Monday, February 11, 2013

Slow Cooker Pork Carnitas

My Aunt Kathy makes very delicious Pork Carnitas.  Meat usually isn't my favorite thing at food gatherings (I'm more of a sides and dessert kind of girl), but when she makes these pork carnitas, it is my favorite thing.  This is her recipe for cooking the pork.  She takes the pork from this recipe and stores it in ziplocks until she is ready to use it.  When she is ready to use it, she puts pico de gallo in a skillet until it starts to warm, then adds the pork meat until it starts to brown a little.  It is so so good.  You can make tacos, tostadas, nachos, potato nachos, use your imagination.
 I prepped this the night before so I just had to put it on the warmer in the morning
 This is what it looks like when you get it shredded
 We made yummy tacos with it and...
Potato nachos..our favorite!

Pork Carnitas


4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes

1 ½ teaspoon salt

¾ teaspoon pepper

1 teaspoon ground cumin

1 onion, peeled and halved

2 bay leaves

1 teaspoon dried oregano

2 tablespoon fresh lime juice

2 cups water

1 medium orange, juiced and keep the spent halves

Place all the ingredients in a crock-pot and cook on low for 8-10 hours.  Cook until the meat falls apart when prodded.  Remove oranges and shred pork using two forks.  Cool completely and divide into ziplocks bags for future use. 
You can eat the pork just like this or if you want to try something really yummy, heat a skillet over high heat.  Add a little oil to the skillet and some pico de gallo (really your preference but probably 1/4-1/2 cup).  Let that cook for about a minute or two and then add your pork and cook until it starts to brown (I like to put a little garlic salt on it too).  Enjoy
*Note, I doubled this and made a 9 pound pork butt.  It made a lot, we had 4 freezer bags and one container that we ate on for the week.  I recommend using the smaller pork unless you have a lot of freezer room. 

1 comment:

  1. Looks absolutely wonderful.
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