|Fresh orange juice, cilantro, kosher salt, cumin, chicken broth, pepper, garlic, lime, bone-in pork shoulder|
SLOW COOKER CARNITAS
Adapted from The Noshery
- 3 pounds pork shoulder, bone in (you can use other cuts of pork, but this makes the most tender carnitas)
- 1 tablespoon vegetable oil
- Kosher salt and pepper
- 1 cup freshly squeezed orange juice (we had Simply Orange on hand so just used that)
- Zest and juice of 1 lime
- 1/4 cup chicken broth (we use Better than Bouillon chicken base and love it)
- 1 tablespoon cumin
- 8 garlic cloves, minced
- Handful of cilantro, chopped (about 1/2 cup)
Sprinkle pork shoulder on all sides with kosher salt and pepper. Heat oil in a large nonstick pan on high. Sear meat on all sides (about a minute per side, until very brown and crispy looking). Your mouth will start watering at this point and it’s only just the beginning… In a slow cooker, combine the orange juice, lime juice, zest, chicken broth, cumin, garlic, and cilantro. Add the seared pork shoulder. The citrus broth should come up just about half way on the pork shoulder (maybe a little less than halfway). Cook on high for 4 hours or low for 8. Meat should literally fall off the bone and shred easily.
Some people fry the shredded pork for more authentic carnitas but we usually are so excited to eat, we just eat it straight out of the slow cooker. It is still divine. We use a variety of toppings but here are our favorites: Warren’s homemade tomatillo salsa (recipe below), avocado crema (blend 1 avocado, 3/4 cup sour cream, 1/4 cup buttermilk, juice of 1 lime, cilantro, pinch of salt), guacamole, crumbled cojita cheese, sliced radishes, and/or mango salsa. I bet some coleslaw dressed in lime, salt, and pepper would do the trick as well. You really can’t go wrong when topping these bad boys. Serve with a side of Mexican rice (we love Annie’s Eats) and black beans.
- 4 tomatillos (they look like green tomatoes with husks if you are unfamiliar with these)
- 4 tomatoes
- 2 jalapenos
- 1 onion
- juice of 1 lime
- 3 cloves of garlic, minced
- Kosher salt and freshly ground pepper
Puree tomatillos and half the tomatoes. Dice the rest of the vegetables and mix it with the puree, lime juice, and garlic. Salt and pepper to taste (usually about 1 teaspoon kosher salt and a few grinds from the pepper mill). Let it sit for at least an hour (preferably overnight) before eating so the flavors can get all fabulous. Cut down or add jalapenos, depending on how spicy you like things. Use salsa to top the tacos or simply devour with a bowl of tortilla chips–or both!
I would highly recommend topping off your taco dinner with a decadent dessert like Nutella Stuffed Brown Butter Double Chocolate Chip Cookies or No Bake Cake Batter or Brownie Batter Truffles.
Linked to Tasty Tuesday.