Slow-cooking pork is one of the very best ways to enjoy it. And, one bite from these Mad Dog Carnitas is all you’ll need to become a lifelong convert. We’ve made them pretty spicy, so you can cut the amount of fire if you feel the need. Either way, we’re certain you’ll fall in love quickly – especially since your slow cooker does most of the work.
3 teaspoons Mad Dog 357 Scorpion Hot Sauce
2 cups Chicken (or vegetable) broth
2 teaspoons Cumin
1 teaspoon Oregano
1 teaspoon Coriander
½ teaspoon Cinnamon
Pinch of salt
6 cloves Garlic, minced
4-5 pounds of Pork shoulder, boneless
4 each Bay leaves
Mix the broth with the Mad Dog 357 Scorpion Hot Sauce and set aside. Mix the spices and garlic together in a small mixing bowl. Coat the mixed spices over the pork shoulder, pushing it in as if trying to force flavor into the meat. Place the spiced pork into a slow-cooker. Pour over the Mad Dog broth mix along the edges of your Crockpot slow cooker; you don’t want to disturb too much of those beautiful spices from the meat. Then, toss in the bay leaves.
Cook on low for 4 hours before turning the meat. Cook for another 3-4 hours and then remove the meat. Shred the pork with forks and return to the slow cooker with a few more dashes of XX Hot Sauce if you want it crazy hot. Then cook for another 30 minutes.
To make your carnitas a little more authentic, spread the shredded, cooked pork on a baking tray and cook under the grill just long enough to crisp the edges.
Serve on a plate, in a large soft tortilla, or in crunchy corn shells to celebrate National Crunchy Taco Day on March 21st. Oh, and don’t forget to add your favorite toppings.