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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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My husband and I love Carnitas, we just like them spicy! This is a crock pot recipe you finish off in the oven. Ingredients:
3 lbs pork butt or 3 lbs pork butt steaks |
1 (4 1/2 ounce) can green chilies |
7 ounces chipotle peppers in adobo seasoning, chopped |
3 tablespoons minced garlic |
1 medium onion, chopped |
1/3 cup juice from jarred jalapeno |
1 cup chicken broth |
1/4 cup tabasco chipotle pepper sauce |
2 tablespoons red pepper flakes |
1 teaspoon cumin |
1 teaspoon salt |
Directions:
1. Place pork in crock pot.
2. Add everything else.
3. Cook on high for 4-5 hours or low for 8.
4. You want the pork fork tender so you can pull it apart using 2 forks.
5. When done place a large mixing bowl on the counter and center a collander.
6. Strain the juice from the pork mixture and reserve.
7. Return meat mixture to the crock pot and pull the pork apart, leaving small chunks.
8. Keep crock pot on warm.
9. Preheat oven to 400 degrees.
10. Place pulled pork in a baking pan-single layer.
11. Add enough reserved juice to moisten.
12. Bake for 10-15 minutes or until the meat just starts to brown.
13. Remove.
14. Serve with hot corn tortillas (I fry mine keeping them soft), sour cream, guac, cheese - whatever lights your candle.
15. This recipe serves 4 for a meal, 6 for a snack.
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