Crock-Pot Carnitas
/
This is it you guys, this is it. Officially my go to recipe for cooking for friends, party food, pot-lucks etc. Crock-pot carnitas are a zip to make, but totally bring on the wow. Not to mention they make a truck load, so it's a perfect way to feed the masses.
My mind and my stomach have been on a taco kick recently. One of my co-workers was recently sharing with me how she loves to make carnitas. She was going on about how easy, fresh and healthy they were. Okay, sold. Give me the recipe. So thank you Mel, this one is for you!
My pork butt was a little over 7 lbs. which is huge, but that was the smallest I could find! It barely fit in my crock pot. I think it made enough carnitas for the whole neighborhood. But really. Some for me, some for my roommates, some for sis and husband, and some for the freezer to pull out on a rainy day. Search your market and you can probably find a smaller butt. I was limited and hungry so just went with it. A pork shoulder is interchangeable for this recipe. You can typically find small pork shoulders in the grocery store!
That being said the measurements for this recipe are a little loosey goosey because your pork butt size may vary. Just go with it and trust your self, I promise you can't mess this up.
Crock Pot Carnitas
Ingredients:
4-5 lb. pork butt roast or shoulder (bone-in or boneless, either works)
cumin
chili powder
garlic powder
salt and pepper
Accompaniments:
white corn tortillas
cilantro, chopped
avocado slices
lime wedges
chopped red onion, pickled onions, pico de gallo etc.
Directions:
Rinse and pat dry the pork butt. Put just about a 1/2 inch of water in the bottom of your crock pot. Season both sides of the pork with all of the seasonings. I did about one teaspoon per side (roughly 2 tsps. of each seasoning). Place in the crock-pot. Turn on low and let cook for 6-8 hours or until tender. My pork butt was a bone-in. The best part was getting to reach in and just slide the bone right out of the tender meat.
Using two forks shred the carnitas. Add more seasoning if needed. Warm tortillas on a griddle. Serve carnitas with some pico, cilantro, fresh avocado and a squeeze of lime!
Perfect served as is, but I also can't wait to use the meat in taco salads or on nachos. Melanie said she uses her leftovers in quesadillas and as enchilada filling! I'm also thinking it wouldn't be half bad mixed with a little BBQ sauce for a take on pulled pork.
I'm not sure what it is about this recipe, but when I was snapchatting while I was cooking, you guys were going crazy. Which I love. And these carnitas deserve that kind of love because they are that good. So here you go my friends, crock-pot carnitas for your stomachs to enjoy!
Annie
