Carnitas: Mexican Pulled Pork
The great thing about this recipe is that it uses the Crockpot to soften the tougher, inexpensive pork butt (aka pork shoulder--"butt" is the upper portion of the shoulder) so all you have to do is drop it in the pot with some seasonings, set the timer on low for 9 hours and walk away! To make the meat even moister, take the leftover sauce from the crockpot (after 9hrs) and cook it down in a sauce pan until thickened, then toss with the meat and enjoy!
Ingredients:
1 6-8lb pork butt (shoulder)
1 tbsp salt
1 tbsp cumin
1 tbsp ground black pepper (more if you like pepper)
1 tbsp dried oregano
2-3 tsp dried cinnamon
1-2 tsp cayenne pepper (if you like spicy, add more)
8 garlic cloves, minced
4 dried chipotle peppers (chipotle peppers are more spicy than hot but if you really are sensitive to spice...just put 1 or 2)
1 cup tomato sauce
1 cup orange juice
Trim as much fat from the pork as possible. I find that kitchen shears work best when trimming the fat (and sometimes skin) from the pork--just cut it like you would a piece of paper! Place pork in Crockpot and then cover with wet and dry ingredients. Place cover on your pot, set the timer, and come back in 9hrs!
When you take your pork out of the pot, debone it and then place the rest of the meat in a large bowl. Shred with two forks. Meanwhile, place all the liquid from the pan into a large saucepan and simmer down over med high heat until thickened (15-20mins).
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| Seperated meat and juice |
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| Simmering the sauce |
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| "Pulling" the pork |
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| Carnitas Salad |
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| Carnitas with Roasted Vegetables and Fried Plantains |
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