In honor of the opening of the new Harvest Moon Grille farm-to-table restaurant at The Dunhill, I’m sharing my Slow Cooker Carnitas recipe. This is one of Charlotte Fresh’s best “set it and forget it” deals and one of Hubby’s favorite meals. (Hey, that rhymes.) You’ll spend about five minutes on prep, set the slow cooker to “on,” and wait eight hours. That’s it! Yummy carnitas for supper. Get out to the farmers’ markets or visit Hillbilly Produce Market for some Grateful Growers Farm pork shoulder to make carnitas this weekend. If you’d like to have homemade tortillas with your carnitas, try this easy recipe from another blog.
Fresh Recipe: Slow Cooker Carnitas
- 2 1/2 to 3 lb. pork shoulder
- 1/2 C white wine
- 1 fresh chili pepper, broken in half
- 4 garlic cloves
- 1/2 Tbs ground cumin
- 1 tsp ground cinnamon
- 1 or 2 bay leaves, depending on size
- salt & pepper to taste (be liberal with it)
Place the pork shoulder in the crock pot. Pour white wine into the crock. Add the chili pepper to the wine. Add the remaining ingredients to the top of the pork.
Set the slow cooker according to manufacturer’s instructions and cook for about 8 hours or until pork shreds easily with a fork. (I use the high setting for 1-2 hours and then the low setting for the remainder of the time.)
Shred the pork, removing the bone and any excess fat. Serve the carnitas in warm flour tortillas with your choice of toppings.