This is Andrea, guest posting from Homemade for Elle, and I have a fantastic recipe to share with you today!
If you’ve ever visited my blog, you may know that I live in the great state of New Mexico, where I believe we have the best Mexican food in the nation. Amanda, from Natural Living Mamma, noticed that most of my recipes have chilies in them, and she isn’t wrong! I was born and raised on the best spicy Mexican dishes, and I love recreating recipes for other people to try.
Today I want to share a recipe for pork carnitas, which is a flavorful pork roast, cooked low and slow in a crock-pot, so it is tender and juicy. I’ve added in some traditional Mexican spices, along with bright citrus flavors to the pork roast, then added the shredded pork roast to GMO-free corn tortillas, and topped it with fresh lettuce and tomatoes for the perfect pork carnitas taco.
Pork Carnitas Tacos
- 2 tbsp organic olive oil
- 2 lb pork shoulder
- 2 tbsp sea salt
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups chicken broth
- Juice from 2 oranges, divided
- salt and pepper to taste
- 2 jalapenos (optional)
- GMO-free corn tortillas
In a large pan, heat olive oil over medium heat. Combine salt, cumin, garlic powder and onion powder in a small bowl. Rub into pork shoulder. When oil is hot, add to the pan and sear on all sides, until brown, about 3-5 minutes a side.
Transfer pork shoulder to the crock-pot. Add in chicken broth, and the juice from one orange, and cook for 8 hours on low.
Once cooked, preheat oven to 400 degrees. Pull pork apart, using two forks. It should shred easily. Spread out pork onto a large baking sheet, and drizzle with the juices the pork cooked in, and top with the juice from the 2nd orange, then sprinkle with additional salt and pepper. If you want your carnitas to be spicy, thinly dice two jalapenos, and add them to the baking sheet. Bake in preheated oven for 30 minutes, drizzling with additional juices every 10 minutes, or as needed.
To prepare the corn tortillas, add a thin layer of olive oil to a medium-sized pan. Once the oil is hot, use tongs to lightly fry the corn tortillas in the oil, just until pliable. If your oil is hot enough, this should only take about 5 seconds. Transfer to a paper towel- lined plate.
To assemble: Add pork meat to lightly fried corn tortillas. Top with garnishments, such as shredded lettuce, cheese, diced tomatoes, sliced avocados, or homemade salsa.
Have you ever tried carnitas? What is your favorite Mexican food dish?
I live in New Mexico with my husband and my two-year-old daughter. After my daughter was born, I jumped on the “green and crunchy” bandwagon, and have been striving to eliminate toxic products from our lives. I make my own household cleaners and beauty products. I create wholesome, delicious meals from real food ingredients, and keep processed junk out of my home.
I have a background in finance, and strive to live a debt free life (although I have a ways to go). I enjoy reading, writing and living in ways that are environmentally friendly and frugal. I love taking pictures of nature, food and my daughter. I garden, I read labels, and I play the piano.
I believe by living simply and naturally, we become happy and healthy. If you’re into that kind of thing (and I assume you are, because you’re here, right?), please follow me on Facebook,Twitter, and Pinterest.
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