Sometimes there are meals so tasty, they disappear quicker than they can hit the table, and in my case, quicker than I could take a picture of the completed dish! Last night, we made Pork Carnitas, a recipe from my BFF's husband, Garth. This recipe is simple and amazing! I caught some pictures while I was searing the meat, and then after the meat had been shredded after having slow cooked in the crock pot all day. But the rest of the story is that the meat is then crisped up in a cast iron skillet with a little vegetable oil, and put on warmed corn tortillas with cilantro, white onion and cotija cheese. Alas, those little circles of heaven never caught the shutter! Next time...
We had 8 people - 4 adults and 4 children, and my almost 4 lb. pork shoulder was gone in less than 20 minutes. Sheesh! Buy a bigger shoulder next time, I guess, is the lesson learned here. Thanks Brita and Garth for the recipe!
1 pork roast (3.5 - 4 lbs pork shoulder roast)
generous amount of garlic salt
white onion, chopped
1. Sprinkle generous amounts of garlic salt all over roast and brown on all sides in a very hot skillet with a little oil. Pepper all sides as well.
2. Place in crock pot on low for 8 hours. Add 1/4 cup water. When cool enough, shred with 2 forks or your hands and remove some of the fat (not all).
3. Heat 2 tbsp. oil in a large skillet until extremely hot. Place shredded pork in skillet and let it get super crunchy on one side. Taste and see if it needs anymore salt. You only want some of the meat crunchy. You can flip it over for a few more minutes.
**I made a quick coleslaw to go with these carnitas as well - the dressing was a bit of olive oil mayo, pineapple juice, salt and pepper. Yum!**