Carnitas Carnitas!

Chipotle. The only reason I go is for a giant burrito bowl filled with delicious shredded pork (ie: "carnitas") and all of the best fixings. It seems only fit to attempt the same thing at home. I have made homemade carnitas about half a dozen times now, each time tweaking the recipe just a bit. This time, I threw in basically any and everything I could find in my cupboard. The results- delicious!! Dare I say almost as good as Chipotle.

The Goods-

2 Tbs olive oil

1 can of chicken broth

3 cloves of minced garlic

1 small diced onion

1 tsp cumin

1/2 tsp oregano

1 Tbs molasses

2 bay leaves

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp red pepper (more or less depending on your heat preference)

2-4 lbs pork shoulder or pork butt ( I have used both with equally successful results)

Toss everything in a crock-pot. Place crock-pot on low and simmer for 6-8 hours. Remove bay leaves. Shred the meat- it should pretty much pull apart for you. Drain most of the excess juices and return meat to pot.

Serve with your favorite Mexican fixings.

Drool. Enjoy.

On this particular night, we enjoyed the tasty carnitas with the Ondrey crew in honor of Hauna's last week in Chicago before leaving for Scotland. Starting this fall, she will be studying at the prestigious Saint Andrews- such an exciting adventure. Good luck Hauna! We will miss you!!