Carnitas II (Can Make in the Crockpot!)

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
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• 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.
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• 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.
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• 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.  

Guacamole Salsa

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

1 avocado

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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