Hello there! I have exciting news!
This news is probably more exciting to me than to you, but trust me---it's exciting nevertheless.
And I'm pretty sure you will never guess what my news is.
nope. that's not it.
nope. it's not that either!
My super duper exciting news is that somehow I don't seem to be allergic to pork anymore. I have no idea how it happened, but I started sneaking *real* bacon here and there at restaurants when I was pregnant, and then I got kind of gutsy and had *real* baby back ribs, and then all of a sudden I was eating pulled pork and ham.
My mind is totally and completely blown.
So I made carnitas. In the slow cooker.
And now so should you!
The Ingredients.
serves 6.
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)
The Directions.
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
The Verdict.
This is so totally good. I adored the citrusy flavor of the meat, and the slight smokiness from the cumin. If you don't eat pork, try using an inexpensive chuck roast instead of the pork shoulder. Adam and the girls all liked their dinner, and I'm so beyond thrilled that due to some bizarre fluke of nature I can eat pork again.
~~knock on wood~~
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