Slow cooker confit pork carnitas

Pork shoulder, 68C for around 34 hours.

Ideally, pass the meat through a very hot cast iron to give it a charred finishing and eliminate any surface bacteria before going into the slow cooker. However, you can throw the entire cold meat kpiece into the cooker straight from the store.

In the instant Pot, use a clay pot immersed in water to stabilize the temperature (reduce temperature swings) use the “Ultra” setting at 68C for a large amount of time (ex: 99h) and check after a day if the texture is soft enough.

The times are not strict. A lower time (less than 24h) will provide a more “firm” texture. After 36h/48h the meat can start getting a bit dry.

The pork cooks “confit” style in its own fat. The low temperature with the long cooking allows for a very soft texture while still having a delicious slightly pink colour.

Categories: Uncategorized