Slow
Cooker
Carnitas
Tacos
I’m just going to put it out there, I am a sucker for tacos. There’s just something so comforting about the deliciously humble taco. This recipe is super simple, just throw everything in your crock pot and let it do its magic. You pick your toppings, traditional or maybe try something new. I pickled some red onions and they were an awesome addition. This recipe makes enough for six people. Carnitas freeze beautifully, so you can have them again for a quick & easy meal. This meat is also amazing in a variety of casseroles.
3 – 3 1/2 Lb Boneless Pork Shoulder-cut into 3 pieces
1 can Coca Cola
1 1/2 Yellow Onions-sliced thinly
6 Garlic Cloves- minced
3 tsp Salt
4 tsp Chili Powder
3 tsp Cumin
1 tsp Dried Oregano
Small Flour or Corn Tortillas
Possible Topping Options: Cilantro, Tomato, Cheese, Pickled Red Onion (see below), Radish
Cut your pork shoulder into three pieces. In your crock pot combine the cola, onion, garlic, salt, chili powder, cumin and oregano. Mix well then add the meat and toss with the mixture. Cover and cook for 5 hours over high heat (I turned the meat a couple times). Once meat is super tender remove it from the mixture and place it on a large cutting board. Place the remaining sauce into a large saucepan and cook over medium heat until it is reduced by half. Remove excess fat from your meat and shred into bite size pieces. Put the meat back into the crock pot and prepare your tortillas and toppings. I like to lightly toast my tortillas in a skillet. Once the sauce has thickened add it back into the meat and stir until combined. Build your tacos & Enjoy!
***Pickled Red Onions- when your meat has an hour left to cook, combine 1/2 cup water, 1/4 cup distilled white vinegar, 1/4 cup apple cider vinegar and 2 TBsp honey or maple syrup in a small sauce pan. Bring to a boil then pour over half of a thinly sliced red onion. This works great in a mason jar or a tall mug. Let sit until you’re ready to eat. You can store the leftovers in an airtight container in the fridge.
