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:

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.  

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!


BETHANY said...

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

Jess Connell said...

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

BETHANY said...

Perfect. Thanks!