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Do you own a slow-cooker? I have one in my cupboard that, I admit, I never use. This year, I decided to change that and bought a couple of recipe books. Well, it’s December and I’m finally getting around to trying one: Easy Slow-Cooker Pork Carnitas. Better late than never! And this one turned out super delicious. What was I waiting for?
- 3 – 4 lb. pork roast, blade or shoulder
- 1 cup green chile salsa
- 1 tsp. garlic powder
- Warm tortillas
Step One: Trim roast of excess fat.
Step Two: Place in slow cooker and season, cover and cook.
Sprinkle on the garlic powder and pour salsa over the top of the roast. Place lid on cooker and cook on low for 8 to 10 hours. By the time I got home, it was 11 hours but it really didn’t matter. There’s plenty of fat remaining even after trimming to keep it juicy along with the salsa.
Step Three: Prepare meat for serving.
Remove roast from slow-cooker and place on a clean cutting board to catch the juices. The meat will be super tender, falling apart easily. Remove any bones and remaining fat, and tear meat into shreds. Be careful not to shred too much or the meat will end up mushy. Place meat on a warm platter. Serve with warm tortillas and your choice of garnishes. Slow-Cooker Pork Carnitas makes great tacos, burritos, enchiladas and quesadillas.
- Shredded lettuce
- Chopped tomatoes
- Sliced green onions
- Shredded cheese
- Chopped avocado
- Sliced black olives
- Sour cream
Cost per serving for carnitas and tortillas: under $2.00 (garnishes extra)