This Sunday is Superbowl Sunday, and in my house we celebrate – even if we don’t have a team in the fight. Every year I make a smorgasbord of yumminess, and this year will be no different. Even with the pandemic, these carnitas are easy to share. If you’re having a live Superbowl party, send this recipe (and the others) to your friends and family so you can celebrate like you’re together, until we can all be together again.
These carnitas are one of the few times I brown the meat last and not first. As a general rule, you’ll want to brown any meat you put in the slow cooker first to bring out the flavor that searing gives the meat. It’s a delicious addition to all things slow cooker, and I highly recommend it.
Except here. Don’t brown these firs, brown them last. as soon as the shoulder is cooked, I pull it from the slow cooker, shred it, and brown it on high heat. The pan should be screaming hot, and the oil-applause should sound like you’re cooking in Madison Square Garden for a crowd of thousands.
Sidenote: you probably won’t be able to sear the pork all at once, and it’s fine if it takes 2-3 scoops to sear it well.
After you sear the meat, it goes back into the slow cooker and gets mixed back in with the amazing juices. I sear it because it carmelizes what sugars are in the meat after a day of cooking, and adds incredible flavor.
On a typical gameday, along with some type of shredded meat (like these carnitas), I also usually serve
Then, somebody better bring the wings and the Birch Beer, because there’s no celebration without those things, too.
Enjoy these carnitas, and if you make them, tag me in those Instas.
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Gameday Slow Cooker Carnitas
- 3 pounds Pork Shoulder (Butt)
- 2 tbsp Ground Cumin
- 1 tbsp Dried Oregano
- 2 tsp Apple Cider Vinegar
- 1 tsp Black Pepper
- 1 tbsp Salt
- 1 tbsp Brown Sugar
- 1/4 cup Water
- 1 White Onion chopped
- 1 Jalapeno seeded
- 4 cloves Garlic
- 1 tbsp Olive Oil
- Place the pork shoulder in the slow cooker
- Add everything but the olive oil to the slow cooker
- Cover and cook for 7.5 hours on low (or 4 hours on high)
- Carefully remove pork shoulder to a bowl or pan to shred it
- Add olive oil to large skillet, and sear the meat on medium high until browned to your liking
- While searing the meat, dice the garlic and jalapenos and put them back into the slow cooker
- Put the shredded and seared meat back into the cooker
- Stir and serve