Buddha said “Be patient, everything comes to you in the right moment.”
This moment took eight hours. Eight long, grueling and seemingly endless hours.
That is right, I finally used my slow cooker. I made Carnitas. To be more exact, I made Thai Carnitas. Crispy, moist, tender pork that has been married to all the flavors you’d recognize from Thai dishes. This bowl of “little meats” was a miracle.
Miracle? That seems exaggerated. Well, it’s not. Let me explain how these babies were made.
This started as a request from a fellow blogger (Johnny). “Diamonds are made under pressure” he stated prior to asking for an Asian Carnitas recipe. I knew what I needed to do and immediately went to work! Haha, just kidding…I never worked with pork shoulder before. The seal on my slow cooker has never been touched and has even managed to collect a small mountain of dust. So naturally, I decided…I’ll just make something else he suggested.
I made my routine trip to the market and there it was…a 4lb pork shoulder on the verge of expiring and because of that…40% off. You guys know I’m a sucker for deals so I took it as a sign. The foodie Gods want Asian Carnitas and I was their delivery method. I carried the hunk of meat home, role played as Indiana Jones looking for my slow cooker and finally…nothing. For once I had no plan of what I was going to do or how I was going to do it.
I decided to look at recipe requests to get inspired and saw the words “Make me proud!” written by Johnny. *sigh* Then I recalled a conversation I had with Jordan (Food Blogger) when she taught me the secret to her food. I took her advice and did what she would in my situation “throw everything together and hope it tastes good.” I placed my pork in the slow cooker and proceeded to unload my pantry on it.
What came out was unpleasant. Lucky for you, this recipe wasn’t that. The Thai Carnitas you see is divine! A Godsend!
I hope. No! I beg for you to try this! If you are not convinced by the pictures then check out what I put this meaty goodness in! HERE.