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Slow Cooker Carnitas
Made by: MCL Restaurant & Bakery Executive Chef Ian Kille
4 lbs. boneless pork butt or 4 lbs. boneless, skinless chicken thighs
1 teaspoon ground cumin
1 small onion, sliced
2 cloves garlic, crushed
1 chipotle pepper, finely chopped
2 teaspoons adobo sauce
1 teaspoon dried oregano
Juice from 1 lime
Juice from 1 orange
1 teaspoon salt
1/2 teaspoon black pepper
- If using pork, trim fat and cube into 2-inch pieces.
- In the ceramic insert of your slow cooker, combine pork or chicken with the remaining ingredients and toss until well mixed. Cover and refrigerate overnight.
- The next morning, add 2 cups of water to the pork or chicken mixture and return the ceramic insert to the slow cooker.
- Cook on low for 7 1/2 to 8 hours. Keep covered during cooking.
- The meat mixture will be fully cooked when it is tender and falling apart. Use a slotted spoon to transfer the meat into a glass dish or baking pan.
- Transfer any juices remaining in the slow cooker to a skillet and cook, uncovered, on a stove over medium high heat. Bring to a boil and reduce the liquid until it is a thick syrupy consistency.
- While the liquid boils, shred the meat mixture by pressing gently with two forks. Return the shredded meat to the slow cooker.
- Once the liquid is fully reduced, pour it over the shredded pork.
- Transfer to a platter or serving dish if eating immediately or keep covered in the slow cooker on the warm setting until dinner.
This recipe aired 11/06/12.
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