Yum. And double yum. My friend Erin passed along this recipe and it was super easy, super cheap, and super tasty. We doubled it and it fit nicely in our large oval crockpot. We omitted the red peppers but I am sure they would be delicious, too. Serve with lots of chips and salsa and your favorite Mexican sides.
Ingredients
•2 pounds boneless country-style pork ribs or pork shoulder (You can cut it up in to 2 inch pieces in advance or leave it in several large chunks.)
•2 teaspoons salt
•2 teaspoons ground black pepper
•2 teaspoons dried Mexican oregano
•1/2 large onion, cut into 4 pieces
•1 avocado, halved, pitted, sliced
•Fresh cilantro sprigs
•Sliced red bell peppers (optional)
•Corn tortillas
Directions
•Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
•Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.
Does it get any better?
This is an Amy Finley recipe from a 2008 Bon Appetit.
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