I love carnitas and I love tacos, together they are absolutely delicious! Molly at Make It Fresh has a great recipe for slow cooker carnitas. I love my crock pot--nothing is better than dinner being ready when you come home at night!
First, I browned the rib-less pork shoulder in a pan with butter for about seven minutes on each side. I seasoned each side with salt and pepper before searing.
After searing a cut pockets in the pork shoulder and filled with garlic.
Place the pork shoulder in the crock pot, I filled with a can of chicken stock, diced onions, diced habanero pepper, and diced dried pasilla peppers. Let cook for six to eight hours, turning occasionally.
Shred the pork with two forks. I combined the shredded pork with half cup of the stock from the crock pot, and let it simmer for twenty minutes.
I served the carnitas with beet cabbage slaw and mango salsa for a delicious easy meal!
