Grammy's Kitchen · Carnitas · Crispy Slow Cooker Carnitas
One of 91 carnitas recipes we measured
It ranks #1 of 91 for gravy quality among the carnitas recipes we compared. 100 cooks on www.gimmesomeoven.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.
| this recipe | typical | |
|---|---|---|
| liquid | 6% | 7% |
| fat | 0% | 0% |
| aromatics | 8% | 9% |
| acid | 6% | 0% |
| salt | 1% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1/2 cup beer (Mexican lager, or chicken stock) |
| 82 g | 1/3 cup freshly-squeezed orange juice |
| 31 g | 2 tablespoons freshly-squeezed lime juice |
| 150 g | 1 medium white onion (diced) |
| 12 g | 4 cloves garlic (minced) |
| 4 g | 1 to 2 teaspoons chipotle powder (or 1 chipotle in adobo sauce, minced) |
| 4 g | 2 teaspoons ground cumin |
| 2 g | 2 teaspoons dried oregano (preferably Mexican oregano) |
| 2 g | 1 teaspoon freshly-ground black pepper |
| 12 g | 2 teaspoons fine sea salt |
| 2 g | 2 bay leaves |
| 2041 g | 1 (4-5 pound) boneless pork shoulder or pork butt (excess fat trimmed, cut into 3-inch chunks) |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made last night – I have had the cut up Boston Butt in the freezer pre-seasoned with the sauce spices for a while. Freezing the meat helps me chop the recipe into more “me-manageable” chunks of time. I may have had carnitas once or twice in a restaurant t” — a cook
“Well, you've done it again, Ali! This was amazing - it ticked all my boxes - it wasn't expensive, it didn't have a million bizarre ingredients, it was easy, and it was DELICIOUS! Even if it had been pricier or more putzy, I'd still give it "keeper" status beca” — a cook, 5★