https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe
I am planning to make this recipe as I have a few times in the past but don't have the ability to wait around for 3 hours for this to finish in the oven. I was thinking instead to put it into a slow cooker just because then I wouldn't have to worry about leaving the house with it on but just wanted to make sure this wouldn't be a big mistake! I've never used a slow cooker for something not being braised in something water-based (compared to this which is basically confit) so wanted to ask whether anybody thinks this would be suitable. Thanks!
by stefradjen
15 Comments
Yes. Yes it can.
A slow cooker isn’t going to get the same flavor as the oven. See here for the breakdown of pressure cooker vs slow cooker vs oven: https://www.seriouseats.com/why-pressure-cookers-are-better-than-slow-cookers
There’s a sous vide version if you own a circulator. I did that once for a party
(Also I made this the other day for sandwiches with some pickled onions. So delicious)
I do slow cooker carnitas a lot instead of sous vide. Sous vide method is great, but I don’t feel like I lose much doing it in a slow cooker. Of course, you’ll still need to crisp up in an oven or stovetop at the end.
Pro tip if doing in a slow cooker: wrap a tea towel under the lid and let it absorb all the moisture. Tastes so much better than just letting all that moisture fall back into the meat. Plus it helps take away that “slow cooker flavor” that I feel like a lot of slow cooked meals have.
Edit: whoops thought this was the sous vide subreddit lol. Either way, slow cooker carnitas are definitely doable and tasty!
Yes – brown chunks first, then layer tight in the crock just as for the oven recipe. Top with oil. I layer in bay, cinnamon sticks, onion and garlic
Using a slow cooker is my preferred way of making Kenji’s carnitas. I don’t add any oil or other liquids other than squeezing in the oranges before nesting them in the pot. It turns out great. You have to be careful with the cooking time, or it can completely fall apart.
Sometimes, I brown the pork beforehand, but most often, I don’t.
I’ve done his oven method and his sous-vide method and I’ve also done them in a slow cooker and frankly, the slow cooker is 98% of the other two and much easier.
I do the same in that link you pasted minus the cinnamon but in the slow cooker for 3.5-4 hours of cook time on high. Only thing I skip is the cinnamon because it doesn’t work for us.
This would also work in an oven if you could set it to turn off after 3.5 hours but the slow cooker is just fine.. try it, I can guarantee you it’ll be great.
It can totally be cooked in a slow cooker and will still come out good. The oven with a cracked lid method really does add more flavor and texture to it though. I find those components important, but for those with lower standards/expectations it will still taste great.
I think it could work well, as long as you still use an oven to broil at the end
My mantra is slow cookers are where flavor goes to die. You might get decent results though if you do the slow part in the slow cooker and then you crisp it up under the broiler before serving.
I think it would work but I would do a oven finish to get some browned meat flavor.
YES! I do it in the slow cooker all the time. Since you’re going to crisp it up before eating, it doesn’t really make a difference.
So, I use kenji’s ingredient list, but the method from [Gaby Melian’s Instant Pot](https://www.bonappetit.com/recipe/instant-pot-pork-carnitas) recipe – probably only useful if you have a pressure cooker but the results are awesome!!
Feel free to DM and I can send you the written recipe and steps!
It’s not *exactly* the same, but my favorite method has been to stick an entire pork butt in my slow cooker then fill it with a neutral oil until just covered along with some garlic and onion. Set it low all day then come home to stupid tender and juicy.
Then I split it into several freezer bags and when I want some I heat up a single bag for nachos/tacos/sandwiches/wraps/whatever. I take the bag out, put it on a quarter sheet tray, and set it under the broiler to get some delicious caramelization. The congealed fat on the carnitas may look weird when it’s frozen but it’s PERFECT for broiling them. The whole experience feels very easy and natural, which is #1 for me with home cooking.
Oven is best but I do mine in a pressure cooker sometimes and it still comes out very good. I assume a slow cooker would be fine