I got the recipe from The Noshery. I almost followed it perfectly. I used all the same ingredients exactly like prescribed, but I didn't cut the meat before hand. I actually just cut the huge pork shoulder in half and plopped it into the crock pot and continued with the rest of the steps. When it was finished cooking, the first time I made it I fried up some of the meat, but I found that took away the moisture, so the second time I made it, I didn't fry it, which makes the recipe that much easier.
Put meat in crock pot > Put ingredients on top of meat (you don't even have to mince the garlic if you don't want to) > Shred meat in its juices once it's finished cooking > Serve with tortillas!
Bada-bing!
My favorite toppings are pictured above. A little bit of sour cream, avocado, radishes, and fresh cilantro. It's the perfect bite of summer! (I'd love to have people over for an end-of-summer party and serve these carnitas and this cilantro lime shrimp I tried last week.)
Bonus: You can use some meat and its juices to make this great and hearty Puerto Rican soup called posole. See the recipe here.
Recommended with carnitas...
