Apple Spiced Slow Cooker Pork Carnitas

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.

Prep Time5

Cook Time10

Total Time10 5

Servings: servings

Calories: 144kcal

Author: Stephanie Wilson

Ingredients

Spice Rub:

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ - ½ teaspoon cayenne

Carnitas:

4 pound pork shoulder
½ cup chicken broth
½ cup apple cider

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Instructions

In a small bowl, mix together the spice rub: salt, garlic powder, cumin, paprika, coriander, and cinnamon.
In the bottom of the slow cooker place the pork shoulder (fat side up). Sprinkle the spice rub over the top and coat the pork. Pour the chicken stock and apple cider around the sides of the pork being careful not to rinse off the spice mixture.
Cover and cook on low until the pork shreds easily with a fork, about 10 hours or on high for 6-7 hours. Turn the meat halfway through. When cooked, shred the meat inside the slow cooker with accumulated juices.
Remove to a sheet pan and crisp by broiling it in an oven for about 5 minutes.

Notes

How to Crisp 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.

On the Stovetop:

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 ½ cup of its juices to the pan and cook until most of the liquid evaporates.

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