I've never had carnitas before last week. Sheltered child, I suppose. What prompted me to search out a recipe for them was a particularly good chapter I read in the book, The Next Best Thing by Jennifer Weiner. (This is total Chick-Lit, by the way).
Carnitas with slow-roasted tomatoes and avocados....
The recipe I tried follows but I wanted to share the food photos with you, just in case you were also reared in a sheltered home (palate wise) and want to give these a try.
I folded the meat inside a soft tortilla and we both enjoyed servings of black beans and rice, freshly slice avocado and those tomatoes.
You can check out the book review at Novel Meals. Very soon I will have reviews on books by Peter Robinson, Mark Terry and George R.R. Martin.
As promised....here is the recipe. Try it, trust me, you'll love it!
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Easy. Delicious. Recommended.
My review of The Next Best Thing may be found at Novel Meals.
I am hooking up to Beth Fish Reads and her Weekend Cooking Series.