Now that we’re back into the thick of school and after-school activities, I find myself falling even more in love with my slow cooker. Frankly, I’m a little embarrassed it took me so long to get on the bandwagon. But now that I’m here, I’m always looking for more ideas and recipes that make use of real, whole food ingredients — rather than the instant-soup-packet-based casseroles that have long given slow cookers a bad name. Today, I’m sharing a super easy recipe for Slow Cooker Carnitas as part of #Crocktoberfest. Read on for the recipe and stick around to to the end for more delicious links.
These pork carnitas take just 15 minutes to prep in the morning and last for two meals in our house — tacos one night, then with rice and beans or even on sandwich rolls (a la pulled pork) to mix it up a little for the next night. These are mild, but you could easily add some peppers to spice it up.
Recipe: Slow Cooker Carnitas Makes 8 servings
1 3- to 4-pound pork shoulder
salt and pepper
1 tablespoon olive oil
1 onion, sliced
1 cup salsa verde
1 bottle dark Mexican beer (e.g. Modelo)
8 corn tortillas
cilantro and additional salsa to serve
Heat olive oil in a large Dutch oven over medium high heat. Season the pork shoulder with salt and pepper and sear, 4 minutes on each side, until browned.
Place pork shoulder in slow cooker. Cover with sliced onion, salsa verde and beer.
Set slow cooker according to manufacturer’s instructions, typically 8 hours on low or 5 to 6 hours on high.
When cooked through (should fall apart easily when prodded), remove pork to cutting board and use two forks to shred. Serve atop tortillas for tacos or however you prefer.
I’ve teamed up with some of my friends to bring you a great list of slow cooker main dish recipes today! There are 17 delicious recipes to check out today. If you love slow cooker dishes then check out #crocktoberfest2013 on facebook, twitter, and instagram to find all the other recipes that will be shared this week.