Amy's Homemade Carnitas

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 20
• 5 -7 lbs lamb roast (shoulder, butt)
• 3 (14 ounce) cans beef broth
• 4 cups water (i added less water but more broth)
• 1 tablespoon black peppercorns
• 1 tablespoon oregano
• 2 teaspoons cumin
• 1 teaspoon sea salt
• 2 -4 garlic cloves, minced
• 2 (4 ounce) cans diced green chilies (optional)
• 1 large sweet onion, diced (optional)

Recipe

• 1 place lamb roast in a large crockpot.
• 2 pour beef broth over roast to cover. if not covered, add enough water to just cover.
• 3 add peppercorns, oregano, cumin, garlic and salt to crockpot and optional ingredients if you choose (if you wish to kick it up a notch, add new mexico chili powder to taste.).
• 4 cook on low for 8 hours or until meat is falling off the bone.
• 5 remove meat from crockpot and place in large ceramic (oven-proof) pan.
• 6 shred meat with two forks into large chunks, removing bones and excess fat.
• 7 spoon liquid over meat and cook in casserole dish for another hour at about 400 degrees f, stirring about half way through.
• 8 if meat gets dry, add liquid to keep some liquid in pan at all times.
• 9 if you like, you can broil for last 10 minutes so meat gets crispy on top.
• 10 serve with rice and beans, if desired, as well as with fresh cilantro, avocado, tortillas, shredded lettuce or cabbage and fresh salsa.
• 11 start early in the day!