You guys. I rarely make a recipe, eat the leftovers day after day after day and then want to make it AGAIN the next chance I get!
THIS is one of those rare recipes. These carnitas are moist, crispy and flavorful and could be used so many different ways. I made a delicious homemade cole slaw (recipe to come soon!) to accompany these in corn tortillas and we couldn't stop eating them.
It's an added bonus that these are made in the crock pot so you can leave it while you are at work, then come home to the moist and flavorful meat. Then while you get the rest of dinner ready you can crisp up the meat in the oven and voila! And for heaven's sake...DO NOT SKIP the oven part! You will be sad if you don't get those crispy pieces that add great texture and help bring out more flavor also.
Definitely work this into your meal plan soon-kids, husbands, and guests alike are sure to love this!
Crock Pot Carnitas
recipe courtesy The Weary Chef
Serves 6-8
Mix spices together. Place pork roast in slow cooker. Sprinkle roast
with spices. Pour salsa and beef broth over roast. Cover and cook on high
6-8 hours or low 8-10 hours, until meat can be shred easily. THIS is one of those rare recipes. These carnitas are moist, crispy and flavorful and could be used so many different ways. I made a delicious homemade cole slaw (recipe to come soon!) to accompany these in corn tortillas and we couldn't stop eating them.
It's an added bonus that these are made in the crock pot so you can leave it while you are at work, then come home to the moist and flavorful meat. Then while you get the rest of dinner ready you can crisp up the meat in the oven and voila! And for heaven's sake...DO NOT SKIP the oven part! You will be sad if you don't get those crispy pieces that add great texture and help bring out more flavor also.
Definitely work this into your meal plan soon-kids, husbands, and guests alike are sure to love this!
Look at all that delicious crispy carnitas! (I could have let it get even crispier but I grew impatient!)
Crock Pot Carnitas
recipe courtesy The Weary Chef
Serves 6-8
Ingredients
3-4 lb. pork roast
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 teaspoon. cumin
Sprinkle of cayenne pepper, optional
16-oz. jar of green salsa
1 can beef broth
½ c. milk
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 teaspoon. cumin
Sprinkle of cayenne pepper, optional
16-oz. jar of green salsa
1 can beef broth
½ c. milk
Corn tortillas
Desired toppings: cole slaw, guacamole, salsa
Directions
Once the pork is done, preheat oven to 275 degrees. Remove pork from the slow cooker (keep cooking liquid!!) and shred on a cutting board using two forks, removing the pieces of fat. Place shredded pork on a foil lined (or Silpat lined) baking sheet.
Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes-1 hour (depending on your oven) until brown and crispy.
Serve with tortillas, cole slaw, gaucamole, salsa or anything else your heart desires!
Enjoy!
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