Delish Pork Carnitas

So I've come up from hiding underneath that ole rock of mine! It's been awhile since I have last posted anything, I totally blame it on work, kids, exhaustion, temper tantrums, painting, Walmart, dirty diapers...

And wine.

I also did my "Fall" cleaning, kind of like your Spring cleaning I guess. It needed it! When you work basically every night and all weekend long, chase after kids during the day, and well sit at the computer reading or writing blogs day after day, you fall behind a bit, so some of those days I refused to even turn the computer on so I could actually get something done around here.

It feels so much better to know the toilets have been scrubbed....

Gross...I hate scrubbing toilets.

I did finally get a chance to make Pork Carnitas. Oh how I love them! I make them at least, or try to, once a month. I always wach out for when they put the pork shoulder butt (I hate that its called that!) on sale for really cheap. I usually pay around 6 or 7 bucks for around a 4-5 lb one and I can get 2 dinners out of, plus maybe some for lunch. It shreds so easily and a little goes a long way! Plus it goes in your slow cooker so stick it in around 9 a.m. and by 5 it is done! Its not a great picture because we starting devouring it as soon as it was done and I forgot to take a pic of it right away, I couldnt help it, my tummy was keeping me from doing it! So just trust me on this one...once again!

 Pork Carnitas

1 (4-5 lb) boneless pork shoulder butt

32 oun low sodium chicken broth

1 orange, quartered

1 large onion, quartered

5 cloves of garlic, minced

1 tbs cumin

1 tbs oregeno

2 tbs kosher salt

2 tbs "Tony" creole seasoning

2 bay leaves

1/2 lime

flour tortillas

Garnish:

pico de gallo

monterey jack cheese (or your preference)

guacamole

sour cream

hot sauce

Spray your slow cooker with cooking spray. Lay your pork shoulder in the bottom of it. Pour your chicken broth over it (sometimes depending on how big it is, I will add a little bit of water to almost cover it, but not completly) Add in your orange, onion, and seasonings. Turn it on low for 7-8 hours. Mine will be done sometimes in 7 hours, you'll just have to watch it to see when its no longer pink and looks done. By the time it is done, it has probably fallin apart so lovingly that you'll have to get the pork out leaving the juice in the slow cooker (slotted spoons work best!). Put all your pork out on a big plate or tray, depending if there are fatty pieces or not, remove those and grab ya 2 forks and get to shredding. Get out a baking sheet, spray with cooking spray and turn your oven on to 350, and spread your pork out all over it. Take the onion out of your slow coooker with the slotted spoon and put it on top of your pork. Take a couple of tbs of the reserved liquid from from the slow cooker and drizzle it over your onions and pork. Bake for 10-15 minutes to get a little crispy on the tops. Squeeze half a lime over it and then its done! Put whatever you like in your flour tortillas and you have a delish pork carnita! It has just a mild hint of the orange and then all the seasonings come together wonderfully! You will love it!

The next day we either have the same leftovers or I make bbq sandwiches out of it, with coleslaw on top of course! Thats the only way to eat a bbq sandwich!

Hope everyone has a great Tuesday, I can't wait to catch up and see what everyone has been up too and cooking!

This is also linked up with Tuesday Night Supper Club and Potluck Sunday!!!

Kirby