After spending close to 7 years living in San Antonio, Tx my love for Mexican food is at the top of the list! I am always asked to make different Mexican dishes and this is one that my husband & I especially love. There are many delicious versions of Carnitas that you may try each with a wonderful uniqueness of their own.
I love the seasoned slaw with the pork. Yumm. But you can add any toppings that you love. :-)
Season pork with salt and pepper. In a medium saute pan on medium-high heat, brown pork on all sides for about 10 minutes.
In a bowl, stir together the adobo sauce, chili powder, tomato paste, garlic and cumin. Add the chicken broth, beer and mixture to the crockpot. Stir together and then add your pork roast.
Cook on low for 8 hours. --- Your finished result.
Prepare your slaw about 15 minutes to 1/2 hour before serving carnitas to allow the cabbage to soak up some of the dressing.
Remove roast onto a dish to shred the meat with a fork. Then, remove any visible pieces of fat. Next, place the shredded meat onto a tinfoil lined baking sheet or a baking dish. Add some of the juices from the crockpot over the shredded meat and then place in the broiler for 5 to 7 minutes turning meat once or in the oven at 375 for about 15 minutes till meat has a little crispiness to it.
While meat is in broiler or oven heat up some flour tortillas. When the meat is done add some to tortilla, top with seasoned slaw and some pico de gallo and a slice of fresh lime squeezed on the top. (Or your choice of toppings).
3/26/12 ---We had this tonight for dinner. I just served the carnitas with some pico de gallo and a little sour cream....oh so good!!!
8/4/13 --- I made these for my husband Anthony''s return from Florida today. I just love how the aroma drifts through house. I knew he would enjoy a home cooked meal.