Pork Carnitas
I use this recipe often when entertaining. I set out all the toppings, and folks have fun assembling their own carnitas. Because I can prepare everything in advance, I get to spend more time with my guests. —Tracy Byers, Corvallis, Oregon
Can you freeze Homemade Pork Sausage?
Before adding toppings, freeze cooled shredded meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Ingredients
- 1 boneless pork shoulder butt roast or pork loin roast (2 to 3 pounds), cut into 3-inch cubes
- 1/2 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 12 flour tortillas (6 inches), warmed
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 medium avocados, peeled and diced
- 2 medium tomatoes, diced
- 1 medium onion, diced
- Shredded lettuce
- Minced fresh cilantro, optional
- Salsa
Directions
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1In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is tender.
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2Shred pork with two forks. Spoon about 1/3 cup pork mixture down the center of each tortilla. Top with cheese, avocados, tomatoes, onion, lettuce and, if desired, cilantro. Fold in bottom and sides of tortillas. Serve with salsa.
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