Pork Carnitas
3-4 pounds pork shoulder roast
1 4-oz can diced green chilies
1 small can chipotle peppers in adobo if you like the heat- otherwise, just do a second can of diced chilis
1/4 cup chili powder
1 4-oz can diced green chilies
1 small can chipotle peppers in adobo if you like the heat- otherwise, just do a second can of diced chilis
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons minced garlic
1 1/2 teaspoons salt, or to taste
3/4 tsp. black pepper, or to taste
Put the roast in the crockpot. Combine spices and dump over the top. Dump can of chiles and peppers. Cover and cook on low for 8-10 hours, or high for 4-5 hours. Pull out those chipotle peppers (save for anyone brave who wants them!) and shred about 20-30 minutes before serving.
This was excellent with corn tortillas (fresh, heated on a skillet before serving) with cheddar cheese, lettuce, and salsa. It would also make excellent burritos, chimichagas, or enchilladas on Day 2. This will feed a TON of people too, easily 6-8 hungry adults. And you could do it with chuck roast if you wanted as well.
Enjoy!
3/4 tsp. black pepper, or to taste
Put the roast in the crockpot. Combine spices and dump over the top. Dump can of chiles and peppers. Cover and cook on low for 8-10 hours, or high for 4-5 hours. Pull out those chipotle peppers (save for anyone brave who wants them!) and shred about 20-30 minutes before serving.
This was excellent with corn tortillas (fresh, heated on a skillet before serving) with cheddar cheese, lettuce, and salsa. It would also make excellent burritos, chimichagas, or enchilladas on Day 2. This will feed a TON of people too, easily 6-8 hungry adults. And you could do it with chuck roast if you wanted as well.
Enjoy!
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