So this picture doesn't do them justice but this recipe has to be shared! I will try and get a better picture when I make these again in the near future (they are so good). I got this recipe from my fantastic husband who made it for a date night. My dad was out of town so Alex went over and made them in the crock-pot at my dad's house. Then got a babysitter as a surprise and he and I went and had a meal without the kiddos! I even got to eat my food while it was still hot...glorious!
Anyway, they have now worked their way into our normal rotation. They are delicious, healthy and a crock-pot recipe. With our kids starting to have more and more after school activities I need all the crock pot recipes I can get! You broil them at the end to get the meat a little crispy which sets them apart from other crock pot recipes I've had. We served them with a southwest chopped salad, black beans and whole wheat tortillas. Our kids loved them too!
4 lbs. pork shoulder
1 med. yellow onion (chopped)
1 T. cumin
1 T. coriander
1 T. oregano
1 tsp. garlic (minced)
1 tsp. cayenne pepper
1 tsp. cinnamon
1/2 cup diced green chile (I used frozen)
1 jalapeno (chopped)
1 cup chicken broth
1 cup orange juice
2 limes (juiced)
salt and pepper to taste
whole wheat tortilla
shredded cheddar and jack cheeses
sour cream (optional)
fresh cilantro (optional)
Regular Prep Instructions:
Chop onion and place in bottom of crock pot. Add pork to crock pot and coat evenly with all of the spices. Top with green chilies and jalapenos. Pour chicken broth and juices over the top. Cook on high for 4-5 hours or low 8-9 hours.
Shred meat (removing any bones) and spread evenly on a large baking sheet and sprinkle with salt and pepper. Broil on high for 5-10 minutes or until meat is slightly crispy and amazing! Serve in warm tortillas with *toppings of your choice.
Freezer Meal Prep Instructions:
Combine all carnitas ingredients in a gallon sized freezer bag. Double bag so that the bones don’t break a hole through they side.
Let thaw in refrigerator overnight. Cook on high 5 hours or low for 8. Shred meat (removing any bones) and spread evenly on a large baking sheet. Broil on high 5-10 minutes or until meat is slightly crispy. Serve in warm tortillas with toppings* of your choice.