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Catch ‘em & Cook ‘em: Slow Cooked Carnitas

August 17, 2016
By Capt. Dick May , Pine Island Eagle


1 boneless pork shoulder butt roast

(3-4 lbs)

3 cloves garlic thinly sliced

2 tsp olive oil

1/2 tsp salt

1/2 tsp pepper

1 bunch green onions chopped

1 1/2 C minced fresh cilantro

1 C salsa

1/2 C chicken broth

1/2 C tequila or more chicken broth

2 cans (4 oz each) chopped green chilies

12 flour tortillas (8-inch) warmed

Topping: chopped avocado and tomatoes

How to:

1. Cut roast in half and place in a 5-quart slow cooker

2. Sprinkle with garlic, oil, salt and pepper

3. Add the onions, cilantro, salsa, broth, tequila and chilies

4. Cover and cook on low for 6-8 hours or until meat is tender

5. Remove meat and cool slightly

6. Shred with two forks and return to the slow cooker and heat thoroughly

7. Spoon about 2/3 C meat mixture into each tortilla

8. Serve with toppings of your choice.

Serves 12

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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