This recipe is great when you need something relatively easy to prepare. Throw your ingredients in then (I’m making RonCo proud here) “set it and forget it!” You’ll come home from work to an aromatic home that’ll make your stomach growl so hard your neighbors will think there’s a bear next door.
Rawr.
The coolest part of this recipe? The cinnamon. It may take a few tries to find the perfect amount so don’t give up. The wait is completely worth it. So grab your favorite book and get ready for some easy slow cookin’ carnitas!
Photo courtesy of shecookstoo.blogspot.com
COOK TIME: 7 or 8 hours on low heat, 5 or 6 hours on high heat
SERVES: 6
INGREDIENTS:
- 2 (4.0-ounce) cans of hot green chiles
- 4 cloves of minced garlic
- 1/2 yellow onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons local honey
- salt and pepper
- 2 teaspoons dried oregano
- 3 3/4 cup low-sodium broth
- 4 lbs. pork roast (untrimmed), cut into large chunks
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- corn tortillas
- fixin’s (guacamole, pico de gallo, queso fresco, beans, etc.)
DIRECTIONS:
- Heat up oil in a large frying pan. Add garlic and green chiles and mix. When fragrant (one or two minutes) add onion, oregano, honey, and salt. Pour in broth and reduce until slightly thickened.
- Season pork with salt and pepper and transfer to slow cooker. Add bay leaves and cinnamon, then pour in the sauce. Cover and cook on low for 8 hours until meat is tender.
- Discard bay leaves. Shred the pork with 2 forks. Serve the pork in tortillas with fixings and eat the heck out of ‘em!
NOTE:
I like to add about a half can of Pepsi to the broth while it’s simmering if I have it handy.
