Apple Spiced Slow Cooker Pork Carnitas; crispy on the outside, tender and juicy inside, seasoned with sweet and smoky flavors. Cooked low and slow for perfect, fall-apart deliciousness.
And it couldn’t be easier.
So simple, in fact, it’s a perfect weekend meal prep, Friday night party food, or game day eats!
Plus, it’s 1000 percent freezable.
Carnitas is one of those legendary dishes you’ll travel miles to taste. It’s personal in every way. There are hundreds of recipes, cooking methods, little out of the way nooks in foreign countries and cities that keep us on the track of discovering the “perfect” carnitas.
I’m not sure it’s possible, but the journey to find it is amazing.
These slow cooker pork carnitas are a bit unique. It pairs traditional carnitas flavoring with the sweet, warm spices of apple cider. And for me, it doesn’t get better than that.
And tender? Oh my goodness. After hours in the slow cooker, with the perfect amount of liquid, they fall apart with a mere nudge. Juicy and tender.
Here’s the trick to amazing carnitas. They HAVE to be crisped.
Crispy Pork Carnitas
Here are two simple ways to quickly crisp carnitas.
IN THE OVEN:
Transfer the shredded pork to a rimmed baking sheet either lined with foil or lightly sprayed with cooking spray.
Pour 1 cup of the slow cooker liquid over the shredded pork. Broil for 5-10 minutes on high or until the meat becomes golden crispy browned on the edges.
Heat 1 tablespoon of vegetable oil on high in a cast iron skillet or nonstick pan. Add batches of shredded pork to the hot pan and sear until the edges are crispy. Then add 1/2 cup of its juices to the pan and continue to cook until most of the liquid has evaporated.
Meal Ideas Using Pork Carnitas
Carnitas is one of those dishes that make several meals with one preparation.
Here are some of our favorite ways to use carnitas meat:
Burritos (with black beans, sriracha and cilantro rice)
Street Tacos (with red cabbage, queso fresco cheese, onion, and cilantro)
Wraps (with lettuce, tomato, rice, and hot sauce)