Yield: 6-8 servings

Pork butt and pork shoulder are the same cut of meat. It is a fatty cut, which makes it delicious, but there are ways to mitigate the amount of fat in the final dish – see Step 3. It’s delicious as a filling for tacos, burritos, enchiladas or tamales. It’s also tasty on it’s own, served with zesty coleslaw.


  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crumbled dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 4-pound boneless pork shoulder roast
  • 2 bay leaves
  • chicken broth to cover


  1. Mix together salt, garlic powder, cumin, oregano, coriander and cinnamon in a bowl. Coat pork with spice mixture. Place the bay leaves in the bottom of the slow cooker and place the pork on top. Pour the chicken broth over the pork.
  2. Cover and cook on low heat for 10 hours. If your broth does not completely cover the pork roast, flip it after about 5 hours.
  3. Remove the pork from the slow cooker and set it aside to cool. While it cools, remove the juices from the pot and put them in a container in the freezer. The fat will solidify on top. Remove the fat, keeping only the juices.
  4. Shred the pork and add the juices to moisten. Enjoy!


2 Responses to Carnitas

  1. Jennifer June 17, 2011 at 8:49 am #

    Hi Kristin, I am dying to make this, since I recently had it at a neighbors house and it was DELISH. Can you suggest how long to cook the pork in the oven for those of us without a slow cooker? Thanks, Jennifer

  2. chezdesblog June 17, 2011 at 10:22 am #

    Hi JKJ! Here is an oven-based recipe on epicurious that gets great reviews. Let me know how it goes!

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