Drunken Crockpot Carnitas with Gazpacho-Inspired Salsa
Serves: 4
Ingredients
2 teaspoons single varietal EVOO
3 lbs. boneless pork butt
1/2 tablespoon salt
2 tablespoons ground cumin
2 teaspoons dried oregano
5-6 garlic cloves, peeled and minced
1/2 cup Jalapeño Lime Balsamic
1 12oz bottle Mexican-stlye lager beer
3 lbs. boneless pork butt
1/2 tablespoon salt
2 tablespoons ground cumin
2 teaspoons dried oregano
5-6 garlic cloves, peeled and minced
1/2 cup Jalapeño Lime Balsamic
1 12oz bottle Mexican-stlye lager beer
Gazpacho Salsa:
1/2 cup heirloom cherry tomatoes, diced
1/2 cup cucumber, diced
3/4 cup red, yellow and orange bell peppers, diced
2 tablespoons red onion, peeled and diced
1 tablespoon Jalapeño Lime Balsamic
1 garlic clove, peeled and minced
1/4 teaspoon smoked paprika
salt to taste
queso fresco crumbles, cilantro, tortillas and lime wedges
1/2 cup heirloom cherry tomatoes, diced
1/2 cup cucumber, diced
3/4 cup red, yellow and orange bell peppers, diced
2 tablespoons red onion, peeled and diced
1 tablespoon Jalapeño Lime Balsamic
1 garlic clove, peeled and minced
1/4 teaspoon smoked paprika
salt to taste
queso fresco crumbles, cilantro, tortillas and lime wedges
Directions
- Program your slow cooker to sauté and drizzle with oil. Once the oil is hot, add pork and sear on all sides. Add seasonings (salt, cumin, oregano and garlic), balsamic and beer, cover, and reduce heat to slow cook on low.
- Cook the carnitas for 6-8 hours or until cooked through and fork tender. Remove from the slow cooker and, using a fork, pull the pork into small pieces. Keep warm until ready to serve.
- Combine tomatoes, cucumbers, peppers, onion, balsamic, garlic and paprika in a bowl, toss to combine the salsa. Season to taste with salt and let the salsa flavors meld together for 30-45 minutes before serving. Serve carnitas with queso fresco crumbles, cilantro, tortillas and lime wedges.
