It's not my recipe, I got it from Pastry Parrot on YouTube.
Its also on her web page The Frugal; Chef
The only difference was I couldn't find a boneless pork loin(!) so I substituted one with a bone in. I also left out the bell pepper because Mrs p6 isn't fond of them.
Along with a loaf of bread in the bread machine it made the day smell fantastic and we had a wonderful Mother's Day dinner...and leftovers! Not many though, LOL!
Latin Style Pork Loin in the Slow Cooker
2 to 3 pound pork loin
Salt & Pepper
Garlic powder
Cumin
Dried thyme
1 white onion – sliced
1 bell pepper – sliced
1 bunch cilantro sprigs
1 – 15 oz. bottle salsa
Rinse the pork and pat dry it. Season both sides with salt, pepper, cumin, garlic and thyme.
Place pork in slow cooker. Add the onion, bell pepper, cilantro and salsa. Fill the empty salsa jar half way with water. Add to the pot.
Cook pork on low for 6 to 7 hours. Discard the cilantro stems and serve. Enjoy!
If you have left overs use them to make shredded pork tacos with fresh avocado salsa.
Excellent, but try a pork butt. its cheaper and has more flavor.
Man, I do this sort of thing all the time in a crock pot for taco and burrito fillings.
Delicious and so simple.
Carnitas make a great filling for your tacos, tortas and burritos. They are chewy with crispy pieces on the outside. Carnitas are also tasty alone or with a little crema and salsa.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Ingredients:
3 lbs pork (shoulder or butt)
5 cloves of garlic, peeled
1 bay leaf (laurel)
1 onion, peeled and quartered
3 cups orange juice
Broth to cover meat
Lard or oil for frying
salt to taste
Preparation:
In a large pot, brown the pork on both sides. Carefully add in the orange juice, then add broth to cover meat. Add in garlic, bay leaf and the onion. Bring the liquid to a boil then turn it down to a simmer for 2 1/2 hours. At the end of the cooking time, turn up the heat to help evaporate the excess liquid. When the liquid is gone, and just the fat is left, use tongs to break up the meat into smaller chunks (think golf-ball size or smaller) and begin to fry them in the remaining fat. Add a few sprinkles of salt while you are doing this.
The pork is ready when the edges of the chunks become browned and crispy. You can serve it as-is in the larger chunks, or you can remove it from the pot and chop it up (using a clever or two clever’s) into smaller pieces to use as a filling for tacos or burritos.
I like this with fresh diced white onion,diced serranos,cilantro and a squeeze of lime on top.
Salsa Verde is also an appropriate finish.