Crock Pot Carnitas
For the carnitas:
- 6 to 9 lb pork butt roast
- oil for browning
- 1 very large or 2 medium yellow onions, sliced into rings
- 6 to 8 garlic cloves
- 1 Tablespoon dried oregano, preferably Mexican
- 1 Tablespoon ground cumin
- 6-8 roasted Hatch green chiles, chopped
- 1 cup fresh cilantro, chopped, leaves only
- 12 ounces beer, preferably Mexican like Bohemia or Dos Equis
- salt and pepper
To serve:
- 2 onions, sliced and sauteed until golden brown
- flour tortillas
- various toppings such as
- shredded cheese
- sour cream
- guacamole
- etc.
- Insert garlic cloves in roast
- Season with salt and pepper and brown on all sides in a stovetop pan with olive oil
- Place in slow cooker with onions, herbs, chile peppers, and cilantro. Pour in beer. Cook on high 4 to 6 hours until fork tender.
- Shred meat and remove any bone and visible pieces of fat. Season to taste with more salt and pepper if needed. You can turn the slow cooker up to high to evaporate off some liquid or transfer some of the contents to a skillet to brown further, if desired.
- Serve with warm tortillas, caramelized onions, shredded cheese, sour cream (especially Crema Mexicana Agria) guacamole, salsa, etc.
