Slow Cooked Carnitas Tacos
This.. as most slow-cooked meats are, was REALLY good. I altered the recipe a little based on what we had at home, and made a quick salsa to accompany it. Served them alongside some spanish-style rice and it was a great meal. The meat/toppings were also good served on the rice itself, or adding the rice to the taco. Either way, it was all good.
OK.. first of all.. I'm lazy sometimes (re: in a hurry) and this was a crockpot meal, so with that being said - I didn't cut the pork into cubes, or at all. I just lay the pieces on the bottom of the crockpot and left it, fat untrimmed and everything. It also seemed like it would be a bit dry to me, even without being trimmed, so I added around a half a cup of beef broth. For some reason we're also out of oregano, and I can't at the moment remember what we added instead. I think.. some cilantro, parsley, basil .. just essentially a dash or two of whatever other dried herbs we had in the cupboard, haha. I also definitely forgot to put the onion in there, which I was kind of bummed about.
BUT, with all of that said and done, it still tasted amazing. We skipped the red pepper and instead made salsa and sliced some avocado. Topped it all off with sour cream. These were just as tasty for leftovers at lunch.
slow-cooked carnitas tacos
Bon Appétit | April 2008
Servings: Makes 4 servings [made WAY more than 4 servings for us!]
Ingredients
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Sliced red bell peppers (optional)
Corn tortillas
Preparation
Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.
OK.. first of all.. I'm lazy sometimes (re: in a hurry) and this was a crockpot meal, so with that being said - I didn't cut the pork into cubes, or at all. I just lay the pieces on the bottom of the crockpot and left it, fat untrimmed and everything. It also seemed like it would be a bit dry to me, even without being trimmed, so I added around a half a cup of beef broth. For some reason we're also out of oregano, and I can't at the moment remember what we added instead. I think.. some cilantro, parsley, basil .. just essentially a dash or two of whatever other dried herbs we had in the cupboard, haha. I also definitely forgot to put the onion in there, which I was kind of bummed about.
BUT, with all of that said and done, it still tasted amazing. We skipped the red pepper and instead made salsa and sliced some avocado. Topped it all off with sour cream. These were just as tasty for leftovers at lunch.
slow-cooked carnitas tacos
Bon Appétit | April 2008
Servings: Makes 4 servings [made WAY more than 4 servings for us!]
Ingredients
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Sliced red bell peppers (optional)
Corn tortillas
Preparation
Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.