Let your crockpot do all the work. These Mexican Pork Carnitas are perfect as taco, quesadilla, or burrito filling!
Last week, we put together a taco spread so amazing I thought I’d share with you. Just to be fair, “we” actually meant James cooked everything and I came home just in time to marvel at his knife skills (which are impeccable) and to help with chopping up the cilantro.
I had no intention of photographing it, but after we finished cooking, it was still bright out so I took the opportunity to snap a few photos before we dived right in! The greatest thing about blogging in the S-U-M-M-E-R (hey tomorrow is the first day of summer!) is that there are more opportunities to photograph later in the day.
We love tacos but the Mexican taquerias within our ten-block radius aren’t really up to par; the meat is either too dry or too tough, or the braising liquid in which the meat is cooked is just not flavorful enough. We want bold flavors with fresh ingredients. Which is exactly what this recipe is all about!
Pork shoulder is rubbed with an aromatic spice paste, marinated overnight, and then cooked in the crockpot until the meat literally falls apart on its own. Slow braising helps to make the meat ultra-tender, moist, and flavorful. We made some pico de gallo to jazz up the tacos, giving them some bright and fresh flavors. We served it with warm corn tortillas, creamy avocado slices, and sliced radishes for an extra crunch, but feel free to add whatever toppings you see fit.
The filling is so delicious on its own and it would probably work well in burritos and enchiladas. I ate four of them for dinner, and James ate maybe six, or seven? (no judgment here). These Pork Carnitas Tacos satisfied our taco cravings and more — the recipe is definitely here to stay!