After trying another recipe for Carnitas, I saw Closet Cooking's version. His was slightly different, plus he included a slow cooker version, so I made it right away. My husband and I really loved this version, too, and I LOVE that the bulk of the cooking is done in the crockpot. You just have to reduce the sauce and broil the meat after. Since I made it in the crockpot, I reduced the water down to one cup.
This time, I had the ingredients on hand to make Guacamole Salsa from Domestic Creativity. (Scroll down for recipe.) I also made some Pico de Gallo. All of these flavors together was SO good; almost too much to take in all at once!! I LOVED this meal. I don't want to make it too often, because the cut of meat you have to use (Pork butt or Boston butt or shoulder; all the same thing, and from the shoulder, NOT the derriere!) is so fatty that I try not to. Although I have a pork butt in my fridge right now..... but I might freeze it for later. (You have to buy stuff when you see it, here, or it may be a while until you see it again!)
Carnitas II (Slow Cooker)
adapted from Closet Cooking
- 1 (2-4 lb) pork butt or shoulder, fat trimmed and cut into 2 inch pieces
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 cup water
- 3/4 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1. Season the pork with the salt. Heat the oil in a large pan over medium-high heat, add the pork, sear on all sides and set aside. Add 1 cup water and scrape the brown bits from the bottom of the pan.
- 2. Place everything in a slow cooker and cook until the pork is falling apart tender, about 4-5 hours on high or 6-8 hours on low. Remove the pork from the liquid, set aside to cool and shred, removing any fat. Place pork on a rimmed baking sheet, lined with greased foil.
- 3. Meanwhile, skim any fat from the liquid and simmer (in a large skillet) to reduce to 1 cup. Mix the liquid into the pork on the baking sheet, spread it out in a single layer, and broil until crispy on top, about 4-6 minutes. Flip and broil until crispy, about 4-6 minutes. Enjoy on by itself or in tacos, burritos, quesadillas, etc.
adapted from Domestic Creativity
1 8oz jar salsa verde (my sub since I cannot get tomatillos here)
1 jalapeno pepper or pickled jalapenos
1/3 bunch cilantro
1 thick slice of onion
juice of 1 lime
1 garlic clove
salt, to taste (I omitted since salsa was salty)
1. Blend everything in a food processor or blender and serve it over the Carnitas meat in tacos. Keeps in the fridge for a week in a sealed container.
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