Carnitas

Over the past several months I have been oogling and drooling over the countless recipes on Pioneer Woman's Tasty Kitchen website, adding numerous ‘to-try’ recipes into my recipe box- Never actually getting to the testing stage though.  Well, alas, I finally took one to the kitchen. 

The original recipe:  Carnitas by The Noshery

This recipe seemed simple enough, sounded de-lish (the reviews agreed), and incorporated the crockpot.  Seriously, I <3 my crockpot!  Simple and de-lish aren’t so bad themselves.  I knew I had to try this recipe!  Because my husband and I are a picky duo, I decided to change it up just a bit (click on the attached link if you’d like to reference the original recipe).

 

Carnitas

Serves 4

2 ½ - 3 Lbs. Pork Shoulder, cubed

1 Cup Fresh Orange Juice

Juice from half a Lime

1 Tbs. Fresh Lemon Juice

1 Tbs. Kosher Salt

½ Tbs. Cumin

¼ tsp. Chili Powder

Pinch Garlic Powder

Pinch Onion Powder

Pinch Red Pepper Flakes

¼ Cup Fresh Cilantro

¼ Cup Fresh Pineapple (Not Canned)

2 Tbs. Olive Oil

1 Corona

Add all ingredients (minus olive oil and Corona) in your crockpot, stir.  Arrange contents in a single layer.  Set crockpot on low for 3-4 hours, turn to high for last hour.

When done, shred pork using two forks.  Set aside.

In a large skillet, heat olive oil on medium-high heat.  Add shredded pork, constantly stirring.  When edges are slightly crispy (about 2-3 minutes), reduce to medium-low heat.  Add ¼ cup Corona to meat, allowing the liquid to evaporate each time.  Repeat 2-3 times.

Serve on warm tortillas with your choice of toppings.

*I made an Avocado-Mango Salsa to go with this, and it was the perfect topping!  Recipe to follow.

Tasty Tips/Finds:

• Crockpot timing will vary depending on size of cubed meat.  I cut mine in about 2” cubes.
• Omit the Pineapple if you do not have fresh Pineapple.