Saturday, August 6, 2011

Savory Pork Carnitas

Our family LOVES Mexican food. 

Our kids were eating salsa as soon as they could have solid foods.  Fresh cilantro is a summer staple (though I can't grow it in my garden to save my life - what's the deal?).  Fajitas on the grill - yes, please.  Mexican (authentic or "Americanized") is an easy and economical cuisine to cook at home - and there are lots of great recipes to help get your family out of a tacos/spaghetti/pizza rut. 

This carnitas recipe is really simple - throw it in the slow cooker, and forget about it.  Kids love it (adjust the heat to your family's liking).  Put out a selection of toppings, some salsa and chips, veggies, and Voila!  Dinner's served.  It's great for feeding a crowd, too. 

Savory Pork Carnitas
1 Boston butt pork roast (3- 4 lb.) trimmed of fat (pork shoulder also works well)
1 pkg. (1.25 oz.) taco seasoning (easy to make your own, too)
3 cloves garlic, sliced
1 large onion, diced
1 can (4 oz.) whole green chiles, drained (adjust heat by using mild or hot, adding a diced jalapeno or two, etc.)
1 cup water

To freeze: place all ingredients in a freezer storage bag, and "knead" to combine/coat.  Freeze.  For freezer meal swap, include 1 pkg. 8-10" flour tortillas.

To prepare: let thaw in fridge, then  place roast, taco seasoning, garlic, onion and chiles in 4 1/2 - 6 qt. slow cooker. Add water. Stir to combine. Cover and cook until tender enough to shred (6 hours on high, 10 hours on low). Remove from the cooker and shred meat with a fork.  Serve on tortillas with your favorite garnishes.

Optional garnishes: shredded lettuce, chopped tomatoes, sliced avocado, sour cream, lime wedges, chopped green or white onions, queso fresco, fresh cilantro

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