by jonewman
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4 pounds pork butt Ask a question about this ingredient
1 can evaporated milk Ask a question about this ingredient
1 can cola soda Ask a question about this ingredient
2 cinnamon sticks Ask a question about this ingredient
1 orange (rind and juice) Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
4 crushed garlic cloves Ask a question about this ingredient
2 tablespoons chicken base Ask a question about this ingredient
1 teaspoon nutmeg Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
1 teaspoon red pepper flakes Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
In a separate bowl mix evaporated milk, cola, nutmeg, cumin, oregano, chili flakes, chicken base, orange zest and juice from 1 orange, crushed garlic, salt and pepper.
Ask a question about this stepPut Pork Butt in the Slow Cooker. Add cinnamon sticks and bay leaves. Pour marinade over the pork butt and put lid on slow cooker. Put slow cooker onto the lowest setting and let it cook for 8-10 hours.
Ask a question about this stepWhen cooking is done, take out of slow cooker and shred with a fork and put a little bit of the cooking liquid on the shredded pork to stay moist. Serve immediately as a taco or burrito with either corn or flour tortillas. Top with salsa and queso fresca
Ask a question about this step1 packet frozen corn or 4 ears of fresh corn off the cob Ask a question about this ingredient
1 jalapeño small dice with seeds and membrane discarded Ask a question about this ingredient
1/2 red onion small dice Ask a question about this ingredient
8 radishes cut in half and then sliced in half moons Ask a question about this ingredient
handful of chopped cilantro Ask a question about this ingredient
juice of two fresh limes Ask a question about this ingredient
3 tablespoons white vinegar Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1 teaspoon granulated garlic Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
In a small bowl mix the juice of two limes, vinegar, oregano, cumin, garlic powder, salt and pepper…set aside.
Ask a question about this stepPut your diced jalapeño and red onion in a medium bowl. Add the sliced radishes and corn. Sprinkle in the chopped cilantro and lightly toss. Add the vinegar, lime, spice mixture to the medium bowl and mix. Take a small taste and readjust seasoning. Right before serving, stir in chopped avocado.
Ask a question about this stepJust finished dinner with my best buds and I cooked this dish. What wonderful flavors! The meat was tender and absolutely fell apart at the slightest touch. My house smelled like some kind of roasted porcine Christmas with all the oranges, cinnamon and nutmeg. The dish killed! My friends went back for thirds. The only think I'd change is the description - there's too much liquid for this dish to be truly called carnitas, it's more like Mexican pulled pork and it was great.
I love carnitas, looks amazing!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I know this was posted a long time ago, but: you mention condensed milk in the narrative, but evaporated milk in the ingredients list. I usually think of condensed milk as the sweetened stuff, and evaporated milk as slightly different. Which one do you mean?