Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas is the one dish that my guys and frankly most of our friends ask for when I ask, “What do folks want me to make?” It is always this accompanied with my tomato salsa. No store brought salsa with these carnitas for tacos. It has to be freshly made by me. Lucky for me it is a quick salsa and hopefully it will become your go-to salsa recipe.

Slow Cooker Carnitas

What makes this slow cooker pork carnitas recipe so special?

 

The simple fresh ingredients are the key to the success of slow cooker pork carnitas. It is only eight ingredients: pork tenderloin, salt, pepper, bay leaf, fresh thyme, fresh rosemary, water, and olive oil. That’s it. Nothing fancy. There is a lot of recipes of there with tons of ingredients and they are fine, but these is something about the simplistically of this recipe that just works. I use pork tenderloins, but pork shoulder will work too. What I like about it is that usually there is two pork tenderloins which gives you options. For use we make tacos with one of the tenderloins and then next day or so we BBQ pork sandwiches with homemade coleslaw.

Slow Cooker Carnitas

Easy preparation as the slow cooker does all the work for these carnitas.

 

The preparation is easy and the slow cooker does 90 percent of the work. The “hardest” work is getting the pork into the slow cooker. First you start by washing and drying the pork as a pan hits on high with olive oil. Washing and trying the pork helps it develop that nice bark. Season it generously with salt and pepper. Place in pan searing all sides to a nice brown.

As that is searing, add rosemary, thyme, bay leaf to the bottom of the slow cooker insert. Once the pork is ready then place it on top of the bed of herbs pouring the liquid from the pan. Deglaze the pan with some water and pour that into the insert.

Layer more rosemary and thyme finishing off with more salt and pepper. Put the lid on and pick the settings. After 4-8 hours depending on when you start it, you remove and shred.

That’s it for perfect tacos. On Taco Tuesday and beyond. Add the slow cooker pork carnitas, salsa, cheese to warmed tortillas and you have a delicious dinner. Need another option if you are having a crowd? Try fish tacos.

 

Slow Cooker Pork Carnitas

 

 

Slow Cooker Pork Carnitas

Ingredients

  • 2-3 lbs (1.5 kg) pork tenderloins, washed and dried with paper towel
  • Bunch of fresh thyme
  • Bunch of fresh rosemary
  • 1 bay leaf
  • Generous amounts of sea/kosher salt and freshly ground pepper
  • Drizzle of Olive Oil
  • 1/2 - 1 cup water

Preparation

  • 1. Heat large pan on high with drizzle of olive oil.
  • 2. Wash and dry pork tenderloins with paper towel.
  • 3. Generously season all over with salt and freshly ground pepper.
  • 4. Add tenderloins to pan browning all sides
  • 5. While meat is browning, layer rosemary, thyme, and bay on the bottom of the slow cooker insert.
  • 6. Place tenderloins on the bed of herbs and pour the pan juices over.
  • 7. Add 1/2 cup water to deglaze the pan and then pour that on top.
  • 8. Layer more thyme and rosemary on top making sure some gets between the tenderloins.
  • 9. Sprinkle more salt and freshly grounded pepper.
  • 10. Put lid on and select cooking settings for high (4 hours) and low (6-8 hours)
  • 11. Remove pork from slow cooker and shred. If not using both then keep one tenderloin whole to use for BBQ pork sandwiches the next day.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://wellwornapron.com/slow-cooker-pork-carnitas/

Slow Cooker Chickpea Butternut Squash Curry

Slow Cooker Chickpea Butternut Squash Curry

The slow cooker has saved the day many times over the past three months. Slow Cooker Chickpea Butternut Squash Curry has been to the rescue a couple times one. I kept buying butternut squash saying I’m going to make x or y, but then it just sits there in the fridge with the great potential to end up in the compost bin. It is a simple and quick recipe to throw in the slow cooker then forget about it until you need to make the rice or heat the naan.

Now back to my slow cooker saving the day. This year has flown by and I have been on it by the seat of my pants. Between managing a busy family, working at the lighthouse foundation, servicing my public relations clients, attending graduate school, and launching a new business, let’s just say cooking hasn’t been top of my action list. We are attempting to eat well while adding plant-based meals without resorting to pizza or Chinese delivery. And we have done that more than we would like to admit since September. The slow cooker provided us with hot wholesome meals after long days.

This recipe is made with simple ingredients, but packs a lot of flavor. It isn’t spicy nor sweet. Just a nice balance of flavors. Add rice or naan to round it out. I buy the pre-cut butternut squash. I have no patience to peel then cut one up so I do the pre-cut.

If you are looking to add more plant-based meals to your diet then this is a good one to start with since it is so flavorful.

Enjoy!

Slow Cooker Chickpea Butternut Squash Curry

Ingredients

  • 1 13.5 oz can coconut milk
  • 2 T curry powder
  • 1 T minced garlic
  • 2T grated fresh ginger
  • 1 tsp kosher salt
  • 1 14.5 oz can fire roasted diced tomatoes
  • 1 14.5 oz can chickpeas, drained
  • 1 small butternut squash (about 2.5-3 lb), peeled and diced or sweet potato
  • Chopped fresh cilantro

Preparation

  • Combine all ingredients except for cilantro in the slow cooker
  • Cover and set to LOW
  • Cook 8 hours
  • Add chopped fresh cilantro
  • Serve over rice
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://wellwornapron.com/slow-cooker-chickpea-butternut-squash-curry/

Slow Cooker Thai Chicken Rice Soup

Slow Cooker Thai Chicken Rice Soup

Spicy Slow Cooker Thai Chicken Rice Soup

This Slow Cooker Thai Chicken Rice Soup recipe comes with a warning. If you are not careful with the brand of Thai red curry paste then it will knock your socks off after one sip. How do I know this? I made this soup for friends. They had just got off a transatlantic flight and nothing is better than a nice bowl of soup. Usually this is the case. We were all crying from the spice. Even my son who can drink hot sauce was like, “Mom, holy cow this is hot.”

Let’s sort out the whole red curry paste situation. Due to the amounts of curry I made, I buy my curry pastes at the Asian grocery store. It is cheaper and much larger than the tiny bottles of Taste of Thai Red Curry Paste in the grocery store. And that’s where the fault in the recipe presents. Depending on what brand of curry paste you use, it is going to change the quantity. The original recipe which I have a feeling was designed for Taste of Thai brand calls for 3 tablespoons. That is a brand adapted to American tastes. When you add 3 tablespoons of Thai red curry purchased in a huge tube at the Asian store, it makes the soup uneatable except to those who have no taste buds. So if you are using Asian store curry paste, then 1/2 to 1 teaspoon will be enough. Trust me on this.

Once the level of spice is correct, this is an amazingly yummy soup. As in it becomes a soup that causes cravings. It is super good. Perfect for winter. There is nothing fancy about this soup outside of the curry paste. It is chicken, carrots, butternut squash, onions, fresh ginger, brown sugar, fish sauce, veggie broth, and wild rice.

Slow Cooker Thai Chicken Rice Soup

Ingredients

  • - 4 boneless skinless chicken breasts
  • - 4 carrots chopped
  • - 4 cups butternut squash cubed
  • - 2 small onions diced
  • - 2 tablespoons fresh ginger minced
  • - 3 tablespoons Thai red curry paste (see note)
  • - 3 tablespoons palm sugar or brown sugar
  • - 3 tablespoons fish sauce
  • - 2/3 cup wild rice or wild rice blend blend used in photos
  • - 4 cups vegetable stock
  • - 2 cans coconut milk
  • - 1 tablespoon lime juice
  • NOTE: If using Taste of Thai brand then 3 tablespoons is OK, but if using Asian grocery store purchased red curry paste then decrease to 1/2-1 teaspoons. Trust me on this.

Preparation

  • - Combine all ingredients except the coconut milk
  • - Cook on low for 6 hours or high for 4 hours
  • - Stir coconut milk and lime juice in cooking for 10 minutes
  • - Shred the chicken
  • - Serve with lime wedges and cilantro
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://wellwornapron.com/slow-cooker-thai-chicken-rice-soup/

Pork Carnitas

Pork Carnitas

The Best Slow Cooker Pork Carnitas this side of the Mexican State of Michoacán

For us, a mark of a good Mexican restaurant in the US is how they prepare pork carnitas. Recently we have had trouble finding good carnitas so I decided to make them myself. My first attempts were not successful in the crock pot. While tasty, they lacked the texture. You know that crispiness goodness on the edges and they tasted bland to me. The key to success with this recipe outside of the beer and chiptle spice is browning the meat before it goes into the slow cooker then once it is done, spreading it all out on a baking sheet crisping under the broiler.

Add warm tortillas, shredded cheese, sour cream, lettuce, and salsa, perfection!

Slow Cooker Pork Carnitas

Ingredients

  • 1 tablespoon olive oil
  • 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
  • 1 bottle beer
  • 1 medium white onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon chipotle
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt

Preparation

 

  • Heat oil in a large saute pan over high heat.
  • Add the pork and sear on each side until browned then transfer to a slow cooker.
  • Add the remaining ingredients to the slow cooker, and combine well.
  • Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
  • Preheat broiler to high heat.
  • Use a fork to shred the meat into bite-sized pieces.
  • Transfer pork with a slotted spoon to a baking sheet.
  • Spread the pork in an even layer and leaving the juices behind in the slow cooker.  (Don’t discard the juices)
  • Place the sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up.
  • Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork.
  • Broil for an additional 5 minutes to get the meat more crispy.
  • Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Simple and Tasty Slow Cooker Butter Chicken

This recipe of slow cooker butter chicken has become a staple in our house when we fancy an Indian curry meal. It is simple and tasty. And it is good enough to serve to company.

In fact, that is what I served recently. We were having a gathering of twelve for dinner at our house to celebrate my son’s birthday. What to cook to feed a crowd of foodies? And is not going to exhaust me in the process? We had a mix of meat lovers and vegetarians. Indian food was the answer. It is an excellent choice. To add to the meal, how about trying, Quick Vegetarian Cauliflower Chickpea Curry.

Slow Cooker Butter Chicken Recipe

Ingredients

 

  • Slow Cooker Butter Chicken

    Ingredients

    • 2 tbsp olive oil
    • 5 boneless, skinless chicken breasts, cut into bite sized chunks
    • 1 onion, finely diced
    • 2 cloves garlic, minced
    • 2 tbsp garam masala
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1/2 tsp ground ginger
    • 1/2 tsp salt
    • 6 oz can tomato paste
    • 1/2 cup plain yogurt
    • 1 cup coconut milk
    • 2 tsp granulated sugar

    Preparation

    • Heat olive oil over medium-hight heat.
    • Brown chicken on all sides in batches, about 2 minutes. Once browned, remove chicken to slow cooker.
    • Cook onions until soft.
    • Add garlic, garam masala, curry powder, turmeric, ginger and salt cooking for another minute.
    • Add onion and garlic to slow cooker.
    • In a large bowl, whisk together tomato paste, yogurt, coconut milk and sugar.
    • Pour coconut milk mixture over chicken and onions.
    • Cook for 5-6 hours over low heat.
    Schema/Recipe SEO Data Markup by Yummly Rich Recipes
    https://wellwornapron.com/slow-cooker-butter-chicken/

Pin It on Pinterest