Notes — Can adjust MSG to taste. Use good tequila. I recommend Espilon Anejo. Good recipe to easily double or quadruple for large groups. I’m still ironing out the exact recipe on this one. Possibly pan-fry and deglaze with orange juice and tequila combo? Has about the same health benefits as pure bacon, which is useful at Burning Man. (unknown kcal/recipe)
Ingredients
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/8-1/4 tsp MSG
- 4lb pork shoulder
- 2 bay leaves
- 2 cups pork or chicken broth
- 1-2oz tequila
Instructions
- Grind together the spices, except bay leaves. Coat pork with the mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on low for 10 hours or high for 4-5 hours. It will be done when pork pulls appart easily. Turn th meat halfway through cooking.
- Remove the pork and shred. Save the broth left in the crockpot.
- Combine the carnitas with a bit of the broth until it is moist but not dripping.
- Set the oven to 400˚F.
- Cover a walled baking sheet with aluminum foil and spread out the shredded pork evenly.
- Cook for 20-30 minutes until the broth evaporates and the tips of the carnitas start to char and dry out.
- Remove from the oven and toss with more broth to moisten again.
- Spread out on the baking sheet again and return it to the oven for another 20-30 minutes to further dry and char the tips of the meat.
- Repeat step 8 and 9 once more.
- Toss moisten the carnias one last time with broth. Then add in tequila. Toss and serve.