Ethan and I just tried this recipe last night and it was the best carnitas that I have ever made in the slow-cooker. No joke. We loved it! The only thing that we changed from the original recipe is that we added canned pinto beans and it turned out perfect so I'll just be sharing the recipe as we made it!
Ingredients:
3 lb. pork roast
4 oz can Chopped Green Chilis
3 cloves Garlic, chopped
1 tsp. Ground Cumin
2-10 oz. cans Diced Tomato & Green Chilis (Like Rotell)
3 cube Chicken Bouillion
2 cups Water
2-Cans Pinto Beans, rinsed
Toss the roast in the slow-cooker on Medium (or if your cooker is like mine, the 8 hour setting). Add in everything except the beans. Cover and Wait. Add the beans about 2 hours before you are ready to eat.At this time, you also want to shred the pork.
The original recipe called for this to be served over chips, but Ethan and I have always been fans of tacos so we ate it taco style. We also added lettuce, tomato, and cheese on corn tortillas.
2 comments:
I'm going to make these. I have a couple pork roasts in my freezer!
Tia you talked about this a couple of months ago when we were at your house..now that I have the recipe and see how easy it is..I'm adding it to my list. I think my family of picky eaters will even eat this! Looks yummy and I'm loving it taco style!
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