Serves: 4
Ingredients for Carnitas:
2 tsp. Mild EVOO
3 lbs. boneless pork butt
1/2 Tbsp. sea salt
2 Tbsp. ground cumin
2 tsp. dried oregano
5-6 garlic cloves, peeled and minced
1/2 c. Jalapeño Lime White Balsamic
1 12 oz. bottle Mexican-style lager beer
Ingredients for Gazpacho Salsa:
1/2 c. heirloom cherry tomatoes, diced
1/2 c. cucumber, diced
3/4 c. red, yellow and orange bell peppers, diced
2 Tbsp. red onion, peeled and diced
1 Tbsp. Jalapeño Lime White Balsamic
1 garlic cloves, peeled and minced
1/4 tsp. smoked paprika salt to taste
Program your slow cooker to sauté and drizzle with olive oil. Once the oil is hot, add pork and sear on all sides. Add seasonings (salt, cumin, oregano and garlic), balsamic and beer, cover, and reduce heat to slow cook on low. Cook the carnitas for 6-8 hours or until cooked through and fork tender.
Remove from the slow cooker and, using a fork, pull the pork into small pieces. Keep warm until ready to serve.
For gazpacho, combine tomatoes, cucumbers, peppers, onion, balsamic, garlic and paprika in a bowl, toss to combine the salsa. Season to taste with salt and let the salsa flavours meld together for 30-45 minutes before serving.
Serve carnitas with queso fresco crumbles, cilantro, tortillas and lime wedges.
