Originally Posted by
pale scotsman
I've been on a carnitas kick for the last 2 years. Even got the local waiter at our favorite mexican restaurant involved. Mine rule.
Here's what I do.
Pork shoulder or boston butt rubbed with cilantro, cumin, and garlic salt. Put it in a crockpot and fill it halfway with negra modelo, a damn fine dark mexican beer. I cook mine on the lowest setting for 8-10 hours btw.
Pull the meat to a plate and divide into fist sized pieces or slightly smaller by hand... it'll fall apart. Let the meat site for an hour or so at room temperature.
Get some tortillas, refried beans, spanish rice, queso, and sliced up jalapenos ready. Fry fresh whole jalapenos if you can ( a whole different kind o' heat).
Now get a cast iron skillet on medium high heat. Cook the pork pieces just so the outside is crispy.
Plate and shred the pork for the tortillas. Man that's good eats.