Green Chile And Pork Carnitas
|Carrots||2 Large, chopped|
|Onions||2 Large, chopped|
|Pork shoulder/Butt roast||5 1⁄4 Pound, trimmed of fat (1 Shoulder, 5 To 5 1/4 Pound)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Dry oregano||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Water||3 Cup (48 tbs)|
|Green chile salsa||12 Ounce (1 Jar)|
|Canned diced green chiles||7 Ounce (1 Large Can)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|8 inch corn tortillas/Flour tortillas||48 (2 To 4 Dozen, Warm, Each 6 To 8 Inches In Diameter)|
In a 4-quart or larger electric slow cooker, combine carrots and chopped onions; place pork on top, then sprinkle with cumin, coriander, oregano, and chili powder.
Pour in water.
Cover and cook at low setting until pork is so tender it falls into shreds when prodded with a fork (8 to 10 hours).
Discard cooking liquid and vegetables (or reserve to use in soup).
Carefully lift pork from cooker and place in a 9-by 13-inch baking pan.
Bake in a 400° oven until well browned (20 to 25 minutes).
Spoon off and discard fat.
Using 2 forks, separate pork into shreds; discard bones and fat.
Stir in salsa, chiles, and green onions; return pan to oven until mixture is heated through (about 10 minutes).
Return pork mixture to slow cooker and keep warm at low setting; or serve in a warm bowl.
To eat, spoon pork mixture into tortillas.