Made slow cooker carnitas to take to an outdoor screening this Memorial Day weekend, then came home and went to town and then ate a bunch more.
My only regret is I didn’t have a second onion to chop and serve with it.
by einsteinGO
3 Comments
9ermtb2014
Did you fry and crisp up the edges to finish it off after cooking?
SailorSkeksis
I know what I’m making this week. 🤤
einsteinGO
Recipe:
– Pork shoulder (this time I got some pork butt already diced and marked for “stew” from the Salvadoran grocer, thank you LA) – you can truss it bone in which I’ve done before, but this worked just fine – add 1 cup chicken broth or stock, 2 bay leaves, 5 cloves garlic (I used 3 big cloves this time) minced, 1 onion peeled and quartered – add 2 tbsp lime juice (I just split a lime and juiced the whole thing in – squeeze in one whole orange’s juice, then put in both halves of the rind – season: 2 tsp cumin, 1 tsp oregano, salt and pepper to taste (but be liberal about it) – 8-10 hours on low (5 hours high)
When it’s done, remove the pork and chop it or break it apart with tongs, it should easily come apart. Strain your remaining liquid. Reduce on the stovetop for about 10 minutes and season again with some more salt and pepper.
Simultaneously turn on your broiler and line a baking sheet. Lay out the meat, and when you’ve reduced the strained liquid, pour over (should be about a cup of liquid) meat. Put under broiler for about 10 or until it is caramelizing, take out flip the meat to get those nice crispy bits, do another few minutes under the broiler to your satisfaction.
I served with cilantro, some Mexican sour cream, queso fresco, diced avocado. Oh and more lime slices. Never enough lime. 🍋🟩
3 Comments
Did you fry and crisp up the edges to finish it off after cooking?
I know what I’m making this week. 🤤
Recipe:
– Pork shoulder (this time I got some pork butt already diced and marked for “stew” from the Salvadoran grocer, thank you LA) – you can truss it bone in which I’ve done before, but this worked just fine
– add 1 cup chicken broth or stock, 2 bay leaves, 5 cloves garlic (I used 3 big cloves this time) minced, 1 onion peeled and quartered
– add 2 tbsp lime juice (I just split a lime and juiced the whole thing in
– squeeze in one whole orange’s juice, then put in both halves of the rind
– season: 2 tsp cumin, 1 tsp oregano, salt and pepper to taste (but be liberal about it)
– 8-10 hours on low (5 hours high)
When it’s done, remove the pork and chop it or break it apart with tongs, it should easily come apart. Strain your remaining liquid. Reduce on the stovetop for about 10 minutes and season again with some more salt and pepper.
Simultaneously turn on your broiler and line a baking sheet. Lay out the meat, and when you’ve reduced the strained liquid, pour over (should be about a cup of liquid) meat. Put under broiler for about 10 or until it is caramelizing, take out flip the meat to get those nice crispy bits, do another few minutes under the broiler to your satisfaction.
I served with cilantro, some Mexican sour cream, queso fresco, diced avocado. Oh and more lime slices. Never enough lime. 🍋🟩
Nom