I love tossing some carnitas into a crockpot for tacos/burritos/nachos. It makes it nice for an easy rainy day meal, serving friends, or a hot day when you don’t want to be cooking over the stove. They’re even better if you make up a batch of salsa verde or my Tomatillo Avocado salsa to accompany them. 😋

3-4 lb carnitas meat, or pork shoulder

1 onion, chopped

1-2 jalapeños, chopped

3 cloves of garlic, chopped

2 limes, juiced

1-2 Tbsp Cumin

1-2 Tbsp Oregano

2-3 Tbsp Vegetable oil

Salt & Pepper to taste

1. Coat your carnitas meat in some vegetable oil, season well, all around with Cumin, Oregano, salt & pepper. Place meat in crockpot. Take your onion, jalapeño, garlic and sprinkle them all over the top of the meat. Pour lime juice over the top. Cover and cook on low for approx 8 hours.

2. Heat about 1 Tbsp of Vegetable oil in a large sauté pan. Pull apart the amount of carnitas meat you’d like to serve, draining the juice from it. Carefully place the meat in your hot sauté pan and fry for 2-3 min on each side (use a spatula to flip to keep your crusting) or until desired “crispness” is reached.

3. Serve how you wish. I prefer as a taco, with chopped cilantro and diced onion on a lightly fried corn tortilla and topped with a tomatillo avocado salsa.

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