So its that time of the year again…daylight savings.
Yesterday, I forgot to change my alarm clock and ended up waking an hour later…not fun.
I really don’t like rushing in the morning it ruins my whole vibe.
Everyone is complaining about how they loose that one extra hour of sleep. I do love my sleep, but I may love being outdoors more. I mean think about it …you get to enjoy daylight more. It won’t start getting dark until 8-ish!
Enough of my rambling, lets talk C-A-R-N-I-T-A-S.
I usually make carnitas in a slow cooker, but to be honest it almost always comes out bland. Which is a total bummer. You come home expecting this great meal and then when you taste it …BAM! No flavor.
Total buzz kill.
I am convinced that my slow cooker is defective, so whats the next best thing. Dutch Pot.
The trick is to get a good piece of pork shoulder and slow cook that baby on low heat for 2 hours.
This recipe is delicious, simple, and it can feed a herd!<—–OK 6 people at most.
If you have the patience incorporate them in your favorite taco recipe, or make a Cuban sandwich.
if your like me hungry and patience is not in your vocabulary, eat it as it.
Either way its delicious.
- 2 lbs pork shoulder
- 2 cups of low sodium chicken broth
- 3 garlic cloves, minced
- 1 TBS extra virgin olive oil
- ½ TBS chili powder
- 2 tsp dried oregano
- 1½ tsp Cumin
- 1 tsp salt
- ¼ tsp black pepper
- In a large bowl place pork, garlic, chili powder, oregano, cumin, salt, and black pepper.
- Rub in spices, making sure the pork is evenly coated with the seasonings.
- In a large dutch pot, heat olive oil (high heat)
- Place pork shoulder in the dutch pot, brown all sides.
- Once sides are brown, pour in chicken broth, bring to a simmer.
- Decrease temperature to low heat.
- Cook for 2 hours.
- Allow pork to cool 15 minutes.
- Using two forks, shred the pork.