This recipe has received great feedback from happy readers over at Gimme Some Oven. This is what they’ve had to say about it:
I’ve never made carnitas before. This recipe is AMAZING! I could hardly wait to try them, the house smells so good! Meet turned out perfectly moist and crispy. Used chicken stock instead of beer. Followed directions as written, wouldn’t change a thing! Thank you for a wonderful recipe!!!!
This recipe was awesome! My mom loves carnitas, so I thought I would give it a try. SOOOO yummy, the meat was super tender and flavorful
INGREDIENTS:
- 1 Tbsp. canola or vegetable oil
- 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 8 oz. beer
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
Instructions:
Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned. Transfer to the slow cooker.
Add the remaining ingredients to the slow cooker, stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Shred the meat into bite-sized pieces, transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices.)
Place one sheet under the broiler for about 5 minutes. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for another 5 minutes. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Repeat with the other baking sheet of pork.
Quick Tip: Freeze leftovers in a sealed container for up to 3 months.
Thanks to Gimme Some Oven for this delicious authentic Mexican dish!
