Reviewed: Apr. 11, 2009

I smelled this cooking and had a flashback to when I was a kid in the kitchen of my great grandmother, Ruby Ortiz, who was once married to the mayor of Santa Fe. Very authentic, yummy recipe!

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Jeff Lawshe

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Apr. 8, 2009

So tender and delicious. My family really enjoyed this recipe. I followed the recipe as is and loved it.

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Mar. 30, 2009

Very good! I followed the recipe exactly! It smelled amazing as it was cooking all day! The meat fell apart and was super moist & delicious. I served the carnitas with tortilla's, onion, and chopped cilantro.

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Jennifer Namia

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

These were very good. They were kinda sweet from the cinnamon. I used beef stock instead of chicken cuz thats what I had on hand. This meat was literally falling apart. We put it in tacos and burritos. I will be making again! :)

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Mar. 26, 2009

SOOOO Good. I had to put less Cinnamon the first time it was too much. My husband LOVES this one!!

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Holly

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

I made a beef version of this recipe. Used chuck meat (~3 lb), 1/2 c. beef broth instead of chicken, plus added a can of diced tomatoes with green chilis. 11 hours in the crock and it turned out fabulous. even better the next day!

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vamkt

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 19, 2009

This worked very well... I ended up using a much larger roast so I doubled everything and added a bottle of beer.

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trigirlnic

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 17, 2009

So good! I love carnitas, and this recipe worked really well for me to try from home! I will definitely make this again.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 14, 2009

I've made this recipe several times and every time I use different suggestions given on this site. Some suggest doubling the spice mix, others suggest more or less of one ingredient or another. My favorite thing about this recipe is that while it is very good on it's own, once you make it a few times you can get a feel for how you want to tweak it to your own liking. Very good and easy for someone new to slow cooker cooking.

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SOUPAMOM

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Reviewed: Mar. 12, 2009

Absolutely fantastic. I used a 2.4 lb roast, but kept all the spice amounts the same. I cooked it on low for 9 hours, shredded, then placed the meat on a baking sheet. Baked at 350 for 15 minutes or so, which worked out very nicely. The meat crisped up a bit, but wasn't dried out on the inside at all. I served this in flour tortillas with lettuce, tomato, a little fresh cilantro, shredded pepperjack cheese, and sour cream. YUM! Will definitely make this again and again, thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 11, 2009

Well, this is my new favorite meat. I love the flavor. The meat just fell apart and was very moist and juicy. I served with the raw or uncooked torillas you buy in the store, those are the best kind I think. Thank you for this recipe!

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Mar. 9, 2009

this recipe was awesome only thing my wife changed was leaving the carnitas in the oven for about 20 mins thats if you want the true taste and texture nothing but excellant compliments

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johnbridges956

Cooking Level: Expert

Living In: San Juan, Texas, USA

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Reviewed: Mar. 4, 2009

I LOVE this recipe! I make it a few times a month now and freeze it into individual burrito size servings and then just microwave it and pop it in the broiler for 5-10 minutes and it's absolutely delicious heated up this way. The only thing I do different is half the chicken stock and it turns out perfect. Thank you very much!

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Starry Night

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Reviewed: Feb. 27, 2009

Loved it. My husband loves pork and so I tried this even though I could not get the "carnita" effect at home. It worked and is well worth the trouble. I used a 10 pound pork butt because I wanted to use the meat in another recipe. It took 10 hours to cook and not too long to shred. Thank you.

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kate1971

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Reviewed: Feb. 23, 2009

My husband requested carnitas, so I used this recipe - he gave it five stars and said it was the best dinner he's had in a long time. Since I was cooking for only one person, I did not want to purchase a huge pork shoulder - I just used a 2 lb. pork ribeye. Doubled all spices, used minced garlic instead of garlic powder, left out cinnamon. Before seasoning, I cut the pork ribeye into two equal pieces and seasoned each separately to speed cooking time and enhance the flavor of the spices. Turned meat after 1.5 hours, shredded after 3.5 hours. Placed meat on a baking sheet with juices from slow cooker, baked at 400 degrees for 20 mins. as suggested by another reviewer. Served with Mexi-corn, Spanish Rice and greens as a huge entree salad.

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KittLttl

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

I also doubled the spices but not the cinnamon and salt as suggested. I think letting it sit overnight would be best to infuse some flavor as mine wasn't too much, but we still liked it. I think I'll use beer next time instead of chicken broth as well. Putting it in the oven is ingenius. My husband is still gobbling it up for lunch! I used a pork shoulder as it was cheap but I had no idea what to do with it, this was perfect.

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SAMJSTEIN

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Reviewed: Feb. 16, 2009

I have used this recipe three times now. I recommend doubling the spices (except cinnamon). I got better results by cutting the roast into smaller pieces.

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Jen. R.

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Very good!!!! I used some of other suggestiions: Doubled spices except salt and cinnamon. At end of cooking take out of crock (removing any fat and leaving juice in the crock) and put in baking dish. Shred meat with two forks. Add about 1/2 cup of the juice from the crock to the meat. Put in 400 degree oven for about 20 min. add another 1/2 cup of juice cook 10 min. more till crispy. My husband loves carnitas and he said these were awesome!!!!

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Feb. 12, 2009

My husband loved this and he is not a big pork eater. I didn't have oregano, so I skipped that and we like things a little spicy so I added fresh ground black pepper to the rub. Like other reviewers, I also tripled the rub, and then put it all under the broiler for about 5 minutes to crunch it up. We will definitely be making this again!

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STEPHD292

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Reviewed: Feb. 6, 2009

I am going to give this 5 stars even though I messed it up and didn't especially LOVE it. 1st of all, I took another reviewers suggestion and doubled the spices which I am glad I did for the most part. 2nd, I was short on time so I cut the pork shoulder into 6 or 7 hunks and then covered in spice mixture. This cut the cook time down a lot. I then cooked on high for the 1st hour and low for another 3 hours. My big mistake was misreading the recipe and after doubling the spices I accidentally put 1 whole tsp of cinnamon in the mix. Waaaay too much. Next time I think I may just omit the cinnamon altogether. To change things up, the next day we ate the left overs with BBQ sauce over a slice of bread. Very good as well. :-)

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