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Crockpot Goodness

Crockpot Goodness
« on: April 23, 2013, 12:37:04 PM »
Made carnitas in the crockpot yesterday.   Here's what I did. 

4 lb Boston Butt
1/2 cup Dole orange and pineapple juice
1 lime, zested and juiced
1 cup of Publix medium salsa
1 tablespoon of cumin
1 tablespoon of chili powder
1 tablespoon of cayenne pepper
1 teaspoon of cinnamon
1/4 cup of sugar
2 tablespoons of molasses
salt
pepper

1.  Remove any excess fat (big chunks) then score fat side
2.  Salt and pepper all over very liberally
3.  Add pork, fat side down to the crockpot
4.  Mix rest of ingredients in a bowl
5.  Pour mixture over pork and make sure it gets underneath the pork
6.  Cook on low for four hours
7.  After four hours, turn butt over
8.  Add 2 cups of water (I was worried it was getting dry)
9.  Cook for three more hours
10.  Freak a little bit because it's getting late and the pork seems a bit tough
11.  Turn crockpot up to high for a little more than one hour.

Preheat oven to 450

12. Remove pork and let cool slightly.
13.  Shred pork and put meat onto foil-lined baking sheet
14.  Pour a little leftover braising liquid over meat just so that it is all moist and little reservoir is on the foil
15.  Bake for at 450 for 8-10 minutes, or at least until the liquid has evaporated and the meat is just beginning to dry out

Eat. 

I made sauteed onions and poblanos on the side.  A little cilantro on top of the tacos. 

I couldn't believe how good the pork tasted. 
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chinook

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Re: Crockpot Goodness
« Reply #1 on: April 30, 2013, 11:11:19 PM »
sweet! 

damn that sounds so good.  at 4lbs of meat you should have plenty of leftovers.

ingredients seem to make it well balanced.

what kind of tacos...corn...flour?

Curious as why you used a store brand salsa rather than whipping something up freshly. 

« Last Edit: April 30, 2013, 11:35:44 PM by chinook »
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Re: Crockpot Goodness
« Reply #2 on: May 01, 2013, 08:38:06 AM »
sweet! 

damn that sounds so good.  at 4lbs of meat you should have plenty of leftovers.

ingredients seem to make it well balanced.

what kind of tacos...corn...flour?

Curious as why you used a store brand salsa rather than whipping something up freshly.

Flour because store brand corn tacos blow monkey balls, and I don't have a tortilla press to make my own. 

Publix salsa is the bomb.  And it's easy. 
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