slow-cooked carnitas tacos

There is something about summertime that leaves me craving tacos.  I have no idea where this comes from, but the combination of fresh tortillas, pulled meat, avocado, and salsa does not leave my brain from mid-May through early September.  Sure, I'd consume tacos any time of the year, but during these summer months I could eat them every single week. Also, we have a thing for pork in this household. Whether it be bacon, or pulled bbq, or thick bone-in chops...I dare say that pork is our favorite meat. So combine tacos with pork and you'll find a very happy Andrea chowing down, claiming 'this is the best meal, ever'. Not only because I love that particular combination of flavors, but because slow-cooked carnitas tacos are easy, and don't heat up my kitchen, and make enough quantity to have leftovers for a couple of days. On these brutally hot Virginia summer evenings that is EXACTLY the kind of recipe to do a little food dance for.

We made these tacos for Tommy + Kristin's baby party a couple of months ago (and, btw, Olive has arrived!). Ever since I've been craving them, talking about making carnitas tacos each week following.  We finally picked up a beautiful pork shoulder (or butt...boston butt that is...I know, its confusing) from Belmont Butchery last week, and there was no way that carnitas weren't happening after 3 months of thinking about them. And oh, were they good. SO good, that I think they'll have to happen again soon. Maybe next week, even...

These tortillas came from La Michoacana.  C-villians...if you haven't been there yet, GO. Right NOW. Everybody else, see if you can find fresh tortillas for your carnitas tacos, they will make all the difference.

Slow-Cooked Carnitas

serves 8 (about 32 small tacos)

Ingredients:

• (1) 6 pound bone-in pork butt (also called pork shoulder)
• 2 tbsp coarse salt
• 1 tbsp cumin
• 1 tbsp fresh ground black pepper
• 1 tbsp dried oregano (preferably Mexican)
• 2 tsp ground cinnamon
• 3 bay leaves
• 1 tsp cayenne pepper, or to taste
• 8 whole cloves garlic, smashed
• 4 chipotle peppers (canned, in adobo sauce)
• 1 can diced tomatoes
• 1 cup orange juice

Method:

1. Trim the excess fat from the meat and discard.  Place all ingredients in your slow-cooker and set to LOW.  Cook for 8 hours.  Meat is done when it literally falls off of the bone. When it is cool enough to handle, lift the meat from the juices and place on a large platter or cutting board. Remove the bone and shred the meat to bite-size pieces.
2. Skim the fat from the juices and keep as a medium for re-heating the meat.  To reheat, place carnitas in a baking dish and pour juices over top. Cover with foil and re-heat in oven.  The juices are also really delicious as a sauce over the carnitas.  It will be spicier than the meat itself, so be careful to taste-test.
3. For tacos, serve with small corn tortillas, sour cream, lime, avocado, fresh salsa, and queso fresco.

Comments

[Whitney]

Andrea, those tacos look seriously good. The pictures are just amazing.

[Diana]

Gorgeous photos! Tacos are one of the few things I rarely make at home, but these photos were so inspirational, maybe I'll try 'em this weekend!

[rooth]

Delicious - I would stuff that taco full of cilantro as well. I can't believe you had the patience to cook the pork for 8 hrs!

[Neil Butterfield]

These tacos look awesome. Tacos is a firm favorite in our house as they are so very versatile.

[Sarah]

Those look so delicious! There is a little place near me that serves tacos for brunch and that is what I always get. Soo good.
-Sarah
fitango.com

[Heather]

I made these yesterday (let the pork cook while I was at work, it actually cooked for 12 hours, but was just fine!)... These are one of the best things I have made in ages!!! Five Stars!!! Fantastic and easy, you can't beat that!

[claire]

These look incredible!!! That pork looks melt in your mouth good.

[diet pills]

I love tacos. Aside from it's so easy to prepare, it’s also very healthy. Just perfect match for my
diet .

[kat]

That looks sooo delicious! I love tacos!! Thanks for sharing! I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: http://shecooksandheeats.wordpress.com/. And of course! Any advice would be great

[Niki]

Mmmmmm, so good. I made these on Sunday and have been eating the yummy leftovers for the last few days. I could not find a bone in pork shoulder so had to use one without but the flavor was de-lish. Loved that it cooked all day and was ready for dinner. Thanks for the awesome recipe!

[Beth R.]

Hey Andrea,

Just made these incredible carnita tacos for my husband and I for dinner. OMG, wow were they delicious. Just used a boneless pork roast and followed your recipe except I added a cabbage slaw and we thought we were in a mexican restaurant. Thank you for a recipe we will have again and again.

[Diets that work]

Holy Taco! This is getting me so hungry. This will be great for snacks at work! Especially that I'm on a diet. The ingredients seems fresh and healthy indeed.

[Sarah]

I have made this recipe three times now and with a few adjustments, it is perfect! I used a boneless Boston Butt because that is all I can find at the store. To save me time in the morning before work, I prepared the meat the night before by cutting off most of the fat and using the spices as a rub on the meat. Then I let it sit in the fridge overnight. The next morning, I just plopped it in the crockpot with the chipotle peppers, tomatoes, and orange juice and left for work. Ten hours later, it was the best pork I have ever had!