Carnitas

If you are looking for ways to pinch pennies in the kitchen, you can’t beat leftovers. Personally, however, I don’t like leftovers, so I like to disguise them as completely different meals. One cut of meat good for this is the pork shoulder picnic.

Unless you have an extremely large family, one pork shoulder picnic can last at least 3 meals. We like to slow roast it for the first meal and then shred the leftover meat to make barbecued pork sandwiches. Carnitas are another option I’ve discovered that doesn’t taste leftover at all!

Carnitas are pork tacos. This recipe can be cooked in a slow cooker, or slowly simmered on the stovetop.

Carnitas

1 to 1½ pounds leftover roast pork shoulder picnic
2 garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped
1 cup minced fresh cilantro
1 cup salsa
1/2 cup chicken broth
1 can chopped green chilies

Combine all ingredients in a slow cooker or Dutch oven. If slow cooking, cook on low 4-6 hours. On the stovetop, bring to a boil then lower heat and cover. Cook over low heat for 1-2 hours. Test the meat occasionally to see if it will shred easily. Shred the meat and return to the pot (or slow cooker). Serve in flour tortillas and garnish with more cilantro and fresh tomato. Yum!

*Note: To prepare roast pork shoulder picnic, season the meat with salt and pepper and place in a pan, fat side up. We usually don’t cover it, but some people do. Roast at 350 degrees for 20 minutes per pound or until the meat reaches 160 degrees—usually around 3 hours.