Pork Carnitas

Delcious Carnitas!

Carnitas literally means "little meats" and it is usually pork or beef which has been simmered or braised for hours. I think of it as pulled pork, Mexican style. This version is for pork carnitas which ends up being a very versatile ingredient in many recipes. Use for tacos, burritos, a topping for nachos, quesadillas, huevos rancheros... the list goes on and on!

In this version, most of the work is done in a slow cooker. It starts with an inexpensive cut of meat seared in a hot pan, then finished for a few hours in the slow cooker. You can sear the meat the night before, then put it in the slow cooker the next morning. Easy and delicious... enjoy! :o)

Pork Carnitas

Serves 4-6 when used in an entree

Ingredients

1 (4 lb.) pork butt or pork shoulder - remove any excess fat

2 tbsp. oil

spice rub (below)

1 cup chicken stock

1 bay leaf

Spice Rub
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground cumin

1 tablespoon chili powder
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
pinch of ground cinnamon

Directions

Mix together all ingredients for spice rub. Set aside.

Heat the oil over medium-high heat in a large skillet. Sear the pork for 2-3 minutes on each side until slightly browned, then remove to a plate. Put the bay leaf in the bottom of the slow cooker. Rub the spice blend on all sides of the pork and add to the slow cooker then pour the chicken stock around the pork being careful not to wash off the spice rub. Cook on high heat for 3-4 hours or low heat for 8-10 hours until the pork is tender and pulls apart easily. Remove from the slow cooker and shred the meat using two forks or your fingers (let it cool for a few minutes first). Enjoy!