Crock Pot Carnitas

We have lettuce tacos a lot around here, usually ground beef or fajita style chicken. Always a great meal, but this time I was in the mood for a different kind of taco, something more like you would get at Chipotle only using a lettuce leaf in place of the tortilla.

After perusing the meat in the freezer I settled on a huge pork shoulder roast and set to hunting for a recipe. I found one over at Low-Carb Friends, a low-carb forum with a ton of recipes.

Here’s what I found and it turned out fabulous!

Ingredients

  • 3 lb boneless pork roast (shoulder or butt), cut into bite size strips
  • 1/2 c water
  • 2 minced cloves garlic or 2 tsp. garlic powder
  • 1 cup chopped onion
  • 1 tsp salt
  • 1/2 tsp each: black pepper; cumin; oregano; lemon pepper
  • 1/4 tsp cayenne

Directions

Combine ingredients in crockpot. Cook on high 1 hour, then low 8 hours. Remove pork with slotted spoon. Pour liquid into a nonstick skillet and boil down to about 1/2 c. Add pork and saute until browned.

Serve with sourcream and lowcarb tortillas if desired.



4 thoughts on “Crock Pot Carnitas”

  • I made this a while back (with a different recipe), following the similar method (reducing liquid) but then i put it all in a shallow sheet pan in the middle of the oven under the broiler to get the meat all crispy. keep an eye on it so you don’t burn. i took it out and stirred it around after the top got crispy so i could get more crispy bits.

  • Pingback: CFSR WOD 5.21.2014 | CrossFit San Ramon

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