Friday, May 2, 2008

Crock Pot Carnitas

Crock Pot Carnitas
From: SmartAleq

Take some nice sized chunks of pork (my Winco has carnitas meat for like a buck a pound--boneless and hardly any fat) and layer with salsa in a crock pot. Today I used some regular hot salsa cruda along with most of a jar of Trader Joe's peach salsa that was hanging around. Add seven or eight cloves of garlic, roughly chopped, and a metric shitload of chipotles in adobo sauce--at least 3 or 4. Cook on low for six hours or so.

Remove the pork from the salsa and turn up to high. Parboil some rice in not quite enough water to cook it completely until it's almost done. Add to the crock pot, along with some canned, frozen or fresh corn and maybe a can of black beans, drained. Let this cook until the rice absorbs most of the liquid. While this is cooking, take the pork and wipe it down with some oil--olive, or maybe some garlic or chili oil depending on how spicy you like stuff. Sprinkle with garlic salt, and bake in a low oven 275-300 degrees for forty five minutes to an hour. You're trying to get a nice crusty finish on the meat.

When the meat is done, shred it up with two forks in the baking pan, stirring around to soak up all the oil and spices. Serve burrito style with flour tortillas, grated cheese, tomatoes, guacamole, sour cream and refried beans--whatever you like in your Mexican food.

Makes great leftovers, mixed all together and scooped up with tortilla chips, yum.

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