Carnitas

There’s no way I could ever say no to pulled pork. It’s simply impossible. That’s like saying no to air. If it’s available, then I’m havin’ it.

Here I used my beautiful new crock pot to effortlessly do all the work. I served the pulled pork with a spicy salsa and fresh avocado in a warm flour tortilla. It was heaven.

I used a 5-pound pork shoulder, which served as dinner for two nights. I saved half the meat to make BBQ pulled pork sliders later in the week. Two dinners for the price of one $9-pork shoulder? Now that’s a good deal for two dinners for two, plus two lunches!

The cost for just the tacos were about $20, but remember, I also got a second, SUPER-EASY dinner out of it too.

Ingredients for 8:
Pulled Pork:

  • 1 5-pound pork shoulder
  • 1 can coconut soda (or ginger ale)
  • 2 onions, sliced
  • Cayenne
  • Cumin
  • Garlic salt
  • Salt
  • Pepper

Salsa:

  • 1 cup canned crushed tomatoes
  • 3-5 chipotle peppers in adobo sauce
  • ½ cup cilantro
  • ¼ white onion, coarsely chopped
  • 2 cloves garlic
  • Pinch of salt

Toppings:

  • Flour or corn tortillas, warmed up
  • Avocado slices
  • Lime wedges
  • Cilantro leaves

In a slow cooker, add half of the sliced onions. Set the pork shoulder on top and season liberally. Add the rest of the sliced onions around the pork shoulder. Pour the soda onto the onions.

Set timer to low and cook for 8 hours.

Remove the pork from the crock pot and set aside. Discard cooking liquid and onions. Return pork to crock pot and remove the bone. Shred the meat and toss with three-fourths of the salsa. Cook on low for another hour.

Serve meat with tortillas, fresh toppings, and more salsa if desired.

They also make great leftovers!

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Published in: on March 8, 2011 at 7:05 am  Leave a Comment  
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