Pork Carnitas
I cooked a 4 pound pork butt in the crockpot the other day using neutral flavors so that I could use the shredded pork in a few different ways. Once shredded, it freezes really well, so I divided the pork into three separate containers. That way, I have it on-hand and ready to use for quick dinners such as bbq sliders, smothered burritos or pork carnitas.
I make carnitas by cooking some of the shredded pork in a skillet with lots of spices and fresh squeezed lime juice.
Basic pork roast:
- 4 pound pork butt
- 1 1/2 teaspoons kosher salt
- 1 teaspoon seasoned salt
- 1 teaspoon fresh black pepper
- 1 large yellow onion, quartered
- 5 garlic cloves, smashed and peeled
- The juice of 1 orange
Rub the pork with the salts and pepper, place it in a crockpot along with the rest of the ingredients and cook on low for 8 hours until it’s falling off the bone. Let it cool for 30-45 minutes before shredding it.
For the carnitas:
- 2 cups of the shredded pork
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon oregano
- 1 tablespoon freshly squeezed orange juice
- The juice of 1/2 a lime
- Salt and pepper to taste
Heat the carnitas over medium-high heat until they are slightly crispy.
Serve in corn or flour tortillas with avocado, Cotija cheese, radishes and quick pickled shallots.
To make quick pickled shallots, whisk 1/2 cup apple cider vinegar, a pinch of salt and 2 teaspoons sugar together in a bowl until the sugar is dissolved. Add two thinly sliced shallots and let it sit on the counter for at least 30 minutes.
