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Slow cooker pork carnitas

Second only to Los Tacos Numero Uno in NYC. Fills 30x 13cm wide tortillas.

Slow cooker pork carnitas

Ingredients

  • 2 tbsp chili powder
  • 2 tbsp cumin powder
  • 4 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 2.2kg pork shoulder
  • Oil for searing
  • Corn tortillas
  • 150g grated cheddar cheese
  • 165g frozen sweetcorn

Method

  1. 1Put a frying pan on high heat (7) and add a covering of oil.
  2. 2When smoking hot, place in pork shoulder and sear all sides until at least golden brown (you can probably go further/longer than you think doing this)
  3. 3Place pork shoulder in the slow cooker, and cover in seasoning, rolling so as to coat all sides.
  4. 4Put slow cooker on low for 8 hours (6 - 7 may be sufficient)
  5. 5Half way through cooking, flip over the shoulder, as the lower side cooks faster
  6. 6Once done pull off approximately a chicken breasts worth in volume for each person, leaving the rest to stay warm.
  7. 7Add servings of pork to a ceramic (lasagna) dish, with enough liquid/juice/fat to cover the bottom. Shred the pork to make an even layer in the dish
  8. 8Crispify the pork by putting it under the broiler for around 15 minutes (check every 5 or so) at a temperature of 250°c (with fan).
  9. 9Microwave the sweetcorn in a bowl until steaming
  10. 10Remove pork from the broiler, and serve with corn tortillas, cheddar cheese and sweetcorn.