Carnitas Del Crock Pot
- Ready In:
- 8hrs 10mins
- Ingredients:
- 11
- Yields:
-
20-30 tacos
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
COOKGIRl
United States