Pulled Pork Carnitas with Pickled Onions

Cooked in the slow cooker for easy preparation, this tender and juicypulled pork is served as tacos, but you can also add it to burritos, pizza, mac and cheese or pasta dishes.

Prep Time

15 minutes

Cook Time

3 hours

Servings

6

Category

Main Course

Cuisine

Mexican

Ingredients

• slow cooker
• 1 tbsp chili powder
• 1 tbsp brown sugar
• 2 tsp Vancouver Island Sea Salt (fine)
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• 1 pork shoulder (3 1/2 lbs/1.6 kg)
• 1 onion
• 4 cloves garlic, minced
• 2 pcs bay leaves
• 1 cup beer
• 1 cup chicken broth (unsalted/no salt added)
• 2 tbsp lime juice
• ½ cup white wine vinegar
• 1 tsp Vancouver Island Sea Salt (fine)
• 1 tsp sugar
• 1 red onion, thinly sliced
• 12 corn tortillas, warmed
• 2 ripe avocados, halved, pitted, peeled and chopped
• ¼ cup cilantro leaves (packed tightly)
• Barrel Smoked Whisky Salt to finish

Directions

1. Stir together chili powder, brown sugar, Fine Sea Salt, paprika, cumin, pepper,oregano and cayenne; rub all over pork.
2. Place pork in bowl of slow cooker; add onion, garlic and bay leaves. Pour in beer, broth and lime juice.
3. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours until very tender. Remove and discard bay leaves (Make the pickled red onions while waiting).
4. Transfer pork to cutting board. Let stand for 10 minutes. Shred pork using two forks
5. Pour 2 cups (500 mL) of cooking liquid into small saucepan; cook over high heat for 3 to 5 minutes or until thickened, then toss with pulled pork. Return to slow cooker; set on Warm until ready to serve.
6. Combine vinegar, Fine Sea Salt and sugar; bring to boil.
7. Pour over sliced red onion. Let stand for 1 to 2 hours or until lightly pickled.
8. Serve pulled pork in tortillas with pickled red onions, chopped avocado and cilantro. You can also drizzle some homemade Mexican crema (recipe below) and sprinkle with our Barrel Smoked Whisky Salt.