Amy's Homemade Carnitas
- Ready In:
- 9hrs 20mins
- Ingredients:
- 10
- Serves:
-
20
ingredients
- 5 -7 lbs pork roast (shoulder, butt)
- 3 (14 ounce) cans beef broth
- 4 cups water (I added less water but more broth)
- 1 tablespoon black peppercorns
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 2 -4 garlic cloves, minced
- 2 (4 ounce) cans diced green chilies (optional)
- 1 large sweet onion, diced (optional)
directions
- Place pork roast in a large crockpot.
- Pour beef broth over roast to cover. If not covered, add enough water to just cover.
- Add peppercorns, oregano, cumin, garlic and salt to crockpot and optional ingredients if you choose (If you wish to kick it up a notch, add New Mexico chili powder to taste.).
- Cook on LOW for 8 hours or until meat is falling off the bone.
- Remove meat from crockpot and place in large ceramic (oven-proof) pan.
- Shred meat with two forks into large chunks, removing bones and excess fat.
- Spoon liquid over meat and cook in casserole dish for another hour at about 400 degrees F, stirring about half way through.
- If meat gets dry, add liquid to keep some liquid in pan at all times.
- If you like, you can broil for last 10 minutes so meat gets crispy on top.
- Serve with rice and beans, if desired, as well as with fresh cilantro, avocado, tortillas, shredded lettuce or cabbage and fresh salsa.
- Start early in the day!
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RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.