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Crockpot Carnitas
Traditional Mexican Roasted Pork |
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1 5lb. pork shoulder picnic roast, thawed
1 medium brown onion, chopped
1 Tbls. salt
1 tsp. pepper
1/2 lb. lard
juice of 1 lime
juice of 1 lemon
1/2 cup orange juice
3 cloves garlic, finely chopped
spices to taste
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Put roast in crockpot, fat side down, turn on low. Add the combined juices and pour over roast. Put chopped garlic and onion on top of the roast after adding liquids. Let cook for about 4 hours on low.
After 4 hours, turn over roast to be fat side up, and add salt and pepper. You may add other spices at this time also to your preference. Cover and cook on LOW for 18 more hours. When done, spoon out meat with strainer spoon into 9x13 cake pan, discarding the juices, fat and bones. Chop large pieces of meat into smaller pieces. Bake meat in 425 degree oven for 20-25 minutes to crisp the meat lightly. Return to crockpot and cover to keep warm. Serve with flour or corn tortillas and your favorite salsa, onions, cilantro or guacamole.
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Preparation Time: 1 day |
Serves: 20 |
| Recipe Origin: United States |
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Submitted by: |
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Jon
California
United States |
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| This recipe has been viewed 29685 times. |
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