Ingredients
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3 lbs boneless pork shoulder, cut into chunks (carnitas meat)
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1/2 teaspoon onion salt
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1/2 teaspoon garlic salt
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1/2 teaspoon salt
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1/2 teaspoon oregano (Mexican if you can find it)
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1/2 teaspoon dried cilantro
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1/2 teaspoon ground cumin
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1/2 teaspoon minced onion flakes (or fresh onion)
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1 teaspoon minced dried garlic
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1 cup water
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2 tablespoons beef bouillon
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16 ounces salsa verde
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2 teaspoons ground black pepper
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1/2 teaspoon ground red pepper
Instructions
- Mix all seasonings together in small bowl (except Salsa Verde).
- Mix Beef Boulion with water and pour in crock pot first.
- Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
- Cover and set on 6-8 hours. (Usually cooked within 6 hours).
- one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
- Serve with Spanish rice (Recipe #282467)and beans and enjoy!