Not to toot my own horn or anything – ok, I will – my carnitas are famous (not globally, nor nationally but among my 4th of July camping buddies – or at least some of them).

The secret is slow cooking the pork in loads of garlic and a bit of wine. Then, frying it up with more salt than is necessary.

And the good thing about this recipe is that it can be turned into something totally different the next night (pulled pork).

Crockpot Pork Carnitas
• 3-5 lb pork butt/shoulder
• 1 head of garlic, peeled and diced
• 2 TBSP salt
• 1 glass of white wine
• freshly ground pepper
• 1 TBSP ground cumin
• 1 bottle of your fav BBQ sauce (if you’re making pulled pork)

Liberally salt and pepper the shoulder and place in a frying pan to sear on all sides. Make sure your pan is hot. It should be a quick sear. And you’ll need your fan going for this one.

While the pork is searing, put the garlic and 1 TBSP of salt in a matter and pestle and grind it into a paste.

Put the seared pork in your crockpot. Rub the garlic paste on the top and sides of the pork. Pour the glass of wine into the crockpot (not over the pork).

Cook on low heat for 8 hours.

Now, you can refrigerate the pork and save it for later if you like.

Or, you can shred some or all of it and fry it up in a pan on med/high with a couple TBSP of the pork juices. Add the cumin and salt to taste (up to 1 TBSP depending on the amount of pork). Fry it until bits become crispy.

Serve it with tortillas, beans, avocados, salsa and cilantro.

You can also shred the pork and heat it up with BBQ sauce. Put it between some buns and enjoy!

Let me know how famous you become after this one.