Slow cooker recipe Pork Carnitas Tacos
I MAKE THIS ALL THE TIME. About 6 times a year and freeze leftovers. Make sure you don't use HOT Paprika if you want a little more red. OOPSIE - kids still remind me of that time. My Guatemalan husband loves this because it is very similar to Helachas that he grew up with.
SERVES: 8 – 10
ADAPTED FROM MARCELA VALLADOLID
INGREDIENTS
2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces (in Charlotte we use pork from Grateful Growers Farm, which is sold at the Matthews Farmers' Market and Hillbilly Produce)
3 teaspoons dried oregano
2 teaspoons black pepper
1 teaspoon salt
½ teaspoon ground cumin
1 onion, cut into 6 or 8 chunks
3 garlic cloves, whole
1 recipe tomatillo salsa (use recipe below or can be purchased at Trader Joe's)
1 ½ recipes whole-grain corn tortillas
2 avocados, sliced
Fresh cilantro
INSTRUCTIONS
Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
Throw onion and garlic on top of pork.
Slow cook on low for 6 – 8 hours or until meat is falling apart.
When finished discard the onion and garlic. Drain meat and shred with a fork.
Serve warm with tortillas, tomatillo salsa, avocados and cilantro.
Tomatillo Salsa
ADAPTED FROM SIMPLY RECIPES
INGREDIENTS
1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
½ cup white onion
¾ cup cilantro leaves
1 tablespoon fresh lime juice
1 jalapeno or serrano pepper, seeded and roughly chopped
INSTRUCTIONS
Preheat broiler on high.
Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
Make Mistakes, breathe, reflect and Laugh Out loud.
