Slow Cooker Carnitas [with all the fixin's]

The dog days of summer are officially here.  

Normally about this time, I'm irritating people with my abrupt and sudden move to the quintessential aspects of Fall - the leaves, the pumpkin-infused everything, the Halloween crafts.  

Fall represents a time of renewal for me.  Maybe it dates back to the start of a new school year both while I was in school and while I was teaching.  

Either way, out of my extreme respect and love for you, I bring you one last non-autumn dish before I start slapping you in the face with canned pumpkin [ouch].  

These carnitas are a family fav around the Wheeler house.  

They're easy, immensely tasty and they make a TON.  If you are a fan of leftovers like we are, you're welcome.  I promise, you cannot go wrong with this recipe.

Slow cooker carnitas

1 1/2 c (12 fl oz) Mexican lager-style beer [I used Pacifico]

Grated zest and juice of 1 orange

Grated zest and juice of 1 lime

1 tbsp dried oregano

Salt and pepper

1 boneless pork shoulder roast, 3-4 lbs

1/4 c olive oil

1 yellow onion, finely chopped

2 cloves garlic, minced


For Serving:

chopped cilantro

sour cream

chopped tomato

sliced avocado

warm corn or flour tortillas

lime wedges

chopped yellow onion

salsa


In a small bowl, combine 2 tsp salt and 1 tsp of pepper.  Season the pork roast generously with the mixture and set aside.

In a dutch oven or similar (I used my 5.5 qt le creuset) over medium-high heat, warm the olive oil.  Add the pork and cook, turning frequently until browned on all sides, about 10 to 15 minutes.  Remove from pan and set aside.

Pour off all but a thin layer of fat from the dutch oven.  Add onions and garlic.  Sauté until they begin to soften.  Add the beer and deglaze the pan, scraping up all the browned bits at the bottom.  

Transfer the pork to the slow cooker.  Pour the beer mixture over the pork.  Add the orange zest and juice and the lime zest and juice.  Add oregano.  Cover and cook until pork is very tender, 5 hours on high heat or 10 hours on low.

Transfer pork to a cutting board and cover with aluminum to keep warm.  Skim fat from the top  of the cooking liquid.  

Coarsely cut and shred pork.  Moisten lightly with cooking juices and serve with suggested toppings above.


What are your September go-to recipes?  I am always looking for more ideas to diversify my recipe portfolio.  If you make this carnitas recipe, be sure to tag it with #FoodEnthus.  Not following me on Instagram yet?  What are you waiting for?  ;)  Follow me at @EverydayEnthusiasticMere.

See you guys on Friday with a recap of my time in LA at Yellow Conference 2015!

This post appeared first on Everyday Enthusiastic.  All ideas in this post are of my own opinions including any mention of companies and/or affiliate sites.  No sponsorships were involved in the creation of this post.  Photographs taken by Meredith Wheeler using a DSLR Canon Rebel T3 and edited using Photoshop CC.