Slow Cooker Green Chile Pork Carnitas Food

CRISPY SLOW COOKER PORK CARNITAS

Steps:

• Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
• Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
• Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
• Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
• Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.
• Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.
• The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.

GREEN CHILI PORK CARNITAS TACOS

Steps:

• Heat large skillet to high heat. Add oil and heat for 1-2 minutes.
• Add pork loin roast and cook for 5 minutes per side, until golden brown.
• Once seared, place pork roast into slow cooker or instapot.
• Top with onion, jalapenos, green chilies, garlic salt, pepper, and cumin powder. Rub on pork.
• Pour in orange juice and lime juice.
• Cook on low for 8 hours or on high for approximately 5 hours.
• Once pork is perfectly cooked, use two forks to shred into bite size pieces. Taste and salt and pepper to taste.
• To assemble tacos: place pork carnitas in corn tortillas and top with queso fresco cheese, guacamole, and cilantro. Optional: tomatillo salsa

SLOW-COOKER PORK CARNITAS

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

PORK CARNITAS WITH GREEN CHILES

Steps:

• Heat oven to 350 degrees F.
• Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
• Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork.
• Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary.
• Drain drippings from pot.
• Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender.
• Stir in undrained chiles and garlic; cook for 2 minutes.
• Return pork to pot. Add chicken broth.
• Cover and put in oven to bake for 1 hour.
• Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

SLOW COOKER PORK GREEN CHILI

Steps:

• Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
• Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
• Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
• Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
• Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
• Cover and cook on Low for 8 hours.
• Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
• Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.