Mexican Food will probably always be my favorite - it's simplicity and complex flavors are nothing short of amazing. Properly prepared Carnitas are a satisfying meal any day of the week with plenty of leftover and many different ways to use them.
Carnitas Tacos
Servings: 6
Prep time: 20
Cook time: 6 hours
Ingredients
- 2 teaspoons Mexican oregano
- 1 teaspoon cumin
- freshly cracked black pepper
- 1 teaspoon salt
- 2-3 tablespoons olive oil
- 1 orange, cut into 4 pieces
- 1 lime, cut into 4 pieces
- 1/2 onion
- 1 jalapeno
- 4 garlic cloves
- Pork Shoulder butt - trimmed and cut into chunks
Instructions
-
- Trim the pork butt of excess fat, and cut into 1-3 inch chunks and place in your cooking vessel - I used a slow cooker for this. Season with salt, pepper and cumin.
- Drizzle with the olive oil, add the garlic, onion, jalepeno and oregano and stir to combine well.
- Give the orange and lime slices a squeeze over the meat, then add the whole thing to the meat mixture.
- Cover and cook until fall apart tender.
- After your meat is ready, get your oven broiler preheated, fork split the meat, and place under the broiler until the edges just start to get crispy.
- Plate on your tortillas, spoon a little of the juice over the meat and serve.
Inspired by Mexican Please
All photographs copyright Janet S. Grey.
https://www.tinkskitchen.com/2020/03/carnitas.html
Mexican
Food, Taco Tuesday, carnitas, pork carnitas, Dinner, slow cooker
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