I love #TacoTuesday so much that I’m starting a weekly series of sharing my favorite taco recipes! This week’s recipe is straight from my kitchen. I made these yesterday (and we’re eating leftovers today) because it’s insanely easy and it’s a huge favorite of my husband! I throw these ingredients into the crockpot in the morning and voila! At night we have a restaurant-worthy meal with juicy, perfectly seasoned pork carnitas! This recipe will serve 5-6 a good sized dinner (assuming everyone eats 2-3 carnitas!)
What You’ll Need:
- One 4 lb. pork shoulder (pork butt), skinless and boneless
- 2 cups beef or chicken broth
- 2 tsp. ground cumin
- 1 tsp. salt
- 3 cloves garlic, minced (or ¾ tsp. garlic powder)
- ½ tsp. dried oregano
- 1 small sweet (yellow) onion, finely chopped
- 1 tbsp. extra virgin olive oil (or avocado oil)
- 1 bay leaf
1. Pour broth into the base of a clean crockpot.
2. Mix together cumin, salt, garlic, and oregano in a small bowl. This is your pork “rub”.
3. Remove any twine around your pork shoulder. On a clean, dry surface, drizzle the shoulder with olive oil or avocado oil. Then, pat your pork with the “rub” so that it sticks evenly (as best as you can) to the meat—then place the pork into the crockpot. Dump any excess from the rub into the crockpot as well.
4. Add in the chopped onion and bay leaf to the crockpot. Then, turn the heat to low for 7-8 hours, or high for 4-5 hours. Pork is done when it can easily be shredded (or if you really want to be particular, until it reaches an internal temperature of 190F). When pork is finished, shred using forks and keep it in the crockpot until ready to serve. (Do not drain! The juices are the best part.)
5. To prepare the rest of your carnitas, you’ll want small, round tortillas, limes, fresh cilantro, and cojita cheese (or feta cheese). If you really want to jazz things up, you can include other toppings like avocado, purple cabbage, chopped tomatoes, bell peppers, or green onions!
This pork will last 3 days in an airtight container in the refrigerator.