It should come as no surprise that while growing up in Texas I ate more than my fair share of Tex-Mex, but it might come as a surprise that I did not try pork carnitas until college (thanks Chipotle!). Ever since though it has been one of my favorite proteins because it can be made in a Crockpot so it is convenient as well as highly versatile. The only way I could think to make carnitas even better was using one of my favorite local KC beer's, Stockyards Brewing Co Cerveza Royale (any Mexican-style lager will work though). I love making this big batch on the weekend for tacos or nachos then using it throughout the week as burrito bowls with cauliflower rice. Really the options are endless though (and if you're like Taylor, you'll be happy eating it straight out of the Crockpot after shredding) so I hope you enjoy it as much as we do!
Ingredients:
2 1/2 lbs pork butt or shoulder (bone-in preferred and weight can vary slightly)
3/4 cup Mexican-style lager
1 tsp minced garlic
2 bay leaves
2-3 chipotle peppers in adobo sauce- chopped
1/4 tsp chipotle powder
1 1/2 tsp cumin
1/2 tsp oregano
1/4 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
1) Generously salt and pepper each side of the pork then sear over medium/high heat for 5 minutes per side.
2) Combine salt, pepper, garlic, chipotle powder, cumin, oregano, and smoked paprika.
3) Place pork in slow cooker and cover with seasonings. Pour beer around the pork and add chipotle peppers and bay leaves.
4) Cook on low for 8 hours or high for 4.
Note: I prefer to remove the bay leaves and bone at 7 hours then shred the pork so it can thoroughly absorb the juice, but it can be left for the full 8 hours then shredded.
5) Once shredded, serve however preferred (and be on the look out for a few more recipes featuring this carnitas!). Enjoy!
