It's been unseasonably warm the last few days -- mid-October and we're digging for packed away t-shirts and shorts to run outside and enjoy the 80 degree temperatures. I had already gotten into my Fall zone with cooking -- I had made chili last week and applesauce just the other day. And soup was on the docket when the high temperatures hit. But who wants to simmer soup on the stove when it's hot?
So I pulled out pork carnitas. This recipe is made in the crock pot so there's no mulling over a hot stove and the prep is pretty simple -- a spice rub and cutting up your fixings for the tacos. The meat is juicy and tender, with spices that compliment but don't overpower the pork. Piled high upon a tortilla and mounded over with crunchy lettuce, creamy avocado and a splash of salsa, this tastiness is welcomed in any season, by both the diners and the chef.
Pork Carnitas
Serves 6 - 8
Total Time: 10 hours
4 lb. pork shoulder roast, boneless
1 tsp salt
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp. cinnamon
1 - 2 cups chicken broth (1 cup for a small crockpot, 2 cups for a larger)
2 bay leaves
Tortilla shells
Toppings, our favorites are: rice, cheese, lettuce, corn, black beans, avocado, sour cream and salsa
Combine salt, garlic powder, cumin, oregano, coriander and cinnamon together in a small bowl.
Rub spices all over the pork roast.
No need to cut roast into pieces...mine is cut so it would fit in my smallish crockpot.
Pour chicken broth into crockpot and add bay leaves. Set roast down into the liquid.
Avoid pouring liquid over the roast because you don't want to wash all those yummy spices off!
Cook for 8 - 10 hours on low, until pork is fork tender.
Shred pork, removing any large chunks of fat.
Prepare the fixings.
We like rice, sour cream, shredded cheese, sliced avocado, lettuce, corn, black beans and salsa.
Serve pork with fixings and your favorite tortillas.
Recipe from allrecipes
No comments:
Post a Comment