TacBRos De Carnitas

Does it get more bro than pork tacos? I really doubt it. Now the only true way to do carnitas is alongside a Mexican mechanic named Juan (friend of my dad's) with about 10 lbs of manteca, a half pig, and a giant vat hardlined to propane in which to deep fry the whole damn thing (SO BRO)

However, I don't think my landlord would be too keen on that kind of setup, so we're giong to stick with the crockpot. Here's what you need bros and broettes:

Feeds 8-10

1/2 hour prep time

12 hours cooking time

• Whole bone-in pork butt or pork shoulder (3-5 lbs, don't pay more than $2.99/lb)
• One can of vegetable/beef/chicken BROth
• 2 sweet white onions
• 4 cloves garlic
• 1 jalapeño pepper
• 1 Serranbro pepper
• Package small corn tortillas (Romero brand is legit and on the cheap)
• 1 bunch cilantbro
• Salsa (you can make your own, but my favorite is Santa Barbara brand Salsa Taquera)
• Salt
• Pepper
• Chile powder
• Dos equis, tecates, pacificbros, brohemia, or modelo (feel free to rock PBR or BL too!)
• Large crock pot or dutch oven

You guys are going to want to start this very early, because you need 12 hrs to really get this oinker tender (if your carnitas aren't tender, you're doing it so damn wrong, remember these things are supposed to deep fried in their own fat)

1. Turn your crock pot on low, while heating up, score the fat side of the meat with 1 inch marks, and roughly chop your onions (just 1) and peppers and break up your garlic (these are just for flavor so no need to look pretty, and feel free to toss the garlic/onion peels into the pot)
2. Shake salt, chile powder and pepper over the meat
3. Place the pork fat side up into the crockpot (if using a dutch oven you will need to do some experimentation but you should leave the stove on medium-low) and pour the can of broth/vinegar into the pot
4. Toss all the veggies (to taste) into the BROth and cover.
5. If possible, turn the meat once half-way through cooking (no biggie if you can't, recipe is best to leave on a weekday)
6. After 7 or so hours, drain all the liquid (has so much flavor if you want to save it for whatever reason) and pull the main bone from the meat, I PROMISE it won't be tough
7. Toss the meat with forks or tongs (or your hands if you're a true bro)
8. Dice up your remaining onion and finely chop your cilantbro
9. Heat a large pan on medium high and toss 2 tortillas on the side and grab a small handful of your pork and place in the remaining area on the pan (you want slight browned/crisp to the pork to replicate the affects of the fryer)
10. Double stack your tortillas and top with onions/cilantbro/salsa to taste
11. JAM THE FUCK OUT ON TACOS!