Taco Tuesday is a big deal in our house. Every week my six year old reminds me of the importance of this day by emphatically stating, “Mom, I LOVE tacos.” We usually use shredded chicken or ground turkey, but this time I switched it up with my take on this Pork Carnitas recipe from TheYumYumFactor. The pork is seasoned and slow cooked until tender and falling apart, and then roasted in the oven until it crisps on the edges. Don’t be intimidated by the amount of ingredients, the only work involved is to dump, mix, and wait. Feel free to use store-bought salsa for convenience. This recipe is so easy, quick and delicious, I’ll bet you’ll be having Taco Tuesdays in your house, too.
Pork Carnitas with Avocado Chipotle Crema
Container count per serving: 1¼ red, ¼ blue, 1 yellow, 1½ green
For the pork:
- 1½ to 2 lb pork butt
- 1 can Rotel
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 heaping tbsp mexican oregano
- 2 large cloves garlic, smashed
- kosher salt and freshly ground pepper
- 16 corn tortillas (2 per person)
Pour the can of Rotel and half a can of water into a slow cooker. Rub the pork butt with the cumin, chili powder and oregano and put it on top of the Rotel. Sprinkle with a good pinch of kosher salt and a few grinds of pepper , throw in the garlic cloves, turn the heat on low and cook 6 to 8 hrs.
When the pork is finished cooking, discard most of the obvious fat and shred the meat with forks.
Preheat the oven to 400. Put all of the meat in a baking dish and cook for 10-15 minutes or until the top of the meat starts to become brown and crispy.
Serve it with pickled red onion and chipotle crema on corn tortillas with a side of salsa.
For the crema:
- 2 heaping tbsp greek yogurt
- 1 heaping tbsp mashed avocado
- juice of ½ lime
- pinch smoked paprika
- pinch chili powder
- pinch chipotle chili powder
- pinch kosher salt
Mix together in a small bowl.
This would roughly fill ½ blue container and ½ red container and is perfect for serving 2 people. Make sure you adjust the portions if you’re feeding a crowd. The portion size per person should be ¼ blue container and ¼ red container.
For the onions:
- 1 thinly sliced small red onion
- juice of 1 orange
- 1/3 cup of cider vinegar
- pinch of Mexican oregano
- pinch of kosher salt and black pepper
- Two smashed cloves of garlic
Mix everything together in a shallow bowl, and set aside to marinate. Heat a frying pan to medium and add onions and marinade. Cook until soft and caramelized, about 10-15 minutes.
This would roughly fill 1 green container, depending on the size of the onion you use, and is perfect for serving 2 people. Make sure you adjust the portions if you’re feeding a crowd. The portion size per person should be ½ green container.
For the salsa:
- 1 large tomato, chopped
- ½ red onion, chopped
- 1 jalapeno, chopped
- 2 tsp lime juice
- garlic salt to taste
- cilantro to taste
Mix everything together in a small bowl.
This would roughly fill 2 green containers, depending on the size of the tomato you use, and is perfect for serving 2 people. Make sure you adjust the portions if you’re feeding a crowd. The portion size per person should be 1 green container.
For more delicious recipes, visit TheYumYumFactor