Mexican Pork Carnitas (little meats)

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This pork meat recipe is simple and flavorful.  Easy to make and you can serve it lots of different ways – on a grain-free tortilla, on a salad, with sides of sour cream, salsa, and avocado.

Pork Carnitas

6-7 bone in Pork chops

4 medium limes, halved

Sea salt

5 garlic cloves

1/2 teaspoon of cumin

1 teaspoon of chili powder

5-7 T of leftover bacon grease

Put pork chops in a large glass dish, seasoning each side generously with salt.  Squeeze the lime juice over the top and put them in the fridge, covered, overnight.

In the morning dump the pork chops and all the juices in a crock pot.  Sprinkle the pork with cumin and chili powder and garlic.  Add your bacon grease on top – plops at a time.  Don’t be shy on the grease – carnitas are typically cooked in lard.

Cook on low for 8-10 hours.

30-ish minutes before dinner, take the chops out of the crock pot and place on a cutting board.  Shred the meat with a fork and discard the bones.  Place the shredded meat back in the crock pot for 30 minutes on warm.

Enjoy!

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