Sunday, August 5, 2012

Slow Cooked Carnitas


This is an easy crowd pleaser.  Serve the meat with tortillas or shells and your favorite toppings.  I like homemade pickled red onions, lime wedges, jalapenos, cilantro, red cabbage, pico de gallo, and avocado slices... but cheese, sour cream, or chopped veggies would be great also.

-3-4 lb pork butt
(ingredients below you need twice, once for cooking and again for the final sauce, so you need double the list)
-juice and zest of 1 orange
-juice and zest of 1 lime
-4 cloves garlic, minced
-1/2 tsp cayenne
-1/2 Tbsp salt
-1 tsp pepper
-1 Tbsp cumin
-3 Tbsp hot sauce
-2 bay leaves
-2 tsp dried oregano

Combine orange- oregano in slow cooker, stir.  Place pork butt in slow cooker and turn to coat.  Cook on low for 10 hours.  Remove from slow cooker, throw away the juices/ fat.  Shred meat with two forks, discarding fat.  In the cleaned out slow cooker make an identical sauce to the original orange-oregano cooking liquid.  Toss with meat.  (At this point you could refrigerate overnight and reheat the next day).  Cook on low 1 more hour prior to serving.  Adjust seasonings as needed.

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