Recipe by: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/. Makes 3-4 lbs – Serves 10. Prep: 30 min; Slow-Cook: 7 hrs or 10 hrs; Final cook – 60 minutes
- Ingredients
- 4 lb – boneless pork butt – alternate= 6 lbs boneless, skinless chicken thighs
- 2 1/2 TBSP – kosher salt
- 2 tspn- ground black pepper
- 4 cloves – garlic, minced
- 1 – large onion, chopped
- 1 – jalapeno, chopped
- 1 – Habernero, chopped (optional)
- 3/4 cup – orange juice
- 2 14.5 oz cans – chicken broth (if chicken used)
- Rub Seasoning
- 1 TBSP – Mexican oregano
- 2 tspn – cumin powder
- 1 TBSP – olive oil
- Posole:
- 1/2 of 1 Gallon Ziploc Bag (8-10 peppers) – Mexico green (or red) chilies, roasted, peeled, seeded – Hatch New Mexico
- (suggested source) Gilly’s Hatch Valley Chile Co. PO Box 462, Hatch, NM 87937 – (505) 401-2016 http://gillyschile.net/
- 3.5 quarts canned white hominy (drained, reserve 1 cup of liquid)
- 1 TBSP – salt (pork); 2 TBSP- salt (chicken)
- 4 quarts – water
- Garnish Ingredients:
- Avocado, diced
- Cilantro, chopped
- Onion, finely diced
- 1 bunch radish, thinly sliced
- Cabbage, shredded like cole slaw
- Sour cream
- Cheddar cheese, grated
Rinse and dry pork shoulder (or chicken). Rub all over with salt & pepper. Combine the rub ingredients and rub all over the pork shoulder(or chicken).
Place meat in slow cooker, fat side up. Add remaining ingredients over the (pork) fat cap and cover. Heat in slow cooker at high for 7 hours, or at low for 10 hours. Pork (or chicken) should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks and set aside.
Skim off the fat from the juices remaining in the slow cooker and discard. In a pan, add 2 cups of the juices and simmer with the dried hatch chiles to re-hydrate. Puree the peppers and liquid and set liquid aside.
In a 6 1/2 to 13 qt stock- pot over med. high heat, add contents of the slow-cooker and pureed hatch chile juices, hominy, reserve hominy liquid, salt, and 4 quarts water. Bring mixture to a boil, cover and simmer for 1 hour or longer
About 30 minutes before posole is done, prepare garnishes and set out for serving. Priority of highly recommended garnishes per bowl – cabbage, cheese, radishes. Nice secondary garnishes – sour cream, onions.