Whenever I’m in charge of making a meal for a group I always panic because I’m never sure what I can make that’s fairly easy, but will also feed a lot of people. If you’ve ever been in the same predicament this will be your new go-to recipe. I like to call them Belinda’s “Crockpot Carnitas” that will feed a large group after my friend who has brought them many times for dinner to our small group. And guys, they are amazing! My husband and I just finished up the leftovers today and they were so good.
Oh, and if you LOVE your crock-pot, you will also like this Husband-Approved Crock-pot Chili. Yum.
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Easy Pork Crockpot Carnitas for a Crowd
For my fellow introverts who want to improve their hosting skills (I’m mainly looking at myself) this meal will make a great first impression. And if you don’t have a crock-pot yet, this is the exact crock-pot I use and love.
- Pork Butt (I normally use a 5-6 lbs one, but you can use a bigger one if your crock pot is bigger)
- 2 Tbsp Bacon Grease or butter
- 1 Large Onion
- 2 Tbsp Cumin
- 2 Tbsp Thyme
- 2 Tbsp Chili Powder
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 4 Tbsp Minced Garlic
- 1 Cup Water
DIRECTIONS for Crockpot Carnitas
- Rub the crock pot down with bacon grease (or butter)
- Slice the onion thin and line the bottom of the crockpot
- Spread the garlic over the onions
- Cut the majority of fat off of the fatty part of the meat. Don’t worry if you’re OCD about cutting the fat off. Just get the big chunk off. The rest will cook off in the crockpot and fall apart from the meat.
- Cut a crisscross pattern into the top of the fat pack
- Mix spices and rub into meat, be sure to get into the valleys of the crisscross
- If there are remaining spices, sprinkle over onions and garlic
- Place meat into the crockpot and add 1 cup of water
- Cook on LOW for 8 hours or HIGH for 4 hours.
At the end the meat should completely fall apart, if not, cook longer.
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Afterward separate the fat from the meat, shred, and add the shredded meat to your frying pan with a little more bacon fat or butter. (Fat is good for your brain, so feel good about eating this – you’re getting smarter!)
Belinda’s extra tip: “When I fry up the meat I like to use two limes, cilantro, and a bit more salt to make the meat more flavorful.”
If you have extra time you could also make this homemade guacamole from my friend Kristen at Shifting Roots.
Make sure to follow it up with a yummy dessert such as this Perfect Peach Crumble Pie from my friend Jen at Giggles and Grace.