What We’re Eating: Crockpot Carnitas

IMG_0999These are super easy to make. By using the slow cooker the meat will literally fall off the bone and so you just have to basically poke a fork at the bone right before you want to serve and remove it. 

Bonus: you can use up the leftover tortillas from the crockpot chicken fajitas OR fish tacos (recipe to come–stay tuned). 

Here’s what you need:

  • 3-4lbs of pork shoulder on the bone  (beware of how much will physically fit in your crock pot with the bone on. 3lbs was enough for 2 meals for us and we ate until we popped both days.) 
  • Lime juice (2 fresh limes or about 4 tbsp pre-squeezed)
  • 1/4 cup orange juice 
  • 1/2 cup salsa (if you want to use a chunky one I won’t judge you for calling that your serving of veggies) 
  • 12 oz of cheap beer (PBR or Rolling Rock are my favorites to use) 
  • Garlic to suit your tastes (I’d suggest at least 2 gloves) 
  • 1/2tbsp salt
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp black pepper
  • 3/4tsp oregano 
  • 1/4tsp cayenne pepper
  • dash cinnamon 
  • tortillas 
  • cilantro to taste 
  • other toppings (cheese, sour cream, veggies etc) if you desire

Here’s what to do:

  1. Put the meat into the crock pot
  2. Mix together the spices and garlic and rub/smoosh onto the pork 
  3. Pour the lime juice, orange juice, beer and salsa on top
  4. Cook for 8 hours on low
  5. After 8 hours, shred the pork with two forks and remove the bone. Scoop the meat out of the crockpot and onto a tin foil-lined cookie sheet. 
  6. Put in the broiler for a few minutes (5-7) until the top browns up nicely 
  7. Serve on tortillas. Snip some cilantro on top if you’re feeling fancy. 



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