Carnitas

Got the Recipe from here

3 pounds bone-in pork roast (butt or shoulder) (I used 6.68 pound pork shoulder butt)
water
2 large yellow onion, sliced
2 cloves garlic, peeled & smashed
1 Tbsp dried oregano
1 Tbsp ground cumin
garlic powder & salt to taste
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For serving:
flour tortillas
Condiments: salsa, sour cream, guacamole, tomato, cheese

In the AM, place the pork in the crock pot
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and cover mostly with water. Add the onions,
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garlic, oregano,
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and cumin
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into the water and around pork. Turn crock pot on HIGH, Since my Pork was twice the size of what the recipe calls for I cooked mine for about 12 hours on high. The meat was tender and fell off the bone after 12 hours.
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Just before serving, remove meat from crock pot and place on a sheet pan. Meat should literally fall off the bone.
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Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.

Remove from the broiler. Shred meat with two forks,
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discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.

When ready to serve, place meat, tortillas and all condiments in bowls that can be self-served, either buffet style.
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Recipe

3 pounds bone-in pork roast (butt or shoulder) (I used 6.68 pound pork shoulder butt)
water
2 large yellow onion, sliced
2 cloves garlic, peeled & smashed
1 Tbsp dried oregano
1 Tbsp ground cumin
garlic powder & salt to taste

For serving:
flour tortillas
Condiments: salsa, sour cream, guacamole, tomato, cheese

In the AM, place the pork in the crock pot
and cover mostly with water. Add the onions, garlic, oregano, and cumin into the water and around pork. Turn crock pot on HIGH, Since my Pork was twice the size of what the recipe calls for I cooked mine for about 12 hours on high. The meat was tender and fell off the bone after 12 hours.
Just before serving, remove meat from crock pot and place on a sheet pan. Meat should literally fall off the bone.
Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.
Remove from the broiler. Shred meat with two forks, discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.
When ready to serve, place meat, tortillas and all condiments in bowls that can be self-served, either buffet style.

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