Slow-Cooker Pork Carnitas

November 1, 2017

Adapted from The Kitchn

Serves 10-12

 
1 4-5 lb pork shoulder roast (picnic or butt)
1 tbsp ground cumin
1 tbsp dried oregano
2 tsp salt, more to taste
1 tsp ground black pepper
1 cinnamon stick
2 bay leaves
4 whole garlic cloves, crushed
1 onion, chopped
2 chipotle peppers (canned or dried)
1 14-15 oz can diced tomatoes
1 cup stock (chicken, pork, or vegetable) or try 3/4 cup fresh orange juice + 1/4 cup fresh lime juice
 
Trim excess fat from pork shoulder. Combine spices, salt, and pepper in a small bowl and rub mixture over the whole surface of the shoulder. Place shoulder in a slow-cooker along with the remaining ingredients. Cook on low for 6-8 hours, or longer if necessary. The meat is done when it is very tender and pulls apart easily. Remove meat from slow-cooker and allow it to cool enough to handle, then shred using two forks or your fingers. Heat 1 tbsp of lard or cooking oil in a skillet over high heat. Place shredded pork in skillet and fry until golden-brown and crispy on one side, then remove from heat. Fry in batches if necessary. Drizzle cooking liquid from crock pot over carnitas before serving. Great in tacos and enchiladas, served over rice and beans, tucked into quesadillas, or thrown in chili. Leftover shredded pork can easily be frozen with a little bit of cooking liquid to help keep things moist. When you're ready, defrost and reheat gently in the oven. Keeps for up to 3 months in the freezer.

Virginia Clay (C)

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