We had a little Mexican Pot luck in my neighborhood the other night. It was tons of fun and so nice to have everyone out together and just enjoy each others’ company. Everyone brought a dish to share and it turned out perfect. I decided to go with carnitas. I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful. I love that you just throw it in the crockpot and don’t think about it all day. You may wonder if with so few ingredients it’s really that delicious, but it is.
I made one big fat error this time around. You may not think it’s that big of a deal, but for me it is. At about 1230 in the afternoon I realized that I had not placed the pork in the crock. DANGIT!!!! I am a huge, huge believer in letting roasts, and all kinds of pork cook for 8 hours in the crock on low. It is soooooooooo much more juicy, tender and flavorful. I promise. This pork still turned out well, but it would have been 1 million times better if I had been more on top of things. SO, when you try this, don’t forget to slooooooow cook it.
Author: oh sweet basil
Serves: 8 servings
Easy pork carnitas that anyone can make and everyone will be begging for the recipe.
- Corn Tortillas
- Queso Fresco, crumbled
- Cilantro, chopped
For the Pork
- 4 lbs Pork Shoulder/Butt, boneless
- 6 Cloves of Garlic, pressed
- ¼ Teaspoon fresh black pepper
- 1 Teaspoon Oregano, or 2 Teaspoons Fresh Oregano
- 1½ Tablespoons Olive Oil
- 1½ Tablespoons White Vinegar
- 1½- 2 Tablespoons Kosher Salt
- Combine garlic, pepper, oregano, olive oil, vinegar and salt. Rub pork all over with garlic mixture and refrigerate overnight in a ziploc bag, turning over once before going to bed.
- The next day place the pork in the crockpot on low and cook for 8 hours. We like to serve ours with warmed corn tortillas, cilantro and cotija or queso fresco and sometimes a little avocado.
We prefer boneless pork roast, but if it has a bone just cook it slow, low, and for over 8 hours.
Serving size: 2-3 tacos