Carnitas

My family never really made these at home.  We always went across the T.J. boarder to Mexico to go eat them.  I can remember our whole family going down there just to eat these tacos.  They where served with lime, cilantro and onions.  That is pretty much it.  The real way to cook these is to deep fry them in Lard.  There are usually huge copper pots outside with boiling lard and you place the meat directly in, deep frying the pork to where it is crispy on the outside and tender on the inside.  Carnitas are really all about the meat, the lime and the sides.  Pretty simple.  Here I will tell you how to make them in your slow cooker as I just can not bring myself to fry meat in lard.  I think they come out just as good and they are better for you.  Make sure you pick up a packed of little corn tortillas, the thicker ones of you can find them.  We did and they where awesome! Always invite friends over to eat when you make this because it is a lot of food and pork really isn't all that great as leftovers, so set an extra place for someone to join you!

What you will need:

• A few pounds of  Pork, shoulder.  You are looking for pulled pork with a bone.
• 1 whole onion peeled
• 8-10 garlic cloves 
• Chicken Bullion
• Salt and pepper
• Crockpot

Prep:

1. Trip to remove as much of the fat as you can, it is usually on the bottom of the shoulder where it will have the most fat.
2. Poke about 8-10 holes in the pork, all around it, and push the garlic into the pork.
3. Salt and Pepper
4. Sear the meat on all sides 
5. Place in Crockpot
6. Add the whole onion cut up in quarters
7. Add about 2 cups of chicken stock (you can make with with 1ts/cup of water)
8. Cover and cook on high for how ever the longest setting on your Crockpot is. Mine was High for 6 hours. 

Serve with:
Warm corn tortillas (please do not heat the tortillas in a micro wave, get your self an iron skillet)
Salsa Verde
Cilantro (chopped)
Green Onions (chopped)
Guacamole

Here's to some good food!

Our table: