The only time that I have ever had carnitas was at a restaurant in Michigan called, Don Pablos. I don’t even know if this chain is still open or not but let me tell ya, those carnitas were dang good. I didn’t realize that the meat was shredded pork! isn’t that a hoot? I thought it was chicken. It was seasoned so well all you could taste were the spices. I was also 17, inexperienced in the kitchen, and had an underdeveloped palate haha!
The following recipe is really easy to make and all the magic takes place in your slow cooker. Enjoy!
Ingredients
8 Lb Boston Pork Butt
2 Tbsp Bacon Grease (use butter if necessary)
1 Large Onion
2 Tbsp Cumin
2 Tbsp McCormick Thyme
2 Tbsp Chili Powder
1 Tbsp Morton Salt
1 Tbsp Pepper
4 Tbsp Minced Garlic
1 Cup Water
2 cups Kraft shredded Mexican cheese
Instructions
Rub the crockpot down with bacon grease
Slice an onion thin and line the bottom of the crockpot
Spread the garlic over the onions
Cut majority of fat off of the fatty part of the meat
Cut a crisscross pattern into the top of the fatpack
Mix spices and rub into meat, be sure to get into the valleys of the crisscross
If there is remaining spices, sprinkle over onions and garlic
Place meat into crockpot and add 1 cup of water
Cook on HIGH for 8 hours (or 1 hour per lb)
At the end the meat should completely fall apart, if not, cook longer
Sprinkle cheese on top of shredded meat and allow to melt in the slow cooker.
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Quick Tip: Serve carnitas with lettuce, onions, black olives, salsa, and sour cream in flour tortillas.