CROCK - POT CARNITAS
- 5lbs of country-style spare pork ribs (or however many will fit in your crock pot)
- 2 large onions, diced
- 2 cups of diced tomatoes (I used Muir Glenn Fire Roasted Tomatoes)
- 2 cups of diced peppers (I used 1 red pepper and 1 green pepper)
- 2 heaping tsp dried oregano
- 1 heaping tsp granulated garlic powder
- 1 heaping tbsp chili powder
- 2heaping tsp cumin
- Sea Salt and Pepper to taste
Mix all dry spices in a small bowl. NOTE: I actually doubled all the spice ratios above. I am heavy handed with spices and enjoy full flavor. I left the original ratios above so you can make it to your liking. Mix the diced tomatoes and peppers in a separate bowl.
Spare ribs can be rather fatty. Pre-trim away any over hanging excess fat. Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.
Turn crockpot to low and cook for at least eight hours.
Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle. Really take your time on this part. I would hate to see anyone bite into a bone or gristle. Put shredded pork in a separate bowl and set aside.
Next, take half of your broth/veggie mixture and blend it in a blender or an immersion blender. Should be thick and creamy like a soup. NOTE: let cool before blending in a blender so the mixture does not expand all over your face and kitchen.
Lastly, pour blended veggie/broth mixture and shredded pork back into crock pot. Mix it all together with remaining un-blended liquid veggie/broth.
Serve any way you prefer. Great in lettuce wraps, salads, soups. If you do not follow paleo...I am sure that the carnita meat would be amazing in a nacho or taco shell. We had lots of leftovers so we were able to play and enjoy it many ways. One of my favorite lettuce wraps we did was a "Cuban Carnita"...carnita meat, banana peppers, and a horseradish sauce. Nice and spicy! The options are endless with this one. I also put the carnita meat on a salad with mango and avocado one day. Very tasty as well!
(Fried plantains make for the perfect accompaniment)
ENJOY! Eat Well & Be Happy!