Every week when I plan for my family’s meals, I include a new recipe that I’ve pinned. This week we tried a slow cooker recipe called Crispy Pork Carnitas (check out my other slow cooker recipe board).
Traditionally, carnitas are made by braising pork with oil or lard for many hours. I will never braise something in lard in my kitchen. I don’t care how good it will taste, it’s not worth the calories. So I found this recipe that replaces braising with lard on the stove top with the convenience of the slow cooker. And bonus, there’s a beer in this recipe!
I used a 3lb pork shoulder roast, trimmed the excess fat, and cut it into 3 inch cubes. To add some really great flavor, the pieces were first seared to seal in some juices.
Next these pieces were transferred into the slow cooker. Other ingredients jumped into the hot bath including a 12 oz Corona Light beer, diced white onion, chipotle powder, cumin, chili powder, garlic, salt and pepper. It cooked for 7 hours on low making the house smell amazing!!!
This is the part that made this meat crispy. After shredding the meat with a fork, I transferred the meat leaving behind the liquid to a foil lined baking sheet. The meat was then broiled for 10-15 minutes. The edges were crispy yet the meat remained tender and moist.
You can serve this meat any way you like: burritos, tacos, quesadillas, or on top of a bed of greens for a Mexican style salad. We chose to make tacos with cheese, sour cream, and lots of guacamole! And the best part is I have a ton of left overs which made for a great lunch this afternoon.
I’m not much of a fan of spicy foods. These had enough kick to make it tasty but not enough to make it painful. I’ve never understood people that enjoy being in pain from their spicy foods. No thank you. I’ll sweat during my workout, not my dinner!
Give them a try and tell me what you think!