Pork Carnitas, Slow Cooker

Pork Carnitas, Slow Cooker
Recipe by Cuisine

Ingredients:

FOR THE CARNITAS-
2 boneless pork shoulder roasts (about 3 lb. each), season with salt and pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
5 teaspoons dried oregano or 5 fresh sprigs
2 tablespoons minced garlic
1 cup low-sodium chicken broth, divided
3/4 cup cider vinegar
2 tablespoons brown sugar

FOR THE TACO'S-
24 corn tortillas
2 cups purchased salsa
2 cups shredded lettuce
1 1/2 cups shredded Colby-Jack cheese
1/2 cup chopped scallions
1/2 cup matchstick-cut radishes
1/2 cup sour cream

Directions:

Working in two batches and using 1 tablespoon oil per batch, brown roasts on all sides in a skillet over high heat, about 10 minutes.

Place onions, oregano, and garlic in a 6- to 7-qt. slow cooker; add browned pork.

Deglaze skillet with 1/2 cup broth; add to slow cooker.  Whisk together remaining 1/2 cup broth, vinegar, and sugar; pour over pork.

Cover; cook on high-heat setting for 6 to 7 hours or on low-heat setting for 8 to 9 hours.

Remove meat and shred.  Strain drippings, skimming off fat.

Optional step - preheat oven to 400 degrees.  Place pork on a baking sheet; drizzle with 1/2 cup drippings.  Roast until pork begins to brown, 20 minutes.

Serve pork in corn tortillas with salsa, lettuce, cheese, scallions, radishes, and sour cream.

Remember the Spanish rice.

Spanish Rice recipe
http://crowdedkitchen509.blogspot.com/2013/01/spanish-rice.html

   

24 servings