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Crockpot Carnitas with Red Chili Salsa - pork shoulder

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pork shoulder paprika ground cumin salt ground black pepper yellow onion jalapenos red chili pods tomatoes onion lime juice apple cider vinegar honey cilantro flour tortillas onion
Viewed: 20 - Published at: 8 years ago

Ingredients

  • 5 pounds Pork Shoulder Or Butt
  • 2 teaspoons Paprika
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 1/2 whole Yellow Onion, Chopped
  • 6 ounces, fluid Beer (nothing Too Hoppy)
  • 1 whole Lime (juice Only)
  • 3 whole Jalapenos
  • 2 whole Dried Red Chili Pods
  • 2 whole Large Ripe Heirloom Tomatoes
  • 1/2 whole Yellow Or White Onion, Chopped
  • 1 Tablespoon Fresh Lime Juice
  • 1 Tablespoon Apple Cider Vinegar
  • 1 teaspoon Honey
  • 1/4 cups Cilantro Leaves, Loosely Packed
  • 12 whole Corn Or Flour Tortillas
  • Optional Garnishes: Chopped Onion And Cilantro

Method

  • For the crockpot carnitas:
  • Rub the pork roast with the paprika, cumin, salt and pepper.
  • You can do this several hours ahead of time to allow the spices to season the meat, but you dont have to.
  • If you do, just spice the pork then put it into the refrigerator until you are ready to cook it.
  • Place the meat in your crockpot (I use a 6-quart crockpot) with the chopped onion, beer and lime juice.
  • Put the crockpot on the lowest setting and crock it for 8 hours.
  • When the meat is ready, it should shred very easily with a fork and should fall right off the bone.
  • Remove the roast from the crockpot and shred the meat.
  • If youd like, use the fat drippings that are still in the crockpot to fry up the shredded meat in a skillet over medium high heat until it has a nice crispy crust.
  • This is not a necessary step, but will definitely give more flavor and texture to the meat.
  • For the salsa:
  • Put your oven on the broil setting and place the jalapenos on the top oven rack to roast for 5 to 8 minutes, until skin is brown and charred.
  • Remove them from the oven, set them on a plate and allow to cool, then discard the stems and the insides.
  • Place the dried chilies in a pot of hot water for 5 minutes until theyre soft.
  • Remove the stems, but keep all the seeds inside and squeeze any water out that has pooled inside of them.
  • Place all of the salsa ingredients (including jalapenos and chilies) into a blender and blend to desired chunkiness.
  • I let mine go until its pretty well emulsified.
  • Place salsa in an airtight container in the refrigerator for up to one week.
  • Prepare the tacos on tortillas with heaping portions of carnitas, red chili salsa, chopped onion and cilantro.

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