Prep 10 mins
Cook 8 hrs
From thekitchn.com. This will get your through a busy week. Cheap, filling, satisfying...
- 1 (6 -8 lb) pork butt, also called pork shoulder
- 2 tablespoons coarse salt
- 1 tablespoon ground cumin
- 1 tablespoon fresh ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper (to taste)
- 8 whole garlic cloves, smashed
- 4 chipotle peppers (canned or dried, I cheat and add 1 tablespoon Tabasco chipotle sauce)
- 1 cup tomato juice
- 1 cup fresh orange juice
- Trim excess fat from the meat and discard.
- Place the meat in a large Crock pot/slow cooker.
- Combine the remaining ingredients in a bowl and pour over the meat.
- Cover Crock pot and program to cook on LOW for 8 hours.
- Meat is done when it literally falls off the bone.
- When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. (I used boneless pork butt.).
- Skim the fat from the juices and keep as a medium for re-heating the meat. Or, use the leftover juices as a soup base.
- For carnitas tacos: (if necessary reheat) the meat and serve in corn tortillas with all your favorite taco trimmings: fresh cilantro, guacamole, cotija, diced white onion, lime wedges, etc.
Very yummy. I did add onions and it took a bit longer to cook than directed. Will definitely make it again. Only thing I may change is a little less cinnamon. It was a bit much for us, but we loved it any way. Thanks.
This recipe is so simple yet tastes like something you slaved away at. Everything melds together so nicely and really works to create a wonderful shredded pork...and this is coming from a non pork fan. We placed the meat in corn tortillas and topped it with a little cheese, lettuce and tomato. I served green cilantro rice on the side. This is a recipe that I will definitely be making again. I can't wait to serve it next time we have company as I am sure it will be a crowd pleaser. Thanks for sharing your recipe Cookgirl. Made and reviewed for the 50th AUS/NZ Recipe Swap.