Description
Juicy pork carnitas tacos made in the crockpot for an effortless taco night recipe. Wrapped in warm corn tortillas and topped with pineapple, pickled onions, avocado crema and queso fresco for one epic bite!
Ingredients
Scale
Crock Pot Pork Carnitas:
- 3–4 lbs. pork loin, fat trimmed
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 large onion, roughly chopped
- 4 garlic cloves
- 1 large chipotle pepper
- juice of 2 limes
- juice of 1 lemon
- 1 bottle of beer
Avocado Crema:
- 2 avocados
- garlic clove
- juice of 1 lime
- 1/2 cup fresh cilantro
- 1/2 teaspoon red pepper flakes
- 1 tablespoon red wine vinegar
- salt & pepper
Other Ingredients:
- 25–30 tortillas
- 1 1/2 cup diced fresh pineapple
- 1/2 cup crumbled queso fresco
- pickled onions
Instructions
- In a small dish add sea salt, black pepper, ground cumin, smoked paprika, oregano.
- Rub the pork loin with the spice rub.
- Place the pork loin on the bottom of the crock pot. Add the chopped onion, garlic cloves, chipotle pepper, lime juice, lemon juice, and a bottle of beer.
- Cook on HIGH for 6-8 hours.
- Remove the pork from the crock pot, still leaving the juices in the pot and cooking on HIGH.
- Using two forks, shred the pork and spread it out on baking sheet. (you may need 2 depending on how much meat you have)
- Turn the broiler on HIGH, place baking sheets under the broiler for 5-10 minutes. Or until pork gets browned and crispy.
- Then add pork back into the juices in the crock pot. Turn off and set aside.
- To a food processor add: avocados, garlic clove, lime juice, fresh cilantro, red pepper flakes, red wine vinegar, salt, and pepper. Mix until they are smooth.
- Assemble Tacos: to a tortilla add pork, diced pineapple, queso fresco, avocado crema and pickled onions. Serve
