Pork carnitas has got to be one of my favorite Mexican dishes. I have had it in tacos, burritos, on tostadas, even scrambled up with some eggs for breakfast.
Ohhhhh I am drooling now, excuse me!
So with Cinco de Mayo on the horizon, I knew I wanted to break out this recipe and dig in. But how do I get away with making a big ol' batch of carnitas for just Kevin and I?
Especially when he is not on the Mexican food band wagon with me. He could seriously go the rest of his life without ever having another Mexican dish!
I know, he is crazy right?
So I decided that family meal night would be the perfect time to bust this recipe out.
I sent a group text to all of our kids. "Fiesta at our house Friday night!" Then I rattled off the menu and received a resounding "OhhEmmmGee we will be there!!" I have even converted Kevin's son into a Mexican food lover.
Yes, come to the dark side...we have beer and Mexican food mmuuaahhhhahahaha
OK I know, I am weird. But tell me I at least make you giggle once in awhile. Then I will know that medication is not required!
I will tell you that I laid out quite the spread for the kiddos. We had ceviche, carnitas tacos, Mexican quinoa, and Margaritas.
Everyone loved it and we had such a great time. The food part didn't last long though.
They went through it like a tornado and all that was left in their wake was a few little tortilla chip crumbs! I guess that means it was a hit!!
4 pound pork shoulder
1 1/2 cups orange juice
3/4 cup lime juice
8 cloves garlic, rough chopped
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon Mexican oregano
3 teaspoons ground coriander
1 teaspoon salt
1 teaspoon pepper
18 small flour tortilla (can use corn if preferred)
Pico de Gallo
Fresh cilantro leaves
Place pork in the slow cooker, then add all of the other ingredients. Cook 6 to 8 hours. Remove the pork from the slow cooker and shred the meat with two forks. Scatter the shredded meat on a rimmed baking sheet. Spoon some of the liquid from the slow cooker over the meat.
Preheat the broiler to high. Cook the meat under the broiler for 3 to 5 minutes, toss the meat and cook an additional 3 minutes or until the meat has some crispy edges.
Meanwhile, wrap the tortillas in a damp paper towel and microwave on high for a minute or two so they are soft and warm.
Place some of the pork carnitas in a tortilla, top with pico de galla and some fresh cilantro leaves.
Serve with rice and beans
Serves 6 to 8