Hey there!! Thanks for taking a few minutes to stop by and check out my new recipe.
First of all. A quick disclaimer: This is for pork carnitas; however, this is not a spicy recipe mainly because I don’t like food that fights back, LOL. I go for flavor. Not heat. You can always add the hot stuff to this recipe, but this is a pretty tame version. I just wanted to make this a super simple, no fuss, toss a few things in the crock pot and hit the GO button kind of thing.
Also, this recipe calls for 1 to 1 ½ lbs of pork shoulder meat. Now, I know a pork shoulder that you find in the grocery store is usually more than a lb, but that was my closest reference. A friend of ours gave us some of his wild boar meat from a recent hunting trip, and I just cooked up a 1 lb. pkg of it.
1 to 1½ lbs. pork shoulder, cubed
2-3 Tbsp. flour
2 Tbsp. vegetable oil (or bacon drippings)
1 tsp. garlic salt
½ tsp. black pepper
1 (dried) onion soup packet
1 small can diced green chilies
3 cloves garlic, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
Juice of ½ lime
1 c. low-sodium chicken broth
Combine cubed pork and flour in 1-gallon freezer bag and zip closed. Toss to coat meat evenly.
Heat oil in large skillet over medium heat.
Add meat to skillet. Sprinkle with garlic salt and pepper. Stir and cook until browned on the outside (meat should still be pink on the inside). Pour meat and drippings slow cooker.
Add all remaining ingredients. Cover and cook on HIGH. When mixture starts to boil, turn down to low and cook until meat is tender and thoroughly cooked (about 3 ½ hours).