The big con behind Con Artist Carnitas? That they are so, so, so easy to make! So easy, in fact, that it seems impossible they could result in something this delicious! But here we are, with juicy, tender, savory pork slow-cooked until it’s melt-in-your-mouth tender and delicately seasoned with bay leaves and the fruity, citrus, refreshing pine spice of juniper berries. Mmmm, Con Artist Carnitas are about to pull off a big score, and your taste buds will reap all the rewards!
Ingredients
For the carnitas:
- 1 (3 1/2-4-pound) pork butt roast, fat cap trimmed to 1/8-inch
- salt, to taste
- ground black pepper, to taste
- 1/2 cup water
- 2 bay leaves
- 1 large sprig fresh thyme
- 2 teaspoons whole juniper berries
- 1 tablespoon olive oil, optional
For serving:
- tortillas, optional, to taste
- cilantro, optional, to taste, chopped
- red onion, optional, to taste, sliced
Directions
Step 1 –Season all sides of the pork generously with the salt and the pepper.
Step 2 –Place the seasoned pork in a slow cooker.
Step 3 –Add the water, the bay leaves, the thyme, and the juniper berries to the slow cooker.
Step 4 –Cover with a lid and cook the pork on high until the meat easily falls apart, about 4-6 hours.
Step 5 –Transfer the pork to a large bowl.
Step 6 –Shred the pork with two forks.
Step 7 –Skim the fat from the liquid in the slow cooker, then remove and discard the juniper berries and the thyme sprig.
Step 8 –For optionally crispy edges, in a large skillet over high heat, heat the oil until shimmering.
Step 9 –Add the pork to the hot oil in three or four batches with about 2 tablespoons of the juice from the slow cooker per batch.
Step 10 –Cook without moving until browned on one side, about 3 minutes.
Step 11 –Toss the pork to flip and brown on the other side until the juice has evaporated, about 1-2 minutes.
Step 12 –Season the carnitas with the salt and the pepper.
Step 13 –Serve with the tortillas, the cilantro, and the red onion.
