Easy Crockpot Carnitas

According to Wikipedia... Carnitas literally means "little meats".... it's braised or roasted pork... a cut of meat that's usually heavily marbled...

I used a "Boston butt".... this recipe is perfect for the crockpot.... easy and delicious!

TIPS

I make my own enchilada sauce.. it's easy and delicious.. you can make it the night before to save time in the morning.

The cocoa in the enchilada sauce is baking cocoa...unsweetened.. not the kind you make chocolate milk with.

To save time in the morning.... I slice my onion the night before as well... just pop it into a Ziploc bag and you're good to go in the morning...

I also measure out my spices the night before.. put it in a small custard cup or ramekin.. saves a few minutes also.

If your pork has a bone.. like mine did recently... you will need to cook it in the crockpot a bit longer.. I cooked my 2.6 pound Boston butt about 6 1/2 hours on high... then I removed it and shredded the meat... I removed all but about 2 cups of liquid from the crockpot.... and returned the shredded pork to the pot... added the mild chilies and lowered the heat to low.... then cooked it for another hour or so...

The spice rub will easily accommodate a larger roast, so will the enchilada sauce, so stick to these quantities even if you use a larger piece of meat, you just may need to cook it longer, that's all.  It's done when it shreds easily.

This will serve 4-6.  I figure 2 filled tortillas per person.

Serve this with shredded cheddar cheese, sour cream and guacamole... shredded lettuce on the side with sour cream and guacamole make a great meal!

Recipe:  Easy Crockpot Carnitas

All you need:

1 Boston Butt (pork shoulder) about 2 1/2 to 3 pounds

1-2 tablespoons olive oil

1 large sweet onion, sliced

For the Spice Rub:

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon onion powder

1/2 teaspoon paprika

1 1/2 teaspoons cumin

1/4 teaspoon cayenne

For the Enchilada Sauce:

3 tablespoons flour

3 tablespoons Hot Mexican-Style Chili Powder (by McCormick)

1 teaspoon cumin

1 teaspoon cocoa

1 1/2 teaspoon garlic powder

1 1/2 teaspoons onion powder

1 teaspoon oregano

1 can (8 oz.) Hunt's Tomato Sauce (plain)

1/4 teaspoon salt or to taste

3 cups water

1 can (4.5 oz) chopped green chilies

Also:

Tortillas

Shredded cheddar cheese

Sour cream

All you have to do:

To make the Enchilada Sauce:

In a small bowl combine flour and all spice ingredients.  Add about ½ cup water and whisk until smooth.

Pour the mixture into a small non-stick pot.  Over medium heat, stir using a coated wire whisk (one of my favorite kitchen tools).  Add the remaining water and continue stirring until mixture is smooth and thickens.  Add the tomato sauce and stir well.

To prepare the pork:

In a small bowl, combine all the spices for the spice rub... using a wire whisk will help mix the spices evenly. 

Rub the spices into the pork on all sides.  In a large skillet heat the olive oil over medium high heat.  Sear and brown all sides of the pork.

Lay the onions in the bottom of the slow cooker.  Lay the pork on top of the onions.  Pour the enchilada sauce over the pork.  Cook on high 4-5 hours (without a bone) or 6-6 1/2 hours (meat with a bone).  You want the meat very tender ... it should practically shred as you remove it from the pot.

Shred the meat.  Remove all but about 2 cups of liquid from the crockpot.  Return the shredded meat to the crockpot and add the canned chilies.  Stir well, replace the lid and set the heat on low.  Cook for an additional hour.

Serve with tortillas, shredded cheddar cheese and sour cream.