Full flavor right from the start, these are hands down the best carnitas I've made. I like to freeze some before the broiling process for a quick prep meal for my future self.
Crispy Carnitas
Adapted from Marks Daily Apple
- 3-4 pounds boneless pork shoulder - cut into 5 pieces
- 1 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cinnamon stick
- 1 bay leaf
- 4 garlic cloves, peeled and thinly sliced
- 1 onion, chopped or thinly sliced
- 1/2 cup water
- queso fresco for serving...optional
Add all ingredients to a slow cooker and cook on low for 8 hours.
Preheat the oven on broil. Move meat to a cutting board (no liquid, cinnamon stick or bay leaf), shred, and spread evenly on a baking pan. Broil until meat is at your desired crispness.
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