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Lynds
Sep 24, 20203 min read

Slow cooked Pork Carnitas! With a Surprise left over idea!

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Do you love tacos? But do they need to feel traditional, like you took that trip to Mexico that you can't take because of Covid? I'm with you... I promise these have that deep heat chipotle flavour that is sweet but packs a host of flavour dimensions, that you literally crave for days!


It's not a lot of work per se, but the slow cooker works its magic for about 8-9 hours on this one... lets get started!




I picked a free from bone in pork shoulder on this, which included the skin. While I am not necessarily brave enough to cut up chunks of stewed skin to eat in my carnitas, that would certainly be more traditional. That said, cooking it with the skin definitely adds to the flavour profile, as does the bone, so I would highly recommend cooking with both on.






Like onions? me too! lets add a ton to the mix.....



Additionally, I generously hit this beauty with cumin... easily 5-6 Tbsp, and at least 3-4 Tbsp of chili powder... while garlic usually is forward on my dishes... I let this flavour linger with only 1-2 Tbsp's in as well as the onion powder and pepper and salt. I find all of this seasoning tones and complements the amazingness of the chipotle pepper in adobo magic I added. Two cans to be precise... that's how much I love it! If you still have your slow cooker lid, use it... or if you are with me and have no clue where that went... tent with tin foil lol!




Here is a view at the 4 hour mark... The smell was out of this world.. I gave it a stir, pulled off the skin and took out the bone and threw it back in. See ya in 4-5 more.....


In the mean time I prepped the add on's.... I whipped out the lazy Susan my husband had hoped I threw out 5 to 7 years ago and created a wheel of fortune of toppings that turned out like a hit... yeah me for my slight but manageable tendency to hoard stuff.



I had a mixed group, so extra lettuce for those who wanted a carnitas salad, cheese for those that can eat that, fresh cilantro, salsa and freshly made pickled red onions.





I removed the pork shoulder from the slow cooker, careful to save the broth in cooked in... there is good stuff in there..... I shredded the meat well with my claws... but you can use two forks also. I feel that the only thing missing with slow cooking these is that it misses some of the crispy edges and bits that give so much flavour and texture..... I have a fake for that too; a really quick flash fry with a bit of high heat oil on a well heated pan.




The pork took it's place in the middle of the display... the gravy boat has the sauce the pork was cooked in with all of the left over chipotles and let me tell you, it adds such a warm heat, that is not too overpowering but enough to make you feel like you aren't the kid who requires a glass of milk beside them "just in case" (sorry if that's you... respect!!) I will warn you, it's a creeper.... as in the first few bites you will be like... this is nothing... then a few more bites, you'll wonder if the heat in the house just turned on, then after even that your mouth will realize its the chipotle! Served with warmed flour or corn tortillas! This is an epic meal!! Check it out....




Look at those beautiful layers!!!!


But what are you to do when you have left over carnitas? My friends, I've got you! Nachos.... dairy free nachos to be precise!!




I generously layered by dairy free cheese on cassava tortillas to keep these low carb and grain free. The came the carnitas, in a generous helping!




Bake these at 350 until the chips crisp up and the cheese or in my case dairy free cheese melts. Sprinkle with cilantro and red onion and these are good to go, and let me tell you they are delicious! The flavour from the chipotle easily enhance again in the fridge over night... I would argue the carnitas tasted better the next day.




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