Tuesday, April 3, 2012

Slow Cooker Carnitas Tacos

I've been doing a lot of slow cooker recipes lately, since it's great to be able to get dinner started during one of Allie's naptimes earlier in the day and have it ready to go in the evening. Usually you would think of a slow cooker with winter dishes, but it actually great to use year round. It's perfect for cooking inexpensive cuts of meat, like the pork butt for these tacos.

This recipe is super easy and turned out really well- the carnitas was super juicy and tender. I adore authentic taqueria tacos al pastor and these are a decent at-home substitute. Please, please, do not eat this with a flour tortilla. That's just ignorant. Really, you should use two corn tortillas per taco. For purists, top with diced white onion and cilantro; I added avocado as well.

Slow Cooker Carnitas Tacos

Makes about 12 tacos

2 lbs. pork butt roast (boneless)
2 garlic cloves, sliced
2 teaspoons olive oil
Salt and pepper
1 teaspoon cumin
1 teaspoon oregano
Pinch of cinnamon
1 yellow onion, sliced
1 1/2 cups chopped cilantro
1 cup salsa
2 4-oz cans green chiles
1 cup water or chicken stock

For serving: corn tortillas, sliced avocado, chopped cilantro, diced white onion

1. Cut pork butt roast in half and place pieces in slow cooker. Top with garlic, olive oil, salt and pepper, and spices. Add the onion, cilantro, salsa, green chiles, and water and stir. Cook on low for 6-8 hours or until tender.

2. Remove meat and shred with two forks before serving.


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