Carnitas is something I want to have in my back pocket. With a busy week at work and a huge list of things to tackle around the house in the evening we went the slow cooker route tonight. The Kitchn posted this great article touting the wonders of using the crock pot for carnitas. Didn’t do my usual recipe research for this, but I was still very pleased with the outcome (I mean.. meat cooking in its own juices all day… perfection.)
- One 6-8 pound pork shoulder (ours was 7.18)
- 2 Tablespoons each of salt, cumin, pepper, oregano
- 1 teaspoon of cayenne
- 8 cloves of garlic, smashed
- 4 chipotle peppers (canned or dried – we used canned chilis in adobo sauce)
- 1 can of diced tomatoes (14oz)
- 2-3 cups of liquid (they say stock, orange juice, or beer. We went with stock)
Steps and Notes:
- Prepare the spices in a side bowl & mix
- Cut any excess fat off of the pork
- Place all ingredients into the crock pot
- Cook for 9 hours on low
- Remove the lid and cool until you can touch it, then move the meat over into a large bowl. (Save the juice)
- Use two forks to remove the meat from the bone and then shred the meat.
- This gives you about 10 cups of meat
- Skim the fat from the remaining juice and make a gravy
- Pour some of the gravy over the meat, and now you have carnitas for a variety of dishes!
Tonight we went with Tacos topped with red onion, rice and beans (spiced with some of the adobo sauce from the chilis, and some of the meat juice), avocado, and shredded sharp cheddar.
Thoughts for next time:
- Play around with the ingredients that go into the crock pot. I’m curious what the orange juice would do
- Add to burritos, enchiladas, or rice and beans
- Make a breakfast hash with some shaved sweet potatoes topped with a runny egg
- Cut it small and put on a homemade pizza, with some caramelized onions
- Add it to a baked potato bar
- The options are endless!