Pork Be Inspired

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Spicy Cherry Carnitas Tracy Woolbright


5lbs of country-style spare pork ribs (or however many will fit in your crock pot) 2 large red onions, diced 2 cups of diced tomatoes 2 cups of diced red peppers 1 Tablespoon dried oregano 2 teaspoon granulated garlic 2 Tablespoon chili powder 1 Tablespoon cumin powder 1 Tablespoon Turmeric 1/2 cup dried unsweetened cherries


Mix all dry spices in a small bowl. Mix the diced tomatoes and peppers in a separate bowl. Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat, sprinkle some cherries and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. Finish with ribs on top, not onions, so the layers are slightly uneven. Turn crockpot to low and cook for at least eight hours. Using a pasta grabber spoon shred your pork ribs. It allows you to pull apart the meat and remove the bones as well as any large pieces of fatty gristle. Use this to make a hot salad, or serve alongside rice and cucumber or avocado slices. This is great as a salad because the cooking liquid can serve as dressing–no extra condiments necessary.