You'll find this recipe for carnitas, or "little meats," easy on your budget. It calls for pork butt, which is an inexpensive cut of meat, and easily serves half a dozen diners.
1 onion, sliced
2 tablespoons chopped chipotles in adobo or
2 fresh jalapeño chiles, seeded and sliced
2 to 3 lb. boned pork butt or shoulder
4 cloves garlic, slivered
Salt and pepper
1 tablespoon vegetable oil
1 (14 oz.) package 6-inch corn tortillas
How to Make It
Place onion, chipotles and 1/4 cup water in slow cooker. Stir to combine. Using a knife, make incisions all over pork and insert garlic. Season roast with salt and pepper.
Heat a large pan over medium-high heat and add oil. Put roast in pan and brown on all sides, about 8 minutes. Transfer roast to slow cooker. Pour 1/2 cup water into pan and stir over low heat, using a wooden spoon to scrape up browned bits. Pour liquid into slow cooker. Cover and cook on high for 6 hours.
Remove roast from slow cooker and let cool. Shred pork, using two forks to pull meat apart. Return pulled pork to slow cooker and stir to combine with onions, chipotles and juices.
Serve pork with warm tortillas and toppings of your choice.
I found that this only needed to be cooked in the crock pot on low for just 5 hours. What an easy, yummy meal. My entire family enjoyed this. The flavors were good. I served it with black rice and beans.
We loved this recipe! To decrease fat, used boneless pork loin instead of shoulder - worked perfectly. Used dark Mexican beer in place of water, and chilpolte peppers. Served with flour tortillas, black beans and rice. Will definitely make again.
The best part about this recipe is how much food it yields without breaking the bank. The carnita's turned out pretty well, they were a bit greasy which I suppose is that cut of meat. I served the carnitas with corn tortillas, guacamole, mexican rice, and beans...it was a big hit!
This was really easy and very tasty-my husband said it's the best thing I've cooked this month! I did run the meat under the broiler after it was finished in the crock pot-it gave it that browned, crispy quality that you find in carnitas. I also thought that it needed a bit of salt. I served it with guacamole, spanish rice, and salsa. Great for a crowd because it makes a lot. Will make tortas with the leftovers.
Oh my goodness, this is definitely worth making! You won't be sorry! It is hard to wait 6 hours to eat it, is my ONLY complaint. I used jalapenos (because they were cheaper), and stuck to the recipe as stated.
I served the carnitas with salsa, cheese, and avocados on top of corn tortillas. You really don't need much, you don't want to detract from the flavorful meat!
This recipe is absolutely WONDERFUL. Rarely, do I ever write reviews, but this recipe deserves mega attention! This is absolutely wonderful, don't change a thing. The pork was perfect and great to use in a variety of ways!