Submitted by Bethany Paradise
Ingredients:
3 lb. pork roast (shoulder or sirloin)
2 t. Southwest seasoning (we used Mrs. Dash Southwest)
1 small onion cut into 8 wedges or so
1 12- to 16-oz. jar salsa (we like Trader Joe's salsa verde)
salt and pepper
Directions:
1. Rub pork with seasonings. Throw everything into crock pot, fat-side up. Cook on low for 6 to 8 hours. When meat falls off bone, shred it.
2. Serve in heated tortillas (corn or flour) with favorite toppings: cheese, avocado, cilantro, sour cream, etc.
***For crisp carnitas: broil meat and onions in a shallow dish with some of the juices from the crockpot, about 1/3 liquid to every cup of meat and onions. 10 minutes, stir, 10 minutes, or until liquid is absorbed and desired crispiness is achieved.
Ingredients:
3 lb. pork roast (shoulder or sirloin)
2 t. Southwest seasoning (we used Mrs. Dash Southwest)
1 small onion cut into 8 wedges or so
1 12- to 16-oz. jar salsa (we like Trader Joe's salsa verde)
salt and pepper
Directions:
1. Rub pork with seasonings. Throw everything into crock pot, fat-side up. Cook on low for 6 to 8 hours. When meat falls off bone, shred it.
2. Serve in heated tortillas (corn or flour) with favorite toppings: cheese, avocado, cilantro, sour cream, etc.
***For crisp carnitas: broil meat and onions in a shallow dish with some of the juices from the crockpot, about 1/3 liquid to every cup of meat and onions. 10 minutes, stir, 10 minutes, or until liquid is absorbed and desired crispiness is achieved.
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