Ingredients: |
Ingredients: This can be done in the oven or in a crockpot, I personally prefer the oven, but it’s delicious either way!!
3-4 lb. Pork Shoulder or Butt roast (you want it to have fat, fat is flavor)
1 Tbsp. Season salt, I use Tony’s
2 Tbsp. Garlic Powder (granulated works just fine)
1 Tbsp. Cayenne Powder
1 Tbsp. Chili Powder
½ Tbsp. of Cumin (this spice can really over power if you get to heavy with it)
1 16oz. jar of green salsa (Trader Joe’s has an excellent one, as does the 99 Cent store)
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Directions: |
Directions:Grease a deep baking dish, mine is about +4in. deep and about 13x9, place pork in the dish.
Going in order sprinkle the spices one at a time over the pork, the measurements are VERY ballpark. In my house we like a lot of spice and I do the spices by sight so the measurements are to my best estimate, they are TOTALLY adjustable to what appeals to your family.
After the spices are completed slowly pour the green salsa over the top of the pork, it will run down the sides and ends. I usually rinse the jar, filing it about 1/3 full with water and I pour that into the bottom of the dish. Cover with foil
If you’re using your crockpot, everything is the same except put on the lid.
Okay here’s the trick, I like to put it in the oven about 8-9:00 P.M. at 250 degrees. We’re Night Owls, so when we go to bed about 10:30-11 P.M. I turn the oven down to 225, and just let it go all night. In a Crockpot, start it on high for about 2 hours and then move the dial to low when you go to bed. It tastes best if you let it go about 10-12 hours, I know that sounds like a long time, but this is how the meat gets so infused with all the flavors. When you are ready to shred the meat, use 2 forks just pulling them in opposite directions.
Now the pain, I pick out as much of the fat as possible and any silver skin I can find. It takes some time and patience, but One- the pork gets shredded really well, and Two- getting that stuff in your mouth is just GROSS!! |
This recipe for Jen's Verde Carnitas is from