Tonight’s taco was Crispy Pork Carnitas.
The review from the internets: Oh my goodness, people. I’ve stumbled upon a new way to make crispy pork carnitas. But instead of spending hours upon hours babysitting your carnitas in the oven, turning them countless times to get the crispies, and adding in tons of extra oil (or lard – eek), these delicious and crispy carnitas can be made in your slow cooker!
Our Review: Gotta love a slow cooker meal on a cold day. We threw everything in this morning. Which really might have been one of the least complicated throw everything into a slow cooker that I’ve ever done. We like spicy and I had extra adobo peppers so I just threw them all in.
When I got home the house smelled good.The pork pulled apart easily and crisped up nicely in the broiler. The extra peppers gave it just enough heat, they weren’t burn your mouth hot. I’m not sure I’d ever do it with less actually. We topped with avocado, sour cream, tomatoes and cheese. Overall easy and good the extra pepper gave it extra flavor. Win win.
This one gets 3/5 pineapples. It’s good but it isn’t anything special
- 1 Tbsp. canola or vegetable oil
- 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 8 oz. beer
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.
Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Repeat with the other baking sheet of pork.
Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.