Zack and I are planning to head out of town (more on that in a future post) as long as he is able to get off work (fingers crossed but looking good so far!). If you’re planning to keep it local (or even if you don’t), I’ve got a recipe for you today that is simple enough that it won’t interrupt your weekend plans (even if those plans are doing nothing), but is tasty enough to impress whatever crowd you serve it to: Crockpot Pork Carnitas.
These tacos will melt in your mouth and will probably find a way into your recipe rotation. If you’re making these for a group, set it up buffet style with a build-your-own taco bar, so everyone can create their favorite mix of flavors. I went with grilled corn, avocado, fresh cilantro, shredded cheese and a squeeze of fresh lime, but there are plenty of toppings to choose, so don’t limit yourself. I will say a batch of homemade guacamole, chips, and salsa pair perfectly with this plate. Enjoy!
XO – Courtney
· 4lb Pork Shoulder
· 4 Cloves Garlic, chopped
· 1 t Cumin
· 1 t Chili Powder
· 1/2 t Cayenne Pepper
· 1/4 t Cinnamon
· Salt & Pepper
· Juice of 2 Limes
· Juice of 1/2 an orange
· 12 oz Beer
· 1/2 cup of Salsa
1. Place pork in the crockpot, and add chopped garlic.
2. In a small bowl, combine the dry spices (cumin, chili powder, cayenne pepper, cinnamon, salt, & pepper), and add to the crockpot. You can either rub the spices into the pork, or just throw it in the crockpot.
3. Next, add juice from the limes and orange, then add the beer and salsa.
4. Cook on low for 8 hours. Shred the pork and let cook for 30 more minutes before serving.
5. Serve in a warm corn tortilla with you favorite toppings.