Monday, January 19, 2009

Crockpot Carnitas

  • 3 lb boneless pork roast (shoulder or butt), cut into bite size strips
  • 1/2 c water
  • 2 minced cloves garlic or 2 tsp. garlic powder
  • 1 cup chopped onion
  • 1 tsp salt
  • 1/2 tsp each: black pepper; cumin; oregano; lemon pepper
  • 1/4 tsp cayenne

Combine ingredients in crockpot. Cook on high 1 hour, then low 8 hours. Remove pork with slotted spoon. Pour liquid into a nonstick skillet and boil down to about 1/2 c. Add pork and saute until browned.

Serve with sourcream and lowcarb tortillas if desired.

2 comments:

PJ said...

Sounds great! I was wondering about doing this in a crockpot, I was just looking at a pressure cooker version.

Another variant on this is to the cook the pork whole, then when done, shred it with a fork, simmer in a pan for a bit (you can add a tiny bit of gum or something to help thicken the sauce) and then slide it under the broiler briefly till it is slightly crunchy on all the top edges.

I like this kind of recipe because you can freeze the leftovers in portions and get several meal bases out of it! :-)

PJ

Twisted Cinderella said...

Thanks for sharing your variation. It sounds good.


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