Fast(er) Carnitas from Eat Happy
Fast(er) Carnitas from Eat Happy
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One of my all time faves is this recipe for Fast(er) Carnitas. Here for YOU, dear reader.
Perfect for the cooler weather or football, a good batch of carnitas is the meat equivalent of a bear hug from someone you love.
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FAST(ER) CARNITAS
(Serves 8-10)
INGREDIENTS:
2 teaspoons salt
1 teaspoon pepper
2 teaspoons oregano
1 teaspoon cumin
2 tablespoons olive oil
One 2-4 pound pork butt or shoulder roast
5 garlic cloves, minced
1 onion, loosely chopped
1 orange, halved
Dusting of ground cinnamon
Queso fresco, fresh cilantro, and lime wedges for serving
INSTRUCTIONS:
In a small mixing bowl, whisk the salt, pepper, oregano, cumin, and olive oil into a paste. Rub into pork roast. Place in slow cooker, top with the minced garlic and onion. Squeeze the orange halves over pork, dropping the halves into the slow cooker. Dust the whole roast with cinnamon, cover, and cook on the high setting for 4 hours.
Preheat oven to 300°.
Remove pork shoulder from slow cooker. It should be fork tender. Pull apart pork with fork or culinary claws, removing and discarding larger pieces of fat. Spread the pork pieces in a foil-lined roasting pan, then pour the liquid and onions from the slow cooker over the meat. Heat in oven for 20 minutes or until pork is crispy on the edges. Serve garnished with queso fresco, fresh cilantro, and lime wedges.
**this recipe is updated and re-printed from Eat Happy cookbook.