My name is Brooke, and I have a pindiction.  It’s true, and it’s pretty serious, I’ve been pinning for quite a while now. It all started when I began seeing referrals to my website from this magical place called Pinterest. I checked it out, signed up for an account, and kind of wrote it off. A couple of months later I went and actually played around with it, and instantly got hooked. Since then Pinterest has EXPLODED! If you are still scratching you’re head about what it is, do yourself a favor and stop yourself before you even begin. Ha, I kid, but at the same time I am a little serious. Once you start pinning, it’s hard to stop! Anyhow, this magical recipe is just another thing that Pinterest has brought to me. Behold, Carnitas (for those of us who aren’t so fluent in Spanish, Mexican pulled pork). These are super easy, and soooo delicious. You just throw them in the crock pot, top them with salsa verde, and let it cook all day. The meat is very versatile, we used it for quesadillas, tacos, and nachos. But you could also use it for sandwiches, top a potato with it, throw it in your chili, the list really goes on and on. The recipe calls for a lean pork roast, I used some pork country ribs because they were on sale at the store, but I will be using some leaner meat next time to make it healthier. Just know the cut of pork is a suggestion, not a must. Enjoy!


Slow Cooker Pork Carnitas   (Print Me)

1 (4-5 lb) lean boneless pork roast, fat removed, cut in 3-4″ chunks
salt & pepper
2 Tbsp canola oil
1 cup low sodium, fat free chicken broth
4 garlic cloves, minced
1 large onion, minced
2 cups salsa verde (store bought or homemade)

Pat the pork pieces dry with paper towels, then season with salt and pepper. In a large pan or Dutch oven over med-high heat, add the oil and brown the pork pieces on all sides. When browned, move the pork to the slow cooker. Deglaze the pan with the chicken broth, stirring to get up the browned bits from the bottom. Add the liquid to the crock pot. Top the pork with the garlic, onions, and salsa verde. Cover and cook on high for 3-1/2 to 4 hours or on low for 7-9 hours, until fork tender (I cooked on high for about 2 hours, then on low until I was ready for the meat).

Preheat your oven to 350º. Transfer the cooked pork to cutting board or cookie sheet and shred it using two forks; discarding any fat. Remove any fat that collected in or on top of the cooking liquid. Spread out the shredded pork in a large baking pan and pour up to 3 cups of the cooking liquid over the pork. Bake it uncovered for 20 minutes or until crispy pieces appear on top. Remove from oven and stir, then return to the oven for 20 minutes or until crispy pieces appear again and all or most of the liquid is gone from bottom of pan.

Source: The Yummy Life

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