This is the 4th recipe of Mexican Recipe Week, so far I’ve shared recipes for:
Today’s recipe is Carnitas.
Carnitas is basically just shredded pork that is seasoned in a carnitas flavor – it is also traditionally roasted at the end to get a carmelized edge to the meat along with being tender, but I do mine in the crock pot.
Once the meat is made, you can use it as the base for almost anything. Some options to consider include:
- Crunchy taco shells
- 2 lbs of pork
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper (adjust for personal preference)
- 2 cloves diced garlic
- 1 lime (juice of)
- 1 can of beer (or chicken broth)
- Mix all of the ingredients (except the pork) together in the crock pot.
- Add the pork – try to get it spread around so most of the pork is submerged, cut into smaller portions if necessary.
- Cook on high for 6 to 8 hours (or longer) until meat is tender.
- Use two forks to shred the pork in the crock pot and then let it cook about another hour so the flavor gets on all the meat.
- Most of the water should be absorbed by the end.
Serve with your toppings of choice such as:
- lime juice
- sour cream
To make it Atkins friendly make sure to cook with the chicken broth or water instead of beer. The photo also shows a low-carb tortilla making this meal very low carb.
Serve and Enjoy!
What’s your favorite pork recipe?