Prep 10 mins
Cook 4 hrs
This is an original recipe that I came up with after eating carnitas at a local Mexican restaurant. They are just as good in my opinion!
- 2 -4 lbs pork shoulder
- 4 garlic cloves, peeled, each clove cut into 4 pieces
- 1 fresh jalapeno pepper
- 1 bunch fresh cilantro
- 12 ounces beer
- corn tortilla
- With a knife, cut several small slits into the roast. Insert pieces of garlic cloves in roast; place in crockpot with whole pepper and half bunch of cilantro which has been chopped. Season to taste. Pour in beer. Cook on HIGH 4 to 6 hours until fork tender (LOW 9 to 11 hours). Remove meat; shred. Serve with warm tortillas, with by your choice of garnishes. Suggested garnishes: diced tomatoes, onions, sliced ripe olives, shredded lettuce, sour cream, cheese, salsa, guacamole, and cilantro.
Fantastico! I cooked for 4 hours on high and 2 hours on low and it was absolutely perfect. I used 4 huge cloves of garlic, parsley instead of cilantro (not a fan of cilantro) and a Mexican pilsner-style beer (Cerveza Pacifico Clara). Also added a good grinding of black pepper and 1 tsp Fumee de Sel (smoked sea salt). Served on tortillas with various taco toppings (I liked sour cream, onion, parsley & cheese, sometimes tomato too). Thank you so much for the awesome recipe!