Our neighborhood taco night was at our place this week and I made Carnitas with a Crunchy Cabbage Slaw. I inherited my Crock Pot skills from my mother, who uses it for everything (even warming up cans of soup… seriously). You can just throw the whole piece of meat in with some spices and let it do its thing all day while you’re at work! It is the easiest way to cook meat, and it always comes out well as long as you leave it in there long enough.
These tacos feed a huge crowd and the pork is inexpensive (It was 1.50 a pound for this “cushion” pork cut, but I use pork shoulder and butt too. It is ok to use a fattier cut of meat because most of it cooks off, and that is what makes the meat so moist! You can use boneless or with bone.) The cabbage slaw adds a perfect crunch and the lime adds a nice zest to the taco.
Invite a few friends over, and ask them to bring the avocados, queso fresco, beans, tortillas, and sour cream!
Slow Cooked Carnitas
- 6-10 lbs pork (cheap fatty cuts- you choose!) *See above
- 1/4 cup cumin
- 3 tbs chili powder
- 2 tbs dried oregano
- 4 tbs garlic powder
- 3 tbs sea salt
- 2 tbs fresh ground pepper
1. Rinse and put pork in crock pot set on low.
2. Mix the spices above, and sprinkle half over the top pork.
3. Set it and forget it! (Who said that?) But seriously, let it cook in there for a good 4 hours.
4. After 4 hours turn the meat over, and sprinkle the rest of the spices on the other side, which is now facing up.
*Note: for those of you with a normal work schedule, it is more than ok to pour all those lovely spices over the meat at the beginning and just let it all go for the 8 hours without turning it over!
5. Cook another 4-5 hours or until when you insert a fork and turn, it shreds. (I turn off the crock pot at this point, and let the meat rest in there for an hour or so, to let it cool a bit).
6. Discard any fatty pieces (or bone, if you used bone-in) and shred the pork using two fork or your hands.
At this point I put the meat into a lasagna pan and cover with foil. When guests arrive for tacos you can put the meat in an oven set at 350 for about 25 mins to reheat. Don’t worry about drying out the meat, it will be pretty moist even when it is reheated. Remember this isn’t the healthiest cut of meat, so don’t go crazy. But oh man, it is TASTY!
- 6 cups shredded green cabbage (not Napa) ( cut in half, and cut out the stem and the bottom, then cut into strips)
- 10 or so radishes (cut in thin slices)
- 1 cup chopped cilantro
- Juice of 1.5 limes
- 1 Tbs sea salt
1. Combine cabbage, radishes and cilantro.
2. Add the lime and salt 20-30 mins before you are ready to eat (otherwise it will get too soggy), and mix well.
A dumby could do that! EASY! Now just wrap it up with your fixin’s!