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| Ingredients: |
Pork Shoulder 5#
1 Med Yellow Onion
1New Mexico Dried Chile
1Tbsp Smoked Paprika
1 tsp blk pepper
2 tsp cumin
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2 tsp granulated garlic
4 fresh garlic cloves
1Tbsp Kosher Salt
1 Can Condensed Tomato Soup
3 Tbsp Olive Oil
1.5 Cups Water or broth
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| Cooking
Instructions: |
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Cut the pork shoulder into one inch cubes. Slice the onion. Heat a large skillet to medium high and add 1.5 Tbsp olive oil then add ½ of the cubed pork and ½ of the sliced onions. Allow the pork to start browning and add the ½ of the spices along with the dried Chile. Brown the pork and allow the onions to brown and this will start to build the flavors. After the pork has browned remove from the pan and place into a 5 Qt Crock Pot. Repeat the steps above with the rest of the pork and spices. Just before removing the last batch of cubed pork and spices, add the can of tomato soup and allow to brown for around a minute or so. Be sure to keep stirring to avoid burning. Place this last batch of browned pork into the crock pot and add the water. You can do this the night before and just cover the crock with the lid and place into the refrigerator. Before leaving for work, place the Crock into the Pot and turn to low and your Carnitas will be ready for you when you get home. |
| Serving
Suggestions: |
| Serve with Spanish rice, beans and tortillas. |
| Additional
Comments: |
| This recipe is great to make a big batch and freeze the extras for quick meals later. Pork shoulder is really a quite cheap cut of meat so it needs slow cooking to make it tender and juicy. |
