Tuesday, April 30, 2013

Crockpot Pork Carnitas

I made this last week and we really liked it.  I did not broil(the last step of the recipe) and thought this was perfect.  I served it with cheddar cheese, sour cream and salsa.
Crockpot Pork Carnitas


  3.5 lbs boneless pork roast
  1 tsp kosher salt
  1/2 tsp ground black pepper
  1/2 cup orange juice
     6 Tbsp lime juice (approximately 2 limes)
  1 cup salsa,
  3 cloves garlic, minced
  1 tsp cumin
    1 tsp garlic powder
  1 tsp paprika
  1 tsp chili powder
    1 tsp oregano
    1/2 tsp cinnamon
    1 Tbsp brown sugar

1.     Trim any big pieces of fat off the roast, season with salt & pepper & place in the crockpot.  Optional: For faster cooking, cut roast across the grain into large chunks-this helps with shredding as well.

2.     Combine orange & lime juices, salsa, minced garlic, & spices in a bowl.  Pour over the roast.

3.     Cook on low for 4-6 hours or high for 2-4 hours (depends on size of roast & if you cut it into chunks or not.)

4.     Pre-heat broiler.  Remove roast when meat is tender & shreddable.  Shred meat & place on a foil lined baking sheet.  Pour juices from the crockpot over the meat mixture.  

5.     Broil (with the oven door slightly opened to prevent catching fire) for a few minutes until lightly browned & crispy.  Turn meat over & repeat until desired char/caramelization is achieved.  Serve on fresh flour tortillas with extra salsa, sour cream, avocados, freshly squeezed limes, etc.  

Yields 12+ servings

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