Pork Carnitas & Pinto beans

This recipe is great for crowds or you can ask your butcher to cut it in half and only get 1.5 pounds for a large family. I put some green Tabasco and lime juice on ours and they were delish!
Serves 10 with left over’s
1 3lb. boneless pork shoulder, cut into 2’’ chunks, trimmed of excess fat
2 tsp. salt
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. dried oregano
1 lg. onion, quartered
3 cloves garlic

1 Sprinkle pork with salt, chili powder, cumin and oregano. Place in a slow cooker along with onion and garlic.

2 Cover and cook on low until meat is tender and falling apart about 6 hours.

3 Shred pork and serve hot.

* I made REAL Mexican “pinto” beans with this to make those get one pound of beans, check for rocks, soak over night. Replace water and boil on low for 2-3 hours.


Happy cooking, Chaeli