Time on High: 2 to 3 Hours Time on Low: 4 to 6 Hours Crock-Pot® carnitas make for a tasty easy weeknight dinner. And this pork carnitas recipe is healthy and filling.
2 Pounds Boneless Pork Shoulder (cut into 2 inch cubes)
1 Large Onion (roughly chopped)
1 Bottle of Beer ( 12 Ounce)
Juice from 1 Large Orange
1 Can of Diced Tomatoes (14 - 15 Ounce)
2 Chipotle Peppers in Adobo Sauce
Juice from 1 Lime
1 Teaspoon Coriander
1 Teaspoon Cumin
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Vegetable Oil
Place pork cubes in the Crock-Pot® along with the onions then pour the beer and orange juice over the top.
Cover and cook on low for 4 to 6 hours.
Remove pork from juices and set aside.
Once cool, shred pork using a fork or your fingers.
Add the remaining ingredients (except for the vegetable oil) to a blender. Cover and puree everything until it is well blended.
In a large saute pan, heat the vegetable oil over medium heat.
Once oil is hot, add the pork and saute to crisp up some of the edges.
Spoon or pour in as much of the sauce as you would like onto the pork. Continue to cook until sauce is heated through.
Serve with corn tortillas, tomatoes, queso fresco and guacamole.