Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

slow-cooked carnitas tacos

Blog

slow-cooked carnitas tacos

Andrea

carnitas-3.jpg

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...

carnitas-1.jpg
carnitas-2.jpg

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.
carnitas-4.jpg