Crockpot Asian-Style Carnitas

It’s like Mexican and Chinese takeout had a delicious baby.

You know the best thing about this dish?  It’s  even good cold and leftover when you’re drunk and stumbling around like an idiot looking for something to eat at midnight.  Thank God I found it before I found the bag of dark chocolate in the pantry.  Yeah, I know…who’s a winner?  THIS GIRL.

I was so hungover enough this morning that it hurt to blink.  OMG.  And I missed yoga, and missing yoga makes me cranky.  AND one of the dogs pooped on the floor and I had to shampoo the carpet…before I’d had coffee.  This is why it’s better to own, people.

Thankfully Paleo breakfasts are the single best thing for a hangover.  And coffee.  LOTS of coffee.

INGREDIENTS

3 lbs Pork Shoulder, cut into large cubes

1/4 c Sesame Oil

6 Cloves Garlic, minced

1/4 c Rice Vinegar

2 T Fresh Ginger, grated

1/4 c Fresh chives, chopped

1/4 c Coconut Aminos

Salt and Pepper to taste

INSTRUCTIONS

In a large mixing bowl, whisk together the oil, vinegar, ginger, chives, and coconut aminos with salt and pepper to taste.  Add the cubed pork and stir to combine.  Dump the whole thing in a slow cooker.  Cook on low for at least 6 hours.

Remove cooked pork and spread out in a large baking dish.  Broil for 8-10 minutes until each piece is browned and slightly crispy.

14 thoughts on “Crockpot Asian-Style Carnitas

  1. I have always referred to owning people (having children) is like having really bad pets. your dog will always love you, while your teenage daughter may not.

    <3 me some crockpot pork! I just happen to have a shoulder in my fridge right now so I just might have to try this.

  2. I made this last night and it was delicious! I love your site. I came here from the link on MDA for the Lebanese Lamb Loaf (which I made that night — also really good). So happy I found your site!

  3. This recipe was delicious. I made it with a thick 3 lb. ham slice, can only imagine it would be much better with a nice, fatty shoulder. The leaner ham slice got a little dry in the broiling so I used the pot liquid as a dipping sauce. Problem solved.

    Also, I assumed you meant the darker, toasted sesame oil, not the light stuff made for frying.

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