 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
|
From . This will get your through a busy week. Cheap, filling, satisfying... Ingredients:
1 (6 -8 lb) pork butt, also called pork shoulder |
2 tablespoons coarse salt |
1 tablespoon ground cumin |
1 tablespoon fresh ground black pepper |
1 tablespoon dried oregano |
2 teaspoons ground cinnamon |
1 teaspoon cayenne pepper (to taste) |
8 whole garlic cloves, smashed |
4 chipotle peppers (canned or dried, i cheat and add 1 tablespoon tabasco chipotle sauce) |
1 cup tomato juice |
1 cup fresh orange juice |
Directions:
1. Trim excess fat from the meat and discard.
2. Place the meat in a large Crock pot/slow cooker.
3. Combine the remaining ingredients in a bowl and pour over the meat.
4. Cover Crock pot and program to cook on LOW for 8 hours.
5. Meat is done when it literally falls off the bone.
6. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. (I used boneless pork butt.).
7. Skim the fat from the juices and keep as a medium for re-heating the meat. Or, use the leftover juices as a soup base.
8. For carnitas tacos: (if necessary reheat) the meat and serve in corn tortillas with all your favorite taco trimmings: fresh cilantro, guacamole, cotija, diced white onion, lime wedges, etc.
|
|