I've learned how to tell just how good a recipe is by my reaction to it. Oh, this is good, I don't mind eating this for days - pretty great, but room for improvement (Curried Lentil Soup). These are so delicious, we need to have people over so everyone can taste how great they are - if I want to show it off then it must be pretty awesome (Blackcap Cheesecake Pie). Oh my gosh this is so good I'm so glad we waited until AFTER people left to make these - so amazing that I'm hoarding food. This is top-shelf-delight (Buffalo Chicken Dip). I hoarded these carnitas. I raved about them, and then refused to share. Don't call me selfish until you've tried them.
Ten hours later, what had once been pork is now transformed into the tenderest, juiciest, tastiest meat to ever grace a tostada.
Carnitas (barely adapted from here)
- 1 1/2 tsp salt
- 1 1/2 tsp paprika
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- pork shoulder, around 4 lbs
- 1 medium onion, diced
- 4 oz mushrooms, chopped (about 2 cups) - optional
- 12 oz beer
1. Mix up the spices (salt through pepper). Set aside.
2. Cut the pork into roughly 2-in. by 2-in. cubes. Heat up a frying pan with a little oil in it. When hot, add the pork cubes. Turn the pork until it is seared on all sides.
3. While the pork is cooking, put the onions and mushrooms in a crockpot. Move the pork to the crockpot, then evenly sprinkle the spice mixture over the pork. Pour the beer over everything.
4. Cook on low for 10 to 12 hours. When you're ready, separate the pork from the juices, then shred the carnitas with two forks. Carnitas can be stored in the juices, or separate. Some juice will be necessary for reheating.