Snapguide

How to make fabulous pork carnitas for cinco de mayo!!!

This is my first go at the Carnitas and they were a HIT at at our gathering for Cinco De Mayo!!

132
STEPS
INGREDIENTS
6lbs of Pork Shoulder, divide into 3-4 chunks, can use less depending how many your feeding but also wanted leftovers.

6lbs of Pork Shoulder, divide into 3-4 chunks, can use less depending how many your feeding but also wanted leftovers.

Get two plates ready, one for the garlic the other for the spice mixture.

Get two plates ready, one for the garlic the other for the spice mixture.

Get your crock ready, take the cilantro and bay leaves and lay them at the bottom.

Get your crock ready, take the cilantro and bay leaves and lay them at the bottom.

Roll the pieces of pork in the garlic first then roll in the spice mix, place them in the crock over the cilantro and bay leaves.

Roll the pieces of pork in the garlic first then roll in the spice mix, place them in the crock over the cilantro and bay leaves.

Next come the toppings for the pork

Next come the toppings for the pork

Slice half an onion, large cuts

Slice half an onion, large cuts

Use 4/5 peels from an orange

Use 4/5 peels from an orange

Place the orange peel and onion on top of the pork.

Place the orange peel and onion on top of the pork.

Add enough chicken broth to be even with the pork, don't cover it and wash the spices off the meat. Cover and refrigerate over night, or atleast for a few hours.

Add enough chicken broth to be even with the pork, don't cover it and wash the spices off the meat. Cover and refrigerate over night, or atleast for a few hours.

Cook pork on low for about 6-8 hours, started at the keep warm setting for about 5 hours then low for the last 2.

Cook pork on low for about 6-8 hours, started at the keep warm setting for about 5 hours then low for the last 2.

Cut peppers in half and take out the seeds, coat with olive oil.

Cut peppers in half and take out the seeds, coat with olive oil.

Brown peppers for a few minutes.

Brown peppers for a few minutes.

Blot peppers and peel the skin off. Slice the peppers and set aside for when pork has been shredded and marinating in juices.

Blot peppers and peel the skin off. Slice the peppers and set aside for when pork has been shredded and marinating in juices.

With a grater shred the queso cheese.

With a grater shred the queso cheese.

Shred the queso cheese and have a shot of tequila, chase it with an orange, tasty!!!

Shred the queso cheese and have a shot of tequila, chase it with an orange, tasty!!!

Take the pork and shred it with a fork, transfer it a baking sheet.

Take the pork and shred it with a fork, transfer it a baking sheet.

Crisp the pulled pork under the broiler on high for 3-5 minutes, depending on how crispy you want it.

I took about half of the broth out and added the crispy pork back into the crock and marinated for another 30 minutes.

I took about half of the broth out and added the crispy pork back into the crock and marinated for another 30 minutes.

Add the roasted peppers and more cilantro to  the pulled pork.

Add the roasted peppers and more cilantro to the pulled pork.

With warm tortillas add pork, cheese, avocado, sour cream, salsa and jalape\u00f1os!!

With warm tortillas add pork, cheese, avocado, sour cream, salsa and jalapeños!!

And eat and enjoy with friends!! Happy Cinco De Mayo!! Not the best presentation but was quite hungry after a couple shots of tequila!!  ;-)

And eat and enjoy with friends!! Happy Cinco De Mayo!! Not the best presentation but was quite hungry after a couple shots of tequila!! ;-)

  • 6.0lb Pork Shoulder
  • 3.0tsp Oregano
  • 3.0tsp Kosher salt
  • 3.0tsp Cumin
  • 1.0tsp Dill
  • 1.0tsp Thyme
  • 1/2tsp Cinnamon
  • 6.0 Bay Leaves
  • 1/2Tbsp Minced Garlic
  • 1/2bnch Fresh Cilantro
  • 4.0 Orange Peels
  • 4.0c Chicken Broth
  • 1/2 Vidalia Onion
  • 3.0 Peppers(Rellano, Anaheim)
  • Queso Cheese
  • 1.0 Avacado
  • Sour Cream
  • Jalapeños
  • Flour Tortilas