My very favorite fast food is the Carnitas Salad from Chipotle. Thanks to Erin @ Nourished Meadow, I have finally found a recipe for Carnitas that comes very close and makes an amazing dinner ( with tons of leftovers ).
4-5lb pork roast (I use a bone in shoulder)
8 oz diced roasted green chilies (2 small cans)
2-4 garlic cloves minced
Dry rub seasoning (measurements are approx, adjust for your own preferences)
-1 tablespoon chili powder
-1 tablespoon cumin
-1 tablespoon powdered chili (I used Chili Molido for this batch, you can just increase chili powder instead)
-1 tablespoon kosher salt, or less (check salt just before serving)
-1 teaspoon ground black pepper
-1 teaspoon Mexican oregano
-1 teaspoon cayenne pepper (optional)
(note, if you do anything less then a 4lb roast be sure to reduce salt)
Mix together seasoning, green chilies, and garlic until you have a paste. Coat roast on all sides, no need to make it pretty.
Place roast in crockpot, if you would like more liquid for serving later add about 1/2-1 cup of chicken stock when you put the roast in.
A 5lb roast will need a good 10 hrs plus on low, you can increase heat to high for the last hour or two to speed this up if necessary.
When roast is done, transfer to a large platter or 9×13 glass pan. Using two forks shred the meat and remove any large remaining pieces of fat. If you like your meat a bit crispy, using an oven safe platter place under a broiler for about 15 minutes, stirring every few minutes to prevent burning.
Using a ladle or large spoon skim some of the fat from the juices remaining in the crockpot (they should have settled on the top). This will leave you with less oily liquid to pour over your meat before serving.
* When your carnitas are finished, for a super yummy salad, chop up some romaine, place the carnitas on top. serve with fresh guacamole, homemade pico, and sour cream ( if you are eating dairy ).