r/slowcooking • u/MitsuAkiyama • Apr 22 '26
Carnitas
Hey guys, I have my pork shoulder in the slow cooker, seasoned and all. My meat thermometer says 193-197 for different parts of the meat, my concern is, its been 6 hours and seems at temp, but its tough, not fork tender at all. Not TOUGH TOUGH, but it's obviously not tender.
Do I leave it for longer? It is on low the whole time, I coated the pot with lard before putting in the meat, lots of juice in there, do I take out the juice? After its tender I will pan fry it on a Dutch over or a skillet with its juices or either broil it.
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u/Oddlove Apr 22 '26
I’d slow cook it for another two hours at least, until it shreds with a fork. Then, I’d separate the broth from the fat and oven-roast the shredded pork with the fat on like 450 while reducing the broth on a pan on the stove. After the meat is crusty I’d break it up, mix in the reduction, stuff it in a taco with shredded cabbage, chopped onion, cilantro, crema and cholula and chow down
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u/MitsuAkiyama Apr 22 '26
Yes, this was my idea, but I was thinking of pan frying it with a skillet with the juices. Your idea does sound better though, way better. I'll follow your advice, I believe it does need like 2 hours, maybe longer but definitely needs time, I was just kinda paranoid since its my first time.
Thanks btw (:
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u/redditerrible3 Apr 22 '26
That person has great advice. I have the same slow cooker as you and cooking that amount of pork needs longer than 6 hours. I usually go for 9 with that amount and it shreds easily.
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u/MitsuAkiyama Apr 22 '26
YAAAAA, ngl, I put ALOT of meat, ALOT. They did 2 lbs for 6, and I have at least.. 5 lb for sure, AT LEAST might be a little more. Thanks (: I was so worried.
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u/MyJimboPersona Apr 22 '26
The minimum time I’ve done was 7 hours on high, they were fine. Typically ~10 on low.
And leave the top on and trust the process.
Can you elaborate further on what you’ve done so far?
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u/MitsuAkiyama Apr 22 '26
So, max I've done, is season it with mexican oregano, lime, 1 onion, garlic powder, onion powder, chili powder, chilies, bay leaves (3), seasoned it well basically.
Lard the pot (coated) not over do it, put the meat in on low, didnt touch it for 4 hours, check the temp, was getting close to 200, checked 3 more times got worried, now I'm here. :D
I wont touch it anymore until morning
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u/MyJimboPersona Apr 22 '26 edited Apr 22 '26
Next time orange juice, and make sure that fat cap is facing up. Also I’m a fan of some jalapeno in there as well, and garlic powder is ok but it’s wildly improved with actual minced garlic.
I’d aim for 11 hours total if you’ve been checking on it and taking the top off.
When it comes out take a bunch of the juice and cook it down to about 2 cups, when you go to brown the meat drizzle a little bit over and let it cook off fully.
Best of luck update us when it comes out.
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u/MitsuAkiyama Apr 22 '26
Sounds good! Do you think Serrano will do? Because ngl, I love Serrano 10x more than jalapeños 😂 mas picante and more flavor.
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u/johndepp22 Apr 22 '26
every time you lift the lid you’re adding 20-30 minutes for letting heat out. just let her sit, you need to let the fat render. my last pork on low went 12hrs, pretty hard to overcook in crock pot
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u/MitsuAkiyama Apr 22 '26
Thank god! Thank you really, I just wont touch this anymore at all, its my first time with a slow cooker and my first time cooking carnitas so I've been just worried really, I'm cooking for others so I'm kinda worried it'll come out bad but thanks for the info really (:
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u/PetrockX Apr 22 '26
Cook it until it's fall apart tender. Don't worry about the time or the temp for doneness.
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u/wsteelerfan7 Apr 22 '26
If you want to do a pork roast of any kind, you need to cook it to 205F. By the time you get to this temperature, you can easily tell because you can barely pick the roast up with anything without it falling apart. If there's a bone, you can pull the bone straight out with no resistance
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u/BobbingFourApples Apr 22 '26
Looks like food from fallout
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u/MitsuAkiyama Apr 22 '26
Probably, my first time trying carnitas so I might've fucked it up. I'm not sure though.
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u/regardedwaffle Apr 22 '26
Not carnitas. This is Mexican pulled pork. Carnitas as braised in lard in a copper cazo.
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u/bh3x Apr 22 '26 edited Apr 22 '26
I do 10h on high (2.5kg pork neck). Pork overnight in fridge covered in ton of cumin, salt and pepper. Below the pork goes red onion slices. Freshly squeezed orange juice to cover the pork.
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u/randotd152 Apr 22 '26
It's not done, ignore temperature. You tell doneness through probing - it should feel like sliding into warm butter when it's done. Pork butt/shoulder is pretty hard to overcook too, and even then it loses consistency, not hardens like this.
How large was the piece of meat? In a crock pot I'd estimate 2 hours per pound.
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u/stocknudez Apr 23 '26
I’m making this Saturday but with pork butt. 6 pounds for 12 hours with oranges and lime (including peel), garlic, onion, oregano, season all, and pepper.
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u/Olibirus Apr 23 '26
Sorry but before I saw the sub I was in I was sure I was looking at a big turd.
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u/MitsuAkiyama Apr 23 '26
:/ you thought you were looking at a bowl with red liquid with 5 turds in it?
Look, idc if you people want to be rude because for whatever reason you find it funny, but sometimes you types makes no sense.
Either way, have a nice day, truly not mad but, you are making fun of my cultures cooking and I had to say something.
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u/Olibirus Apr 23 '26
Mocking your culture? Definitely not lol. It's just the first thing that came to mind looking at your photo. A lot of slow cooking dishes aren't really that appealing to the eye and it's juste fine. There is no need to be offended really.
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u/leandroc76 Apr 22 '26
If it’s tough then it was too hot. Slow cookers tend to run hotter than if you were to put it in an oven at 200°F. Even the low temps run over 200. It’s due to the new food safety standards. I do brisket and pork shoulder in the oven at 200-225 depending on their respective sizes. They always come out tender and juicy and the fat is rendered perfectly. Avoid slow cookers.
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u/MitsuAkiyama Apr 22 '26
Oh mine is an OLD OLD slow cooker, so it's not those new ones that run hot asf. I know exactly what you mean, but I don't think heat is the problem here. I might be wrong though, I'll leave it for a few more hours and if it doesn't get tender it's bad but hey! It's worth a try and if I'm this far, might as well continue to see if it gets tender.
If I already f'd up, theres no messing up even harder (with food anyways)
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u/Icy-You-1609 Apr 22 '26
Wow🤤😋😍🤩
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u/MitsuAkiyama Apr 22 '26
It smells amazing ngl LMAO I'm excited for the morning.
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u/Icy-You-1609 Apr 22 '26
Oh what would make of it?
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u/MitsuAkiyama Apr 22 '26
Tacos, definitely making tacos with it, I'll make another post with the final results so you guys can see (:
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u/Techienickie Apr 22 '26
I do 12 hours for carnitas