Meal Zeal

April 17, 2010

Slow-Cooked Pork Carnitas (for Tacos)

Filed under: Uncategorized — jenseyt @ 3:50 pm

(adapted as indicated from an Epicurious recipe)

With corn tortillas, salsa (recipe below), avocado, and green salad, this made enough dinner for four adults with healthy appetites. (For me that meant serving two of us on one night and then freezing the rest of the meat for another time.)  I served leftover tortillas and salsa with scrambled eggs for breakfast.

  • 2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces (I used the Boston butt.)
  • 2 t kosher salt
  • 1 t ground black pepper (The original recipe had 2 t.)
  • 2 t dried Mexican oregano
  • 1 t ground cumin (The original recipe didn’t call for any, but I added to compensate for reduced pepper.)
  • 1/2 large onion, cut into 4 pieces
  • 4 garlic cloves (The original recipe didn’t call for any.)

Toss pork in bowl of slow cooker with salt, black pepper, dried oregano, and cumin to coat.  Place onion pieces and garlic cloves atop pork.  Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.  (I think I cooked it for more like 7 hours, just because we weren’t ready to eat yet, and it was fine.)  Using slotted spoon, transfer pork to cutting board. Discard onion pieces.  Using fingers and/or a fork, shred pork.  Then serve as tacos.

(I served with Roasted Tomatillo Salsa, also from Epicurious; locally made corn tortillas; and avocado slices.  Also served a simple green salad dressed with Cilantro-Lime Vinaigrette.)

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1 Comment »

  1. Hi, this is a comment.
    To delete a comment, just log in, and view the posts’ comments, there you will have the option to edit or delete them.

    Comment by Mr WordPress — April 17, 2010 @ 3:50 pm


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