I love to cook. Something my Mom taught me at a very early age. This dish has become a hit at our Summer gatherings. When you add my favorite fresh Skinny Margaritas..(recipe to follow)..or VERY COLD Mexican Beer, it is even better.
Here you go..
• 3-4 lbs fresh pork shoulder
• 4 cups chicken broth, hot
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons cumin
• 1 tablespoon chili powder, medium hot
• 2 teaspoons ground coriander
• 1/2 teaspoon ground black pepper
• 1 tablespoon lime juice
• 1/4 teaspoon salt (to taste)
• (On the side) Chopped Onions & Fresh Cilantro (for Taco Topper) and Fresh cubed Avocado (you don’t need to do this until after the 6 hour cook time)
Directions:
1. Warm chicken broth on stove top
2. Add spices and lime juice to crock pot and add 1/2 of the warm chicken broth in order to mix spices
3. Add pork to crock pot and then add the remaining warm chicken broth
4. Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms (typically 6 hours)
5. Shred meat and mix into thickened cooking sauces.
6. IMPORTANT: 30 min before it is time to eat, put shredded meat into a large cast iron (or regular) pan and fry meat. Let carnitas get a bit crispy on the edges… There may be a lot of meat so don’t worry about doing a little at a time and placing in a bowl with lid to keep warm!
Serve with your favorite Mexican Beer, and place in warm corn tortillas and top with the chopped onion, cilantro…and freshly cut (cubed) avocado…nothing else needed…
