I was looking for something else to make in the crockpot and I also wanted to buy a huge chunk of meat. This naturally lead to pork carnitas! In this recipe we will simmer down a huge chunk of Boston Pork Butt into some nice, shredded meat. Then we will fry it up to a crispy perfection! This can be eaten plain, with cheese or lettuce tacos, or as an almond bun sandwich!
You do have a container full of bacon grease, right? I have almost filled mine! I’ll have to start using it at a faster pace!!
Now for the meat! You want to get a fairly sizable chunk of Boston Pork Butt. I got mine as an 8 lb chunk from BJ’s. My crockpot is pretty massive at 6.5 Qts, so if you have a smaller one, buy a smaller roast. This one filled the entire thing. The meat will come with a fairly large fat pack as shown here. You want to remove a decent chunk of that so that the fat can render. If you leave it all on, the meat will be more dry and the fat won’t render.
Next its time to get fancy! Make a criss cross pattern cut lightly into the fat. I have no idea if this is necessary but it makes it look good! Also in theory it allows the fat to render down more easily.
Set the timer for 8 hours on high. I really like this crockpot because it has really even temperature across the unit and you can program the length of time to cook on a given setting. So after 8 hours of high it will automatically switch to warm so it doesn’t burn. If you are using a smaller roast, go with about 1 hour per lb of meat. It should fall apart at the end, if it isn’t fallen apart yet, cook it longer 🙂
Transfer the meat to a large container. If you desire, pull it into smaller pieces. Definitely make sure to get the bones and any remaining gristle out before you store it. I pitched the onions since this is low carb but you can keep some if you want.
For added awesomeness, serve it in a cheese taco!
- Serves: 16
- Serving size: 1 (5 Oz)
- Calories: 265
- Fat: 9
- Carbohydrates: 0
- Fiber: 0
- Protein: 8
- 8 Lb Boston Pork Butt
- 2 Tbsp Bacon Grease (use butter if necessary)
- 1 Large Onion
- 2 Tbsp Cumin
- 2 Tbsp Thyme
- 2 Tbsp Chili Powder
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 4 Tbsp Minced Garlic
- 1 Cup Water
- Rub the crockpot down with bacon grease
- Slice an onion thin and line the bottom of the crockpot
- Spread the garlic over the onions
- Cut majority of fat off of the fatty part of the meat
- Cut a crisscross pattern into the top of the fatpack
- Mix spices and rub into meat, be sure to get into the valleys of the crisscross
- If there is remaining spices, sprinkle over onions and garlic
- Place meat into crockpot and add 1 cup of water
- Cook on HIGH for 8 hours (or 1 hour per lb)
- At the end the meat should completely fall apart, if not, cook longer
- Calories: 609
- Carbs: 5
- Fiber: 1
- Net Carbs: 4
- Fat: 45
- Protein: 54
|Cuisinart PSC-650 6-1/2-Quart Crockpot
Useful for set it and a forget it meals where you place all the items into the crockpot and let it rip! Most crockpots use a ceramic, dishwasher safe bowl that’s heated from the outside to a low temperature which allows the ingredients to simmer for hours.
|Lodge 12-inch Cast Iron Skillet
The only pan you really need. Once properly seasoned, this pan can cook anything you can imagine! Lasts forever and never wears out.
|RSVP Stoneware Grease Keeper
Never throw away bacon fat. Ever! This thing is the coolest invention. It’s a little ceramic container that has a built-in filter that stores your bacon grease. You simply pour the grease into it when you’re done frying some bacon and its ready to spoon back into the pan next time you’re frying some veggies!