David’s Crockpot Carnitas

New Day Cleveland

 CROCKPOT CARNITAS

1 3½ – 5 lb. Pork Shoulder or Butt
1 Medium Onion
4 Cloves Garlic chopped
1 4oz. Green Chiles mild
1 Cup Chicken Broth
Juice of 2 Limes
1 tbsp. Chipotle Powder
1 tsp. Oregano
1½ tbsp. Chili Powder
2 tsp. Cumin
1 tsp. Salt
1 tsp. Pepper
OPTIONAL:2 or 3 tbsp Chopped Cilantro

CROCKPOT OR SLOW COOKER

BROWN OR NOT TO BROWN. BROWNING THE PORK IS OPTIONAL. EITHER WAY IS FINE, BUT I BROWN IT A BIT IN A FRYPAN WITH A TBSP OF OLIVE OIL, ABOUT 2 MINUTES PER SIDE. PLACE PORK IN CROCKPOT AND TOP WITH REMAINING INGREDIENTS. GIVE THE INGREDIENTS A LIGHT STIR TO COMBINE. LOW 8 HOURS OR HIGH FOR 4.

REMOVE PORK FROM COOKER (LEAVE JUICES IN COOKER) AND SHRED WITH 2 LARGE FORKS. PLACE PORK ON A BAKING SHEET, (IT MAY TAKE 2 SHEETS), SPREAD IT OUT, AND PLACE UNDER THE BROILER FOR 5 OR 10 MINUTES. WE WANT THE EDGES OF THE PORK TO CARMELIZE A BIT,, JUST STARTING TO CRISP ON SOME OF THE EDGES. IF YOU DON’T HAVE A BROILER, JUST TURN UP THE OVEN AS HIGH AS IT GOES AND DO THE SAME THING. REMOVE FROM OVEN AND TOP WITH ABOUT A 1/3 OF A CUP OF THE CROCKPOT JUICES. RETURN TO BROILER FOR SEVERAL MORE MINUTES. REMOVE FROM OVEN. IF YOU LIKE, TOP WITH A LITTLE MORE CROCKPOT JUICE, A SPRINKLING OF CILANTRO AND SERVE WITH TORTILLAS OR TACO SHELLS*.

ENJOY

*AND OF COURSE, ALL OF YOUR FAVORITE TOPPINGS

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