I needed something quick and easy tonight, but the only meat I had thawed out was a few pounds of pork shoulder.
The solution? Carnitas…but instead of simmering and stirring in the stock pot for 3 hours, I wanted to see if it would work just as well in the slow cooker. Not only did it work, but it was delightful…even more tender than the stock pot version:
2 1/2 lbs pork shoulder
1 c. water
1/4 c. rendered animal fat or butter
1 T tomato paste
1 t cayenne pepper
1 t sea salt
1 clove garlic
1/4 c. apple cider vinegar
1 t paprika
1 t cilantro
1 onion, chopped
Cut pork into 2-inch chunks. Combine with all other ingredients in slow cooker on high for 3-4 hours.
Preheat oven to Broil setting. Spoon meat into a baking dish.
Broil for 10 minutes. Devour plain or with salsa and sour cream.