These delectable slow braised carnitas are easy to prepare and cook in the crock pot. These are best made with a pork shoulder or Boston butt, and they make a great filling for tortillas with fresh salsa or diced tomatoes, cilantro, and a little sour cream or guacamole. Or, serve the shredded spicy pork on toasted buns like pulled pork.
Cook Time: 5 hours
Total Time: 5 hours
Ingredients:
- 2 to 4 lb. pork shoulder roast
- 4 garlic cloves, peeled, each clove cut into 4 pieces
- 1 fresh jalapeno pepper
- 1 bunch fresh cilantro
- 1 can beer (12 ounces)
- Corn tortillas
Preparation:
With a knife, cut several small slits into the roast. Insert pieces of garlic cloves in roast; place in crockpot with whole
pepper and half bunch of cilantro which has been chopped. Season to
taste. Pour in beer. Cook on HIGH 4 to 6 hours until fork tender (LOW 9 to 11 hours).
Remove meat; shred. Serve with warm tortillas, with by your choice of garnishes. Suggested garnishes: diced tomatoes, onions, sliced ripe olives, shredded lettuce, sour cream, cheese, salsa, guacamole, and cilantro.
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