Slow Cooked Carnita’s

        After trying Carnita’s at a local Mexican Restaurant. We craved them so much, that we came up with our own Carnitas recipe. Which was so easy and fun to make.


3 lbs                             Pork Roast (Cut into Chunks)

1 tsp                             Salt

1 tsp                             Garlic Powder

1 tsp                              Cumin

1/2 tsp                          Oregano

1/2 tsp                          Coriander

2                                   Bay leaves

4 c                                Chicken Broth

3 Tbsp                          Lime Juice

1                                   Onion (cut into very thin slices)

1 (12oz)                       Beer

6                                  Tortilla shells

1 (15 oz)can                Refried beans

1 c                                Cheddar Cheese( shredded)


– Cut meat into chunks.

– Place in large bowl, Add salt Garlic Powder, and pepper.

– Mix the pork and few spices.

– Sear the pork until Browned.

– While waiting for pork to finish searing. Prepare the slow cooker with broth and beer and the rest of the dry ingredients.

– Add the pork to slow cooker.

– Cook on high for an hour.

– After an hour, turn heat down to medium heat. And let cook for 3 hours.

– An hour before serving you want to add Seared slivered onions.

– You can also add in cilantro too. It is optional.

– After 3 hours, take a fork and shred the meat.

– Take tortilla shell and place 1 Tbsp of refried beans, add cheese, and 3 Tbsp of the carnita’s filling.

– Fold like you would  burrito and once all of the Carnita’s are done, place on cookie sheet and bake for 10 minutes, to allow cheese to melt.

– Serve with a bit of lettuce and Salsa on the side. I wish that there would have been leftovers for lunch.

Goes well with Spanish Rice. What would other great Add-ins be?


11 thoughts on “Slow Cooked Carnita’s

      1. Oh no, I love mushrooms. I can’t have banana’s and I love Bananas!


      1. I definitely don’t make your life easier with all my questions and rants. So thanks for putting up with that. That oven variation is definitely worth considering. Thanks!

        Liked by 1 person

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