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people
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Ingredients
Ingredients:
- 2 tsp any single varietal EVOO
- 3 lbs boneless pork butt
- 2 tbsp ground cumin
- 2 tsp dried oregano
- 5-6 garlic cloves peeled and minced
- 1/2 cup Jalapeño Lime Balsamic
- 1 12 oz bottle Mexican-stlye lager bee
For the Gazpacho Salsa:
- 1/2 cup heirloom cherry tomatoes diced
- 1/2 cup cucumber diced
- 3/4 cup red, yellow and orange bell peppers diced
- 2 tbsp red onion peeled and diced
- 1 tbsp Jalapeño Lime Balsamic
- 1 garlic clove peeled and minced
- 1/4 tsp smoked paprika
- salt to taste
Ingredients
Ingredients:
For the Gazpacho Salsa:
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Instructions
- Program your slow cooker to sauté and drizzle with oil.
- Once the oil is hot, add pork and sear on all sides,
- Add seasonings (salt, cumin, oregano, and garlic), balsamic, and beer, cover, and reduce heat to slow cook on low.
- Cook the carnitas for 6-8 hours or until cooked through and fork tender. Remove from the slow cooker and, using a fork, pull the pork into small pieces. Keep warm until ready to serve.
- Combine tomatoes, cucumbers, peppers, onion, balsamic, garlic and paprika in a bowl, toss to combine the salsa.
- Season to taste with salt and let the salsa flavors meld together for 30-45 minutes before serving.
- Serve carnitas with queso fresco crumbles, cilantro, tortillas, and lime wedges.