Drunken Carnitas with Gazpacho-Inspired Salsa
by RoryThis slow-cooker recipe makes mouthwateringly delicious carnitas with little hands-on time. Do the prep before work, let the carnitas cook all day in the slow cooker, then enjoy when you get home. We recommend serving along with sides of black beans and rice with cilantro and lime.
Drunken Carnitas with Gazpacho-Inspired Salsa
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Category
Entrees
Ingredients
2 tsp. Extra Virgin Olive Oil
3 lbs. Boneless Pork Butt
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½ Tbsp. Sea Salt, Fine
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2 Tbsp. Cumin, Ground
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2 tsp. Oregano, Mediterranean
5-6 Cloves Garlic, Peeled & Minced
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½ C. Jalapeño Lime White Balsamic Vinegar
12 oz. Bottle Mexican-Style Lager Beer
½ C. Cherry Tomatoes, Diced
½ C. Cucumber, Diced
¾ C. Red, Yellow, and/or Orange Bell Pepper, Diced
2 Tbsp. Red Onion, Peeled & Diced
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1 Tbsp. Jalapeño Lime White Balsamic Vinegar
1 Clove Garlic, Peeled & Minced
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¼ tsp. Paprika, Smoked Sweet
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Sea Salt, Fine (to Taste)
For the Gazpacho Salsa:
Directions
Set your slow cooker to sauté and drizzle with Extra Virgin Olive Oil.
Once the oil is hot, add the pork butt and sear on all sides. Add the seasonings (salt, cumin, oregano, and garlic), Jalapeño Lime White Balsamic Vinegar, Mexican-style lager beer, then cover and reduce heat to slow cook on low.
Cook the carnitas for 6-8 hours or until cooked through and fork-tender. Remove from the slow cooker and pull the pork into small pieces. Keep warm until ready to serve.
Gazpacho Salsa:
Combine tomatoes, cucumbers, bell peppers, onion, Jalapeño Lime White Balsamic Vinegar, garlic, and paprika in a bowl. Toss to combine.
Season to taste with salt and let the flavors meld for 30-45 minutes before serving.
Serve carnitas with tortillas and lime wedges. We like to top ours with queso fresco crumbles and cilantro.