Crockpot Pork Carnitas, Chipotle Style
From Michele:
I knew this recipe was a hit when the first time I served it my husband got a very special twinkle in his eye and told me this was as good as Chipotle! When I started making it again so we could take pictures for this post, my 8 year old daughter cheered with delight. Definitely a family favorite! Any recipe I can throw in the crockpot and walk away until almost dinner time is a hit!
Download a pdf version of the recipe by clicking this link.
One of the things that makes this recipe really special is the type of beans that I use. Maya Peruano beans (also called maya coba) can be found at almost any grocery store here in California and probably all over the Southwest, usually right next to the pinto beans. I buy them in the bulk section at Winco. If you can't find Maya Peruano beans then pinto beans are a perfectly acceptable substitution. Black beans would probably work, too. What makes these beans so wonderful is that when they are cooked they are so very creamy. I'll show you a picture of the cooked beans a little farther down.
Also in California, we can buy pork butt at any grocery store, which is perfect for slow cooking. It cracks up my kids any time they see me bring it home. Okay, it might make me giggle a little, too, but I'm juvenile that way sometimes. Any 3-4 pound pork loin roast will do, a cheap cut is fine since it will be tenderized in the crockpot.
Measure out about one pound of Maya Peruano beans (or beans of your choice) and pour into the bottom of your crockpot. Place the hunk of pork roast on top. Next, throw in a few minced garlic cloves, or a heaping teaspoon of minced garlic from a jar, followed by 1 teaspoon of dried oregano, 8 ounces of canned diced green chiles, 1 tablespoon chili powder, 2 teaspoons salt and 1 teaspoon ground cumin.
It should look something like this:
The last step is to pour 32 ounces of chicken broth all over the meat. Put the lid on the crockpot and cook on high for at least 6 hours. Then remove any bones and fat from the meat and, using two forks, pull the meat apart until it's in medium-ish chunks. It should be super tender and very easy to do this. Add one can of diced tomatoes seasoned with green chiles. Or just plain diced tomatoes is fine, too. That's what I used when I made it for the pictures because that's all I had in the pantry! Mix it all together and cook another hour or so.
Now that it's all done I want to show you a close up of the beautiful, juicy beans. My oldest daughter loves this recipe so much. Her words were “I LOVE the beans! They are just little bundles of juicy goodness.” There you are, in the words of my ten year old. The beans soak up the broth and juice from the meat and they are mmm mmm good!
Don't they look lovely?
Once it's all cooked you can serve it a number of ways. Wrapped up in a tortilla like a burrito, by itself with a side of rice, over tortilla chips like nachos, with salsa, guacamole, sour cream. Whatever suits your fancy!
It also freezes beautifully. This recipe will easily feed my family of 7 (two adults, 5 younger children) three full meals. Seriously, you will want to try this. Let me know how you like it!
