Crockpot Mexican Pulled Pork |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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I made this last night and both my husband and I think that this has been the best home-made carnitas so far.we wrapped it in flour tortillas together w/ lime cilantro brown rice,black beans,salsa cruda,diced avocado,cheese,sour cream and tapatio hot sauce.we loved it! Ingredients:
3 lbs boneless pork shoulder blade roast |
1 (14 ounce) can tomatoes |
4 garlic cloves, minced |
1/2 onion, diced |
1 bunch cilantro, chopped |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon black pepper |
1/2 teaspoon oregano |
1/2 teaspoon paprika |
1/2 teaspoon red pepper flakes |
Directions:
1. trim the visible fat from the pork.
2. place 1 can tomatoes on the bottom of the crockpot,follow w/ pork,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!).
3. cook on high for the 1st 3 hrs and on low for another 5 hours.
4. remove the pork and shred it,return to the crockpot,mix w/ juice.
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