Got a bit of the blues? Like the it’s so cold outside you swear your eye lids are going to freeze open, and you can’t feel your fingers cold weather blues? If you’re on the Northern East coast tonight you probably do. But, we’re here to help warm you up with today’s delicious recipe. One sniff, one bite and you’ll immediately be re-living warmer memories with these fiesty Crockpot Pork Carnitas.
OK. A confession. I love meat. Because … meat. Obviously, vegetarianism is not written in the stars for me. I know, I checked. (Aren’t astrological charts super helpful?!) I would die before giving up chicken, beef, or pork. Ok, ok, you’re right. I probably wouldn’t actually die, but it would feel like dying I’d imagine. Now that we’ve got that out of the way, let’s just focus on pork alone for a minute …..
Hello! sausage, bacon, carnitas.
(Disclaimer: This is just me and my own little old opinion. I have several wonderful vegetarian friends who I love and adore and who cook like rock stars)
How would my life ever be the same again? Carnitas, aka Mexican style shredded meat, are among the most flavor-packed taco fillings in existence. I can’t imagine never having had a taste of them before, or never having the joy of another bite in my future. The amazing taste of these carnitas in particular is the result of slow cooking and the perfect blend of ingredients.
After several flavor melding, taste bud blowing hours cooking in the crockpot, the pork loin is cooked to perfection. You can easily pull them meat apart using two forks, or if you’re pressed for time give it a quick whirl in your stand mixer with the paddle attachment. Think that’s crazy? Check out the idea here.
Crockpot Pork Carnitas
1 1/2 – 2 lbs boneless pork loin
salt and pepper
2 tsp dried oregano
1 tsp ground cumin
1 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped (optional)
1 orange, cut in half
3 tbsp vegetable oil
1. Rinse and dry the pork loin. Salt and pepper it, liberally. In a small bowl combine the oregano, cumin, and olive oil. Generously rub the mixture all over the seasoned pork. Place the pork in the crockpot and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add in the two halves. Cover and cook on low for 8 to 10 hours or on high 4-5 hours.
2. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the corn tortillas into the oil and fry until crusty on one side. Serve the shredded pork over the carnitas with your desired toppings.
Love pork carnets & these sound so good! I’m with ya, gotta have meat!
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These look delicious! Thank you for sharing them with the Fiesta Friday crowd over at Angie’s “The Novice Gardener” blog. Today is Part 2 of the special anniversary edition and your carnitas are a lovely addition to the table.
Carnivores unite..hahhah. I do go “meatless” a few days a week…but I could never give it up completely – especially when there’s pork carnitas on the table! These sound delicious Meaghan…thanks for sharing them with all of us celebrating the Fiesta Friday anniversary@
Your Pork Carnitas look awesome! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!