Slow Cooker Carnitas

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Carnitas to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Carnitas, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried
• oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork
• shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl

Step 2: Technique & Execution

Coat pork with the spice mixture

Step 3: Technique & Execution

Place the bay leaves in the bottom of a slow cooker and place the pork on top

Step 4: Technique & Execution

Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture

Step 5: Technique & Execution

Cover and cook on Low until the pork shreds easily with a fork, about 10 hours

Step 6: Technique & Execution

Turn the meat after it has cooked for 5 hours