Post by mkc on Sept 11, 2016 16:47:40 GMT -5
This is my go-to for carnitas. I've scaled it up to as much as a 9 lb pork butt. It's really good with roasted Hatch chiles, too. I typically use 1 cup per 6 lbs of pork butt.
Crock Pot Carnitas
For the carnitas
3 lb pork butt roast
1 onion, sliced into rings
4 garlic cloves
2 tsp dried oregano
2 tsp cumin
2 to 3 jalapenos, finely chopped
1 cup fresh cilantro, chopped, leaves only
12 ounces beer, preferably Mexican like Bohemia or Dos Equis
salt and pepper
To serve
2 onions, sliced and sauteed until golden brown
flour tortillas
various toppings such as shredded cheese, sour cream, guacamole, etc.
1. Insert garlic cloves in roast; place in Crock Pot with onion, herbs, jalapeño peppers and cilantro which has been chopped. Season to taste. Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove meat; shred. Or can be placed in roasting pan in preheated oven (450º) for about 15 minutes before shredding. Serve with warm tortillas, shreddded cheese and pico de gallo.
Crock Pot Carnitas
For the carnitas
3 lb pork butt roast
1 onion, sliced into rings
4 garlic cloves
2 tsp dried oregano
2 tsp cumin
2 to 3 jalapenos, finely chopped
1 cup fresh cilantro, chopped, leaves only
12 ounces beer, preferably Mexican like Bohemia or Dos Equis
salt and pepper
To serve
2 onions, sliced and sauteed until golden brown
flour tortillas
various toppings such as shredded cheese, sour cream, guacamole, etc.
1. Insert garlic cloves in roast; place in Crock Pot with onion, herbs, jalapeño peppers and cilantro which has been chopped. Season to taste. Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove meat; shred. Or can be placed in roasting pan in preheated oven (450º) for about 15 minutes before shredding. Serve with warm tortillas, shreddded cheese and pico de gallo.
