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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 1 |
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This is an original recipe that I came up with after eating carnitas at a local Mexican restaurant. They are just as good in my opinion! Ingredients:
2 -4 lbs pork shoulder |
4 garlic cloves, peeled, each clove cut into 4 pieces |
1 fresh jalapeno pepper |
1 bunch fresh cilantro |
12 ounces beer |
corn tortilla |
Directions:
1. With a knife, cut several small slits into the roast. Insert pieces of garlic cloves in roast; place in crockpot with whole pepper and half bunch of cilantro which has been chopped. Season to taste. Pour in beer. Cook on HIGH 4 to 6 hours until fork tender (LOW 9 to 11 hours). Remove meat; shred. Serve with warm tortillas, with by your choice of garnishes. Suggested garnishes: diced tomatoes, onions, sliced ripe olives, shredded lettuce, sour cream, cheese, salsa, guacamole, and cilantro.
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