Make-Ahead Crockpot Carnitas

I know a lot about a lot of stuff. I chalk it up to having no friends growing up. Since I didnt kids to play with, my friends became books. Sounds like a bad 80s movie, huh? Well, its true for me. I immersed myself in anything with pages. I was bored the summer of second grade so I decided to to start with page one of volume 1 of the World Book Encyclopedia and by summer’s end I finished the last Z entry. Lots of useless information floating around my head. The next summer, I read the dictionary & thesaurus. I know, I know – complete nerd but would expect any less from Food Geek Mom? I thought not.

Oddly, there are two things I can’t wrap my brain around, accounting (which is odd since i love math & numbers and took 2 years of calculus & quantitative methods and did amazing in those) and meat. I can never remember cuts of meat for the life of me. I can study up, go to the store, and all the information I knew 10 minutes before is gone in a  flash!

So, I just buy what looks or sounds good and is at a good price. I bring it home and figure out what to do with it later. I got a great deal on some nice looking ‘Boneless Pork Blade Roast.’ I hit the internet to search for ideas. I like make ahead meals when on nice days I can pull things from the freezer, heat & serve.  I decided to use the pork to make the meat for carnitas. Being me, I take a recipe and then alter it to fit my needs or just see “how it’s done.” 

Make-Ahead Slow Cooker Pork Carnitas
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  1. 3 lbs boneless pork shoulder blade
  2. 1 onion, sliced
  3. 2 tablespoons minced garlic
  4. 1 tablespoon mexican oregano, dried
  5. 2 tsp cumin
  6. 3 jalapenos, finely chopped, seeds removed
  7. 1 cup fresh cilantro leaves, chopped
  8. 12 ounce beer
  9. salt
  1. place meat in the slow cooker.
  2. add onions, garlic, spices, & herbs.
  3. pour in beer.
  4. put slow cooker on high for 4-5 hours.
  5. shred & let cook to package all (including juices) for freezing.
  1. To use, let thaw. Once thawed, can either heat in microwave or put in a roasting pan under the broiler until warm. Serve in tortillas with fresh pico de gallo and/or guacamole. My 2 youngest loved them with a little bit of cheese and a little bit of lettuce. Oldest had it with avocado slices & lettuce.
  2. Served with homemade baked garlic-salt tortilla chips & salsa and fresh corn on the cob.
Food Geek Mom

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