We were planning a taco night, and one of the requests from Eddie was pork carnitas. There were many great slow cooker pork carnitas recipes online, and most of them seemed fairly easy. Because our taco night was going to be four different types of tacos, the easy recipes came out as such a good idea, especially in a slow cooker.
While I was about to shop for those ingredients, I came upon Frontera's Garlicky Carnitas Slow Cook Sauce, one of Chef Rick Bayless's line of Mexican seasoning packs. The sauce was advertised to be infused with lime and chipotle as well as a mild version of it.
All I had to buy for this recipe were 2 pounds of pork shoulder, and I ended up buying 2 pounds of boneless boston butt, which was cheap and looked great. At home, I cut the boston butt into big chunks, browned them in a medium pan (about 8 minutes), and put the chunks in the slow cooker. I then poured the sauce on top and put the cooker on low for 7 hours.
I stirred the pork and sauce twice throughout the day, and the smell of the dish was wonderful. When it was ready, it was so easy to shred the pork with two forks, and the sizzling sauce was robust. We bought some homemade flour tortillas and ate the tacos with some shredded cheese. Some recipes suggested to put the shredded pork in the oven at 350 for 20 minutes to get crispy edges to make the dish more authentic, but this version was still wonderful.
I will definitely but this again for a weeknight meal. It made about 6 servings, yielding 2 tacos were serving.