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Catch ‘em & Cook ‘em: Slow Cooked Carnitas

August 29, 2018
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

1 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 was a former long-time island fishing guide and cookbook author.



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