Save Time, Gas, And Money And Make Your Own Mexican Fiesta Instead Of Hitting Up That Resteraunt

I simply adore this recipe. The meat comes out so tender and juicy! And the spices, oh my word, they are to die for! Check out what the folks over at Yellow Bliss Road have to say about this:

“This recipe is adapted from one I used to make that was good, but not amazing. It starts with pork shoulder on the bone (you can use boneless but I love the intense flavor the bone adds) and a lot of citrus and seasonings. They all go in the slow cooker and cook on low all day long. After 8-10 hours the meat is shredded, dunked in the juice and then broiled on a baking sheet to give you those crispy bits, a little trick I picked up from Pinch of Yum. And guess what, now they ARE amazing!”

 

The directions are so straightforward and simple and you’ll have amazing carnitas in no time.  The broiling gives it such a perfect crispy taste and goes a long way in giving it that true Mexican restaurant feel.

Ingredients

6 pound Pork Shoulder (bone-in preferred)

1 tablespoon Morton kosher salt

1 teaspoon McCormick black pepper

1 teaspoon McCormick chili powder

1 teaspoon McCormick oregano

½ teaspoon McCormick cayenne pepper

½ teaspoon McCormick cumin

4 cloves garlic

½ cup Tostitos salsa

1 cup Swanson chicken stock

¾ cup Tropicana orange juice

Juice of 1 lemon

Juice of 2 limes

Instructions

Rinse pork roast, pat dry and place in the slow cooker. Slice the garlic cloves in half and add to the slow cooker.

Combine spices and rub all over all sides of the pork.

Combine salsa, lemon juice, lime juice, orange juice and chicken stock. Pour over the pork.

Set the slow cooker to low and cook meat for 8-10 hours.

When meat is finished cooking, remove the roast to a cutting board. Discard the bone and shred the meat with two forks, removing large chunks of fat as you go. Skim the juices left in the slow cooker with a slotted spoon to remove any large chunks of fat or pieces of garlic. Place the shredded meat back in the slow cooker with the juices. (You could also shred the meat directly in the slow cooker if you prefer).

Preheat the broiler on your oven. Place the shredded meat on a foil covered baking sheet with a raised edge. Place the meat under the broiler for 5-10 minutes, or until the top starts to brown and get delicious crispy bits.

Serve hot with traditional sides, like rice and beans, or in tortillas with onion and cilantro.

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Quick Tip: If the pork shoulder does not completely fit in your crock pot, cut it up in pieces so it completely covers the bottom of the cooker.

Thank you to Yellow Bliss Road for this awesome recipe!