[blindcooks] Re: Taste Of Home: Slow Cooker Carnitas
- From: "Rob Hudson" <rob_hudson_3182@xxxxxxx>
- To: blindcooks@xxxxxxxxxxxxx
- Date: Mon, 20 Jun 2022 09:31:26 -0500
This is how I do it too. ATK made them that way and i just added it to my tried
and true file.
----- Original Message -----
From: Jon Rawlings <twosocks76@xxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Date: Mon, 20 Jun 2022 07:16:05 -0700
Subject: [blindcooks] Re: Taste Of Home: Slow Cooker Carnitas
This actually doesn't sound too bad, but the version I like to make is quite
different. With mine, the pork roast gets cut into large chunks, about 1 in
cubes or so, cost with a handful of spices, mixed with a little orange juice
if I remember right, maybe some broth? Then I put in a half an onion, all in
one piece, an orange, split in half, and a couple of limes, also split in
half. Everything works together for about six or seven hours, then you remove
the citrus fruit and onion, put the meat in a bowl to cool off, leaving the
liquid behind in the slow cooker you're done masturbate with a potato masher,
heat up a large cast iron skillet, and cook the shredded meat in the skillet
with a doubt a cup of the reserved braising liquid until the liquid has
totally evaporated, and the meat starts to get a little crisp in places. Best
slow cooker Carnitas I have ever had. Makes me want to put it on my next
menu. Or better yet, finely chop some fresh Chili's.Sent from my T-Mobile 4G
LTE Device
-------- Original message --------From: "Susan Tabor("souljourner")"
<dmarc-noreply@xxxxxxxxxxxxx> Date: 6/18/22 7:47 PM (GMT-08:00) To:
blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Taste Of Home: Slow Cooker
Carnitas Slow-Cooked CarnitasTOTAL TIME: Prep: 20 min. Cook: 6 hoursYIELD: 12
servings.Simmer up succulent pork the slow-cooker way. Sometimes, instead of
using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty
salad. Lisa Glogow, Aliso Viejo, CaliforniaIngredients1 boneless pork shoulder
butt roast (3 to 4 pounds)3 garlic cloves, thinly sliced2 teaspoons olive
oil1/2 teaspoon salt1/2 teaspoon pepper1 bunch green onions, chopped1-1/2 cups
minced fresh cilantro1 cup salsa1/2 cup chicken broth1/2 cup tequila or
additional chicken broth2 cans (4 ounces each) chopped green chiles12 flour
tortillas (8 inches) or corn tortillas (6 inches), warmedOptional: Fresh
cilantro leaves, sliced red onion and chopped tomatoesDirections1. Cut roast in
half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and
pepper. Add onions, cilantro, salsa, broth, tequila and chiles. Cover, cook on
low until meat is tender, 6-8 hours.2. Remove meat; cool slightly. Shred with 2
forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat
mixture onto each tortilla; serve with toppings of your choice.© 2022 RDA
Enthusiast Brands, LLC
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