Carnitas are the Mexican version of pulled pork. It's traditionally made with pork shoulder.
What you need
- 1 (4-5 pound) boneless pork shoulder, cut into smaller portions
- 1 cup chicken stock, don't overdo it. You'll get the juice!
- 1 medium onion, coarsely diced
- 4 cloves garlic, minced
- 4 Tablespoons of our prepared Butt Rub
- Salt and pepper to taste
Instructions
- In a bowl, sprinkle the the pork portions with some of our Butt Rub and massage into the meat.
- Add the rest of the ingredients to a slow cooker and cook on low for 6-8 hours, until the pork is tender and shreds easily.
- Remove and shred, but save the juices
For Some Burnt Ends
- Place the shredded pork on a sheet pan (you will likely need more than one batch)
- Place under a broiler for about 5 minutes, until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, mix some juice into the pork, broil for an additional 5 minutes.
- Once all of the pork has been crisped, place it into a bowl and add mix the remaining juice into the dish.
Tacos, burritos and enchiladas tonight!