Cauldron Carnitas

In the Mexican style, these meltingly-soft chunks of pork can cook all day in the slow-cooker while you decorate for your goblins and ghouls to arrive. Maximum flavor with minimum work! Serve the luscious meat in warm tortillas with salsa, pickled red onions and fresh sprigs of cilantro.
Photo by Linde S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (6-pound) boneless pork shoulder (pork butt), cut into 3 large chunks

  • 2

    cups homemade Salsa Verde

  • 1/2

    cup orange juice

  • 1

    medium yellow onion, thinly sliced

  • 8

    garlic cloves, peeled

  • 1

    bay leaf

  • 2

    tsp dried oregano

  • 1

    tsp ground cumin

  • 1/4

    tsp ground cinnamon

  • 4

    tsp kosher salt

  • Freshly ground pepper, to taste

Directions

Trim any excess fat from the meat and discard. Place all of the ingredients in the slow-cooker and set to cook onLOWfor 8 hours. When the pork is cool enough to handle, lift the meat from the juices and place it in a large bowl. Shred the meat using two forks, adding liquid from the slow-cooker as necessary, to keep the shredded pork moist. Skim the fat from the juices and keep juice for re-heating the pork. To serve, warm corn and flour tortillas and offer a taco bar of Mexican crema (or sour cream) , pickled red onions, sliced avocado or guacamole, shredded cabbage, shredded cheese, cilantro leaves, sliced jalapenos and fresh homemade salsa cruda. Welcome guests to assemble their own tacos.

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