Barbecue Carnitas

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  • 2 T tomato paste
  • 2 T chipotle sauce or adobo sauce
  • 3 cloves garlic cloves
  • 1 T Head Country All-Purpose Championship Seasoning
  • Boston butt pork roast, cut into 2-inch pieces
  • 1 cup Coop Elevator Wheat Beer or chicken broth



Combine tomato paste, chipotle sauce, garlic and Head Country seasoning in a 5-quart slow cooker. Stir in pieces of pork roast.


Microwave beer or broth in a 2-cup glass measuring cup on high for 1 1/2 to 2 minutes. Pour beer or broth over pork roast. Do not stir. Cover and cook on high for 6 hours.


Remove meat from the slow cooker. Shred meat using two forks.


For traditional carnitas, brown the shredded pork in a saute pan until the meat is crisp on the edges. Serve in flour or corn tortillas.