I love carnitas, even knowing what is in them. Even know I’m eating a pig’s butt and even though I know that phrase You are What You Eat. So I’m a pig butt, oh well. I love carnitas. I’ve played around with different recipes for years, but the one I made tonight rocked the house down. Here goes:
1 (about 4lbs) big fat pork butt or shoulder as long as it doesn’t have too much connective tissue and has enough meat on it
1 handful cumino (cumin)
5 cloves garlic whole
1 dried ancho chili whole
1 jar good looking green salsa (don’t get the lame stuff)
3 shakes soy sauce
salt and pepper
Rub pork with salt and pepper. Put in slow cooker. Add all ingredients except soy. Put on high for 6 hours. About two hours before ready, taste and add soy sauce. Drain some of the liquid and save. Don’t let it get dry! Preheat oven to 375 degrees. Pour carnitas on cookie sheet and put in oven until edges get a bit crispy for texture.
Serve with small corn tortillas, sour cream and lettuce. Some people also put cheese, tomato, salsa to make them more like tacos. Be sure to serve warm!
Enjoy every single bite.
Side Gigs
