Cooking 101: Slow Cooker Pork Carnitas
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon crumbled dried oregano
  • ⅛ teaspoon ground coriander
  • ½ teaspoon dried cilantro
  • 1/16 teaspoon ground cinnamon (i.e. just a pinch)
  • 1 (4 pound) boneless pork shoulder roast or Boston butt, etc.
  • 2 bay leaves
  • 2 cups chicken broth (I used less than 1 cup.)
  1. Mix together spices in a bowl.
  2. Coat pork with the spice mixture. (Can leave in fridge overnight or put in cooker immediately). Place the bay leaves in the bottom of a slow cooker and place the pork on top.
  3. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture. (If you have a larger cut of meat – 8 pounds for example – you can double the spice mixture – but you still only need 1 can of chicken broth for the liquid).
  4. Cover and cook on low until the pork shreds easily with a fork, about 9 hours.
  5. Turn the meat after it has cooked for 5 hours.
  6. When the pork is tender, remove from slow cooker, and shred with two forks.
  7. Serve with corn tortillas, pinto beans, fresh salsa and limes.
Recipe by Faithful Provisions at