Apple Cider Slow Cooker Carnitas with Fresh Apple Salsa

5 from 4 votes

Apple Cider Slow Cooker Carnitas with Fresh Apple Salsa

Tender and juicy apple cider slow cooker carnitas are topped with a fresh apple salsa. A twist on the Mexican classic with new fall-inspired flavors!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 459kcal

Author: Denise Bustard

Ingredients

Slow Cooker Cider Carnitas (serves 8)

1.5-2 lb Boneless Pork Shoulder
2 cups apple cider
½ cup apple cider vinegar
1 cup packed brown sugar (200 g)
1 cinnamon stick
1 bay leaf
1 tsp salt

Fresh Apple Salsa (serves 4)

2 Granny Smith apples (peeled, cored, and diced into small cubes- ½ inch or so)
1 jalapeno (de-seeded- leave some seeds in if you want it spicy)
2 cups cucumber (diced into small cubes - ½ inch or so)
¼ cup pomegranate seeds
2 tablespoons cilantro leaves (torn)
2 tablespoons red onion (diced finely)
2 tablespoons lime juice

To Serve:

16 small Tortillas

Instructions

Slow Cooker Cider Carnitas

Place pork shoulder in bottom of slow cooker.
Whisk together remaining ingredients and pour over the pork.
Cook on low for 8-10 hours.
Remove pork from slow cooker and place in a bowl. Using an electric hand mixer or two forks, shred the meat, then toss with ¼ cup (or more) of juices from slow cooker.

To Crisp Up (optional)

Line a baking sheet with foil, and spread the shredded pork out on the sheet. Spoon a few cups of the cooking liquid over top.
Place the baking sheet under the broiler for 5 minutes, until the edges of the shredded pork get crispy.

Fresh Apple Salsa

Combine all ingredients and toss in lime juice.

Notes

Storage

Apple cider carnitas may be cooked up to 4 days ahead and stored in the fridge.

Warm back up in the oven at 350°F for 10 minutes, or in a frying pan on medium heat for 5 minutes.

You may also freeze in a heavy freezer bag or reusable silicone bag for up to 3 months.

Apple salsa does not keep well and should not be prepared ahead.

Nutrition