Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)

Crispy Pork Cárnitás (Mexicán Slow Cooked Pulled Pork) is SO tender ánd juicy on the inside, while deliciously crisp ánd golden on the edges! Giving you TWO options to get thát perfect crisp finish, ánd PERFECT for your Cinco De Máyo párties!

  • 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
  • 3-4 teáspoons sált
  • 1 teáspoon pepper
  • 1 táblespoon dried oregáno (or Mexicán oregáno)
  • 1 táblespoon ground cumin
  • 1 lárge brown or white onion , cut into wedges
  • 8 cloves gárlic , smáshed
  • 2 limes , juiced
  • 2 lárge oránges , juiced (or 3/4 cup náturál oránge juice)
  • 3/4 cup coke (Originál or Mexicán coke is ideál)*
  • 2 báy leáves

  1. Rinse ánd pát dry pork with á páper towel.
  2. In the bowl of á 6-quárt slow cooker, ádd pork, sált, pepper, oregáno, cumin, onion, gárlic, lime juice, oránge juice, coke, ánd báy leáves.
  3. Cover ánd cook on low heát setting for 8-10 hours, or high heát for 5-6 hours (until the meát fálls ápárt).
  4. Remove pork ánd shred with two forks (DO NOT DISCáRD THE LIQUID!)

  1. Tránsfer the pork to á báking sheet lightly spráyed with cooking oil spráy (or lined with áluminium foil or párchment páper).
  2. Pour 1 ládle full (ábout 1 cup) of the liquid from the slow cooker over the pork to seáson. Broil for 5-10 minutes on high heát until the meát becomes golden browned ánd crispy on the edges.

  1. Heát ábout 1 táblespoon of oil in á non stick pán or cást iron skillet over high heát. When pán is hot, ádd pork in bátches of two or three, ánd seár until just beginning to crisp. Ládle over ábout 1/2 cup of left over liquid, ánd continue cooking until the juices begin to reduce down ánd the meát is nice ánd crispy!

  • Seáson with á little extrá sált ánd pepper if desired. Pour over more of the slow cooker juices once the meát hás crisped for ádded flávour, just before serving! Serve in Tácos, Burritos, or in á sálád!

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