Description

Make your pork carnitas easily in the slow cooker with a surprising twist-red wine and citrus juices. You can serve them on sopes as in the recipe, or in tortilla or tacos if you would prefer. The addition of lime cream and mango salsa make them even more

Ingredients

• 2 - 4 lb. bone-in pork shoulder
• 2 T. olive oil
• 1 c. water
• 1 c. red wine
• freshly squeezed juice of 3 oranges, with the rinds
• freshly squeezed juice of 1 lemon, with the rind
• Garnishes:
• red onion, thinly sliced
• cilantro, chopped
• queso fresco cheese, crumbled
• Sopes: (makes about 8, (serves 4) double the recipe as needed)
• 2 c. masa harina (very finely ground corn flour)
• 1/4 t. salt
• 1 T. shortening
• 1 1/4 c. warm water
• Lime Cream:
• 1/2 c. sour cream
• freshly squeezed juice of 1 lime
• Mango Salsa: (enough for 4 servings, double as needed)
• 1 mango, peeled and chopped
• 1/4 small red onion, finely minced
• several T. chopped fresh cilantro
• freshly squeezed juice of 1 lime
• salt, to taste
• freshly ground black pepper, to taste

Steps

1. Heat the oil in a heavy bottomed pot; brown pork well on all sides. Remove to the slow cooker that has been lined with a slow cooker liner for easy clean up.
2. Deglaze the pan with the 1 c. water, scraping up the brown bits from the bottom; pour it into the slow cooker with the meat. Pour the wine and the citrus juices into the slow cooker. Cut the rind halves in half again and put them in the cooker; carefully stir. The liquid should almost cover the meat. Cover; cook 9 - 12 hours, until the meat falls off of the bone.
3. Remove the meat; set aside to rest. Remove the rinds; strain the broth while pouring into a glass measuring cup; refrigerate to cool. Shred the meat with two forks; refrigerate.