It’s summertime which is typically grilling season here in the Northeast. Granted summer is pretty much considered grilling season everywhere but unlike other regions of the country where you can actually whip out the grill year round, grilling in say December or January around here presents unique challenges. Not to say I never have. In my younger days I actually didn’t mind being outside grilling in most any weather. However I can attest first hand that grilling a steak outdoors when it’s around 10 degrees and snowing, well, it isn’t a ton of fun. And admittedly the experience looses its luster over time! Anyhow, we’ve had quite a bit of rain this summer and nowadays I prefer to leave cooking out in the elements to the
younger (did I say younger? ugh..) – I mean, more adventurous folk 🙂
Since I work full-time week night meals need to be quick and easy. And it doesn’t get much easier than cooking in a crock pot! Would you believe I owned a crock pot for years and hardly used it? I don’t know what I was thinking because I’ve discovered that a crock pot is truly a gift from the kitchen Gods. Ok perhaps that’s an exaggeration but honestly I love being able to throw in some ingredients in the morning and – voila! – by the time I’m home from work dinner is ready.
This pork carnitas recipe is quick easy and sooo delicious! When I get home I simply shred the pork, fry up a few corn tortillas and serve. You could also serve these babies in flour tortillas, as nachos, or even in a taco salad. This pork is so good and so full of flavor! Drool-worthy yep, that’s the best description I can give!
2 lb Pork Roast
1/4 cup tequila
1/4 cup chicken broth
3 cloves garlic (minced)
2 tbsp chili powder
2 tsp cumin
2 tsp oregano
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1 4 oz can diced green chiles
Spray crock pot with cooking spray. Place roast in crock pot. Add tequila, chicken broth, juice and zest from both limes. Liquid should come up to about 1/4 of the way on the roast. Add all remaining ingredients.
Cover and cook on low for 8 hours.
Serve with your favorite taco fixings and enjoy!
I used a pork loin but you can use any cut. Just make sure to remove any bones before shredding.
For the tequila I used white agave tequila but any tequila will work. You can also omit the tequila and use all chicken broth if you prefer. I feel however that the tequila enhances the flavor.