Easy Crock-Pot Carnitas
Next Taco Tuesday Meal, I think so!
If you’re like me you lead a busy life, I’m constantly juggling, parenting, work, working out, and taking care of the house. So quick and easy meals are a lifesaver to me. One thing I will not sacrifice is flavor, if I’m going to eat something it has to taste good. Crock-Pot Carnitas are one of my favorite slow cooker meals, I find myself going back to over and over again in my meal line-up each month. This recipe is so simple, it takes around 20 minutes to throw together after you get home from dropping off your kids, running your morning errands, or before you head off to work.
Ingredients:
2 lbs. pork shoulder or pork loin
1 pkg. Taco Seasoning
1 Dos Equis Beer
5 limes
1/2 yellow or white onion, chopped
1 bunch cilantro, chopped
1 pkg. corn tortillas
Herdez Guacamole Salsa
Canola Oil
Garlic Salt
Serves 6
Directions:
Line Crockpot with a slow cooker liner, add in pork shoulder or loin, taco seasoning, juice of 1 lime, and beer. Cook on low for 6 and a half hours (my Crock-pot automatically goes into a warm setting after cooking time is done). Remove meat, shred with two forks, season with garlic salt (to taste), and return to slow cooker to soak up the juice, this keeps the meat very tender.
Chop up 1/2 an onion. Remove stems from cilantro and chop finely. Cut remaining limes into wedges.
Heat Canola oil over medium heat and soften the tortillas just a few seconds per side. Remove to a plate lined with paper towels, blot both sides very well with paper towels to remove excess oil.
** Health Tip **
If you have a flat cast iron you can spray a little canola oil on it and heat tortillas this way instead of submerging them in oil.
Now lets assemble the tacos, add shredded meat to your corn tortillas, top with onion, cilantro, lime, guacamole salsa, and enjoy.
Note* If you prefer your Carnitas crispy line a cookie sheet with tin foil spread meat out and pop under the broiler for a few minutes, then assemble tacos.
I eat 3 or 4 tacos since they are small, I could probably do more but I’m trying to behave, HAHA! We always have enough left overs for Blake and I both to take to work the next day, so this recipe kills two birds with one stone, dinner tonight and lunch tomorrow.
The Crock-Pot I use can be found, here.
RECIPE CARD
Let me know what you think and if you made any adjustments.
FOLLOW ME
If you haven’t already please follow me on Facebook, Pinterest, & Instagram to stay up to date with my crazy life, real estate, recipes, workouts, & more. Join my Facebook Accountability Group!
until next time…
1 Comment
Leave your reply.