Oxmoor House
Carnitas is a Mexican version of barbecue braised on the stovetop. Slowly simmered in broth or water, the meat becomes deliciously tender; then it's browned for a crisp exterior. Serve it plain or as tacos. Using a slow cooker delivers authentic results without watching the pot.


6 cups shredded meat


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2 tablespoons tomato paste
2 tablespoons adobo sauce*
3 tablespoons chopped garlic
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
3 pounds boneless Boston butt pork roast, cut into 2
1 cup beer or chicken broth


Prep: 16 Minutes
Cook: 6 Hours

Combine first 6 ingredients in a 5-quart slow cooker; stir in pieces of roast. Microwave beer in a 2-cup glass measuring cup on HIGH 2 minutes or until very hot. Pour beer over meat in slow cooker; do not stir. Cover and cook on HIGH for 6 hours or until very tender.

Shred meat using 2 forks. Serve hot or see notes below.

* We used adobo sauce from canned chipotle chiles in adobo sauce.

Make-Ahead Note: Transfer meat mixture and juices to a 13" x 9" baking dish; cover and chill overnight. To reheat, crumble meat mixture into a large skillet, and cook over medium-high heat 15 minutes or until browned and hot.

Microwave Option: Traditionally, Carnitas are browned in their own drippings until they are crisped and browned. However, reheating the shredded pork in the microwave is an easy alternative. Microwave 6 cups meat mixture on HIGH 6 minutes, stirring once, or until thoroughly heated.

Created date

August 2009