Grammy's Kitchen · Carnitas · Recipe: Slow Cooker Pork Carnitas
One of 40 carnitas recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 18% | 12% |
| fat | 0% | 1% |
| aromatics | 1% | 8% |
| salt | 1% | 0% |
| vegetables and beans | 12% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3402 g | 1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless) |
| 36 g | 2 tablespoons kosher salt |
| 7 g | 1 tablespoon ground cumin |
| 7 g | 1 tablespoon freshly ground black pepper |
| 4 g | 1 tablespoon dried oregano |
| 6 g | 2 teaspoons ground cinnamon |
| 2 g | 1 teaspoon cayenne pepper (optional) |
| 24 g | 8 garlic cloves, peeled and smashed |
| 60 g | 4 individual chipotle chiles from a can of chipotles en adobo |
| 425 g | 1 (14- or 15-ounce) can diced tomatoes |
| 600 g | 2 to 3 cups liquid, such as orange juice, beer, low-sodium broth, or a combination |
Method: 6 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.