Tuesday, April 16, 2013

Week 15-Crock Pot Carnitas

The first time I ever made beef tacos for Rob it was his first homemade taco experience. They are the easiest thing to make, so we fall back on them a lot. This week I wanted to see what other taco item I could make for him. Thus became my desire to make carnitas. I found an easy recipe in my Essentials of Slow Cooking book. It was simple and delicious! Serve it with some cheese dip and spanish rice or whatever you want for your fiesta!

Carnitas

salt and freshly ground pepper
1 boneless pork shoulder, 3-4 lb.
1/4 cup olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cup Mexican, lager-style beer
grated zest and juice of 1 large orange
grated zest and juice of 1 lime
1 tablespoon dried oregano


In a smal bowl, combine 2 teaspoons salt and 1 tablespoon pepper. Season the pork roast generously with the mixture and sit aside.


In a large frying pan over medium-high heat, warm the olive oil. Add the pork, and cook, turning frequently until browned on all sides, about 10 minutes. Remove from the pan and set aside.


Pour off all but a thin layer of fat in the pan. Add the onion and garlic and saute until they begin to soften, 1-2 minutes. Add the beer and deglaze the pan, scraping up the browned bits on the bottom of the pan with a wooden spoon.


Transfer the pork to a slow cooker and pour in the beer mixture. Add the orange and lime zests and juices and oregano. Cover and cook until the pork is very tender, 5 hours on the high-heat setting or 10 hours on the low-heat setting.


Transfer the pork to a cutting board and using a large, shard knife and a fork, coarsely cut and shred the pork into small bite-sized pieces. Arrange the meat on a warmed serving platter, moisten it lightly with cooking juices, and serve at once.


Serve with warm corn or flour tortillas, lime wedges, chopped yellow onion, salsa, and chopped fresh cilantro. Add whatever else you like!



 With our left overs we made pulled pork bar-be-que sandwiches. I just added the carnitas to some bbq sauce (used Sweet Bay Ray's, but pick your favorite) in a saucepan and warmed up for about 7 minutes on medium heat. It was a good way to eat left overs without eating the same exact meal!

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