Thursday, October 18, 2012

crockpot carnitas

uruapan carnitas by goodiesfirst, on Flickr
uruapan carnitas by goodiesfirst, on Flickr

During stage 4, I had carnitas, sliced avocado and sauerkraut for dinner.

This recipe does most of the cooking in the crockpot, but you do have to broil a bit at the end to get that characteristic crunchiness.

  • 5 lb pork shoulder
  • unrefined sea salt to taste
  • freshly ground black pepper to taste
  • 2 TB coconut oil
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper
  • 3 large onions, quartered
  • 3 cloves garlic
  • cup of chicken stock
  1. Cut the outermost fat layer mostly off the pork, leaving it attached on one side to form a pocket. Sprinkle entire shoulder with salt & pepper.
  2. Heat coconut oil in Dutch oven. Sear pork on all sides, then remove to crockpot.
  3. In small bowl, mix black pepper, oregano, cumin and cayenne to form dry dub.
  4. Place rub in pocket between fat and meat, rubbing all over meat.
  5. Add onions, garlic and broth to crockpot. Cook on low for 8-10 hours.
  6. Remove meat from crockpot and tear into chunks. Place in a 9x13 pan. Place under preheated broiler to crisp up the skin.
  7. Remove liquids in crockpot to large pot. Reduce until thickened. Add carnitas back to sauce.