Fun Food Friday: Barbeque carnitas

Barbecue Carnitas

Two tablespoons tomato paste
Two tablespoons chipotle sauce or adobo sauce
Three garlic cloves, chopped
One tablespoon Head Country All-Purpose Championship Seasoning
Three-pound boneless Boston butt pork roast, cut into two-inch pieces
One cup Huebert Brewing Deep Deuce beer or chicken broth

Combine together tomato paste, chipotle sauce, garlic and Head Country seasoning in a five-quart slow cooker. Stir in pieces of raw pork roast.

Microwave beer or broth on high for one-and-a-half to two minutes and pour it over pork roast. Do not stir. Cover and cook on high for six hours. Shred meat using two forks. For traditional carnitas, brown the shredded pork in a sauté pan until the meat is crisp on the edges. Serve in flour or corn tortillas.

Lime Sour Cream (optional):
Combine one (eight-ounce) container Hiland sour cream with the juice of one lime. Spread on tortillas, then fill with the carnitas.

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