I resisted using a slow cooker for a long time. It wasn’t that everyone who loves them was wrong — I simply assumed they were mainly for soups, and I didn’t care enough about soup to add another appliance. Then I made these carnitas and changed my mind.
These gluten-free Mexican carnitas are intensely flavorful, fragrant, and tender. They can be cooked in a slow cooker or made on the stovetop, and the meat keeps well for a couple of days if stored in its cooking liquid.
I served the carnitas on fresh gluten-free flour tortillas, the traditional choice, but they’d also be delicious piled on warm naan or any flatbread you prefer. Top them with chopped tomatoes, diced avocado, fresh cilantro, and a squeeze of lime.
For crisp edges, I spread the shredded meat in a single layer on a baking sheet and baked it briefly to brown and crisp the edges. Tradition calls for frying in lard for an extra indulgent finish — if you’re a purist, go for it and invite me over for a taste!
Whether you finish the pork in the oven or fry it, these carnitas will fill your home with irresistible aromas and make everyone crave Mexican food all day long.
Gluten Free Carnitas
Nicole Hunn
Equipment
- 6-quart slow cooker (optional)
Ingredients
- 4 cloves garlic, peeled and minced
- 2 teaspoons kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano, crushed
- ¾ teaspoon ground chili powder
- 2 teaspoons smoked Spanish paprika (optional)
- 2 tablespoons packed light brown sugar
- 1 4-pound pork roast (or two 2-pound pork tenderloins)
- 2 bay leaves
- 3 to 4 cups chicken or vegetable stock
- 1 recipe Gluten Free Flour Tortillas
For serving
- Chopped tomatoes
- Diced avocados
- Chopped fresh cilantro
- Limes
Instructions
- In a medium bowl, mash the minced garlic and salt into a paste with the back of a spoon. Add the cumin, oregano, chili powder, paprika, and brown sugar, and mix well. Rub the spice mixture all over the pork.
- Place the bay leaves in the bottom of a 6-quart slow cooker or a large heavy-bottom stockpot. Put the seasoned pork on top of the bay leaves.
- If using a slow cooker, pour 3 cups of stock into the cooker, taking care not to wash the spices off the pork. For a stovetop stockpot, use 4 cups of stock.
- Slow cooker method: cover and cook on low for about 9 hours, until the pork is tender and falling apart.
- Stovetop method: cover and simmer on medium-low heat for about 3 hours, until the pork is tender and falling apart.
- When the pork is done, remove it with tongs to a clean surface. While still hot, shred the meat with a fork and tongs and set aside.
- Discard the bay leaves and strain the remaining liquid into a medium saucepan. Simmer over medium heat until the liquid is reduced by about one-third.
- You can store the shredded meat in the reduced liquid in a sealed container in the refrigerator for up to two days. When ready to serve, remove the meat from the liquid and continue.
- Preheat the oven to 350°F (175°C). Spread the shredded meat on a parchment-lined baking sheet and bake until the edges begin to brown and crisp, about 15 minutes.
- Remove the meat from the oven and drizzle with some of the reduced cooking liquid.
- Divide the meat among the tortillas, top with chopped tomatoes, diced avocado, and cilantro, and drizzle with more reduced liquid. Serve with lime wedges.
Nutrition information is automatically calculated and should be used as an approximation.