Slow Cooked Carnitas/Pulled Pork Duo
August 15, 2011 § Leave a comment
I’ve been living on my own for almost 7 years now, and in that time have been increasing my cooking prowess. However, most of that time I have been cooking for two – myself and my future husband. Because of this, I never learned to cook any seafood (he won’t eat it) nor any pork besides bacon (I was told he didn’t like it). Recently, over 6 years into our relationship, I discovered that he does like pork, but doesn’t like ham (“Pink meat is just wrong.”) So, first thing I did was buy a pork shoulder at the store (3.5 lbs on sale for $3.50!) to make carnitas.
One of the reasons I love making pasta so much is that it is easy to make too much and have an excellent lunch with the leftovers the next day. Two meals are better than one, and eating leftovers at work is a lot better on your waistline and wallet than going out for lunch. The great thing about this recipe is that the carnitas seasoning is mild enough that the leftovers can be made into tangy BBQ pulled pork sandwiches for lunch the next day. I’ve found my favorite sauce for this is a combination of brown sugar hickory bottled BBQ sauce and a more vinegary North Carolina BBQ sauce.
Since this is made in the slow cooker, throw the seasoning on the meat in the morning and come home to a delicious smelling house and a hot meal- another reason this recipe is ideal for workin’ folk.
Slow Cooked Pork Shoulder
Serves an army
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon crumbled dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 (3-4 pound) boneless pork shoulder roast
- 2 bay leaves
- 2 cups chicken broth
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on low for 8-10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Serve on tortillas, or smother in BBQ sauce and eat on bread.