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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.

Recipe by Oxmoor House June 2006

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Recipe Summary

prep:
16 mins
cook:
6 hrs
total:
6 hrs 16 mins
Yield:
6 cups shredded meat
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas With Southern Living 2006

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