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Sun, 28 Apr 2013

Slow Cooker Carnitas

Using the following (visual) recipe as a base, I tried making these carnitas, but in a slow cooker instead of stovetop. You can follow the original recipe but I’ll share as I made it.

Cut onion into large chunks.

Cut meat into 2” chunks.

Place meat and onion into slow-cooker and thoroughly mix with herbs and spices.

(I didn’t have coriander so I substituted a mixture of dried cilantro, lemon pepper, and a touch of nutmeg)

Add chipotles, some extra adobo sauce, bay leaves and broth.

(you want to just cover the meat with broth / liquid)

(if you slice the chipotles the end result will be a little spicier because the pepper seeds and skin will propagate throughout while cooking)

Cook on low ~8 hrs.

Remove cooked chunks with slotted spoon and press to see if it shreds.

Shred all chunks on a baking sheet. (discard remaining broth mixture)

Bake shredded meat ~10 minutes at 400 degrees until meat begins to slightly dry and crisp.

Serve as tacos with corn tortillas, diced onions, cilantro, queso panela, avocado, salsa.

14:16 CST | category / entries / recipes
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