Recipe: Crockpot Carnitas adapted from a recipe by Diana Rattray
I’m happy to share this family recipe, but it’s almost embarrassingly simple. Just stuff the pork shoulder roast with garlic and place it in the crockpot with cilantro, a hot pepper, salt and pepper and beer. Cook it low and slow while you’re at work. When you come home, your whole house will smell amazing. Serve it with some warm tortillas, and your family will thank you.
- 2 to 4 pound pork shoulder roast
- 4 garlic cloves; each clove cut into 4 pieces
- 1 fresh jalapeno pepper
- 1/2 bunch fresh cilantro, chopped
- salt and pepper to taste
- 1 can beer (12 ounces)
- corn tortillas
With a knife, cut several small slits into the roast. Insert pieces of garlic cloves in roast; place in crockpot with whole pepper and half bunch of chopped cilantro. Season to taste. Pour in beer. Cook on HIGH 4 to 6 hours until fork tender (LOW 9 to 11 hours). Remove meat; shred. Serve with warm tortillas, with your choice of garnishes. Suggested garnishes: lime, diced tomatoes, onions, shredded lettuce, sour cream, cheese, salsa, guacamole and cilantro.
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on Oct. 27, 2011.