Carnitas Tacos. OH HELL YES.

This is the easiest carnitas recipe in the universe, and it’s soooooooooooo gooooooooooood.

Take half a boneless pork butt (about 2-3 lbs).  Cover it in whatever spice rub you want (this time around, mine was a combination of chili powder, New Mexico chile powder, a Penzey’s BBQ blend I don’t have time to look up, and Penzey’s Spicy Seasoned Salt), let it sit in the fridge absorbing flavor for a day or two.  The night before you’re going to eat these, dump it in the slow cooker with a jar of salsa verde.  Cook it on low all night and all the next day.  Remove from slow cooker, pull into shreds.  (This probably won’t be necessary, since you just slow-cooked it for 18 hours.  It will almost certainly fall apart on its own.)

THIS IS THE REALLY IMPORTANT PART.  Spread the carnitas onto a sheet pan and stick it under the broiler until it gets beautiful and crispy.  Did I mention this was the important part?

Serve with corn tortillas, guac (or sliced avocados), shredded cabbage (i.e. cole slaw mix), and sour cream.  If you were a more industrious grocery shopper than me this week, you could also add shredded jack cheese or some chopped fresh jalapenos.  Or more of the salsa verde you cooked the pork in, if you remembered to buy extra.  (It’s a taco.  You can pretty much put whatever you want on it.)

These were so good I forgot to take pictures because I was busy eating.  You’ll just have to take my word that they looked like AWESOMELY DELICIOUS TACOS.

(They were a little too spicy for Dylan, who instead had a veggie taco with no carnitas in it.  Oh well.  More carnitas for me!)

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