- 2 lbs. Pork Shoulder (Also known as Boston butt)
- 4 Cloves of garlic, minced
- Kosher Salt
- 1/4 c. Cilantro, chopped
- Juice from 1 Lime
- 1 tsp. of dried Oregano (per side)
- 1 Bay Leaf
- 1/2 Sweet Onion, Diced
- 1 12 oz. bottle of beer or chicken stock
- Black Pepper to taste
- Watermelon Salsa:
- 1 c. Watermelon, cut into small pieces
- 1/4 c. White onion, cut into small pieces
- 1 T. Chopped cilantro
- 1 T. Seeded and chopped jalapeño
- Juice from 1/2 a lime
- Salt to taste
- Pepper to taste
Did you know that August 3, 2012 is National Watermelon Day in the US? Well, you do now! Watermelon is a refreshing treat on a hot day and I am seeing it being used more and more for salsa, martinis, etc. So of course, I had to come up with something I could CROCK to celebrate Watermelon Day. I hope you celebrate with these Slow Cooker Pork Carnitas with Watermelon Salsa.
- Start by seasoning each side pork shoulder with salt, black pepper and oregano. Rub the seasonings into the meat to help infuse the flavor.
- After seasoning, place the pork shoulder in the slow cooker.
- Add the beer or chicken stock, and avoid pouring directly on the pork.
- Place diced garlic, chopped cilantro, lime juice, bay leaf, and diced onion over the pork.
- Cover. Cook on Low for 10 hours, turning once after 5 hours. It’s done when you can poke at the pork with a fork and it easily falls apart.
- Remove the pork and use two forks to shred.
- Season with salt and pepper and give it a little squeeze of lime juice for additional flavor.
- In a bowl, combine diced watermelon, onion, cilantro and Jalapeño.
- Next, add juice of 1/2 of a lime and mix well.
- Season with salt and pepper to taste.
- Let the salsa marinate for at least 30 minutes before serving.
Serve the carnitas on small tortillas and top with watermelon salsa. They both also make great salad toppings.