How to Make Sriracha Carnitas in a Slow Cooker

Step-by-Step Guide

1. 1

   Step 1: Combine the 2 Tbsp Sriracha

   Mix it thoroughly until you have a paste.
2. 2

   Step 2: 1 Tbsp chili powder

   Cut off any large areas of white fat.
   
   A little fat can add flavor but too much just ends up chewy and soft, so you'll want to remove any large chunks. , Spoon the paste on top and use your hands to rub it all over the outside of the pork, turning it so you cover all the sides. , Walk away and let it cook undisturbed. , When it's all done, it'll be easy to shred the pork with just a couple of forks.
   
   The meat should be sitting in a delicious, spicy sauce, and will fall apart easily. , The carnitas are good as is, just in their own juices.
   
   However, if you want a little more flavor on the side, try a Sriracha-flavored mayo or a Sriracha sour cream.
   
   For the mayo, mix Sriracha, mayonnaise, and soy sauce, to taste.For the sour cream, mix about ¼ cup of sour cream with ½ to 1 Tbsp of Sriracha., The carnitas go great in tacos.
   
   Warm up some corn tortillas in a frying pan, drop some carnitas in the middle of each tortilla, and add your preferred toppings.
   
   Try a little shredded cheese, some fresh chopped cilantro, a few slices of avocado, some sour cream, and some salsa or pico de gallo.
   
   If you really want to maximize the heat, add some more Sriracha!
3. 3

   Step 3: and salt in a small bowl.

4. 4

   Step 4: Unwrap and trim the meat.

5. 5

   Step 5: Drop your pork shoulder in your slow cooker.

6. 6

   Step 6: Close your slow cooker and turn it on for 10 hours on low.

7. 7

   Step 7: Shred the fully cooked pork.

8. 8

   Step 8: Whip up a sauce

9. 9

   Step 9: if desired.

10. 10

    Step 10: Serve it up!

Detailed Guide

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