Don't you love it when people deliver unexpected food to your door? That is exactly what happened a few months back. My friend and neighbor Tracy had a unit party and when it was over she had WAY too much food left so she sent some of her pork carnitas our way. I was in heaven. I ate the carnitas for 3 or 4 days straight. I couldn't get enough. About a month later I was craving them again so I ask her for the recipe. Finally after 3 tries I think I have them down! (Tracy doesn't measure) Now, pull your crock-pot out and get ready to simmer all day!
5 pound pork shoulder/butt roast - trim fat
1 good dark heavy beer
1/2 cup orange juice
juice of 2 limes
1 small onion diced
3-4 garlic cloves minced
3 chipotle peppers in adobo sauce - chopped (these come in a can - as pictured - save the left over for another dish)
1 bunch fresh cilantro (give or taken depending on how much you like cilantro)
start with 2 TBL Cumin, add more at the end if needed
start with 1 1/2 TBL Adobo seasoning, add more at the end if needed
salt to taste
Toss all ingredients in the crock pot and cook all day (at least 8 hours) the pork will start falling apart, shred with a fork while it is still in the crock pot - it should shred very easily. Taste - add more cumin, adobo and or salt if needed.
There are a couple of things I like to do with the carnitas; 1, make tacos (as pictured) and 2, make flautas!
Things I like to top my tacos with -
Queso Fresco Cheese
Oh and I LOVE them on corn tortillas, the kids - well they like flour. To each their own. :o)
Serve with rice and beans - and bam, dinner is served!
Chipotles in adobo sauce
A crock pot full of goodness!
This is a crockpot recipe that will rock your world, just ask anyone that has dinner with us on Pork Green Chili night. I got this recipe from my MIL many, many years ago, even BEFORE I was married to Hubby and before I had MAD cooking skills! ;) If I could make this way back when I was just learning to cook, even my sister Kathie will be able to make it now.
Here's what you need:
3-4 pounds fresh pork loin steaks (or any kind of pork really)
2 TBL vegetable oil
2 one pound cans stewed tomatoes
2 cans cream of mushroom soup
3-5 fresh roasted green chilies, skins off and diced
***If you cannot find fresh roasted green chilies, you can roast them yourself, or buy 2 cans (which I have been known to do on occasion) of diced green chilies
2-3 fresh jalapenos, diced (deseed if you don't want all the heat)
2-3 garlic gloves, minced
crushed red pepper to taste
Cut pork into bit size pieces, in frying pan heat 2 tbl oil, toss in pork, cook till almost done (just a few minutes). Put everything into the crockpot, cook on medium heat all day. (8 hours, give or take)
Now for the fun stuff....what I like to put the green chili on! Typically we make smothered burritos, but you can also do smothered tamales, smothered eggs for breakfast, or just dip flour tortillas in the green chili. Whatever you choose to do with it will be wonderful, I'm sure.
When making smothered burritos, I put refried beans on a flour tortilla, add some green chili, wrap it up
(Burrito, also shown with a tamale)
Pour more green chili over the burrito...
Add any toppings you would like...cheese, lettuce, tomatoes, sour cream, guacamole, black olives, the options are endless. Serve with chips on the side. OK, now my mouth is watering I need pork green chili now!!