First off, sorry for the lack of posts this past week. The heat wave in Chicago was unbearable, and I did very little cooking.
That, and I went to my friend’s lake house for the weekend and drank an entire bottle of wine on my own one night. Meaning, I was out of town for three days, and hungover for two more. But, I’m back!
And, I give you…pork carnitas.
It was my opinion that crock pots have no business being turned on in 103 degree heat. They are reserved for soups and warm, comfort meals in the fall and winter.
But, here is what I’m thinking to justify summer use of the crock pot: this recipe makes a ton, and I refrigerated the leftovers (which we ate for an entire week), and the leftovers were cold in the refrigerator, and eating cold things in the summer makes sense…
Like I said, justification.
So leave your judgement of crock pots in the summer at the door. Wipe the dust off of yours and get to cooking!
Recipe from Skinnytaste
- - 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
- - 6 cloves garlic, cut into sliver
- - cumin
- - dry adobo seasoning
- - garlic powder
- - 3/4 cup 99% fat free chicken broth
- - 2-3 chipotle peppers in adobo sauce (to taste)
- - 2 bay leaves
- Season pork with salt and pepper.
- In a saute pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool. (I would do this step the night before!)
- Using a sharp knife, insert blade into pork, cut small holes in the pork and insert garlic slivers or chopped garlic.
- Season pork generously with cumin, adobo and garlic powder.
- Pour chicken broth in crockpot, add bay leaves and chipotle peppers.
- Place pork in crock pot and cover.
- Cook on low for 8 hours. Then, shred pork using two forks and combine well with juices in the crock pot.
- Remove bay leaves and season to taste.
- Cook pork for 15-30 more minutes.