Copycat Chipotle Carnitas Crispy Tacos
photo by EmKenBken
- Ready In:
- 32mins
- Ingredients:
- 8
- Yields:
-
8 Cups
- Serves:
- 6
ingredients
- 1 (5 -6 lb) pork shoulder, boneless
- 2 cups water
- 6 fresh thyme sprigs
- 5 juniper berries
- 3 bay leaves
- 2 tablespoons kosher salt
- 1 teaspoon whole black peppercorn
- 12 taco shells
directions
- Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine.
- In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt.
- Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork.
- Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later). Allow pork to rest, covered, for about 10 minutes.
- Heat taco shells according to manufacturer's directions, and prepare toppings of your choice.
- Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water). Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use.
-
Assemble tacos:
- Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.
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RECIPE SUBMITTED BY
EmKenBken
Brooklyn, New York