Tuesday, January 24, 2012

Crock Pot Pork Carnitas & Crock Pot Pinto Beans

Just wanted to share this recipe that has delighted my family twice in the last 10 days--  it's easy as pie & I've altered it to be completely done in the crock pot.

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.  



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!

3 comments:

BETHANY said...

This sounds good! How much pork do you use and is it one whole clove or one whole head of garlic?

Jess said...

Good catch, Bethany, it's 3-4 pounds of pork shoulder roast, and 1 head of garlic.

BETHANY said...

Perfect. Thanks!