Canno's Carnitas

[Canelek]

Carnitas

Recipe geared towards slow cooker (crockpot)

1 – Medium Onion
1 – Lime
1 – Orange
2 – 12 OZ Bottles Dark Beer
3 lb – Boston Cut Pork Shoulder
3 – Large Jalepenos (Fresh & roughly chopped)
3 – Cloves Garlic (minced)
1 TBSP Cayenne Pepper
1 TBSP Ground Black Pepper
1 TSP Garlic Powder
1 TSP Ground Sea Salt

Corn tortillas, cilantro, more beer, more onion and hot sauce for tacos!

Marination Stage 1:
- Take your roast and place it in a large ziplock bag
- Pour in bottle of beer
- Add 1 chopped jalepeno
- Add 2 cloves minced garlic
- Seal bag and marinate in fridge for 24 hours

Marination Stage 2:
- Remove roast from fridge, drain and discard marinade and pat dry
- Combine Cayenne, Black pepper and salt in a bowl
- Rub dry spices over roast
- cover (or bag) roast and place in fridge for 2-6 hours

Cooking:
- Remove roast from fridge and allow to get to room temp (or close enough)
- Slice onion, lime and orange into wheels
- Layer bottom of slow cooker with onion, lime and orange slices
- Add roast on top of first layer
- Add another slice of lime and orange
- Open other bottle of beer
- Pour in half of beer to slow cooker
- Add remaining jalepenos and garlic to the beer in cooker
- Drink remaining beer
- Cook on low for 8-10 hours until internal temperature is 170 F
- Remove from slow cooker and shred with 2 forks, discarding bone and fat
- Arrange shredded meat in a broiler pan and broil for a few minutes, slightly crisping the meat
- Serve them up with some cilantro, onion and hot sauce over warm corn tortillas

* You can also add your favorite BBQ sauce and serve over sandwich buns

[Chidoro]

I rarely use corn tortillas any longer. Unless I cut them into eighths and bake them for home made chips. They're especially fun to dip in to a bay scallop ceviche I like to make.

I guess it's the texture when eaten "raw" that makes me prefer a flour tortilla over a corn one. But w/ that carnitas dish, I bet they're tasty as that recipe sounds great.

[Boogahz]

I have always preferred corn over flour. I am not sure why, but I think it has something to do with a friend of the family who I stayed with often down near the border. I remember his corn tortillas with every meal. A warm corn tortilla just seems to have more flavor than it's flour counterpart.

[Chidoro]

I would imagine that corn is considered more authentic for these types of dishes but I guess I've just grown accustomed to the stretchy and sweet characteristics of flour. However, I always keep corn around when I need a chip fix.

[Canelek]

I tend to enjoy flour better...sometimes corn just sounds damn good though... think I will cook some pork up this weekend.

[Truant]

I would imagine that corn is considered more authentic for these types of dishes but I guess I've just grown accustomed to the stretchy and sweet characteristics of flour. However, I always keep corn around when I need a chip fix.

yeah it is. Tortillas were made by the native americans prior to Mr. Columbus and his cronies. Since all they had was corn, they made them of corn. Flour didn't come into the picture until after the columbian exchange.