This is a sure hit for any event. I have friends who have served these carnitas at their big family get-together. People kept telling them all afternoon that they’d never enjoyed a dinner more!
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Recipe by JB M.
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 4 lb. boneless pork butt roast
- 2 cups chicken broth
- 2 bay leaves
- 1/2 - 3/4 cup orange juice
- Sour cream
- Fresh tomatoes, chopped
- Red onions, chopped
- Shredded lettuce
- Fresh cilantro, chopped
- Sliced black olives
- Hot sauce
- Jalapeño chili sauce
- Radish slices
- 1 Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
- 2 In a small bowl, mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon. Rub the spice mixture all over the pork roast, holding it over the cooker so any get-away spices fall into the cooker. Lay the rubbed roast in the prepared crock.
- 3 Pour the chicken broth down along the sides of the cooker (you don’t want to wash off the rub). Lay in the bay leaves.
- 4 Cover. Cook on Low 8 to 10 hours, or until the pork shreds easily with a fork. Remove and discard the bay leaves.
- 5 If you’re home, turn the meat over after it has cooked 4 hours. If you can’t do this, the flavor will still be good.
- 6 Remove the pork from the crock and use 2 forks to shred it.
- 7 Place the shredded meat in a bowl. Stir in the orange juice. Add some of the liquid remaining in the crock to moisten the meat as much as you want.
- 8 If you have time, preheat your oven to 400°F. Spread the meat on 1 or 2 large, greased baking sheets. Bake it for 15 to 20 minutes, or until the meat begins to crisp on the bottom and around the edges. Then broil it for 5 minutes or so, drizzling it with additional sauce so it continues to get crispy but doesn’t burn.
- 9 Serve the pork as filling for tamales, enchiladas, and/or burritos, with desired toppings. Or, serve it on buns or over white rice.