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Crock-Pot Carnitas

Tue, Nov 4, 2014

Fresh Picks crock-pot carnitas The Fresh Picks mission is to make great healthy foods available to everyone by supporting our local farms. They make healthy food deliveries to homes and businesses year-round and they offer the community fun, easy and delicious recipes!

Irv & Shelly’s Fresh Picks and StreetWise are partners in e.a.t. spots, a new model of food retail designed to help make healthy food more accessible to more people in the city of Chicago. Learn more at www.eat-spots.com.


For the Pork
1 Pork Shoulder
1 Bottle Beer (any kind will do)
2 cups Broth (or water)
2 tsp Salt
2 tsp Cumin
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Ancho Chile Powder
1/4 tsp Cinnamon

For the Slaw
2 cups Red Cabbage, shredded
2 Carrots, coarsley grated
1/2 bunch Cilantro, chopped
1/2 Red Onion, thinly sliced
1/3 cup Lime Juice (from 3 to 4 limes)
1/4 cup Extra Virgin Olive Oil
2 Cloves Garlic, minced
1 TBS Ginger, minced
1/2 tsp Cumin
Salt & Pepper to taste

For serving
Corn Tortillas
Greek Yogurt or Sour Cream
Hot Sauce


1. Place the dry rub on the shoulder the night before you plan on eating it. Mix together the salt, cumin, onion powder, garlic powder, oregano, ancho chile powder and cinnamon in a small bowl. Place the shoulder in the crock pot and cover the shoulder with the dry rub making sure to get every inch covered. Place the lid on your crockpot and place the whole thing in the fridge and let sit overnight.

2. The day of pour the beer in the crock pot along with the water (be careful not to dump on the shoulder to keep as much of the spices on the shoulder as possible) so that the shoulder is almost entirely covered. Place the lid on the crock pot and cook on low for 9 to 10 hours. You’ll know it’s done when the meat pulls apart with a fork. When it is done remove the excess fat and shred the shoulder.

3. An hour or two before the shoulder is done make the slaw. Combine the cabbage, carrots, onion and cilantro in a large bowl. In a smaller bowl whisk together the lime juice, garlic, ginger and cumin. Slowly drizzle in the olive oil while whisking to emulsify. Toss the dressing with the slaw and season generously with salt and pepper. Let sit at room temperature, stirring occassionally until the shoulder is done. To serve, heat your tortillas over a gas burner for a few seconds on each side until pliable. Top each tortilla with a spoonful of yogurt (or sour cream), a nice handful of carnitas and some of the slaw. Drizzle with hot sauce and enjoy!

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