I’m a tax-paying, espresso drinking, meat eater. Even if I stand up and profess my love for yoga and green tea, being a meat eater puts me in that category as one of those people. I’m sorry…sort of.
It is hard to even take credit for a recipe for carnitas because it is just so damn easy. The only doing and creating really is in the spice blend and massaging of said spice blend onto a sexy pork butt or shoulder. So, grab some spices, a good cut of pork, and get Ye to rubbin. Then submerge the meat in a slow corker for, like, hours and hours. Pull and shred, add your favorite wrap, or not, yummy toppings, and you’re happy. Really, really happy. Here’s what we tried the other night:
Spice Blend and Rub:
–Salt and pepper (always)
–Apple cider vinegar
Except for the vinegar and cider, which I measure a tablespoon of each for the rub, I estimate the measurement for the rest of the herbs and spices. Think of a paste consistency.
At this point, grab your slow cooker and set it on low. Add a cup of water and a cup of cider to the bottom of the pot. The cider brings out the sweetness of the meat and adds to the smokiness of the chili and cumin. If you don’t have a slow cooker or crock pot, a big soup pot on the stove works perfectly fine.
Go back to your meat and rub in the paste all over the butt or shoulder. This time I used a 5 pound cut.
Set the pork inside the cooker and that…is…it. I usually check the meat and liquid every half hour, but six hours seems to be the sweet spot with my cooker. For the last two hours, you should be able to slowly start pulling the meat apart so it falls down and cooks further into the liquid.
We usually serve this with flour and corn tortillas, chunks of avocado, black beans, cheddar cheese, sour cream, and hot sauce. Butt….to each his or her own. Experiment!