Crock Pot Carnitas
A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.
Yield
8 servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-4 | pounds |
pork
butt roast |
|
| 4 | each |
garlic
cloves |
|
| 1 | each |
jalapeño pepper
fresh |
*
|
| 1 | each |
cilantro
fresh, bunch |
*
|
| 1 | each |
beer, lite
large can |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pork
butt roast |
|
||
| 4 | each |
garlic
cloves |
|
| 1 | each |
jalapeño pepper
fresh |
*
|
| 1 | each |
cilantro
fresh, bunch |
*
|
| 1 | each |
beer, lite
large can |
* |
Directions
Insert garlic cloves in roast, or just crush the cloves and drop in the pot with the meat; place in crockpot with whole pepper and half bunch of cilantro which has been chopped. Season to taste with black pepper and salt. Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove meat; shred. Package, label, date and freeze.
To serve, defrost in microwave or refrigerator. Pile the hot meat on a plate. Serve steamed corn or flour tortillas, and with your choice of chopped tomatoes, diced onion, shredded cheese, yogurt or sour cream, lettuce and cilantro.
