Slow-Cooked Carnitas Tacos |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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This is a gem of a recipe I found in the April 2008 issue of bon appetit magazine. I haven't tried it yet but will very soon. Ingredients:
2 lbs country-style pork ribs, cut into 1-1/2 inch pieces (or pork shoulder) |
2 teaspoons salt |
2 teaspoons ground black pepper |
2 teaspoons dried oregano (preferably mexican) |
1/2 large onion, cut into 4 pieces |
1 avocado, halved, pitted, sliced |
fresh cilantro stem, fresh |
1 red bell pepper, sliced (optional) |
corn tortilla |
tomatillo salsa, roasted (to be posted) |
Directions:
1. Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat.
2. Placed onion atop pork.
3. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
4. Using slotted spoon, transfer pork to cutting board.
5. Discard onion pieces.
6. Using fingers or fork, shred pork.
7. Transfer carnitas to platter.
8. Place avocado slices, cilantro sprigs, and sliced red bell pepper, if desired, alongside.
9. Wrap corn tortillas in damp kitchen towel; microwave until warm, about one minute.
10. Serve carnitas with warm tortillas and tomatillo salsa.
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