Slow-Cooker Asian Carnitas

For Christmas, I got a “big” (or rather, normal-sized) slow-cooker, since our existing one came from the drugstore and holds about the contents of a can of soup. I needed, naturally, to try out the new, full-sized version as soon as possible. So far, this is the best thing I’ve made in it!

The recipe comes from Off the (Meat) Hook, and I didn’t change a thing but to skip out on the cilantro, because ugh. Expect to see a lot more not-cut-down slow-cooker recipes from me!

Slow-Cooker Asian Carnitas

2 lbs pork shoulder, trimmed of fat to the extent that it’s possible or not too difficult, cut into big chunks
1 cup orange juice
1 cup soy sauce
1/2 cup honey
2 tbsp spicy brown mustard
6 cloves garlic, minced
3″ piece of ginger, grated
spoonful of mayo
a couple squirts of sriracha

Place the pork, orange juice, soy sauce, honey, mustard, garlic, and ginger into the slow-cooker and cook for 4 hours on high.
Take the pieces out at the end of that time and shred them with 2 forks.
Stir in a few spoonfuls of the juices as well, to keep it moist.
In a separate bowl, stir together the mayo and sriracha.
Toast the buns (teehee!).
Assemble and enjoy!

Sidebar, anyone else find grating ginger to be a huge pain and create your life’s work to clean out the grater afterwards? Also, if you like swearing, the part where a squirt of ginger juice gets in your eye is very good for that.

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One Response to Slow-Cooker Asian Carnitas

  1. I like the Asian twist on carnitas here. I just made carnitas over the weekend and will be posting them soon! :-)

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