Sunday, March 29, 2015

Thursday, March 26, 2015

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Slow Cooker "Beef" Carnitas

The above photo is the uncooked dinner, the below photo is the cooked dinner. I know all these photo's are almost identical but I really liked then all so here they are!
This dinner was really good. I went shopping for Halla meat. The first butcher shop I went to had a busted down door and cardboard covering the windows. What you could see looking in was the entire place trashed.

Recipe found here :) - love this city!
Ingredients - I halved this recipe because I have a tiny crock-pot. 
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed - I used beef shoulder as I was making the dish halla.
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juice
2 limes, juiced

Instructions
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
Serve immediately.