Sunday, January 31, 2010
Carnita is Spanish for Delicious
Not really, but it should be. It's actually Spanish for little meat typically referring to seasoned shredded pork. All you really need to know is that they are simple to make, great for when you have company and really delicious. Here's the recipe:
1 t. garlic powder
4 T. chili powder
1 t. kosher salt
1 t. cumin
1 t. oregano
1 t. black pepper
1 t. crushed red pepper
2 - 3 lb pork roast
2 yellow onions
1 can chicken broth
1-2 bay leaves
Mix seasonings together and roll the roast into the mix, creating a thick coating or crust.
Put 1-2 bay leaves in the bottom of the crock pot. Place roast on top. Pour in 1 can chicken broth and add 1 yellow onion in large slices. Sprinkle in remaining rub.
Cook in crockpot 5-6 hours on high or all day on low.
Once the roast is cooked through and sort of falls apart, remove it from the crockpot and shred. Transfer meat and 2-3 cups liquid from crockpot, but be sure to remove the bay leaves, into an extra large saute pan. Cook on high until almost all of the liquid is gone. *This is the most important step. The carnitas are good without this step, but so much more flavorful if you take the time to reduce the liquid. It usually takes under 5 minutes.
If you're not ready to eat yet, you can throw the meat back in the slow cooker on warm until it's time to eat.
Serve on tortillas with fresh cilantro, onions and tomatoes.
Every time I have made carnitas for company, I have been asked for the recipe.