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Prep Time: 16 Minutes Cook Time: 360 Minutes |
Ready In: 376 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Shred meat using 2 forks. Serve hot or see notes below.
3. * We used adobo sauce from canned chipotle chiles in adobo sauce.
4. 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.
5. 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.
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