Happy Saturday everyone! Not too much to report today, just being lazy. We woke up to a light dusting of snow this morning. It may still be fall, but winter is in the air. I'm kind of hoping for a white Thanksgiving. Hope everyone is doing something fun today, whatever your kind of Saturday fun might be!
What you'll need:
2-3 pounds pork loin, butt or shoulder (I had loins, you would usually use something more fatty)
1/2 cup orange juice
2 divided teaspoon salt
2 divided teaspoon cumin
2 divided teaspoon chili powder
shredded lettuce
corn tortillas
cilantro
lime wedges
Place everything into slow cooker and cook on low for 6 to 8 hours. Remove from cooker and let rest for about 30-60 minutes to cool enough to handle. Shred and break up into large chunks. Place shredded meat on to a foil lined cookie sheet. Preheat broiler. Place meat under broiler and broil until tops begin to get crispy and slightly dried. Around 10-15 minutes. Be sure to watch it!
Avocado sauce (if desired)
1 avocado
juice of 1/2 a lime
1/2 cup sour cream
1/2 cup plain greek yogurt
few dashed green hot sauce
Place in food processor and blend until smooth.
Now make yourself some mexican rice to go with the awesome tacos you are about to love. Pile some meat and lettuce, some cilantro and a squeeze of lime, top it all over with a little avocado sauce and eat eat eat!
This is one way that you can make carnitas. Kind of the quick and easy way, set it and forget it method. I plan on trying this recipe again, handing the initial cooking of the pork differently. Plus, the loin just didn't have quite enough fat in it. This will be a to be continued...Enjoy!
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