Saturday, April 25, 2009

Slow Cooker Carnitas

My husband has been tweaking this Carnitas recipe and it just keeps getting better and better. All the credit goes to him. We put the Carnitas in burritos, sandwiches, and this time we decided make tacos. We did the Masa "home" made corn tortillas and I topped my carnitas taco with cilantro, onions, lime, and avocado. So good!

Slow Cooker Carnitas

• 4-5lbs boneless pork butt, trimmed of excess fat
• 1 tbs coarse salt (this can make the pork quite salty, especially depending on saltiness of stock used. Suggest lowering amount of salt to 1 ½ tsp to start to avoid over salting)
• 4 cloves minced garlic
• 2 teaspoon ground cumin
• 2 teaspoon chile powder
• 1 teaspoon crumbled dried oregano
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 2 bay leaves
• 2 cups chicken broth (more if needed)

• Cut pork into 4-5in. chunks, trimmed of excess fat.
• Rub pieces of pork with spices and garlic
• Place 2 bay leaves at bottom of crock pot and place pork on top
• Add chicken broth being careful to make sure seasoning is not rinsed off. Pork should be 2/3 covered or so. Add more or less broth to ensure this level
• Cook till pork falls apart. 5-6 hrs on high, longer on low
• Once cooked, shred pork and enjoy. Nom Nom Nom.
• *optional* take shredded pork, arrange in a thin layer on a baking sheet and place in 400 degree oven for 10-20 minutes to crisp up outer layer of pork.

This recipe results in carnitas that have a subtle flavor that doesn’t overpower the natural pork flavor. This will also make a lot of meat. One suggestion for leftover pork is to make bbq pork sandwiches. Take leftover pork and add your favorite BBQ sauce (Sweet Baby Rays is our preferred). Heat and until hot.

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