SLOW COOKER CARNITAS
What a week, you guys! The weather is GORGEOUS and makes me want to post up on a patio somewhere, drinking adult beverages and eating chips and salsa.
And that's kind of what this meal is. There's basically no hard work to be done—the meat cooks while you're at work, and while it's finishing up once you're home, you get to have a margarita. It's a win-win.
1 tbsp olive oil
1 lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks*
1 cup chicken stock
1 medium white onion, diced
4 cloves garlic, peeled and minced (in a pinch—1 tbsp garlic powder)
1 tbsp chipotle powder or ½ tbsp cayenne pepper
2 tsp cumin
1 tsp paprika
1 tsp black pepper
1 tsp chili powder
1 ½ tsp salt
*we used a 2 pound roast but this also works with a larger 4-5 pound roast too. up the seasoning amounts to taste.
1. heat oil in a large pan over high heat. add pork and sear on each side until browned (1-2 minutes each side). transfer pork to slow cooker.
2. add remaining ingredients to slow cooker, and stir to combine. cook on low 6-8 hrs or on high 4-5 hrs, until pork is completely tender and shreds easily with a fork.
3. preheat oven to 425ºF. for smaller pork roast, line one sheet pan with aluminum foil (for large roast, line two sheets). shred the meat and transfer onto sheetpan. bake 20ish minutes or until the meat starts getting crispy!
4. serve immediately in tacos! we used corn tortillas, shredded cheese, greek yogurt, and fresh salsa. pairs nicely with a strong margarita! :) the meat will keep well in a tightly sealed container in the fridge for up to 3 days.
this recipe was adapted from pinch of yum. all photographs are my own.