Playdate Special: Crockpot Carnitas

I've been wanting to attempt making carnitas but was wary of the prepping and cooking time. I consulted with my brother, who graduated from a culinary institute, and he said with certainty that "ya can't rush it!"

Sure, methods such as the initial meat browning and longtime stovetop simmering produce superior results, but crockery cooking has its appeal. It saves me time, a most precious commodity nowadays, and I just love how the house smells when I walk through the door after being out and about for the day. In fact, my crockpot, a wedding gift, is one kitchen appliance I cannot live without.

For the monthly potluck playdate, I made a batch of carnitas and Darienne brought the fixings. Mom and Dad Hirsch were visiting from Ohio, which brought the party to a total of 6 adults and 4 kids. The carnitas was a crowd pleaser and we enjoyed the fiesta.

Crockpot Carnitas

Using a bone-in pork shoulder roast isn't a must, but it adds depth to the broth flavor.

4 pound bone-in pork shoulder roast, cut into large chunks

1 cup diced carrot

2 cups thinly sliced onions

3 cups chicken broth, low sodium

3 teaspoons garlic powder

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons salt

4 bay leaves

Combine all the ingredients in the crockpot. Select the 8-hour setting. When cooking is done, use two forks and shred the meat. With a slotted spoon, scoop the meat pieces onto a serving platter. Then pour enough broth over the meat to just moistened. Serve with warm tortillas, chips, and an assortment of fixings such as salsas, guacamole, shredded cheese.