Drunken Crockpot Carnitas
Drunken Crockpot Carnitas
Meat and Poultry
Ingredients
- 2 teaspoons Fustini's Medium SELECT olive oil
- 3 lbs. boneless pork butt
- 1/2 tablespoon salt
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 5-6 garlic cloves, peeled and minced
- 1/2 cup Fustini's Jalapeño Lime balsamic
- 1 12oz bottle Mexican-style lager beer
- 1/2 cup heirloom cherry tomatoes, diced
- 1/2 cup cucumber, diced
- 3/4 cup red, yellow and orange bell peppers, diced
- 2 tablespoons red onion, peeled and diced
- 1 tablespoon Fustini's Jalapeño Lime balsamic
- 1 garlic cloves, peeled and minced
- 1/4 teaspoon smoked paprika
- salt to taste
- queso fresco crumbles
- cilantro
- tortillas
- lime wedges
Directions
- Program your slow cooker to sauté, and drizzle with oil. Once the oil is hot, add pork and sear on all sides. Add seasonings (salt, cumin, oregano and garlic), balsamic and beer, cover, and reduce heat to slow cook on low. Cook the carnitas for 6-8 hours or until cooked through and fork-tender. Remove from the slow cooker and, using a fork, pull the pork into small pieces. Keep warm until ready to serve.
- Combine tomatoes, cucumbers, peppers, onion, balsamic, garlic and paprika in a bowl, toss to combine the salsa. Season to taste with salt and let the salsa flavors meld together for 30-45 minutes before serving. Serve carnitas with queso fresco crumbles, cilantro, tortillas and lime wedges.
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