Tuesday, July 5, 2011

Slow Cooked Pork Carnitas with fresh Salsa and Guacamole

God I love Mexican food. This is one of our favorite's, slow cooked carnitas. And when I say "slow cooked" I mean slooooow cooked. I kept this pork shoulder in the crock pot for 20 hours! The meat literally just melts in your mouth. You can use beef or pork, whatever floats your boat. Pork just so happens to float mine.

For the Carnitas you will need;
4 pd. Pork Shoulder
1 cup of diced green chiles (2 small cans)
1 1/2 cups beef broth (or water and a couple bullion cubes)
4 tbsp. chili powder
1 tsp. dried oregano leaves
1 tsp. ground cumin
4 cloves of grlic, finely chopped
1 tsp. salt

In a bowl, combine all the seasonings. Place the Pork shoulder in the center of crock pot. Pour the green chilis over the pork shoulder, then pour the seasoning over as well. Pour the broth into the pot, around the shoulder. Cover and cook on low for 20 hours.

You want to make this, just for the aroma, trust me.

20 hours later...

Absolutely Amazing.
I could go on and eat it just like this, with a fork. BUT I made some salsa and guacamole to go with it, so I best dish it out and share.

For the Fresh Tomato Salsa you will need;
3 medium tomatoes
3-5 serrano chiles
1 large garlic clove
1 small white onion
A dozen or so sprigs of cilantro
2 limes
salt, about 3/4 tsp.

Dice the tomatoes. Dice the onion. Finely dice the chiles. You really should wear gloves when messing with chiles. I will never forget the first time I chopped up jalepenos, and even scraped the seeds out with my bare fingers. Oh my god, my hands were burning for a good week. I had to keep aloe vera on my hands and then wrap them up in saran wrap, 24/7. So ya, wear gloves.

Finely chop the garlic. And chop up the cilantro. Combine it all into a bowl, and squeeze the juice out of both limes into the bowl. Salt to taste.

Cover and chill for at least an hour before serving.

This guacamole is so flippin' good. My friend Kara always makes it when we go over, and I finally asked her for the recipe. I couldn't believe it only consists of 4 things. Avocados, garlic powder, onion powder, and salt to taste. It's the only way you ever need to make guacamole again. I could eat it for dinner with a spoon.

Throw some carnitas into a tortilla. I like flour, the hubby likes corn. Top with some fresh salsa and guacamole and you've got yourself one damn good dinner. And a ton of pork left over. We made flautas the next night (carnitas rolled into a flour tortilla and deep fried). I froze the rest. It freezes really well. Enoy!


  1. I couldn't find pork shoulder, so I used a pork loin. I think I let it simmer to long because it came out dry, but there was so much left over that we have had like 5 lunches, and I am going to re-heat it tomorrow for pulled bork sandwiches drenched in BBQ sauce.

    I adore recipes that I can alter for subsequent meals. All together about a weeks worth of food is going to cost me about $20

  2. I'm sorry it didn't turn out right. You need that fatty pork shoulder, it stays nice and juicy. Gotta try it again! But I'm glad you were able to use it up in other dishes. I love making a few dinners from one big hunk of meat :)