Kurpuis Family Recipes

Crockpot Pork Carnitas

Ingredients

  1. 7-9 lb Pork Butt (Boston butt)
  2. Salt
  3. Pepper
  4. Garlic powder
  5. 1-2 tbsp oil
  6. 2 cups of chicken broth
  7. 1/2 cup of orange juice
  8. 1/4 cup of lime juice
  9. 2 tbsp minced garlic
  10. 1/4 cup green Chiles
  11. 1 onion, chopped
  12. 1 tsp salt
  13. 1/2 tsp cayenne
  14. 4 tsp chili powder
  15. 2 tsp cumin
  16. 2 tsp dried cilantro
  17. 2 tsp black pepper
  18. White corn tortillas
  19. Oaxaca cheese

Directions

  1. Season the pork butt generously with salt, pepper, and garlic powder.
  2. Add oil to a large skillet and sear all sides of the pork butt over medium-high heat until golden.
  3. Place the seared pork butt in the bottom of a slow cooker.
  4. Pour chicken broth, orange juice, and lime juice over the pork.
  5. Add minced garlic and a can of diced green chiles.
  6. Season with salt, cayenne pepper, chili powder, cumin, dried cilantro, and black pepper.
  7. Add chopped onion on top.
  8. Cover with the lid and cook on low heat for 8-10 hours, or until the pork shreds easily.
  9. To make tacos, dip white corn tortillas into the juices from the crockpot and pan fry them over medium heat.
  10. Crisp up the pork in a pan and add it to the crispy tortilla with a little Oaxaca cheese.
  11. Repeat until all tortillas and pork are used.

Equipment

  1. Large skillet
  2. Slow cooker (crockpot)
  3. Tongs
  4. Pan for frying tortillas
  5. Paper towels

Tips

For extra flavor, make sure to sear the pork well before placing it in the slow cooker. You can adjust the spice level by adding more or less cayenne pepper. Serve with your favorite taco toppings like salsa, avocado, or cilantro.

Source