Pork Carnitas

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I made this today and it was so tender I could barely get it out of the crockpot in one piece. I followed the cooking part of the recipe exactly and it was terrific! I didn't feel the need to get the meat crusty. I had a hard time not to eat it as I was shredding it. Definitely a keeper.

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we LOVED this recipe!! Thanks, Melissa! My husband is not overly fond of crock-pot food - he proclaimed this the best thing to ever come out of my crock-pot!! I cooked it on low for 7 hours and it was falling apart and very juicy -- I did add a teaspoon of smoked paprika to the rub and it was smokey and tasty!!

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we loved it so much, can't wait to make it again and pass it on to some one els.

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This was beyond good. I only changed two things. I rubbed the pork with salt and pepper and browned it on all sides in a small amount of oil over med high heat to get a crust. Then I put it in the crockpot. I combined the olive oil and spices and rubbed all over pork. It came out perfectly at the end. So no need to crisp it in all of that oil at the end. My second change was to add two Jalopenos with ribs and seeds. After ten hours of cooking it was still not spicy. This had so much flavor! Definately a keeper!

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Fabulous! Cooked in crockpot on low for 10-11 hours and was SO tender and great tasting. I also made the pico de gallo and it was great too, loved the addition of avocado. Will certainly make again. I did use a larger size than 2-2 1/2 lb. pork shoulder, not sure if that would really be enough for 4.....

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First I watched the show and it looked so easy and tasty I had to try it. I cooked it on high for 4 hours and then set it to low for another 3 hours. It was so tender. I used the broth as the liquid for the rice and it was fabulous. I also added the beans to the rice, so they would not be so noticiable to my children. I have picky eaters and I got a B+, B-, C and I gave it an A. For me, that is pretty successful. I would definetely make this again. Melissa-I watched you on the Next Food Network Star and you are doing a great job with your new show!

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Loved this recipe! My family loved it especially when paired with the pico recipe with the avocado in it. I made tacos on corn tortillas with shredded cabbage and cheese....excellent! This one went straight to my recipe box.

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I thought these were delicious. I used a rather large bone-in shoulder and cooked it on high for ~6 hours. I shredded it but didn't get to prepare until the next evening and they were a huge hit. I left the seeds and vein in jalapeno(not spicy at all after cookingand added some fresh corn to the rice. My daughter who loves burritos/bowels said best ever.

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Do not cook on high for only four hours, it comes out too tough and does not shred well. I'll try again on low at eight hours, which might increase the flavor, also.