My weekend was so much fun, it was difficult to go back to work this morning. (We hosted a friend at our place Friday night, attended another friend’s birthday party on Saturday night, went grocery shopping, and took several long walks. Last night I watched Paul’s softball game and we treated ourselves to frozen yogurt from TangySweet afterward. I hadn’t been there since last August so it was a nice treat.) I kind of felt like I was in a fog all day today, but I made it through. And I knew I’d have a CrockPot full of pork waiting for me when I got home!
I found a recipe for CrockPot Asian-Style Carnitas and decided to double it (the original recipe calls for 3 pounds of pork shoulder, while I used a 6-pounder).
Changes: 1) I used coconut oil instead of sesame oil; 2) Left out the chives; 3) Let it cook for 9 hours on low instead of the minimum of 6 hours.
When the meat was done, I pulled the chunks out of the CrockPot, shredded it with a knife and fork, and put the meat on a pan under the broiler for 10 minutes to crisp it up. Since I had quite a bit of meat, I took the pan out and stirred the meat halfway through.
This is what it looked like on top of my braised cabbage, but I could tell it was going to be too dry…
…so I added a few ladles of the broth it was cooked in. That made everything nice and juicy.