My husband requested carnitas, so I used this recipe - he gave it five stars and said it was the best dinner he's had in a long time. Since I was cooking for only one person, I did not want to purchase a huge pork shoulder - I just used a 2 lb. pork ribeye. Doubled all spices, used minced garlic instead of garlic powder, left out cinnamon. Before seasoning, I cut the pork ribeye into two equal pieces and seasoned each separately to speed cooking time and enhance the flavor of the spices. Turned meat after 1.5 hours, shredded after 3.5 hours. Placed meat on a baking sheet with juices from slow cooker, baked at 400 degrees for 20 mins. as suggested by another reviewer. Served with Mexi-corn, Spanish Rice and greens as a huge entree salad.
Was this review helpful?
1 user found this review helpful
My husband requested carnitas, so I used this recipe - he gave it five stars and said it was...