• 2 teaspoons Picual EVOO
  • 3 lbs. boneless pork butt
  • 1/2 tablespoon salt
  • 2 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 5-6 garlic cloves, peeled and minced
  • 1/2 cup Jalapeño Lime Balsamic
  • 1 12oz bottle Mexican-stlye lager beer


Gazpacho Salsa:

  • 1/2 cup heirloom cherry tomatoes, diced
  • 1/2 cup cucumber, diced
  • 3/4 cup red, yellow and orange bell peppers, diced
  • 2 tablespoons red onion, peeled and diced
  • 1 tablespoon Jalapeño Lime Balsamic
  • 1 garlic cloves, peeled and minced
  • 1/4 teaspoon smoked paprika
  • Salt to taste


  1. Program your slow cooker to sauté and drizzle with oil.
  2. Once the oil is hot, add pork and sear on all sides.
  3. Add seasonings (salt, cumin, oregano and garlic), balsamic and beer, cover, and reduce heat to slow cook on low.
  4. Cook the carnitas for 6-8 hours or until cooked through and fork tender.
  5. Remove from the slow cooker and using a fork, pull the pork into small pieces. Keep warm until ready to serve.
  6. Combine tomatoes, cucumbers, peppers, onion, balsamic, garlic and paprika in a bowl, toss to combine the
    salsa. Season to taste with salt and let the salsa flavors meld together for 30-45 minutes before serving.
  7. Serve carnitas with queso fresco crumbles, cilantro, tortillas and lime wedges.


*An original Carter & Cavero recipe adaptation from MillPress*