My brother and his family came to visit for the long weekend. When we have house guests, I want to spend as much time with them as possible, which means I don’t want to spend their entire visit in the kitchen. That said, I also want to serve delicious food.
This Crockpot Carnitas recipe allows me to do both. I can prepare the main dish ingredients in the morning, so at dinner time I only have to get the side dishes ready. Not to mention, this Carnitas recipe makes the house smell fantastic all day long as it’s cooking.
Here’s my recipe:
Notes
We made an extra-large batch because we were feeding 8 hungry people, including 2 nursing mothers, and wanted leftovers for lunch the next day. You can easily scale the recipe down by cutting everything in half if you need less food.
Ingredients
- 6 pounds pork roast
- 3 onions, diced
- 2 green chili peppers (I used Anaheim), diced
- 6 cloves garlic, crushed
- 9 tomatoes, diced
- 3 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 ½ teaspoons salt
- 3 tablespoons honey
- 1 lime, juice of
- 1 orange, juice of
- 1 ½ cups barbecue sauce
Instructions
- Combine all ingredients, except the pork roast, in a food processor and puree until thoroughly combined (I had to do this in two batches, which I combined in the crockpot).
- Add the sauce and the roast to a crockpot, and cook on low for 6-8 hours.
- About an hour before you’re planning to serve it, shred the pork with two forks and thoroughly mix with the sauce.
- Serve in tortillas for a traditional experience, or serve (as I did) in lettuce wraps for a delicious grain-free dinner.
Crockpot Carnitas for a Crowd
6 pounds pork roast
3 onions, diced
2 green chili peppers (I used Anaheim), diced
6 cloves garlic, crushed
9 tomatoes, diced
3 tablespoons ground cumin
2 tablespoons chili powder
1 ½ teaspoons salt
3 tablespoons honey
1 lime, juice of
1 orange, juice of
1 ½ cups barbecue sauce
Combine all ingredients, except the pork roast, in a food processor and purée until thoroughly combined (I had to do this in two batches, which I combined in the slow cooker).
Add the sauce and the roast to a slow cooker, and cook on low for 6-8 hours.
About an hour before you’re planning to serve it, shred the pork with two forks and thoroughly mix with the sauce.
Serve in tortillas (we like these almond flour tortillas) for a traditional experience, or serve (as I did) in lettuce wraps for a delicious grain-free dinner.
NOTE: We made an extra-large batch because we were feeding 8 hungry people, including 2 nursing mothers, and wanted leftovers for lunch the next day. You can easily scale the recipe down by cutting everything in half if you need less food.
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What are your some of your favorite dishes to serve when you’re hosting out-of-town visitors?
My friend is a vegan. She makes “pulled pork” from canned jack fruit. You would swear it is meat. It is that good.
I don’t know that I’ve ever had jack fruit, but it sounds interesting.