My current job is the best! Greg and I keep our grandson while his parents teach school. I’ve always heard it’s even better than raising your own kids, and it is most certainly right up there. Maybe it’s said because, at this time in our lives, we know how precious time is. You know just how quickly your kids grew and how fast it seems that we have become old enough to be grandparents!
My grandson is almost nine months old, and although he isn’t walking yet, he can get into everything in that walker of his. He keeps us on our toes, and by the time he leaves each afternoon, the last thing I want to do is think about cooking dinner.
My slow-cooker has become a permanent fixture on my countertop lately. I recently had to purchase a new one that has the option to sear, saute, slow-cook and warm. It is great because I no longer have to use an additional pan. And, as lazy as it sounds, I do not have to wipe down the stove when I need to sear something.
We love these pork carnitas. I usually skip the broiling step. Instead, I pour up the drippings and place the meat back into the slow cooker after I shred it. I like to serve them with all of the suggested toppings. Leftovers make great quesadillas too!
Slow Cooker Pork Carnitas
Equipment
- Slow Cooker
Ingredients
- 4-5 Pound Boston Butt or Pork Roast excess fat trimmed and cut into chunks
- 2-3 Tablespoons olive oil
- 1 Large onion peeled and quartered
- 4 Cloves garlic peeled and minced
- 2 Teaspoons chili powder
- 2 Teaspoons ground cumin
- 2 Teaspoons kosher salt
- 1 Teaspoon black pepper
- 2 Teaspoons dried Mexican oregano
- 1-2 Tablespoons Minced chipotle pepper in adobo sauce or more or less to taste
- 1 Cup freshly squeezed orange juice
- 2 Tablespoons freshly squeezed lim juice
- 12 Ounces chicken broth
- lime wedges
Instructions
- Heat olive oil and sear all sides of the pork chunks. Add meat to the slow cooker.
- Add remaining ingredients and cook on LOW for 8 hours.
- Remove the pork chunks from the slow cooker to a large baking sheet. Using two fork shred the meat.
- Broil the shredded meat just long enough to crisp up some of the edges, if desired.
- if desired, removed drippings from slow cooker and thicken on stovetop using a little flour or cornstarch. This is great to dip your tacos into!
- Serve the carnitas with flour tortillas, sour cream, diced onions, chopped cilantro, lime wedges & pickled onions, if desired.
Pickled Onions
Ingredients
- 1 Medium red onion peeled and thinly sliced
- 1/2 Cup water
- 1/4 Cup distilled white vinegar
- 1/4 Cup apple cider vinegar
- 1 Tablespoon sugar
- 1 1/2 Teaspoons fine sea salt
- 1/4 Teaspoon red pepper flakes
Instructions
- Pack onion rings into a jar, set aside.
- in a small saucepan combine remaining ingredients. Bring to a gentle boil.
- Carefully pour hot mixture over the onions.
- Cover and refrigerate. Best used within 3-4 days
