Pork Carnitas
May 1, 2019 • 0 comments
Our Pork Boston Butt Roast or Pork Shanks work perfectly for shredded pork tacos and have become a favorite for us! Try this recipe which is our take on carnitas! With the meat falling off the bone and a gorgeous chili verde sauce, mouths will be watering at the aromas wafting through your kitchen. Ours sure were!
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (2 cups) Orange Juice
- (2 cups) Tomatillo Salsa (Chile Verde)
- (1 onion diced) Yellow Onion
- (1 tbsp.) Garlic Powder
- (2 leaves) Bay Leaves
- (2 tsp.) Chili Powder
- (2 tsp.) Ground Cumin
- (2 tsp.) Paprika
- (1 tsp.) Coriander Powder
- (1 tbsp.) Dried Oregano
- (1 tsp.) Cayenne Pepper
- (1 tsp.) Black Pepper
- (1 tsp.) Salt
- (1) Pork Boston Butt / Boneless Shoulder Roast
Directions
Place the thawed fresh ham hocks in a slow cooker and add the following:
Orange Juice
Tomatillo Salsa
Yellow Onion (diced)
Garlic Powder
Bay Leaves
Chili Powder
Ground Cumin
Paprika
Coriander Powder
Dried Oregano
Cayenne Pepper
Black Pepper
Salt
Cook on low in a crockpot for 8-10 hours or until the meat separates from the bone. Then, pull the meat out and shred. Place the meat in a cooking pan and sear on high heat briefly to add some good texture. Then add some of the cooking liquid or remaining tomatillo salsa back into the pan and let simmer a few minutes.
This can be served in tacos or as a delicious topping for nachos.
