I had some serious cravings for taco carnitas and chips from Chipotle while I was pregnant with my sons. This recipe tastes exactly like theirs. We serve this on warm soft shells with a mix of monterey jack and white cheddar cheese. The kids also like to squeeze a bit of lime juice on their tacos. I can't believe it was this easy to make. The leftovers freeze well.
boneless butt pork roast
oil (canola, olive or vegetable)
3 - 4
fresh thyme (or 1/2 teaspoon of dried thyme)
1Season pork well on all sides with salt and pepper.
2Heat oil in a large skillet.
3Sear pork in hot oil on all sides, approximately 3 minutes per side or until dark golden brown.
4Place the roast in a crock pot and add bay leaves, thyme and juniper berries.
5Cover and cook on low until meat is tender and shreds easily. Time will vary depending on how large your cut of meat is. We usually have a 3-4 pound roast and it takes @ 6 - 7 hours. You can start it on high for 2 hours and turn it down as well.