5 lb boneless pork shoulder, trimmed of visible fat and cut into 2 inch chunks (or larger)
* if want chunks of pork in tacos, cut in 2 inch or bigger chunks
1 Tbsp salt
½ cup salsa verde
2 cloves garlic, sliced thinly
1 onion, cut in half then cut into quarters (or slices, doesn't matter)
½ tsp freshly black pepper
½ tsp crushed red pepper flakes
corn tortillas
Preparation
1 Place pork chunks, salt, salsa verde, garlic, onion, black pepper and crushed red pepper flakes into the bowl of a slow-cooker and toss to coat the pork in all the seasonings. Cook for 7 hours on low or 3 hours on high. (I haven't tried cooking for 3 hours. Just cook for 7 hours on low)
2 When the pork is done cooking, remove pieces with a slotted spoon to an oven-safe baking dish and shred with two forks into smaller pieces.
If would like a little crispy - Move an oven rack on the top slot closest to the broiler, and turn on the broiler. Bake/broil the meat for 5-7 minutes, until the top starts to crisp up. While meat is broiling, heat up your corn tortillas in the toaster oven over low heat. When done, remove from oven and let cool slightly, about 2-3 minutes.
I've also pan fried carnitas for like 4 minutes on one side and toss and brown a bit more on other side
Got this recipe from:
http://www.msn.com/en-us/foodanddrink/recipes/slow-cooker-carnitas/fd-92a90d86-3e77-55dd-9fe0-92c0aed8b492?form=PRFDSB
