Here's the link to the original:
Simple Carnitas Recipe
Here's how I've adjusted it:
CROCK POT CARNITAS
Turn your crock pot on high & put in these ingredients:
- 3-4 pounds pork shoulder, cut into 2-inch chunks
- 2 Oranges, peeled & quartered
- 1-2 Onions, peeled & quartered
- 1 whole head garlic, peeled & chopped
- 1/4 cup salt (kosher/sea salt would be better, but table salt works fine for us)
- 2 Tbsp oregano
- 1 Tbsp pepper
- 2 bay leaves
Add hot water until meat is just covered inside crock. Cook on high for 4 hours, OR cook on high for 1 hour and then reduce to low & cook on low for 6-8 hours. Use a slotted spoon to remove the pork; reserve juices in crock pot. The meat is delightfully tender, so simply use 2 forks to shred the meat.
Use for carnitas tacos/burritos, garnishing with cheese, salsa, beans, lettuce, tomatoes; or use as a tender flavorful meat over mashed potatoes; or for BBQ pulled pork sandwiches.
Use for carnitas tacos/burritos, garnishing with cheese, salsa, beans, lettuce, tomatoes; or use as a tender flavorful meat over mashed potatoes; or for BBQ pulled pork sandwiches.
CROCK POT PINTO BEANS
A great part of doing it this way is that because you removed the pork from the juices, there is a flavorful broth in which to cook your pinto beans. You can either start right away, or refrigerate the juice overnight and make it the next day.
- Leftover cooking broth from pork carnitas
- 1 pound pinto beans, with any bad beans sorted/removed
All you have to do is pour your 1 pound of beans into the reserved juices from the carnitas, then set your crock pot to high for 3-4 hours, and cook on low an additional 2 or more; OR you can cook on low for 7-8 hours. The beans are amazingly flavorful; just be sure to use a slotted spoon to remove the orange quarters and large onion slices before serving the beans.
These could be used for bean & cheese nachos, as a side item for Mexican food, in chili, or whatever else you want to use them for. They are so very tasty!
