The Pioneer Woman Tasty Kitchen
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Pork Carnitas

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

The pork is slow cooked and fork tender. I love how easy this recipe is and how the meat practically melts in your mouth.

Ingredients

  • 1 whole Pork Butt Roast
  • 1 can Reduced Sodium Beef Broth
  • 1 jar Your Favorite Jarred Salsa
  • 1 teaspoon Chili Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Ground Cumin
  • ½ teaspoons Dried Oregano
  • ½ cups Milk

Preparation

Place pork butt, beef broth, salsa, chili powder, garlic powder, cumin and oregano in crock pot and cook on high until it falls apart and is tender, about 6 -8 hours.

When done, take meat out of crock pot and shred onto a large rimmed baking sheet.

Pour 1/2 cup of broth from crock pot over pork and 1/2 cup of milk over pork.

Bake in 275 degree oven for 45 minutes to crisp up. (You may omit this last step if time does not permit, they won’t get crispy, but still taste great).

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3 Reviews

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Jennifer on 6.29.2011

No matter how much broth/juice I cook my pork in, it is always too dry for my liking. I’m wondering where you got the idea of putting milk on it. That seems weird. Overall, the taste was pretty good.

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dinnerhourcook on 1.30.2011

I wasn’t sure what my husband would think, but he LOVED it. I only baked a small portion of the pork and left the other portion in the crock pot. I think the boys liked both.

Easy to make and great tasting. We made into burritos and fried them up. But tomorrow I am going to have a salad with some of the pork.

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drbettycrocker on 10.24.2010

I added salsa verde, beef bouillon and water to the crock pot. I liked the crispiness after the oven step, though it was not absolutely necessary. Served on warm corn tortillas, topped with PW’s pico de gallo and sour cream. Yummy! Thanks for the great recipe!

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