Slow Cooker Crispy Pork Carnitas

With the hustle and bustle of the holiday season, a slow cooker sure comes in handy.

Here’s an easy slow cooker recipe for pulled pork that’s made with a dry rub.

It’s similar to this 3-ingredient slow cooker pulled pork recipe in that no liquid is added to the slow cooker.

The meat cooks in its own juices which to my taste buds, really brings out the pork flavor.

For this recipe, after the dry rub pork roast is done cooking and pulled apart, into a hot skillet (with a little oil) it goes.

It’s seared until the edges of the meat are crispy.

And it tastes sooo good.

Then serve it up as carnitas in tacos, burritos, nachos, over rice, in a salad or just by itself.

If there are any leftovers, the crispy pork is wonderful when mixed in with barbecue sauce and served either as is or in a soft bun.

It makes delicious sliders as an appetizer too.

Ok, I’ve gone on long enough talking about slow cooker pork.

Let’s check out the ingredients and how to make it.

Pork roast (shoulder or butt roast), brown sugar, chili powder, granulated garlic, onion powder, paprika, ground sage, dried red pepper flakes, salt and pepper.  Also, olive oil for making the carnitas.

Here’s how to make it.

For the Dry Rub:

In a medium size bowl, add all of the ingredients for the dry rub (brown sugar, chili powder, granulated garlic, onion powder, paprika, ground sage, dried red pepper flakes, salt and pepper).

Next,

mix until evenly combined.

For the Pulled Pork:

Remove excess fat from the roast.

With a paper towel, pat dry each side of the roast.

Firmly rub each side of the roast with the dry rub so that…

…the roast is entirely coated.

Lay the roast fat-side up in the middle of the slow cooker.

Cover with a lid and cook on the low setting for 6 hours.

After the roast is done cooking, use a ladle to transfer half of the liquid from the slow cooker pot to a heat resistant medium size bowl or large pouring measuring cup (for optional use when serving).

Remove any excess fat from the roast and discard.

Using 2 forks, pull apart the pork roast so that it’s in fairly small shredded pieces.

Give it a taste test and add salt if desired.

Set aside.

For the Carnitas:

Heat a large skillet on medium heat and add olive oil.

The amount of olive oil needed may vary depending on the size of the skillet used and/or if cooking is done in batches.

To the skillet, add just the pulled pork (not the liquid that’s left in the slow cooker pot).

Be careful not to overfill the skillet with pork.

Leave some room in the pan to stir the pork as it cooks.

Cook in batches if necessary.

Stir and cook just long enough for the edges of the meat to turn crispy (about 4 to 5 minutes).

Serve for breakfast, lunch or dinner…

…topped with lime juice (and/or the liquid reserved from the slow cooker pot)…

…over rice with avocado, pico de gallo, and egg if desired.

Or serve in tacos or burritos…

…or in a salad or tostadas…

…or…

…just by itself.

Thank you so much for stopping by CCC.

More Recipes with Pork:

Slow Cooker 3-Ingredient Pulled Pork

Pork Meatballs with Pasta and Tomato Wine Sauce

Breakfast Burrito Pitas with Pork and Sage Sausage

Slow Cooker Saucy Taco Meat (made with a combination of ground pork and beef)

Pan-Fried Pork and Cilantro Chinese Dumplings

Chicken Fried Pork Medallions

All Pork Recipes on CCC

Yield: Serves 3 to 4

Prep Time: 10 minutes

Cook Time: 6 hours, 10 minutes

Total Time: 6 hours, 20 minutes

Ingredients:

For the Pulled Pork:
2 pounds pork roast (shoulder or butt roast), excess fat trimmed and patted dry with a paper towel
Dry rub
Salt to taste

For the Dry Rub:
¼ cup brown sugar (light or dark)
1 tablespoon chili powder
1-1/2 teaspoons granulated garlic
1-1/2 teaspoons onion powder
1 teaspoon ground black pepper
1-1/4 teaspoon salt
1 teaspoon paprika
½ teaspoon ground sage
½ teaspoon dried red pepper flakes

For the Carnitas:
1-1/2 tablespoons olive oil (amount may vary depending on size of skillet used and if cooking this in batches) (use 1-1/2 tablespoons of olive oil per batch, if applicable).
Pulled pork
Leftover liquid from the slow cooker after cooking pork roast (optional for serving)

Directions:

For the Dry Rub:
In a medium size bowl, add all ingredients and mix until evenly combined.

For the Pulled Pork:
Firmly rub each side of the roast with the dry rub so that the roast is entirely coated. Lay the roast fat-side up in the middle of the slow cooker. Cover with a lid and cook on the low setting for 6 hours. After the roast is done cooking, use a ladle to transfer half of the liquid from the slow cooker pot to a heat resistant medium size bowl or large pouring measuring cup (for optional use when serving). Pull off any excess fat and discard. Using 2 forks, pull apart the pork roast so that it's in fairly small shredded pieces. Add salt to taste. Set aside.

For the Carnitas:
Heat a large skillet on medium heat and add olive oil. The amount of olive oil needed may vary depending on the size of the skillet used and/or if cooking is done in batches. To the skillet, add just the pulled pork (not the liquid that's left in the slow cooker pot). Be careful not to overfill the skillet with pork. Leave some room in the pan to stir the pork as it cooks. Cook in batches if necessary. Stir and cook just long enough for the edges of the meat to turn crispy (about 4 to 5 minutes).

Serve for breakfast, lunch or dinner topped with lime juice (and/or the liquid reserved from the slow cooker pot). Serve over rice with avocado, pico de gallo, and egg if desired. Or serve in tacos, burritos, tostadas, salads or just by itself as a main dish.

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