Place all ingredients in slow-cooker and add 1 cup water. Cook on low, covered,
for 9 or more hours.
- 2 pounds pork butt
- 1/2 small onion, chopped
(about 1/2 cup or 75 grams)
- 2 Tablespoons minced garlic
(or about 8 fresh cloves, crushed)
- 1 teaspoon ground cumin
- 1 Tablespoon white vinegar
- 2 teaspoons hot pepper sauce, like Tabasco
(or more to taste)
Strain off the cooking liquid, reserving whatís left of the chopped vegetables.
Shred the meat, discarding excess fat, and then add it and the vegetables to a
hot sautť pan. Cook and stir uncovered over medium heat until the shredded meat
becomes brown and very crispy. There should be enough fat still in the meat after
slow-cooking for it to render out during this last cooking process without the
need to add additional oil to the pan, but you may need to add 3-4 tablespoons
of water to the pan at the beginning to get the process going without first burning
everything on. By the time the water evaporates, the oil youíll need to finish should
be there if you stick to pork butt - donít try to make this recipe with a loin or
other lean cut, or youíll be disappointed in the end!
Use the cooked meat hot or cold, in wraps, casseroles, sandwiches, etc. I serve
mine just as in the above recipe, on a tortilla with chopped tomato and sour
cream. When Iím feeling especially indulgent, I add a whole fresh-roasted green
chili to my wrap under the carnita and other condiments.
NUTRITION INFO (pork only, not including wraps or garnishes): 8 servings, each
serving 297 calories; 18 gm fat (6 gm saturated); 1 gm carbohydrate;
30 gm protein.