Crock Pot Carnitas or Pulled Pork
This recipe is from Shady Grove Ranch. It’s one of their first meat recipes I remember tasting about 12 years ago. We met our friends from Shady Grove at a farmers market and have been buying meat from them ever since. Jerica is a great cook and this is one of her best.
I use these carnitas for pulled pork street tacos, rice bowls, and it even works well on a sandwich with a little barbecue sauce. Sometimes we eat it for two meals in a week, but a different way each time. I hope you enjoy! Visit shadygroveranch.net for more recipes and to purchase great meats, eggs and other grocery items.
*This is DAIRY FREE and GLUTEN FREE*
Ingredients
- 5 pound Pork Shoulder or Pork Butt
- 5 teaspoons Shady Grove Ranch Pork Salt Rub Mix (see below)
Directions
Rub thawed (or I’ve even used a frozen roast) on all sides with salt rub. Use 1 teaspoon per pound of meat.
If thawed, cook on low for 7-8 hours or until tender. If it is a smaller roast, after 4-5 hours, check for doneness by trying to shred with two forks. If it shreds easily, it is done, if not, continue cooking until it shreds easily. If frozen, cook on low for 7-8 hours or more, until tender.
Meat is done when it can be easily shredded with a fork. Remove meat from crock pot and place on a cutting board or sheet pan to remove bones and fat and to shred. Place back in crock pot with juices.
Serve with a slotted spoon so juices can drip off before plating. Meat can be used for tacos, Mexican rice bowls, pulled pork sandwiches, or served over rice or mashed potatoes like a beef roast.
- 5 Tablespoons Sea Salt
- 1 Tablespoon Savory or Thyme
- 1 Tablespoon Black Pepper
- 1 Tablespoon Dried Oregano Leaves
- 1 Tablespoon Dried Basil Leaves
- 1/2 Tablespoon Cayenne Pepper
Mix and store in an airtight jar.
Wholly Fed 