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Posts Tagged ‘slow cooker pulled pork’

IMG_4339 (1) With its flavorful crispy-browned bits and moist tender strands, what’s not to like about pork carnitas? Better yet, what’s not to like about a recipe that makes preparing pork carnitas easy? When life gets hectic or if you’re cooking for a crowd, just place a pork shoulder into a crock pot and let it slowly cook in aromatics and seasonings of fresh orange juice, jalapeño pepper, onion, garlic, salt, and pepper. You can freeze the cooked meat for a later date or go ahead and crisp it up in a frying pan for immediate serving.

Pork Carnitas (Mexican Slow Cooker Pulled Pork)
Recipe from RecipeTin Eats

INGREDIENTS
5 lb/2.5 kg pork shoulder, skinless, bone-in (4lb/2kg without bone) (Cook’s Note 3)
1 onion, coarsely chopped
1 jalapeño, seeded and ribs removed, chopped
1¼ tbsp table salt OR 2 tbsp kosher salt or sea salt flakes (Cook’s Note 4)
1 tsp black pepper
4 cloves garlic, minced
2 oranges, juice only

For Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

DIRECTIONS
1. Rinse and dry the pork shoulder, rub in salt and pepper.

2. Combine the rub ingredients and then rub it all over the pork.

3. Place the pork in a slow cooker (fat cap up).  Top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the orange.

4. Cook on low for 8 to 10 hours or on high for 6 hours.

5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Shred the pork using two forks.

6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. If you are left with a lot more than 1½ to 2 cups of juice, reduce it (either in the slow cooker on the sauté setting with the lid off or in a saucepan). Set aside.

To Freeze
Pour the juices over the pulled pork and store in Ziploc bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.

To Serve
1. Heat 1 tbsp of oil in a large nonstick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.

2. Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).

3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Serves 10 – 12

Cook’s Notes
1. If you are using a piece of pork that is more than 1 lb/0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly.

2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F°/160C° oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1½ to 2 cups of liquid when it finishes cooking. If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!

4. SALT – a few readers have commented that 2 tbsp of salt made it too salty. I made this again a couple of days again and paid careful attention to the salt. Then I instantly realized – I use sea salt flakes (it’s like kosher salt) and 2 tbsp of sea salt = around 1¼ tbsp of table salt. I have updated the recipe to be very specific about this. Ordinary table salt are the fine granules that you use in salt shakers. Kosher and sea salt flakes are larger, lighter pieces, “flake” like. So when measuring out tablespoons or salt, you need more kosher/sea salt flakes for the same level of saltiness as ordinary table salt.

LINNELL’S NOTES
1. I serve the carnitas with warm soft corn tortillas, shredded lettuce, diced tomatoes, lime slices, chopped onions, cilantro leaves, and Mexican crema.

2. Pork carnitas can also be used as an ingredient in quesadillas, enchiladas, tamales, tortas, and burritos.

3. If you like your carnitas more crispy, shred it more finely before frying.

Enjoy!

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Ernest Hemingway allegedly wrote a compelling work of fiction using only six words. A seemingly tragic story, complete with a beginning, middle and end, unfolds with these simple words: For sale: baby shoes, never worn. Following Hemingway’s format, I’ve come up with my own semi-tragic six-word story: Party planned, game lost, theme changed. Not really being an ardent football fan, I surprised myself with thoughts of hosting a Super Bowl party if the San Francisco 49ers beat the New York Giants. After Sunday’s overtime loss, I was in no mood for a party. But since, in my head, a menu had already taken shape, it seemed a shame not to put part of it to good use. Here’s a recipe for pulled pork sandwiches that’s easy, doesn’t smack too much of mustard or vinegar, and can be made in a slow cooker ahead of time! Australian Open party, anyone?

Easy Pulled Pork Sandwiches
Adapted from a recipe found on allrecipes.com

Ingredients:
1 Boston Pork Butt Roast
Salt and freshly ground pepper
Enough root beer to cover roast (not diet version)
About 3 cups of your favorite barbecue sauce
1 dozen onion rolls, sliced in half and lightly toasted
1 large can of French’s French Fried Onions, optional

Directions:
1. Rinse roast under cold running water and pat dry.
2. Rub salt and freshly ground pepper over roast.
3. Place pork in slow cooker and pour root beer over the meat until it is covered.
4. Cover with lid and cook on low until meat is well-cooked. Meat should fall off the bone and should be easy to shred. Length of cooking time will depend on the size of the pork butt roast and the type of heating element in your slow cooker. Plan on at least 8 to 10 hours for this portion of the cooking.
5. After meat is cooked, shred it and discard any fatty pieces.
6. Pour out the cooking liquid in the slow cooker (skim the fat off first, so that it does not go down the sink drain) and put the shredded meat back into the cooker. Stir in the barbecue sauce and gently mix until evenly distributed. Cook on low for one more hour, being careful that the sauce and meat does not burn.
7. Add salt and pepper to taste.
8. To serve: Let guests mound the pulled pork onto toasted rolls. Sprinkle french fried onions on top of meat, if desired. Put tops of rolls on sandwiches and make sure to provide plenty of napkins!

Serves about 12.

Linnell’s Notes:
1. The last time I made this I did not have root beer on hand, so I used some ginger beer that my brother-in-law kindly brought back from Australia for my hubby. I poured ginger ale soda in to cover the rest of the pork roast.
2. I used a 40 ounce bottle of Sweet Baby Ray’s Award Winning Barbecue Sauce, because I had it on hand. Obviously, the tastier the barbecue sauce, the tastier the pulled pork.
3. The pork can be cooked, shredded, cooled and refrigerated ahead of time. On game day, put the meat back in the slow cooker, add the barbecue sauce and cook on low for about one hour.
4. The topping of french fried onions gives the sandwiches a nice salty crunch!
5. Serve with some coleslaw and you are all set to go!

Enjoy!

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