made it crispy. I used the meat in burritos and it was great. I will make it again but add a lot more spice and also cook it in the crock pot with a few onions.

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hs in so cal

Cooking Level: Expert

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Reviewed: Sep. 4, 2009

I left out the cinnamon and I cut the roast into chunks. I also increased the spices. Otherwise I followed the recipe. As suggested by another reviewer, we topped it with the 'Avacado Salad with Sour Cream and Bacon', and also diced tomatoes. My family loved it. It was superb.

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Kristine

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Reviewed: Aug. 31, 2009

I haven't given 5 stars in a while ... but this recipe is fantastic. The minor changes I made did not alter the recipe so much that it is an actual new recipe, which I see so often in the comments. I doubled the spices except for the salt and the cinnamon. I cut the roast up into quarters. I added whole cloves of garlic to the broth. Last, I browned the meat after I shredded it ... took only about 20 minutes at 400F. My family all raved and asked if I would please make it again. At the end of dinner they were already arguing over who would get the leftovers to eat the next day. The cinnamon adds a little something special to the flavor, but I would not add more than the recipe calls for. I might reduce it a bit next time, but I like the uniqueness it gives to the pork.

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aivilo elleon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 30, 2009

easy and delicious!

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Eileen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Muskego, Wisconsin, USA

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Reviewed: Aug. 29, 2009

Thank you for this delicious and easy to prepare recipe. My family loved it!!

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hannacvt

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Reviewed: Aug. 29, 2009

Perfect flavor for carnitas. I doubled the spices except the cinnamon (used 1/4 t.) and cut the roast into 4 pieces. Cooked on High heat in the slow cooker for 5 hours, then shredded slightly and baked on cookie sheet until edges were just starting to crisp, about 15 minutes. Hubby raved! He has ordered carnitas alot from different Mexican restaurants and put these at the top of the list of his favorites. Thanks for posting this easy and great recipe. We will be using it over and over.

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SWEETPEA3087

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Reviewed: Aug. 29, 2009

Loved it! I left out the cinnamon (had a previous bad experience with cinnamon in a middle eastern stew) and I did cut the meat into large chunks for better permeation of the spices. I also pan fried it in a little veg oil to crisp it up a bit- served in tortillas with pico de gallo & guac- it was awesome! Will definitely make this again.

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Jill

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Slow Cooker Carnitas

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