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RECIPES:
MAIN DISHES- PORK:
Carnitas
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Carnitas |
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This is a simple
entree that will have everyone stuffing themselves
silly!
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3
lbs |
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pork
roast |
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water |
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1
large |
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yellow onion, sliced |
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2
cloves |
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garlic, peeled and smashed |
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1
Tbs |
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dried oregano |
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1
Tbs |
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cumin |
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garlic powder or salt to taste |
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flour tortillas |
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Condiments: fresh cilantro, sliced
onions, limes, salsa, sour cream, |
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guacamole, tomato, cheese |
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1 |
In the
morning, place the pork in the crock pot and
cover mostly with water. Add onions, garlic,
oregano, and cumin into the water and around
pork. Turn crock pot on high for several hours
(5-6), or cook on low for at least 8 hours. |
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2 |
Just before
serving, remove meat from crock pot with a
slotted spoon and place in a foil lined pan.
Meat should literally fall off the bone. Reserve
some of the onions and discard water. Sprinkle
the meat with garlic powder. Broil meat, fatty
side up, for 5 more minutes so the meat is
crispy on the outside. Watch so that it does not
burn. |
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3 |
Remove from
the broiler. Shred meat with two forks,
discarding any fat that remains. Place in
casserole dish and add reserved onions. Keep
warm until ready to serve. |
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4 |
When ready
to serve, place meat and all condiments in bowls
that can be self-served, either buffet style or
on the table. |
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Servings: 10 |
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Cooking
Tips |
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*Fresh tortillas are
fun to use... find them in the dairy section of most
markets. Cook the tortillas and keep them hot in a
tortilla keeper. |
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**Leftover meat
freezes well and is delicious served with barbecue sauce
on buns. |
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "The pork turned out so moist. I
cooked this overnight in a crockpot so it was ready to take for a lunch
potluck the next day. Perfect!"
-San Diego, CA
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