You recently purchased a Slow Cooker or were gifted one over the holidays and are just waiting to have the recipe that prompts you to fire it up.
We have one for you today.
Before you get cooking check the practical tips Stephanie shared with us in Saving without Skimping on Taste, Slow Cooker Therapy Session (January 19).
All recipes in her new book More Make It Fast, Cook it Slow (Hyperion) are gluten free.
Best of all, this one serves 6.
CARNITAS
The Ingredients
1⁄2 tablespoon kosher salt
1 tablespoon ground cumin
2 pounds pork shoulder
7 whole garlic cloves
1⁄2 cup freshly squeezed orange juice (about 1 large orange)
1⁄4 cup freshly squeezed lime juice (about 1 large lime)
1⁄2 cup beef broth
corn tortillas
sour cream, salsa, and sliced avocado (optional)
The Directions
Use a 6-quart slow cooker. In a small bowl, combine the salt and cumin. Rub the mixture all over the pork, then plop into the slow cooker. Add the whole garlic cloves. Squeeze on the citrus juices, and pour the beef broth evenly over the top.
Cook on low for 8 to 10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred the meat fully and serve on warmed corn tortillas with the desired toppings.
The Verdict
This is so totally good. I adored the citrusy flavor of the meat and the slight smokiness from the cumin. If you don’t eat pork, you can use a beef chuck roast instead of the pork shoulder. I was happy to discover through this recipe that I’m no longer allergic to pork. This past pregnancy must have tweaked my body chemistry—something I’m thrilled about!
Enjoy!
(* Recipe from More make it fast, cook it slow by Stephanie O'Dea. Copyright © 2010 Stephanie O' Dea, published by Hyperion, all rights reserved)