My mom showed up at my doorstep the other day with an extra pork roast she couldn't use. (True story.) Not one to look a gift pig in the mouth, I decided to get creative. Usually I just dump a pork butt or pork shoulder into the Crock Pot, pour a bottle of barbecue sauce in, and then eight hours later pretend I'm in North Carolina eating pulled pork. This time I decided to go south of the border and try to add a little Mexican flair. The final product was moist and juicy with just enough spicy heat. Shredded into flour tortillas, and topped with taco fixings like avocado, lettuce, sour cream and chopped onions, it was the best carnitas this guy's ever tasted.
Here's the recipe:
Crock Pot Carnitas
3-4 pound pork butt or pork shoulder roast
2 tablespoons fajita seasoning
1 1/2 cups green chile sauce (can use bottled)
1 jar salsa (use your favorite or whatever is floating around in your pantry)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Place pork roast in slow cooker and dump rest of ingredients in. Cook on low for 8-10 hours or high for 6-8 hours. Meat will be incredibly juicy and tender and shred easily with a fork.
Serve with soft tortillas and your favorite toppings.
Ole!
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