The first time I made this, I hadn't used a slow cooker before, so it was a bit of a disaster. I added too much liquid, worrying that it wouldn't have enough because I was having it go while I was sleeping. I had doubled the spices, but due to the excess liquid (my fault), it was way too bland and had no flavor whatsoever. So, I didn't rate the recipe at that time, and instead decided to try it again.
The second time I tried it, I had a 3 lb. shoulder instead of a 4 lb. shoulder, so I used AllRecipes nifty serving adjustment. I still doubled the spices, since I like things spicy, but otherwise, remained true to the recipe. Oh man, it smelled so good while it was cooking, and it tasted pretty good, too. In the future, though, I'm going to increase the spices even more. These carnitas had nice flavor, but they weren't as intense a flavor as I usually like. I would also recommend cutting off the fat before cooking -- I ended up throwing out huge quantities of just plain fat and seasonings, and due to the chicken broth, you have plenty of moisture, so you don't really need the fat. That would allow more seasoning on the actual meat as well. Overall, these were good, but could still do with more flavor.
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The first time I made this, I hadn't used a slow cooker before, so it was a bit of a disaster....