Slow cooker pork carnitas are Mexico’s version of the American Pulled Pork sandwich. Delicious! So flavorful and fresh tasting with tender meat all wrapped inside of a tortilla, corn shell, or just eat it in a bowl.
Season the pork with salt and pepper. Brown on all sides on the stove top. This will take about 15 minutes.
Transfer browned roast to a slow cooker. Pour Salsa Verde over the pork and add the jalapeno on top.
Cook on low for 8 hours.
Remove pork to a cake pan. I found this is the best way to shred the pork without losing the juices all over your counter. Once the pork is shredded, add back into the juice in the slow cooker.
Fry the Pork to CrispIn a large sauté pan, heatvegetable oil over high heat. Fry the pork a little at a time for a few minutesjust until it starts to crisp on the edges. Oven Method of Crisping the PorkIf you would prefer not to frythe pork to get the edges crispy, you can use your oven. Just line two bakingsheets with foil and spread out the shredded pork so it is in a single layer.Bake at 400 degrees Fahrenheit for about 20 minutes. (I like to shower the meatwith a bit of the sauce before baking. I think it keep the meat from drying outtoo much).
Warm the flour or corn tortillas. This can be done by heating in a pan 30 seconds on each side. Or over a burner. Being careful when turning not to burn your hands and the tortillas can also burn quick too.
Add approximately 3-4 ounces of the pork and add your favorite toppings. Enjoy.
This recipe lends itself well to making the meat a up to a few days ahead of time. Keep the cooked meat in a covered container in the refrigerator for a few days. Warm the meat and serve. You could even bake in the oven at this time to do the crisping of the edges or fry the bits of pork to crisp too.
Freeze the Pork
The cooked pork makes a great freezer meal to create magic any day of the week.
Once the pork is prepared according to the recipe and cooled, add the meat and juices to a freezer container or large freezer bag. This can also be portioned into smaller sizes to feed just a few people.
Once the meat is in the container, freeze for up to 3-6 months.
Make sure that the container is labeled with what is inside and the date.
Thaw in the refrigerator overnight – you can also thaw in the microwave on a low setting if needed. I prefer in the refrigerator overnight.
Once thawed, reheat in the oven or fry for those crispy edges if not already done. Enjoy!