CROCKPOT CARNITAS

PREP TIME: 5 MINS | COOK TIME: 7 HRS 5 MINS | ADDITIONAL TIME: 5 MINS | TOTAL TIME: 7 HRS 15 MINS | YIELD: 8 servings

Carnitas is one of my ultimate favorites. To be able to make this at home in my crockpot is a real treat! Pork butt cooked with spices, onion, oranges, and blue moon beer until fork-tender. This crockpot carnitas is a million better than what we get in the restaurant. Serve this for mouthwatering and filling tacos, burritos, or quesadillas.

INGREDIENTS :

• 1 onion, diced
• 4 lbs pork butt
• 1 tbsp chipotle chili powder
• 2 tsp cumin
• 1 large orange
• 2 tsp oregano
• 1 (12 ounces) Blue Moon or similar wheat beer
• 1 tsp salt

DIRECTIONS :

Step 1: Into 4 even pieces, carefully cut the pork. To the crockpot, transfer the pieces of pork. Then, add the onion, chipotle chili powder, oregano, cumin, and salt. On top, zest the whole orange and juice the whole orange. Gradually pour the beer on top. Put the lid on and cook on low for 7 to 8 hours or 4 hours on high.

Step 2: Once the pork is easily pulled apart, transfer the pork to a sheet pan. Then, pull the pork apart and spread the meat on the entire sheet pan. Scoop around 1/4 c of liquid from the pot and sprinkle this evenly on top of the pulled pork. To the middle of the rack of the oven, transfer the sheet pan and broil for about 5 to 6 minutes or until the edges of the pork are crispy.

Step 3: Serve the Carnitas right away with warm tortillas, queso fresco cheese, cilantro, and red onions. Enjoy!

Notes:

• For this recipe, make sure to use only Chipotle Chili Powder and NOT plain Chili Powder.
• DO NOT SKIP the broiling step, or the Carnitas will be very wet and mushy.
• You can use broth instead of beer if desired.
• I suggest using a boneless cut (Pork Butt cut also referred to as Boston Butt).

Nutrition Facts:

YIELD: 8 SERVING SIZE: 1
AMOUNT PER SERVING: CALORIES: 632 | TOTAL FAT: 43G | SATURATED FAT: 16G | TRANS FAT: 0G | UNSATURATED FAT: 23G | CHOLESTEROL: 195MG | SODIUM: 447MG | CARBOHYDRATES: 5G | FIBER: 1G | SUGAR: 3G | PROTEIN: 53G