Stories of life in the suburbs with Husband and our daughter Squishy and son Button!

Monday, April 18, 2011

Recipes: Slow Cooker Carnitas

This one took me three times to perfect. I like to do most of the prep the night before, it helps the flavors really get to the meat. You can do the prep work the morning if you prefer. Either way, it cooks all day while you're doing your expert mommy thing and you come home to a few simple steps, and you have an authentic, perfectly spiced, awesome, flavorful meal. Enjoy my version of....

Slow Cooker Carnitas
3-4 pound pork blade roast
1 cup diced red onion
1/8 cup minced fresh garlic
1/2 cup minced jalapeno
1 1/2 T. chopped fresh oregano
3 T. olive oil
3 tsp. ground corriander
2 tsp. cayenne pepper
2 1/2 tsp. cumin
1 tsp. salt
3 bay leaves
1 cup low sodium chicken or beef broth
1 cup water
one lime

Preparations:
  1. Combine all dry spices (save bay leaves) in a medium bowl. Set aside. 
  2. Cut pork roast into several large pieces. Coat each piece with dry mix, place in slow cooker. 
  3. Drizzle olive oil on meat. 
  4. Add onion, garlic, jalapeno, bay leaves, and oregano to slow cooker. *At this point I cover it, put it in the fridge, and add liquid and cook first thing in the morning. You can do all the prep in the morning before you cook it if you want. 
  5. Add broth and water to slow cooker. 
  6. Cook on LOW for 8-10 hours. 
  7. Line a jelly roll pan with tin foil. Turn on oven broiler.
  8. When meat is done cooking, shred with two forks and stir all contents together. 
  9. Drain extra fluid from the shredded meat in a colander.
  10. Spread meat on foil and broil for 10-13 minutes until top is crisp.
  11. Squeeze one lime worth of juice on meat. 
  12. Serve with warm tortillas and all your favorite toppings. EDIT: Top with cheese, sour cream, pico, avocado, fresh cilantro is also a must. 

Pictures:
Jalapeno, garlic, fresh oregano, onion.
Cumin, coriander, salt, cayenne
Coated meat pieces with onion, oregano, garlic, and jalapeno.
At this point I cover, refrigerate, and go to bed.
In the morning, I add liquid and start cooking.
After 10 hours.
Shredded and mixed.
Drained and on foiled pan.
Broiled for 12 minutes.

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